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CARPE DIEM Winter Punch 2007 more recipes by Carpe Diem www.carpediem.com

This cocktail is quick and easy to make! Serve it on cold days.

The Zeezicht Bar, Restaurant in downtown Breda (Netherlands www.cafezeezicht.nl) is known for its extensive lunches and dinners. Barkeeper Steven van Eendenburg created this alcohol free punch made of tea and Carpe Diem Kombucha. Kombucha is a mystical tea drink from ancient China, Qin Dynasty (221 B.C.), and is part of the ancient philosophy of Zen. It enhances the harmony of your body and soul.

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  1. Very hot/boiling water
  2. Earl Grey tea, fresh if possible, but rooibus or peppermint also taste good
  3. Mint leaves
  4. Honey
  5. Cinnamon sticks
  6. Carpe Diem Kombucha

Prepare the hot water, add the tea and let it steep well (3-4 minutes). Put around ten mint leaves in a glass. Pour the tea over the mint leaves until the glass is half full. Top off the glass with a small bottle of Carpe Diem Kombucha.

Add honey to taste. Stir well with the cinnamon stick. The cinnamon stick is simply for taste and can be removed from the cocktail to make it easier to drink. For your guest and yourself garnish the cocktail by sticking a mint leave in the cinnamon stick.


© since 1996 sawetz