The depth and complexity of tea’s flavors make it an idea companion (or substitute) for spirits. Experiment with these three methods for using tea in cocktails and mocktails:
1. Infuse your liquor with tea.
This method adds complexity and flavor to neutral liquors, and compliments or balances other spirits.
How to Make It
- Add 6 level tablespoons of loose leaf tea leaves to 750 mL quality liquor.
- Soak to taste, at least 10 hours. The final infusion time will depend on the type of liquor and tea.
- Strain into another bottle and discard the tea leaves.
How to Use It
- Infuse Earl Grey in bourbon and make a fabulous Hot Toddy with it as the base.
- Add complexity to vodka with Strawberry Smile Green Tea. Mix 2 ounces each of the infused alcohol, lemon juice, and simple syrup. Pour over ice and top with sparkling water.
- The floral notes of gin and the crispness of the juniper compliment Organic Moroccan Mint Green Tea. Use it in a traditional martini!
2. Use tea-flavored simple syrup.
Use tea in the place of water when making simple syrup to add flavor and sweetness to mixed drinks.
How to Make It
- Brew 8 ounces of loose leaf tea at the temperature and for the amount of time you would normally infuse to serve it.
- Strain the leaves and bring the tea to a rolling boil over high heat.
- Stir in 1 cup of sugar until completely dissolved. Reduce heat and stir constantly until the mixture has reduced to half its volume.
- Remove from heat and cool slightly. Pour into a very clean heat-safe container with a tight-fitting lid.
- Store in the refrigerator up to six months. To extend its shelf life, mix in about one ounce of vodka as the syrup cools.
How to Use It
- Stir in 1-2 teaspoons of Organic Ginger Pu-erh simple syrup to a sake cocktail.
- Add 1 teaspoon of Coconut Chai Indian Black Tea simple syrup to the whipped cream of an Irish coffee.
3. Replace some or all liquor with tea.
Tea has enough flavor to carry a mocktail, or reduce carbs in a drink.
How to Make It
- Brew the tea or herbal infusion extra strength or for an extended period of time.
- Bring it to room temperature before making iced drinks.
How to Use It
- For our anniversary celebration earlier this year, we paired our Mulled Wine Spice Fruit Tisane with apple cider and cinnamon whiskey from a local distillery.
For a mock Old-Fashioned, brew Organic Rooibos at double strength and chill. Add bitters, simple syrup, ice, and a lemon twist.
