Nohra Thai Refresher Recipe

Bruise and simmer lemongrass

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.

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.