Holiday Party Inspiration: Tea-Infused Cocktails!

(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

Pomegranate Power

You will need:

12 oz vodka

3 – 4 tablesooons I Heart Pomegranates

Pomegranate juice

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

You will need:

12 oz rum

3 – 4 tablespoons Moroccan Rose Mint

Sugar

Fresh mint leaves

Sparkling water or club soda

Lime juice

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

You will need:

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 rum, 1 or more tablespoons of chocolate syrup, and top with the cream or chilled coconut milk

Herbal flavors

Brainiac Screwdriver

You will need

12 oz vodka

3 – 4 tablespoons An Elephant Never Forgets

Orange juice

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:

• Strawberry Kiss or Uber-Berry infused in rum for frozen berry daiquiris
• Dark Chocolate infused in vodka for a unique version of a White Russian
• Tropical Vacation infused in coconut rum for white tea pina colada
• Ginseng Green Dragon infused in gin for a ginseng martini
• Blue Velvet infused in vodka for a lavender vanilla Earl Grey martini 
• Happy Place infused in tequila for a citrus-ginger-mango margarita
• Peach Apricot infused in bourbon for a peachy old fashioned

Have you ever made tea-infused cocktails? We would love to hear!

Cheers!