How to Create Tasty Tea Cocktails and Mocktails at Home
Sipping a cuppa isn’t only reserved for morning or relaxation rituals. Thanks to creative mixologists, tea cocktails have become a staple on bar and lounge menus around the globe, and with good reason.
The inclusion of tea in cocktail beverages dates back to the 17th century with the expansion of trade roots and the popularity of boozy punch beverages made with tea. However, tea connoisseurs and bartenders soon found out that tea, not unlike spirits, can also bring an element of smooth, smoky, or floral to a beverage imparted unique flavors, textures and combinations. The beauty is, many of the tea creations can be easily made at home, elevating your handcrafted cocktails into works of art.
Here are our go-to methods and tea-inspired cocktail and mocktail recipes fit for a tea party of any size.
Flavor Filled Tea Cubes
The almost effortless but highly rewarding approach of making tea ice cubes takes any drink from basic to extraordinary. Simply take any brewed tea on its own, or add honey, lemon, or even a few dashes of bitters for a more complex and complete flavor. Create a signature lemonade or iced tea with the cubes, or add them to cocktails or alcohol-free beverages and avoid watered-down drinks with this tasty approach.
Blackberry Palmer – non-alcoholic
Makes one drink
1 oz Blackberry Puree (fresh or frozen style)
3 oz fresh lemonade
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4 oz Creamy Earl Grey Tea, chilled
Garnish: lemon wedge and/or fresh blackberry
Measure the blackberry puree and lemonade into a pint mixing glass
Fill glass with ice (or tea cubes), cap, and shake vigorously
Pour drink into a Collins Glass
Top with tea
Garnish
Options: change up the type of puree and tea for different seasonal variations
Service: Collins Glass
Cocktail Infusions
Infusing tea into liquor intensifies the flavor of the spices and botanicals in the beverage. This process requires no heating and can be accomplished relatively easily with one to two tablespoons of Fairmont Tea for every three cups of liquor. The mixtures ideally need to sit for 6-12 hours for the flavors to infuse. However, because teas contain tannins similar to wine or barrel-aged spirits, you’ll want to monitor your infusion to avoid the mixture becoming bitter.
Falling for Darjeeling
Makes one cocktail
1/8 oz Laphroaig Scotch Whisky – RINSE or Mist
1 slice of fresh ginger
2 oz Liza Hill Darjeeling Infused Gentleman Jack (USA) or Lot 40 (CAN) (method follows)
1 oz fresh-pressed apple juice or cider
1/4 oz fresh lemon juice
1/2 oz honey syrup (1:1 - see prep recipe)
2 dashes Angostura Bitters
Garnish: apple fan, fresh grated cinnamon
Measure whisky into a Rocks Glass and lightly coat the glass, then discard and set aside
Add ginger slice into a pint mixing glass
Measure in bourbon, juices, and honey syrup
Add bitters
Fill glass with ice, cap, and shake vigorously
Strain drink over fresh ice into scotch-rinsed Rocks Glass
Top with more ice, if needed
Garnish.
* Liza Hill Darjeeling Infused Whiskey: in a large quart jar or bottle, combine 3 cups Gentleman Jack
OR Lot 40 + 1 Tbsp of loose Liza Hill Darjeeling Tea. Cover and shake to combine. Write the time on the bottle. Infuse for 6 – 8 hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Old Fashioned Glass
Market Refresher
Makes one cocktail
1 1/2 oz Market Fresh Tea Infused Stoli Vodka (method follows)
1/4 Canton Ginger Liqueur
1 oz fresh lime juice
3/4 oz simple syrup
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splash of soda water
Garnish: fresh basil leaf
Measure in infused spirit, lime juice and simple syrup
Fill glass with ice, cap, and shake vigorously
Add a splash of soda to tin
Double strain into a Coupe Glass
Garnish
* Market Fresh Tea Infused Stoli Vodka: in a large quart jar or bottle, combine 3 cups Stoli Vodka
+ 2 Tbsp of loose Market Fresh Tea. Cover and shake to combine. Write time on bottle. Infuse for 12
hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Coupe Glass
Versatile Tea Syrups
Whether making cocktails or non-alcoholic drinks, tea syrup is a veritable kitchen essential that intensifies and brightens the flavor of any beverage. For tea-based simple syrup, take one part sugar, and one part brewed Fairmont Tea (any variety), combine ingredients, and bring to a boil. Remove from heat immediately. Honey tea syrup is another (and healthier) variation that can be utilized in various cocktails and non-alcoholic drinks, including lemonade. Take one part local honey and mix it with one part brewed tea, stir until dissolved. No heating required! The flavor-packed tea syrup can replace the sugar-and-water syrup in any of your favorite cocktail or mocktail recipes.
Grand Bazaar Rush
Makes one cocktail
2 oz Maker’s Mark
3/4 oz fresh lemon juice
3/4 oz Grand Bazaar Honey Syrup
1 dash Regan’s Orange Bitters
Garnish: fresh grated nutmeg and cinnamon
Measure bourbon, lemon juice, and honey syrup into a pint mixing glass.
Add bitters
Fill glass with ice, cap, and shake vigorously
Strain drink over fresh ice in a rocks glass
Top with more ice, if needed
Garnish
*Grand Bazaar Honey Syrup: 1 cup clover honey + 1 cup brewed Grand Bazaar Spice Tea. Stir until well dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Bella Gin Crush
Makes one cocktail
2 oz Bombay Sapphire Gin OR Plymouth
1/2 oz Aperol
1 oz fresh lime juice
3/4 oz Bella Coola Punch Syrup (recipe follows)
Garnish: thin lime wheel, mint sprig (add fresh berries if seasonal)
Measure spirits, lime juice, and simple syrup into a pint mixing
glass
Fill glass with ice, cap, and shake vigorously
Strain drink over a glass filled with crushed ice (if available – or serve over ice)
Top with more ice, if needed
Garnish
*Bella Coola Punch Syrup: 1 cup sugar + 1 cup HOT strong brewed Bella Coola Punch Tea. Stir until
well dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Brewed Bliss
Like the classic Hot Toddie, warm cocktails feature freshly brewed tea to help you sip and savor your way through the cold winter months. To create a simple warm winter drink, choose your favorite spirit and combine it in a mug along with a touch of honey, lemon, and top with Fairmont Tea.
Or give cocktails and mocktails a refreshing take by mixing the brewed tea with spirits or fresh juices over ice. There are two methods to explore with fresh tea. For a more traditional approach, steep the tea leaves in hot water first. Once the tea is brewed, serve it over ice, or chill the mixture in the refrigerator and then serve cold. Or try your hand at cold-brewed tea; simply add the tea bags to water and refrigerate for 24-48 hours before removing the tea bags. The cold brew approach takes time but results in fewer tannins in the tea for a smoother and sweeter taste.
Pekoe Refresher – non-alcoholic
Makes one drink
2 sprigs fresh mint
1 1/2 oz fresh lemon juice
1 1/2 oz simple syrup (see prep recipe)
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3 - 4 oz brewed 1907 Orange Pekoe Tea, chilled
Garnish: mint sprig
Tear mint and drop into a pint mixing glass
(If muddling: press mint with muddler to extract flavors OR shake very hard if not muddling)
Measure in lime juice and simple syrup
Fill glass with ice, cap, and shake vigorously
Fill Old Fashioned Glass with ice
Strain drink into glass
Top with chilled tea
Top with more ice, if needed
Garnish with mint
Service: Old Fashioned Glass
