Tea isn’t just for teapots. It’s a versatile ingredient that can transform cocktails (and mocktails) with depth, aroma, and unexpected flavor twists. Whether you’re entertaining guests or just looking to elevate your home happy hour, tea can act as a subtle accent or the star of the glass.
Here are three tried-and-true methods for working tea into your drinks, plus a few cocktail ideas to spark your creativity.
1. Infuse Your Liquor with Tea
When you steep loose leaf tea in spirits, the flavors marry beautifully, adding new layers to familiar liquors. Think of it as giving your favorite bottle a personality makeover.
How to Make It:
- Add about 6 tablespoons of loose leaf tea to a 750 mL bottle of liquor.
- Let steep for at least 10 hours (taste periodically—lighter teas infuse faster, while bold teas can take longer).
- Strain and re-bottle.
Ideas to Try:
- Infuse Earl Grey in bourbon, then use it in a Hot Toddy.
- Try green tea–infused vodka with citrus and soda for a light, crisp spritz.
- Pair minty teas with gin for a fresh twist on a martini.
2. Make a Tea-Based Simple Syrup
Instead of plain water, brew strong tea to create simple syrup. It adds both sweetness and character to your cocktails.
How to Make It:
- Brew 8 oz of tea as you normally would, then strain.
- Bring to a boil and stir in 1 cup of sugar until dissolved.
- Reduce to half, cool, and store in a clean jar in the fridge (up to 6 months).
- Optional: Add 1 oz vodka to extend shelf life.
Ideas to Try:
- Add a splash of chai syrup to an Irish coffee.
- Stir a drizzle of ginger pu-erh syrup into a sake cocktail for spice and warmth.
3. Replace Liquor with Tea
Looking to lighten up or skip the alcohol? Brewed tea (especially strong or double-strength) makes a fantastic mocktail base—or even a partial spirit replacement in lower-ABV drinks.
How to Make It:
- Brew your tea stronger than usual.
- Let cool completely before mixing with other ingredients.
Ideas to Try:
- Use rooibos as the base for a mock Old-Fashioned with bitters and simple syrup.
- Mix fruit tisanes with cider or soda for a festive, alcohol-free punch.
Tea-Inspired Cocktail Recipes
Now that you know the methods, here are three custom recipes using some of our favorite blends:
Pelican Peach Rooibos Spritz
A juicy, peachy refresher that sings of Louisiana summers. Perfect for sipping on the porch at golden hour.
Ingredients:
- 2 oz Pelican Peach rooibos (brewed strong, cooled)
- 1 oz peach liqueur (like Giffard or Mathilde)
- 1 oz vodka
- ½ oz fresh lemon juice
- Sparkling water or prosecco (to top)
- Peach slice, for garnish
Method:
- Brew Pelican Peach double strength, chill.
- In a shaker with ice, combine tea, vodka, peach liqueur, and lemon juice.
- Shake lightly and strain into a tall glass with fresh ice.
- Top with sparkling water (for a spritz) or prosecco (for a stronger kick).
- Garnish with a peach slice.
Mint Masquerade Mojito Twist
Cool, crisp green tea and mint make the perfect duo in this refreshing twist on a mojito.
Ingredients:
- 2 oz white rum
- 2 oz Mint Masquerade green tea (brewed strong, cooled)
- ½ oz lime juice
- ½ oz simple syrup (or honey syrup)
- Fresh mint leaves
- Club soda
- Lime wheel & mint sprig for garnish
Method:
- Muddle mint leaves with lime juice and syrup in a tall glass.
- Add ice, rum, and chilled Mint Masquerade tea.
- Stir gently, then top with club soda.
- Garnish with lime wheel and mint sprig.
Miss Lucy’s Island Coconut Colada
Think of this as a lighter, more sophisticated cousin of the piña colada—anchored by black tea and kissed with coconut.
Ingredients:
- 2 oz Miss Lucy’s Island Coconut black tea (brewed strong, cooled)
- 1½ oz dark rum
- 1 oz cream of coconut (like Coco López)
- ½ oz pineapple juice
- Dash of aromatic bitters (optional, adds depth)
- Toasted coconut flakes or pineapple wedge for garnish
Method:
- Brew Miss Lucy’s Island Coconut double strength, chill.
- In a shaker with ice, combine tea, rum, cream of coconut, pineapple juice, and bitters.
- Shake until creamy and cold.
- Strain into a rocks glass over ice or serve blended for a frozen version.
- Garnish with toasted coconut or a pineapple wedge.
Final Sip
Tea opens up endless possibilities behind the bar. Whether you’re swapping in a rooibos spritz, minty mojito, or coconut-kissed colada, these recipes are just the beginning. With a little imagination, your teacup can become your cocktail shaker.