*Limonata or Aranciata Rosso or Le Croix Coconut

San Pellegrino

La Croix Coconut

Bottled Water

Fentimans Pink Lemonade

Virgin Caesar

Thai Sparkling Soda

Nohra Thai Refresher

Cappuccino, Latte or Turmeric Latte

*Jasmine, Green, Turmeric, Chamomile, Earl Grey, Peppermint, Red Rose, African Sunset

Thai Iced Tea Float/Thai Iced Coffee Float

Americano or Decaf

Thai Iced Tea/Thai Iced Coffee

Phillips Blue Buck Pale Ale

Hoyne Dark Matter

Driftwood White Bark Witbier

DRIFTWOOD Rotating Tap

DRIFTWOOD Fat Tag IPA

Caesar or Hard Nohra Thai Refresher

Kraken Spiced Rum, pressed limes, Fentimans Ginger Beer

Monsoon Season

Crown Royal Northern Harvest Rye, turmeric infused honey syrup, fresh pressed lemons, muddled ginger and dash of Angostura bitters

Gold Rush

Tanqueray Rangpur Gin, fresh pressed limes, cracked pepper and muddled Thai basil

Thai Basil Smash

Capel Pisco brandy, kaffir lime cordial, fresh pressed lime

Khaochaison Krush

Empress 1908 Gin, Lemongrass infused syrup, fresh pressed lemons, Thai green chili bitters and Fentimans ginger beer

Butterfly Effect

Wards Green Tea Cider

Chill a tall glass or tumbler in the refrigerator for at least 10 minutes before serving, or fill it briefly with ice and discard to cool it.

Place 4–6 ice cubes into the chilled glass.

Add ice

Open one bottle of San Pellegrino (Limonata or Aranciata Rossa or Aranciata) and slowly pour 250–330 ml into the glass over the ice, leaving a little headspace for garnish.

Pour beverage

Garnish with one lemon wheel for Limonata, a blood orange wheel for Aranciata Rossa, or a lime wedge for coconut-accented service. Add a mint sprig if desired.

Garnish

If substituting LaCroix Coconut, chill the can. Pour 250–330 ml into the chilled glass over ice.

For a slightly creamy coconut twist, stir in 1 teaspoon coconut cream and gently stir once to combine, then garnish with a lime wedge and mint sprig.

San Pellegrino (Limonata, Aranciata Rossa, or Aranciata)

Ice cubes

Lemon wheel (for Limonata) or blood orange wheel (for Aranciata Rossa) or lime wedge (for coconut-adjacent serving)

Fresh mint sprig

LaCroix Coconut sparkling water

Coconut cream (optional, to make creamy)

Lime wedge (optional)

Chill a highball or Collins glass in the freezer for a few minutes, or fill it with ice to cool while you assemble the cocktail.

Prepare glass

In a cocktail shaker or mixing glass, add the white rum (1.5 fl oz), cream of coconut (0.75 fl oz), fresh lime juice (0.5 fl oz), and optional simple syrup (0.25 fl oz).

Combine base ingredients

Add a small handful of ice to the shaker (about 1/2 cup). Shake vigorously for 8–10 seconds to chill and slightly dilute the cream of coconut with the other ingredients.

Shake

Discard the ice used to chill the serving glass if you used that method. Fill the chilled glass with fresh ice (about 1 cup). Strain the shaken mixture over the fresh ice.

Strain over ice

Slowly top the glass with 12 fl oz La Croix Coconut (or coconut-flavored sparkling water). Pour gently over the back of a spoon if you want to preserve some fizz. Stir gently once or twice to integrate — do not over-stir to keep carbonation.

Top with La Croix Coconut

Garnish with a lime wheel or wedge on the rim and a sprig of fresh mint. Serve immediately with a straw or swizzle stick.

Garnish and serve

La Croix Coconut (or plain coconut-flavored sparkling water)

White rum

Cream of coconut (e.g., Coco López)

Fresh lime juice

Simple syrup (1:1 sugar to water) — optional, adjust to taste

Ice (cubed)

Mint sprig (for garnish)

Lime wheel or wedge (for garnish)

Choose still or sparkling and the bottle size you want: 355 ml (approx. 12 fl oz) or 1 L. Ensure the bottle is unopened and within its best-before date.

Select bottle

If the bottle is not cold, refrigerate upright for at least 1–2 hours (355 ml) or 2–4 hours (1 L) until pleasantly cold. For quicker chilling, submerge the sealed bottle in an ice-water bath for 10–20 minutes.

Chill (if not already chilled)

If serving in a glass, add 3–4 ice cubes to the glass and, optionally, a wedge of lemon or lime. For sparkling water, avoid adding citrus until after pouring to reduce foaming.

Prepare serving (optional)

Hold the bottle upright and twist off the cap. For sparkling water, open slowly to release pressure gradually and minimize foaming or spillage.

Open bottle

Pour the water into the prepared glass, tilting the glass slightly to reduce agitation (especially for sparkling). For direct drinking, bring the bottle to your lips and drink—discard cap or recycle.

Pour

If desired, squeeze the lemon or lime wedge over the water and drop it in the glass. Serve immediately while cold.

Garnish and serve (optional)

Reseal any opened bottle with its original cap and refrigerate. Consume opened still water within 2–3 days and sparkling water within 1–2 days for best fizz and flavor.

Storage

Cold still water (chilled) — 355 ml bottle

Cold still water (chilled) — 1 L bottle

Sparkling water (chilled) — 355 ml bottle

Sparkling water (chilled) — 1 L bottle

Ice (optional)

Lemon or lime wedge (optional)

Reusable glass or cup (optional)

Place the Fentimans Pink Lemonade bottle in the refrigerator for at least 30 minutes beforehand if not already chilled. Select a tall Collins or highball glass and fill it with about 1 cup of ice cubes to keep the drink cold and slightly diluted as it sits.

Chill and prepare glass

Open one chilled bottle of Fentimans Pink Lemonade and slowly pour it over the ice in the prepared glass to avoid excessive foaming. Pour until the glass is nearly full, leaving about 1/2 inch of headspace.

Pour lemonade

Thread two fresh lemon slices onto the rim or drop them into the drink. Add a fresh mint sprig for aroma by gently slapping it between your palms and placing it upright in the glass. Optionally tuck 2–3 raspberries into the drink for color or float an edible flower on top.

If making a cocktail, add 1 tablespoon (15 ml) vodka to the glass before pouring the lemonade, then stir gently once after pouring to combine. Adjust spirit amount to taste.

Optional adult variation

Serve immediately with a straw or stirrer. Encourage the guest to stir lightly before sipping to mix the garnish flavors into the lemonade.

Serve

Raspberry muddle (optional): If using raspberries and you prefer more pronounced berry flavor, lightly muddle 2 raspberries at the bottom of the glass before adding ice. Then proceed with ice and pouring the Fentimans Pink Lemonade.

Advanced spritz (optional): For a slightly drier, more aromatic version, add one small twist of lemon peel over the glass to release oils, then drop the twist into the drink.

Fentimans Pink Lemonade (bottle or can)

Fresh lemon slices

Raspberry

Edible flower

Vodka (optional adult version)

Pour the coarse celery salt onto a small plate. Run the lemon or lime wedge around the outer rim of a highball or pint glass to moisten. Dip the rim into the celery salt and twist to coat evenly. Set the glass aside.

Rim the glass

In a mixing pitcher or large jar, combine 2 cups tomato juice, 2 tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon prepared horseradish, 1 teaspoon soy sauce, 1 teaspoon celery salt, 1 teaspoon freshly ground black pepper, and (optional) 1 teaspoon pickle or olive brine. Stir vigorously for 20–30 seconds until evenly combined and slightly frothy.

Taste the mixture and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a pinch more celery salt if it needs lift. If the mix is too thick or salty, add up to 2 tablespoons water to balance.

Fill the prepared glass with about 1 cup of ice cubes (or to the top).

Pour the Virgin Caesar mix into the glass over the ice, leaving about 1/2 inch of headspace. Stir gently with a bar spoon or long spoon for 5–10 seconds to chill and integrate flavors.

Garnish: Add a trimmed celery stalk and tuck a lemon or lime wedge on the rim. If using, skewer and place a pickled green bean, dill pickle spear, or cocktail shrimp on a cocktail pick and rest across the glass.

Serve immediately with a straw and an extra lemon wedge on the side for guests to add more citrus if desired.

tomato juice (preferably Clamato-style or vegetable-tomato blend)

fresh lemon juice

Worcestershire sauce (non-anchovy if strictly vegetarian)

hot sauce (eg. Tabasco)

horseradish (prepared, coarse or smooth)

soy sauce or tamari

celery salt

freshly ground black pepper

pickle or olive brine (optional, for extra savory depth)

ice cubes

coarse celery salt (for rim)

fresh lemon or lime wedge (for rimming and garnish)

celery stalk (trimmed) or celery leaf

pickled green bean or dill pickle spear (optional)

cocktail shrimp (optional, non-vegetarian garnish)

If using passionfruit: cut fruit in half and scoop pulp and seeds into a bowl until you have about 1 cup of pulp. If using sala fruit: remove pulp from skins and seeds to yield 1 cup of pulp. Strain 1/4 cup of the pulp through a fine-mesh sieve into a small bowl to remove most seeds if you prefer a smoother syrup; reserve remaining pulp (and a few seeds if desired) for texture and visual appeal.

Prepare fruit pulp

Combine sugar and water in a small saucepan. Heat over medium until sugar dissolves completely, stirring occasionally, about 2–3 minutes. Do not boil vigorously.

Remove syrup from heat and let cool for 2 minutes. Stir in the strained fruit pulp and the reserved whole pulp, then add the fresh lime juice. Taste and adjust sweetness or acidity: add up to 1 tbs more sugar (dissolved in a teaspoon of warm water) or another 1/2 tbs lime juice if needed. Let the syrup cool to room temperature (about 10–15 minutes) or refrigerate briefly to chill.

Optional: For a clearer syrup, strain the mixture again through a fine sieve or cheesecloth to remove remaining solids; for a more authentic textured Thai soda, keep the pulp and some seeds in the syrup.

Fill four tall glasses with ice cubes (about 1/2 cup ice per glass).

Divide the prepared fruit syrup evenly among the four glasses, about 3 tablespoons (approximately 1 1/4 to 1 1/2 oz) of syrup per glass. For a stronger fruit flavor, add up to 1/4 cup syrup per glass depending on taste.

Pour 1 cup of chilled sparkling water or club soda into each glass slowly to preserve carbonation. Stir gently once with a long spoon to combine syrup and soda without flattening the bubbles.

Garnish each glass with a lime wedge and 1–2 fresh mint leaves, and optionally a thin cucumber slice on the rim or inside the glass for extra aromatic freshness.

Serve immediately while sparkling and cold. Offer extra syrup on the side for guests who want sweeter, fruitier sodas.

fresh passionfruit pulp (or sala fruit pulp)

granulated sugar

water (for syrup)

fresh lime juice

cold chilled sparkling water or club soda

fresh mint leaves (optional, for garnish)

lime wedges (optional, for garnish)

thinly sliced cucumber (optional, 1–2 slices per glass)

Lightly bruise the lemongrass stalk with the back of a knife to release oils. Place bruised lemongrass and Thai basil leaves in a small saucepan with the cooled brewed green tea. Warm gently over low heat for 5 minutes—do not boil—to infuse aromatics. Remove from heat and let steep for 10 minutes.

Bruise and simmer lemongrass

Strain the tea through a fine mesh sieve into a bowl or pitcher, pressing lightly on solids to extract flavor. Discard solids. Let the infused tea cool to room temperature if still warm (about 10–15 minutes).

In a shaker or large jar, combine 1 cup of the cooled infused tea, the coconut water, fresh lime juice, and simple syrup. Taste and adjust sweetness or lime — it should be bright and lightly sweet.

Add the thin cucumber ribbons and gently muddle once or twice in the mixture to release cucumber aroma without pulverizing it. If you prefer a stronger herb flavor, gently clap 4 more Thai basil leaves between your hands to release oils and add to the shaker.

Fill two serving glasses each with 1 cup crushed ice (about 1 cup per glass). Divide the mixture between the glasses (about 3/4 cup mixture per glass).

Top each glass with 1/4 cup chilled sparkling water to add effervescence. Stir gently once to combine.

Garnish each glass with a lime wheel, a small sprig of Thai basil, a cucumber ribbon, and optional cilantro leaf. Serve immediately.

brewed green tea (strong, cooled)

cold coconut water

light simple syrup (1:1 sugar to water)

fresh lemongrass stalk (trimmed, bruised and sliced into 2-inch pieces)

fresh Thai basil leaves

fresh cilantro leaves (optional garnish)

thin cucumber ribbon (or 6 thin cucumber slices)

crushed ice

sparkling water (or soda water), chilled

lime wheel (for garnish)

Pull a double shot (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml strong coffee (Aeropress, Moka pot, or a concentrated pour-over). If using instant espresso/concentrate, dissolve to taste in 60 ml hot water.

Brew espresso or coffee

In a small saucepan, combine 1 tsp ground turmeric, 0.25 tsp ground cinnamon, 0.25 tsp ground or grated fresh ginger, and a pinch of black pepper with 2 tablespoons (30 ml) water. Heat over low-medium heat and whisk until it forms a smooth paste and becomes fragrant, about 1–2 minutes. This prevents clumping when added to milk.

Make turmeric concentrate

Add 1 cup (240 ml) milk or oat milk to the saucepan with the turmeric paste. Warm gently over low heat until steaming but not boiling (about 3–4 minutes), whisking frequently to build a bit of froth. Stir in 1 tsp honey or maple syrup and 0.25 tsp vanilla extract if using. Taste and adjust sweetness or spices.

Add milk and sweetener

Pour the brewed espresso (or coffee) into a mug. Strain or pour the warmed turmeric milk over the coffee, holding back foam with a spoon, then spoon foam on top. Dust lightly with cinnamon if desired.

Combine with coffee

Pour 1 cup (240 ml) cold milk (or oat milk) into a stainless-steel pitcher. If you have an espresso machine steam wand: purge wand, submerge tip just below surface and steam to introduce microfoam for 20–30 seconds, then fully submerge to heat to 60–65°C (140–149°F). If you don't have a steam wand: heat milk gently in a small saucepan until steaming (do not boil), about 3–4 minutes.

Steam or heat milk

If no steam wand, froth heated milk by using a handheld milk frother, shaking hot milk vigorously in a tightly sealed jar for 30–45 seconds, or whisking vigorously until foamy. Aim for dense microfoam for cappuccino (more foam) or silkier thin foam for latte (less foam).

Froth milk without steamer (optional)

Pour the brewed espresso into a cup. For a latte: pour heated milk gently over the espresso, holding back foam, then top with a thin layer of foam. For a cappuccino: pour equal parts espresso, steamed milk, and thick foam — pour steamed milk into the espresso and spoon a generous layer of foam on top. Dust with 0.5 tsp cocoa powder or ground cinnamon.

Assemble drink

freshly brewed espresso (double shot) or strong brewed coffee

hot water (if using instant espresso or concentrated coffee)

whole milk (for traditional cappuccino/latte)

or unsweetened oat milk (for dairy-free option)

ground turmeric

ground cinnamon

ground ginger or grated fresh ginger

black pepper (to activate turmeric)

honey or maple syrup (optional sweetener)

cocoa powder or ground cinnamon (for dusting cappuccino)

vanilla extract (optional, for latte)

Bring fresh cold water to the appropriate temperature for the tea you are preparing. For green and jasmine: heat water to about 175°F (80°C) — just before boiling. For black teas (Earl Grey, Red Rose): bring to a rolling boil (~212°F / 100°C). For herbal and rooibos (chamomile, peppermint, turmeric, African Sunset): boiling water is fine.

Boil water

Use 1 teaspoon of loose-leaf tea (or one tea bag) per 8 fl oz (1 cup) of water. If you are brewing multiple cups, scale proportionally. Mix-and-match: if blending two teas (for example jasmine + green), use 1/2 tsp each per cup.

Measure tea

Pour water heated to ~175°F (80°C) over the green or jasmine leaves. Steep for 2–3 minutes. Taste at 2 minutes; stop steeping if you prefer milder flavor to avoid bitterness.

Green tea / Jasmine

Pour boiling water (212°F / 100°C) over the tea. Steep for 3–5 minutes depending on desired strength. Add milk or lemon after tasting (milk may mute bergamot, lemon pairs well with Earl Grey).

Earl Grey / Red Rose (black teas)

Use boiling water. Steep chamomile 5–7 minutes for a soothing cup; peppermint 5–7 minutes for refreshing menthol notes. Longer steeping increases strength but may add bitterness in peppermint.

Chamomile / Peppermint (herbal infusions)

If using turmeric powder, whisk 1 tsp into a small amount of hot water to form a slurry then add boiling water and simmer 3–5 minutes. If using a pre-blended turmeric tea, steep like other herbals for 5–7 minutes. Add honey and a squeeze of lemon to brighten and help curcumin absorption.

Turmeric tea

Use boiling water and steep rooibos for 5–7 minutes; rooibos tolerates long steeps and becomes sweeter with time. Milk can be added for a creamier cup.

San Pellegrino

La Croix Coconut

Bottled Water

Fentimans Pink Lemonade

Virgin Caesar

Thai Sparkling Soda

Nohra Thai Refresher

Cappuccino, Latte Or Turmeric Latte

Tea

Thai Iced Tea Float/thai Iced Coffee Float

Americano Or Decaf

Thai Iced Tea/thai Iced Coffee