Any day. Any occasion.
A can of FineBush is small enough to slip into any moment of the day - and thoughtful enough to shape it. Six hours. Six moods. One quiet, caffeine-free companion, poured however the moment asks.
Six quiet openings in a busy Hong Kong day.
The brunch table
Friends drifting in, stories overlapping, and a slow morning at your favourite Hong Kong cafe, with something cold and quietly indulgent turning an ordinary catch-up into a small, shared ritual.
The counter-weight
A dim-sum table. A noodle bar. A salad under a warm window. Sparkle, clarity, and the lift of fynbos cut through the richness of lunch.
The mid-afternoon reset
Somewhere between the second after lunch meeting and the third coffee you didn't really want. Swap it for something that wakes you up without keeping you up.
The post-workout pour
Out of the studio, into the late light. Cold, faintly sweet, with no caffeine to interrupt the come-down. Pour over ice with your favourite condiment or just straight from the can.
The long-table drink
Friends on a rooftop. A shared plate of something salty. The bottle of wine hasn't been opened yet - and some people are glad of it. Pour tall, into a stemmed glass.
The evening sparkle
Friends lingering after dinner, records spinning low, city lights outside the window. FineBush sparkling rooibos and honeybush pour into easy, sociable cocktails and mocktails – clinking glasses, shared stories, no one watching the clock.
Six ways to pour.
FineBush is designed to be enjoyed straight from the can — but the ritual is yours to make. A few ways we've come to love, from Wesley and Maggie's kitchen.
Rooibos Mojito
Mint, lime and rum meet FineBush fizz in this rooibos twist on a Cuban classic - zesty, herbaceous and beautifully bubbly.
See the recipe Hide the recipe
Ingredients
- 2 lime wedges
- 60 ml white rum
- 30 ml simple syrup
- 6–8 fresh mint leaves
- Ice cubes (to fill shaker and glass)
- 150–180 ml FineBush Sparkling Rooibos Tea
- 1 mint sprig, for garnish
- 1 lime wheel or wedge, for garnish
Method
- Add the fresh mint leaves and lime wedges to a cocktail shaker or sturdy glass, then gently muddle to release the mint oils and lime juice without shredding the leaves.
- Pour in the white rum and simple syrup.
- Fill the shaker with ice cubes so the liquid is well covered, then shake vigorously for about 10–15 seconds until well chilled.
- Fill a highball or Collins glass with fresh ice.
- Strain the mixture into the prepared glass until about one‑third to halfway up.
- Top with 150–180 ml FineBush Sparkling Rooibos Tea, depending on how strong you want the drink.
- Garnish with a sprig of mint and a lime wheel or wedge, then give a brief stir with a bar spoon to combine.
Recipe inspired by Tea Life
Rooibos Berry Spritzer
Berries, bubbles and rooibos bliss. Vodka, lemon and FineBush fizz swirl through crushed seasonal berries for a jewel‑bright spritzer that’s juicy, refreshing and dangerously easy to sip.
See the recipe Hide the recipe
Ingredients
- 1 cup mixed berries (strawberries, raspberries, blueberries), fresh or frozen
- 60 ml vodka
- 15 ml lemon juice
- 150–180 ml FineBush Sparkling Rooibos Tea
- Ice cubes
- Fresh mint leaves, for garnish
- Lemon slice, for garnish
Method
- In a blender or food processor, pulse the mixed berries until crushed and juicy to make a berry purée.
- In a tall glass, add the vodka and lemon juice, then spoon in 2–3 tablespoons of the berry purée. Stir to combine.
- Fill the glass with ice cubes.
- Top with 150–180 ml FineBush Sparkling Rooibos Tea, then stir gently to mix the berry purée through the drink.
- Garnish with fresh mint leaves and a lemon slice on the rim of the glass.
Recipe inspired by Tea Life
Sparkling Iced Tea Lemonade
Southern sunshine in a glass: bold rooibos, zesty lemonade ice cubes and FineBush fizz collide for a sparkling Arnold Palmer‑style refresher that stays bright and cooling to the last sip.
See the recipe Hide the recipe
Ingredients
- 2 large lemonade ice cubes (frozen lemonade)
- 150–180 ml FineBush Sparkling Rooibos (or Honeybush) Tea
- Mint sprig, for garnish
- Lemon wheel, for garnish
Method
- Make lemonade ice cubes in advance by freezing fresh lemonade in a large‑cube tray.
- Fill a tall glass with 2 large lemonade ice cubes.
- Top with 150–180 ml FineBush Sparkling Rooibos or Honeybush Tea.
- Garnish with a mint sprig and a lemon wheel, then serve immediately.
Recipe inspired by Luizianne Tea
Honeybush Ginger Sunburst
Sunny, spicy, and softly sweet – zesty lemon, Monin ginger fire and FineBush honeybush bubbles collide in a golden highball that tastes like late‑afternoon sunshine in a glass.
See the recipe Hide the recipe
Ingredients
- 45 ml gin
- 20–25 ml Monin Ginger Syrup
- 20 ml fresh lemon juice
- 90–120 ml FineBush Sparkling Honeybush Tea
- Ice cubes
- Lemon wheel, for garnish
- Mint sprig or thin ginger slice, for garnish
Method
- Fill a cocktail shaker with ice.
- Add gin, Monin Ginger Syrup and fresh lemon juice.
- Shake well for 10–12 seconds until thoroughly chilled.
- Fill a tall glass with fresh ice and strain the mixture into the glass.
- Top with 90–120 ml FineBush Sparkling Honeybush Tea, depending on how strong and how fizzy you want the drink.
- Give a brief, gentle stir to combine.
- Garnish with a lemon wheel and a mint sprig or ginger slice, then serve immediately.
Peach Perfect Rooibos Remedy
Silky egg‑white foam, gin, Monin peach sweetness and zesty lemon meet FineBush rooibos bubbles and real peaches for a lush, velvety “remedy” that’s part hangover helper, part dessert in a glass.
See the recipe Hide the recipe
Ingredients
- 45 ml gin
- 15 ml Monin Peach Syrup
- 15 ml fresh lemon juice
- 25 ml egg white (about 1 small egg white)
- 45–60 ml peach pieces in light syrup (from a can), plus 15 ml of the can syrup if you like it sweeter
- 90–120 ml FineBush Sparkling Rooibos Tea (well chilled)
- Ice cubes
- Small peach wedge or slice, for garnish
Method
- Add the canned peach pieces (and a little of their syrup, if using) to a shaker and lightly muddle to break them up.
- Add gin, Monin Peach Syrup, lemon juice and egg white to the shaker (no ice yet).
- Dry shake (without ice) for about 10–15 seconds to build a nice foam.
- Add ice cubes to the shaker and shake again for another 10–12 seconds until thoroughly chilled.
- Fine strain into a chilled wine glass or stemmed goblet, leaving room for bubbles on top.
- Gently top with 90–120 ml FineBush Sparkling Rooibos Tea, pouring slowly so you keep a creamy foam cap.
- Garnish with a small peach wedge on the rim (or perched on the foam), then serve immediately.
Rooibos Ruby Sangria Fizz
Pomegranate jewels, zesty Monin ginger and FineBush rooibos bubbles come together in a ruby‑bright spritz that drinks like a light, zingy sangria without the headache.
See the recipe Hide the recipe
Ingredients
- 1 tbsp pomegranate seeds
- 30 ml Monin Ginger Syrup
- 300 ml FineBush Sparkling Rooibos Tea (well chilled)
- Ice cubes
- 1 dried orange wheel (or fresh orange wheel), for garnish
Method
- Add the pomegranate seeds to the bottom of a 450–500 ml glass and lightly muddle to release a little juice.
- Fill the glass with ice cubes.
- Pour in 30 ml Monin Ginger Syrup.
- Top slowly with 300 ml FineBush Sparkling Rooibos Tea, allowing the ginger syrup and pomegranate to mix gently through the bubbles.
- Give one brief, gentle stir if needed, then garnish with a dried orange wheel on the rim or floating on top.