Before I begin with the details of this recipe, I will admit that I am not a fan of Green Tea, I tried it when the hype began and it just wasn’t my cup of tea (excuse the pun – actually don’t excuse the pun it’s a great pun.) So when approaching the task of creating this recipe I was somewhat apprehensive, but I promise hand on heart that this tastes fantastic.
The reason I forced the challenge of green tea upon myself is, of course, this week’s theme: metabolism boosters. Having done a little research on ingredients that really get the metabolism in gear, I literally could not escape it, it appears everywhere you look. Countless studies have been made to work out what’s going on in that mug, it contains caffeine which in itself has been proven to increase metabolic rates, and the antioxidant catechin – those two working together appears to be what’s making the magic happen. You can learn more about the benefits of green tea from our beloved National Health Service here and take a little look at a study from 2012 here.
I don’t do things by half measures so you’ll be pleased to know that both melon and ginger have also been known to, wait for it, increase metabolism. Ginger improves your digestion and increases your body temperature according to this website, and the water content, antioxidants and vitamins in melons are gold dust according to these guys. So really, if you turn a blind eye to the fact that it packs an alcoholic punch, this cocktail is a total superfood!
Makes 4 Glasses
- 6 green teabags
- 3 pieces stem ginger
- 2 tbsps stem ginger syrup
- 200g melon
- 1 can tonic water
- About 1/2 lime
- Handful fresh mint
- 4 measures vodka/gin
- Pour boiling water over the teabags (I used a measuring jug for this) and fill the jug up to the 1 litre mark. I’ll mention here that I only used half a litre for the cocktail, the other half is in the fridge as an icy treat tomorrow morning. Leave this to steep for 10-15 minutes.
- Take the teabags out and let the jug cool off somewhere (if you have enough room in the fridge, I envy you, I used the top of the washing machine) until its around room temperature.
- Once your tea has cooled down you can start to prepare the magical puree that makes this cocktail my new pride and joy.
- Make sure the melon is in manageable chunks (I learned the hard way that the slices pictured needed further chopping) and put it in a large glass bowl with the stem ginger and syrup. If you don’t have any syrup left in the jar its not a big deal, but if you do, it adds a nice level of sweetness so pour it on in there.
- Puree. I use a Russell Hobbs Hand Blender for this and it really does the job. Now just to warn you, if you have any essays or government documents lying around on your workspace, move them or they’ll end up dampened with a light layer of melon mist.
- Pour the alcohol followed by your cold tea in to a nice cocktail jug and then add the puree (I sieved the puree in to the jug just to be doubly sure there’d be no separation, but this probably isn’t necessary, just give everything a good mix)
- I added a can of tonic but this is in no way essential, add more if you like your drinks fizzier or add none if you prefer them still.
- To serve, fill a glass half way with ice, crush some mint leaves and throw them in with a slice of lime, then pour in the wondrous antioxidant-packed nutritious superfood cocktail you have created.
If you’ve managed to get this far, you know that this recipe is a labour of love, it probably took me 30 minutes all in all. But I promise it’s worth a try, and think of the
alcohol health benefits!
Track recommendation for this cocktail is Let’s Go Surfing – The Drums because to me, it is a sunshine classic.
Thanks for reading, happy Monday drinking x