Blueberry–Rosemary Sparkling Tonic | Brain-Boosting MIND Diet Drink

The Cognition Cooler

In fine dining, the right drink punctuates a meal with a whisper of clarity. This sparkling tonic does more than refresh; it actively supports neuronal communication. The pairing of blueberries and rosemary is both poetic and neurochemical genius. Their combined flavonoids, rosmarinic acid, and anthocyanins have been linked to sharper memory and reduced oxidative stress. A base of olive leaf infusion and citrus cuts through with clean botanical brightness, and the sparkle gives it a celebratory finish. A toast to cognition, served elegantly effervescent.

Ingredients

For the olive leaf infusion:

• 250 ml (1 cup) hot water

• 1 tbsp dried olive leaves (or olive leaf tea bag)

For the tonic:

• 80 g (½ cup) fresh blueberries

• 2 sprigs fresh rosemary

• 1 slice orange

• 1 slice lemon

• 1 tsp honey (optional)

• 250 ml (1 cup) chilled sparkling water

• Ice cubes for serving

Method

1. Infuse the base: Pour hot water over olive leaves and steep for 10 minutes. Strain and cool completely.

2. Prepare the flavour infusion: In a small jug, lightly crush blueberries and rosemary with the back of a spoon to release oils and pigments.

3. Assemble the drink: Add citrus slices and honey (if using), then pour in olive leaf infusion.

4. Finish and serve: Add ice, top with sparkling water and stir gently. Strain into a tall chilled glass, garnish with a few floating blueberries and a rosemary sprig.

The Science of the Drink

Blueberries:
High in anthocyanins and flavonoids that enhance neuronal signalling, reduce neuroinflammation and improve memory performance.
Reference: Miller MG et al. “Berry Fruit Supplementation and Cognition.” J Agric Food Chem, 2012.

Rosemary:
Contains rosmarinic acid and carnosic acid, potent antioxidants shown to improve concentration and long-term memory by modulating acetylcholine levels.
Reference: Moss M et al. “Aromas of Rosemary and Cognitive Performance.” Int J Neurosci, 2003.

Olive Leaf:
Rich in oleuropein, which reduces oxidative stress and supports vascular function, aiding oxygen delivery to the brain.
Reference: Lockyer S et al. “Olive Leaf Polyphenols and Vascular Health.” Eur J Nutr, 2017.

Citrus (Lemon & Orange):
Provides vitamin C and hesperidin, a flavonoid that protects neurons from free radical damage and improves cerebral circulation.
Reference: Rangel-Huerta OD et al. “Polyphenols and Cognitive Function.” J Nutr Biochem, 2015.

Sparkling Water:
Beyond texture, the mild carbonic acid sharpens flavour perception and enhances olfactory response, subtly heightening taste and sensory clarity.
Reference: Peryam DR et al. “Sensory Evaluation and Carbonation Perception.” J Food Sci, 1998.

References

1. Miller MG et al. Journal of Agricultural and Food Chemistry, 2012.

2. Moss M et al. International Journal of Neuroscience, 2003.

3. Lockyer S et al. European Journal of Nutrition, 2017.

4. Rangel-Huerta OD et al. Journal of Nutritional Biochemistry, 2015.

5. Peryam DR et al. Journal of Food Science, 1998.

Artistic interpretation - details may differ from the actual.