Thirst Quenchers

Around the globe, Ramadan beverages are created and consumed with the aim of restoring electrolytes and blood-sugar levels. We caught up with mixologist Konstantinos Pavlakis at Rüya, set in Dubai’s Grosvenor House hotel, who showed us three of his signature contemporary creations that can be easily prepared at home



Makes 1

70ml apricot juice 
30ml apricot purée 
20ml green apple juice 
20ml sugar syrup 
10ml lemon juice 
3 dashes orange blossom water 4-5 ice cubes 
Crushed ice, dried apricots, dried orange, brown sugar and pine nuts to serve

1 In a shaker add the apricot juice, apricot purée, green apple juice, sugar syrup, lemon juice and 3 dashes of orange blossom water. 2 Shake together with ice cubes. 3 Serve in a Turkish kiraz katir pot or copper cup of your choice. 4 Top with crushed ice and garnish.



Makes 1

60ml hibiscus tea
Cloves, cinnamon and anise 
30ml pomegranate juice 
20ml mandarin juice 
15ml spinneysFOOD Honey 
10ml lemon juice 
3 dashes rose water 
4-5 ice cubes 
Crushed ice, cinnamon, anise, hibiscus flowers, mint sprig and icing sugar to serve

1 In a shaker or bowl infuse 60ml of hot hibiscus tea with cloves, cinnamon and anise. 2 Add pomegranate juice, mandarin juice, honey, lemon juice and rose water. 3 Shake together with ice cubes. 4 Serve in a porcelain cup or glass of your choice. 5 Top with crushed ice and garnish as you wish.


Makes 1

240ml hot water
Handful of fresh mint leaves 
½ clove garlic, finely chopped 
100g natural yoghurt 
Sea salt, to taste
4-5 ice cubes 
Mint sprigs and sea salt, to serve

1 In a shaker or big bowl, add 240ml of hot water infused with fresh mint leaves and garlic. 2 Add the yoghurt and a pinch of sea salt. 3 Shake or blend together with ice. 4 Serve in a glass tumbler. 5 Garnish with mint sprigs (slap them against your palm to release the mint’s flavour) and top with sea salt.