Forest Pinen Tonic (Non-alcoholic)

A tart, clarifying drink that utilizes the woody and crisp notes of pinene.

Ingredients (for 1 glass):

• 150 ml high-quality tonic water (e.g., Dry Tonic)
• 40 ml non-alcoholic botanical spirit (juniper-based)
• 20 ml homemade rosemary syrup (boil 1:1 water/sugar with 2 sprigs of rosemary)
• 1 small sprig of fresh pine needles or spruce tips (well washed)
• Ice cubes
• 1 organic lemon zest

Preparation:

1. Fill a long drink glass with ice cubes.
2. Add the non-alcoholic spirit and rosemary syrup, then stir briefly.
3. Gently pour in the cold tonic water to preserve the carbonation.
4. Briefly clap the pine sprig between your palms (this activates the terpenes) and place it in the glass.
5. Garnish and express the oils of the lemonpeel & zest over the drink.
6. …and now – just enjoy!

Golden Myrcene Latte

A soothing hot beverage highlighting the relaxing properties of myrcene.

Ingredients (for 1 mug):

• 250 ml oat milk (Barista Edition for better foam)
• 1 tsp turmeric powder
• 1/4 tsp ground ginger
• 1 tbsp ripe mango puree (freshly pureed, rich in myrcene)
• 1 pinch of black pepper (enhances nutrient absorption)
• 1 tsp honey or agave nectar (optional)

Preparation:

1. Gently heat the oat milk in a small saucepan (do not boil).
2. Whisk in the turmeric, ginger, and pepper until the milk turns golden.
3. Add the mango puree and froth the mixture, ideally with a milk frother.
4. Pour into a mug and sweeten to taste.
5. Serve with a dusting of turmeric on top.

Lemon-Basil Sorbet

A zesty, floral dessert featuring the synergy of limonene and linalool.

Ingredients (approx. 4 servings):

• 250 ml water
• 200 g fine sugar
• 150 ml freshly squeezed organic lemon juice
• Zest of 2 organic lemons (primary source of limonene)
• 1 handful of fresh basil leaves (Genovese variety)
• 1 pinch of sea salt

Preparation:

1. Bring water and sugar to a boil until the sugar is fully dissolved (simple syrup). Let it cool down.
2. Add lemon juice, lemon zest, and basil leaves to the syrup.
3. Blend the mixture thoroughly with a hand blender until the basil is reduced to tiny green specks.
4. Place the mixture in an ice cream maker for about 4–6 hours, or freeze it and stir vigorously every 30 minutes until the desired consistency is reached.
5. Serve garnished with a fresh basil leaf.
6. Enjoy!