November 04, 2018
(note: this article is intended for people 21+)
I was chatting with a customer who had heard about using teas to make fun and unique cocktails. She was planning a dinner party, and had a few guests on her list who preferred something stronger than oolong or chamomile. I shared some tips with her, and her creative juices were flowing. She ended up buying 2 full shopping bags with every kind of tea, and left with a page of notes on how to get started. If you are looking for some inspiration for creative beverages for your next social get-together, tea-infused cocktails are easy to prepare, and as a bonus, bring all the health benefits that teas provide. The various flavors can be paired with the dishes on your menu, just like you do with wine.
Read also: Herbal Holiday Elixirs
How will you know what types of tea to choose?
Base your choices on what you’re serving, and what flavors you want to feature. The light flavor of green teas can be paired with the same foods you would serve with white wine. Black tea, oolong, and puehr teas are richer than green, and herbal tea flavors range from light and fresh to strong and pungent. For simplicity, I have arranged the teas into 4 categories: fruity, fresh, decadent, and herbal.
Here is a basic cocktail recipe that will make 8 drinks
You will need:
12 ounces (1.5 cups) base alcohol (vodka, tequila, brandy, rum, bourbon, etc)
3 – 4 tablespoons tea
Additional ingredients for fun and flavor: fresh fruits, organic citrus peel, sprigs of fresh herbs, coconut sugar, fruit juice, sparkling water
Soak the tea in the alcohol for 4 hours, then strain out the tea leaves, pressing out as much liquid from the leaves as possible.
Measure out one ounce of the tea-infused liquor into an ice-filled glass. Add in your garnishes, flavors, and juices as desired.
So let's get started! Here are some easy recipes that you can use as-is, or customize to include your favorite ingredients.
Fun and fruity
12 oz vodka
3 – 4 tablesooons I Heart Pomegranates
Lemon twists for garnish
Soak the I Heart Pomegranates in vodka for 4 hours, then strain out the tea leaves, pressing out as much liquid from the leaves as possible
Fill a small tumbler with crushed ice. In a shaker glass, blend 1 oz. of the tea-infused vodka with 3 to 4 oz pomegranate juice. Pour over the ice, and garnish with the lemon twist.
Fresh and light
Moroccan Mint Mojito
12 oz rum
3 – 4 tablespoons Moroccan Rose Mint
Fresh mint leaves
Sparkling water or club soda
Soak the Moroccan Rose Mint in the rum for 4 hours, then strain out the tea leaves, pressing out as much liquid from the leaves as possible
In a cocktail glass, muddle a sprig of fresh mint leaves (gently crush with a wooden spoon) along with 1 to 2 teaspoons of sugar
Fill the glass 2/3 with ice, and add 1 oz of the tea-infused rum, and 2 oz lime juice. Top off with sparkling water and garnish with a mint leaf
Decadent and rich
Cherry Bon Bon
12 oz brandy
3 – 4 tablespoons Cherry Bomb
Chocolate syrup (make your own: blend 5 tablespoons raw cacao powder with ½ cup maple syrup, and stir until smooth)
Heavy cream or chilled coconut milk
Soak the Cherry Bomb in the brandy for 4 hours, then strain out the tea leaves, pressing out as much liquid from the leaves as possible
Fill a tumbler with ice. Pour in 1 oz. tea-infused brandy, 1 or more tablespoons of chocolate syrup, and top with the cream or chilled coconut milk
You will need
3 – 4 tablespoons An Elephant Never Forgets
Fresh rosemary sprig for garnish
Soak An Elephant Never Forgets in vodka for 4 hours, then strain out the tea leaves, pressing out as much liquid from the leaves as possible
Fill a tall glass with ice. Pour in 1 oz tea-infused vodka. Fill the rest of the way with orange juice, and garnish with a sprig of rosemary.
Click here for a tasty hibiscus sangria recipe
Here are a few more nuggets to spark your creativity:
Have you ever made tea-infused cocktails? We would love to hear!
November 04, 2018
I have been making “tea” cocktails for many years. I especially enjoy using Hibiscus tea, Mint tea, and Chamomile Lavender tea. I recently tried decaf Earl Grey infused with bergamot and lime leaves with gin. I’m looking to create some news ones using organic tequila next!
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