Colada: the word refers to the piña colada, the Puerto Rican cocktail of pineapple and coconut. Rooibos Colada Coco Ananas Bio takes up both fruits, without the rum, on a South African base that combines two neighbouring plants, rooibos and honeybush.

Honeybush, of the genus Cyclopia, is like rooibos a Cape member of the legume family (Fabaceae); it owes its name to the honey scent of its flowers. Both come from South Africa. Coconut, from Viêt-Nam, joins them, with pieces of mango, papaya, pineapple and marigold petals, a vanilla extract and natural flavourings of coconut, passion fruit and pineapple. Agricultural ingredients: all grown organically.

The dry blend, copper flecked with white, smells of coconut milk and ripe fruit. The golden amber liquor combines the honeyed roundness of honeybush with an almost milky coconut and pineapple flesh; the rooibos provides the woody base, the passion fruit adds a tangy note, and the vanilla rounds off the finish.

Naturally caffeine-free, it has no set time of day. Half a litre of boiling water, at 100 °C, over 7.5 to 10 grams of blend (that is fifteen to twenty grams per litre), and wait at least seven minutes, ten at most. It comes into its own iced, served in a tall glass with ice cubes and a piece of fresh pineapple; hot, a cloud of coconut milk enriches it. It goes well with a coconut flan, coconut rocks, a pineapple salad.

Store it in a closed container, in a dry place, away from sunlight.