4 Delicious Tea-Based Cocktail Recipes
Become a mixologist at your next garden party with these four tea-infused cocktail recipes.
As a companion our feature on the Duchess Bake Shop, we’ve picked out the top four tea-infused cocktail recipes from BC and Alberta. Ideal to enjoy with a scone at your next adults-only garden tea party, or perfectly delectable all on their own.
British Columbia Picks
- 1 ½ oz GVine Floraison Gin
- 1 ½ oz Jasmine green tea honey water*
- 3 dashes Angostura Bitters
Stir all ingredients on ice & strain into chilled cocktail glass.
Garnish with wide lemon & orange zest with oils expelled over the glass.
*To make, steep Jasmine green tea in 500ml hot water for 5 minutes. Strain tea and add 150ml of honey to the tea. Store in glass bottle, keep refrigerated.
- 4-5 fresh mint leaves
- 2 oz cognac
- 2 oz citrusy herbal tea (Silk Road Philosopher’s Brew from Victoria recommended)
- ½ oz. elderflower syrup OR St. Germaine liqueur
- Sparkling wine
Lightly press 4-5 fresh mint leaves in the bottom of a tall, slender glass to express the aromatic oils.
In a mixing glass add Cognac, herbal tea and elderflower syrup. Lightly stir with ice to flash chill, and pour over mint in glass. Add several large pieces of ice and top with sparkling wine or champagne. Garnish with fresh sprig of mint.
- 1oz Buffalo Trace Bourbon
- 1oz Cocchi Americano
- 1oz Fresh Lemon Juice
- 0.75oz Earl Grey Tea
- 0.75oz Simple Syrup
- 2 Dashes Angostura Bitters
Shake ingredients vigorously in cocktail shaker and strain into glass.
- 2 oz Buffalo Trace Bourbon
- 0.75 oz fresh squeezed lemon juice
- 0.75 oz lapsang honey syrup*
- 1 egg white
- 5 ice cubes
- Dash of Agnostura Bitters for Garnish
Add all ingredients except the Bitters to a cocktail shaker, shake vigorously over ice, strain from the cocktail shaker into a glass and garnish with bitters.
*Lapsang Honey syrup:
- 1 cup water
- 1/4 cup Smokey Lapsang Souchong Tea
Bring to a simmer and strain, add 1 cup Honey.
Store in the fridge until used.