Pineapple Smoke Velvet Glass

Smoked tea gives pineapple a darker background, while lime sharpens the fruit and aquafaba makes the texture softly foamy. The contrast between tropical juice and smoky aroma is the interesting part, so keep the tea brew moderate. Cool it completely before shaking. A small amount of maple is optional if the acidity feels too sharp. This is a short, layered sour rather than a fizzy long drink, with a dry smoky finish and some caffeine from the black tea.

Ingredients

• 1 tea bag Lapsang souchong smoked black tea
• 3 oz Water for brewing
• 2 oz Pineapple juice
• 1/4 oz Lime juice
• 1/2 tsp Maple syrup (optional)
• 1/2 oz Aquafaba from a freshly opened can of chickpeas

Make it

1. Brew the tea in the measured water according to its packet. Remove the bag, cool briefly and refrigerate for about 30 minutes.
2. Mash soft fruit in the cooled tea, then strain out any skins, seeds or solid pieces. Stir in the listed juice and flavorings.
3. Put the still mixture and aquafaba in a clean cocktail shaker. Close securely and shake without ice for 15 seconds. Add a few ice cubes and shake again for 10 seconds.
4. Strain into a chilled small glass and serve immediately. Never shake hot liquid or carbonated mixers in a closed shaker.

Benefits

Lime · a little vitamin C

You get a small vitamin C contribution from lime in the smoked tea, apple juice, and aquafaba from a freshly opened can of chickpeas mixture, supporting normal immune function alongside a lively citrus tang.

A different side of aquafaba from a freshly opened can of chickpeas

There is a light, foamy texture from the measured aquafaba from a freshly opened can of chickpeas in the smoked tea, apple juice, and lime mixture, giving that ingredient a place without drowning out the other flavors.

Aquafaba is chickpea liquid, not egg white. Check suitability for legume allergies. Use a freshly opened can and serve promptly.

Contains caffeine.