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Toasted Barley-Apricot Long Drink

Harvest Hush

57 minutes total · Easy · Makes 2

Pale amber toasted barley and apricot mocktail with fine bubbles, a clear ice spear, dried apricot and lemon peel in a Collins glass

Toasted barley tea, golden apricot and bright lemon lengthen with tonic into a dry, gently nutty highball for a calm early-autumn supper.

12 minutes to mix45 minutes to chill2 finished drinks

01

What you’ll need

  • 2 plain roasted barley tea bags, verified unflavoured, vegan and alcohol-free
  • 2 cups (500 mL) freshly boiled water
  • 1/2 cup (120 mL) apricot nectar
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 2 tsp (10 mL) pure maple syrup
  • 1/8 tsp fine sea salt
  • 1 cup (240 mL) well-chilled plain tonic water, verified alcohol-free and vegan
  • 2 long clear ice spears
  • 2 unsweetened dried apricot halves, for garnish
  • 2 thin lemon peel ribbons, for garnish

02

Mix the drink

  1. 1. Steep the roasted barley tea bags in the freshly boiled water for 8 minutes. Remove the bags without squeezing and let the tea cool for 15 minutes.
  2. 2. Measure 1 cup (240 mL) of the cooled tea into a sealed jar. Refrigerate it for at least 30 minutes, until thoroughly cold. Reserve any extra tea for another drink.
  3. 3. Add the chilled tea, apricot nectar, lemon juice, maple syrup and sea salt to a mixing glass. Stir for 20 seconds, until the maple syrup and salt are fully dissolved.
  4. 4. Divide the mixture evenly between two chilled Collins glasses, pouring gently down the side of each ice spear.
  5. 5. Top each glass with 1/2 cup (120 mL) chilled tonic water. Give each drink one slow lift with a bar spoon to combine without flattening the bubbles.

03

Serve it beautifully

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

  1. 1. Chill two narrow 350 mL Collins glasses for at least 10 minutes before building the drinks.
  2. 2. Place one long clear ice spear upright in each glass. A spear keeps the drink cold while limiting rapid dilution; use three large cubes if spears are unavailable.
  3. 3. Pour the cold barley-apricot base first, then add the tonic immediately before serving so the bubbles stay lively.
  4. 4. Clip one dried apricot half to each rim and drape a thin lemon peel ribbon beside it without squeezing excessive peel oil over the drink.
  5. 5. Serve at once, very cold, and invite guests to stir only once after tasting so the nutty tea and apricot remain layered but balanced.

At the table

What to pair with it

Crispy scallion pancakes with a ginger-soy dipping sauce

Roasted mushroom bao with cucumber and sesame

Miso-glazed eggplant skewers with steamed rice

Estimated per drink

Nutrition at a glance

Calories
100
Fat
0g
Saturated fat
0g
Carbohydrates
25g
Fibre
0.5g
Sugars
23g
Protein
0.5g
Sodium
150mg

Estimated per drink, most of the carbohydrate and sugar comes from the apricot nectar, tonic water and maple syrup.

Estimates vary with ingredient brands, substitutions and serving size.