Tea-Infused Cocktails Are Trending—Right here’s How one can Make Your Personal at Dwelling

April 1, 2025

5

Seems tea isn’t only for sipping anymore—it’s displaying up in cocktails all over the place. Whether or not it’s the rise of nonalcoholic options or a renewed love for botanical flavors, tea provides depth with out further sweetness, making it good for each cocktails and mocktails.

In the event you’re seeking to inventory your bar cart, Absolut Wild Tea is a black tea-and-elderflower-infused vodka, whereas Empress Indigo Gin will get its hanging purple hue from butterfly pea flower (bonus: it turns pink with lemon juice!)—a nod to traditional afternoon tea service.

One of the best half? It’s extremely straightforward to hop on this development at residence. Whether or not you’re chilling fresh-brewed tea for mixing, infusing liquor with free leaves (assume chamomile gin or Earl Gray bourbon), or whipping up a easy syrup, tea brings a singular layer of taste to your drinks. Learn on for suggestions, infusion strategies, and 20+ recipes to get began.

Three Methods to Use Tea in Cocktails

1. Brewed Tea: Merely add freshly brewed and chilled tea to your cocktail for a light-weight infusion. A calming hibiscus tea makes for a tart, ruby-colored spritz, whereas a powerful black tea works fantastically in whiskey-based drinks.

2. Tea-Infused Spirits: Steep tea immediately in vodka, gin, or whiskey for a number of hours to create a refined, fragrant infusion (directions beneath).

3. Do-it-yourself Tea Syrups: Mix brewed tea with sugar (or honey) for a fast syrup that provides each sweetness and complexity to cocktails (instruction and recipes beneath).

Finest Tea & Spirit Pairings

Tea isn’t only for sipping—it pairs splendidly with spirits to create unforgettable drinks! Whether or not you are into timeless classics or attempting one thing contemporary, listed here are some taste combos that can elevate your cocktail recreation:

Bourbon + Black Tea: A daring, easy match
Inexperienced Tea + Ginger Liqueur: Contemporary with a spicy kick
Inexperienced Tea + Vodka: Gentle and crisp, an ideal duo
Lavender + Espresso Liqueur: Floral meets wealthy, dreamy goodness
Chai + Bourbon (or Spiced Rum): Heat and comfortable, with a little bit of spice
Hibiscus + Tequila or Mezcal: Tart, vibrant, and simply the best contact of smokiness
Butterfly Pea + Gin: Colourful and fragrant—an attention-grabbing delight
Chamomile + Gin: Calm meets refreshing—good for a serene sip
Orange Blossom Tea + Rum: Vivid and citrusy with a tropical twist

How one can Make Tea Syrups

Making a tea syrup is as straightforward as making any easy syrup. Right here’s the essential formulation:

1 cup water

1 cup sugar (or honey for a richer syrup)

2-4 tea baggage (or 1-2 tablespoons free tea)

Directions:

1. Deliver water to a boil (use the identical temperature you’d usually steep tea at).

2. Take away from warmth, add tea, and steep for 3-5 minutes.

3. Pressure out tea leaves or take away baggage.

4. Return liquid to warmth and produce to a rolling boil.

5. Stir in sugar till dissolved.

6. Add non-obligatory extras like a pinch of sea salt, vanilla extract, or different taste enhancers.

7. Let cool fully and retailer in a glass bottle. (Syrups last as long as 2 weeks within the fridge.)

Tea Syrup Taste Variations:

• Butterfly Pea Tea Syrup: 1 cup water, 1 cup sugar, 2 tbsp dried pea flower or 2 tea baggage

• Black Tea Syrup: 1 cup water, 1 cup brown sugar, 4 Earl Gray tea baggage

• Chamomile Tea Syrup: 1 cup water, 1 cup honey, 2 chamomile tea baggage

• Inexperienced Tea Matcha Syrup: 1 cup water, 1 cup sugar, 1 tbsp matcha powder or 3 inexperienced tea baggage

• Chai Syrup: 1 cup water, 1 cup sugar, 1-2 tbsp chai combine or chai spices

How one can Infuse Liquor with Tea

Tea-infused spirits add unbelievable depth and character to cocktails. The method is easy:

• For a full bottle (750ml): Use about 15 tea baggage.

• For a smaller batch (8oz): Use about 2 teaspoons dried tea.

Earl Gray Tea-Infused Gin Recipe:

1. Add 15 Earl Gray tea baggage to 1 bottle of gin.

2. Let steep for as much as 1 hour, tasting periodically to keep away from over-extraction.

3. Take away tea baggage, squeezing out extra gin.

4. Pressure by a advantageous mesh sieve if wanted.

5. Retailer and use in martinis, gin & tonics, or different cocktails.