Brew the 4g of jasmine tea with 200g of hot filtered water into a small bowl or clever dripper, and leave to brew for 5-6 minutes.

Once brewed, discard the tea leaves and let the tea cool down.

Once cold, place the tea into the ice cube tray, ensuring that all ice cubes are equal and then place it in the freezer overnight.

Place the glasses in the freezer, in order to keep them cold and ready for the following day.

In a small pitcher or jar, place the 6g of honey and add on top the remaining hot water, mixing carefully until the honey fully dissolves and becomes syrup. Leave to cool and then refrigerate overnight.

Brew 4oz of coffee, according to your preferred method. I had access to an Espresso Machine, so if you can replicate it with an espresso capsule you will need 4 capsules of a fruity and floral coffee, and let it cool down completely.

In the largest cup of the cocktail shaker, place the ice 2 ice cubes, then add the brewed coffee, 6g of the honey syrup, the pear juice and the ginger juice. Close it and shake well, until all the juices have combined.

Place 2 ice cubes of the jasmine tea per glass, and using a strainer pour 30g of the mixture in each glass. If the ice cubes slightly melt, it’s perfect as we want the jasmine flavours to come through.

Add 50g of cold sparkling water and mix well with a spoon.

Serve your drinks immediately, with no garnish required.