how to use tea in cocktails

Which Alcohol Mixes Well With Tea?

which alcohol mixes well with tea? the three drinkers

We don’t often think of tea and alcohol as having much of an overlap, but maybe we should. Bartenders have been experimenting with tea in cocktails for a while now, embracing the deep and diverse flavours of all kinds of teas, as well as the refreshing qualities, caffeine, and health benefits.

Most spirits have quite intense and distinct flavours, and it’s often the same with teas, so randomly mixing them together is likely to be a waste of good liquid – though you might strike gold, who knows! There are, however, some well known tea and booze marriages that show what a dreamy and complementary pairing the two can be… and these are a few you can easily try!

When mixing tea with alcohol, you can serve it hot as you usually would with tea, or you can infuse it hot and let it cool, or you can cold brew – it’s up to your personal preference and the ingredients you’re using.

You can make tea as you usually would and treat it as another cocktail ingredient, or in its simplest form, just add alcohol to your tea, but at a slightly more advanced level, you can infuse tea into spirits, or syrups or even embrace the cold distillation techniques – all the information on those can be found here.

Black Tea and Dark Rum

which alcohol mixes well with tea? the three drinkers

Black tea, most famously English breakfast, is a great pairing with rum. The natural caramelly sweetness of the rum pairs well with the earthy, bitter flavour of black tea. It’s such a complimentary pairing that there are already a few established cocktails marrying the two. Fish House Punch, with black tea, Cognac, dark rum, and peach brandy, is a particularly boozy serve. A simpler cocktail is the Planter’s Punch, which often includes black tea instead of water, combined with dark rum and a little lime juice and syrup. There is also Gunfire, a legendary morning cocktail in the British Army of the 1890s that mixes one shot of rum into a regular cuppa. Oh, and a little tip. You might not want the caffeine of black tea in the evening, but rooibos is a very similar, slightly smokier tea that’s caffeine free, so try this!

Green Tea and Whisky

which alcohol mixes well with tea? the three drinkers

Japanese whisky, Irish whiskey, and American whiskey are all regularly mixed with green tea. Whilst it’s a slight shame to taint the endless health benefits of green tea, the vegetal and grassy flavours really add to many whiskies. The end result is a refreshing, breezier number with increased citrus notes. A simple Green Tea Highball with Japanese whisky, green tea and club soda is a great place to start.

Chamomile Tea and Gin

which alcohol mixes well with tea? the three drinkers

Flower power. The floral and herbaceous heart of both chamomile and (many) gins is a perfect marriage. You’ll find that the notes in the chamomile enhance the botanical complexity of floral and herbaceous gins, and also soften any sharpness. A really simple pitcher style cocktail you can make is by making some chamomile tea (either with tea bags or through flowers in water), and straining the cool mixture with gin, lemon juice, honey, and ice – how deliciously bright and breezy does that sound?

White Tea and Vodka

which alcohol mixes well with tea? the three drinkers

White tea is one of the most delicate and refreshing teas. It’s well known for its gentle honey notes and mellow flavours like apricot, peach, oats, hay, and flowers. You could pair this with a very subtle floral gin or perhaps even white rum, but they run the risk of overwhelming it. The neutrality and cleanliness of good vodka can be an interesting match to try, sucking you in with the gentle refreshment of the tea, and whacking you with a hearty hit of vodka. Infusing vodka with white tea would be a good way to go (you can simply leave tea leaves or tea bags with vodka for a few hours then strain). This way, you can make a simple white tea Vodka Martini, perhaps combining with some aromatic ingredients like elderflower liqueur and edible flowers.

The Hot Tea Toddy

which alcohol mixes well with tea? the three drinkers

The most famous way of combining tea and alcohol is in the form of Hot Toddies. We’ve listed some amazing variations of the Hot Toddy here, and it’s easy to see how tea can be introduced. It’s already a winter warmer, made most classically with whisky, hot water, lemon juice and usually honey and cinnamon too. But, with other ingredients like ginger, cider, gin, rum and apple juice often involved in riffs, there are plentiful opportunities for tea to bring something to the party. Ginger tea, bourbon whiskey, honey and lemon juice is a super warming, spicy, rich favourite. The tea you use will emphasise different elements of the Toddy – the citrus, the honey, the spices, or the spirit itself. At the end of the day, if you think a tea that you love might go well with a spirit, then serve it warm and combine with citrus, honey, spices and see – you might surprise yourself!

 

Similar but slightly different, you can also make any of your favourite teas into syrups. Syrups are simply water and sugar, and of course you can swap out water for tea. Check out our homemade syrups guide here!

Elevating Cocktails With Tea

elevating cocktails with tea the three drinkers.jpg

In the modern realm of craft cocktail bartending, bartenders are always looking for ways to impart complex flavour profiles with real depth into their signature slings. From organic produce such as fresh fruit and vegetables to specialist ingredients such as acid powders and thickening and emulsifying agents, anything that can add complexity in flavour and texture can and will be employed.

To understand how to use tea effectively, we must first understand the variations of tea. The two major categories are herbal teas made using various herbs and spices steeped in hot water and include chamomile, ginger, and peppermint teas, and tea coming from the tea plant, Camellia Sinensis, which has six further subcategories; green, white, yellow, oolong, black and dark. The difference between these six types of tea is how the raw leaves are processed post-harvest.

Tea has versatility in not only breadth but also depth. When using tea in a cocktail there are two main questions to ask yourself before starting your process - What kind of tea do I want to use? And what kind of flavours do I want to extract from the tea leaves? The answer to these questions will determine what kind of tea leaves to use and how to impart their flavours into your libation.

With this knowledge, we will explore some of the delicious brew-based cocktails created by bartenders worldwide and the various techniques they employ!

SPIRIT INFUSION

elevating cocktails with tea the three drinkers

The Earl Grey Marteani was created by legendary New York City bartender Audrey Saunders for the opening menu of her bar Pegu Club. This gin-sour serve is a brilliant introduction to tea, cocktails, and both in combination, owing to its ease of replicability and the fact that it is just damn delicious.

The recipe calls for Earl Grey tea-infused gin, which may seem daunting to a beginner but requires no speciality equipment and minimal active time. Simply add ¼ cup or 8 grams of loose leaf earl grey tea to 750ml of London Dry Gin and leave to steep for at least 2 and up to 8 hours, before straining through a coffee filter and bottling.

Looking at Saunders’ choice of process is intriguing here as an infusion into the spirit allows the alcohol to leech out the flavour faster than cold brewing it before turning the cold brewed tea into a syrup, as well as allowing for a more shelf stable product than a tea syrup!

With these pros, however, always comes a con. As alcohol leeches out flavours a lot faster than water, it also pulls out the bitter tannic profile contained in all kinds of teas. To combat this, Saunders added egg white to the drink to soften the bitter, tannic finish of the drink.

While infusing the tea into spirit was ideal for Saunders’ application, infusing tea into a whole bottle of gin may not be the most ideal for home bartending use, so let’s turn our heads to the alternative of tea syrups!

SYRUP INFUSION

elevating cocktails with tea the three drinkers

Image credit: 1820rooftopbar on Instagram

When infusing tea into syrup, your choice between hot or cold brewing the tea will determine the flavours you extract from the tea. A cold brewed tea will be a more delicate extraction with the predominant flavour coming from the process used to preserve the tea leaf post-harvest, whereas, a hot brew will give you a more tannic profile a lot more akin to your regular cuppa.

A great example of hot brewed tea syrup in a cocktail is the Apricot + Dragon Ball Tea from the 1820 Rooftop Bar in Edinburgh, which uses a blend of 5 different teas to mimic the flavour profile of Johnnie Walker Black Label!

We spoke with the creative lead on the project Connor Norris on his thought process for the choice of teas and method of extraction:

“The cordial made a lot of sense in this serve, and the blend of teas chosen was based on the tasting notes of Johnnie Walker Black label that were perceived by the team. Rooibos tea was the backbone of the blend, providing the malty base and bridging the gap between the flavours of tea, and single-grain whisky. Lapsang tea offered the smoke that Caol Ila brings, while Hibiscus brought the fruity notes of Cardhu and the floral profile of Glenkinchie. Earl Grey mimicked some of the tropical notes found in Clynelish, and to round it out, Breakfast Tea added the classic tannic flavours that are brought to whisky through their cask aging.”

Connor’s method of infusion was a hot brew using the sous vide, which allowed a quicker infusion for the high-volume purposes of the venue but also allowed the tannic dryness of the tea to contrast against the sweetness of the apricot jam used in the cordial.

It is an all-around delicious beverage so we suggest it as a fantastic example of what a tea cocktail can be if you get the chance to visit.

COLD DISTILLATION

elevating cocktails with tea the three drinkers

This one is for my fellow cocktail bartenders who stepped into the prep space of their new venue and saw a rotary evaporator (rotovap) for the first time and wondered what exactly they had gotten themselves into - a feeling I have known all too well.

Fear not! As while a rotovap is an expensive and intricate piece of equipment, the theory behind its use is far simpler than the column and pot still distillation processes used in the making of spirits. Applying the same logic of hot versus cold brewing of tea to the vigor of your boil in your distillation chamber, you can achieve an incredible variance of end product while starting with the same raw materials. A few things to note first:

  • As pressure drops, so does the boiling point of the liquid.

  • As alcohol by volume increases, the boiling point of the liquid drops.

  • A rotovap is by no means necessary in making great drinks, with tea or otherwise.

  • For the sake of example, we will look at making a tea liqueur using distillation.

If the main goal of the extraction was to pull out the bitter tannins from the tea, then keeping the pressure relatively high and boiling aggressively at a higher temperature is the way to go. Whereas if you want to extract the flavours of the tea leaf and how it was processed, drop the pressure very low and keep the temperature low to keep the liquid on a simmer.

An old head bartender of mine once said that using a rotovap is very similar to using a barbecue - learning to read the fire and use that to your advantage is one of the keys to good barbecues. In the case of a rotovap, learning to read the boil and pressure and adjusting those to achieve the flavours that you want from them is the key to good rotovapped cocktails!

With this new-found knowledge of tea and infusion methods, you can sling yourself up a delicious tea cocktail with minimal faff for the home bartender, or go all the way to distillation for the professionals! An exciting world awaits…

By Fowwaz Ansari

fowwaz ansari drinklusive the three drinkers

Brew-tiful Blends: Elevating Cocktails with the Power of Tea

brewtiful blends elevating cocktails with the power of tea the three drinkers

Cuppas and cocktails, is there anything we like more? Well, how about them together? We’ve been exploring tea-infused cocktails and boy can they elevate a creation to that next level. From floral refreshment to soothing spice, these are some of our favourite tea cocktails, hot and cold, that you should definitely experiment with if you haven’t already! Let’s get the kettle on...

Jasmine Fizz

jasmine fizz brewtiful blends elevating cocktails with the power of tea the three drinkers

The Jasmine Fizz just gets more and more delicious with each ingredient. Delightfully refreshing, it combines the floral notes of jasmine tea with the effervescence of sparkling wine. Elderflower continues this natural and aromatic profile, with fresh lemon to cut through and add some zip. One of those cocktails that you feel invigorated drinking.

Ingredients

60ml jasmine tea-infused gin
30ml elderflower liqueur
15ml fresh lemon juice
15ml simple syrup/honey
60ml sparkling wine
Lemon twist (garnish)

 Method
Okay, so the gin. We recommend testing on a smaller amount first, but you’ll need to sit the jasmine teabags in the gin for at least 1 hour. After this, just shake everything with ice and strain into a chilled glass. Lemon or beautiful jasmine flowers for garnish and voila, a cocktail that will really impress.

Aperol Tea Spritz

aperol tea spritz brewtiful blends elevating cocktails with the power of tea the three drinkers

Sparkling teas like these stunners work wonderfully well in place of sparkling wine in cocktails, and this Aperol Tea Spritz is a perfect example. LYSERØD is one of the driest sparkling teas out there, and those Rosé notes and smooth White Tea pair nicely with the Aperol. There are so many combinations you could try, so experiment with sparkling teas in your favourite Spritzers.

Ingredients
100ml Aperol
150ml sparkling tea (something like LYSERØD by Copenhagen)

Method
Pour both over ice – there really is nothing else to it. Relax and enjoy.

G&Tea

g&tea brewtiful blends elevating cocktails with the power of tea the three drinkers

Adding teabags to Gin and Tonics has been a bit of a thing in Scandinavia for a while, but adding an elegant sparkling tea instead of the tonic and teabag separately makes a hell of a lot more sense if you ask us. This is a really fresh way to mix up the usual G&T for something just as clean and pure, but with more botanical depth. Just pick a tea with mild flavour and mix with your favourite gin.

Ingredients
50ml gin
100ml sparkling tea (something like Jing Jasmine Pearls)
Angostura bitters (optional)
Honey (optional)

Method
Make it as you would a regular G&T, simply combining the two. Obviously tonic is more neutral than tea, so if you want some bitterness add Angostura drops, or if you want a dash more sweetness go for a touch of honey.

Hot Chai Toddy

hot chai toddy brewtiful blends elevating cocktails with the power of tea the three drinkers

The addition of spiced black chai to the winter warmer that is the Hot Toddy adds deliciously comforting warmth and deep spice, complementing the whisky well. With the earthy tea, fresh lemon and touch of honey, there is an almost medicinal quality to this cocktail that harks back to the Hot Toddy’s roots.

Ingredients
2 tsp lemon juice
1 tbsp honey
100ml-150ml hot water
1 black chai teabag
35ml whisky
1 clove (optional)
1 cinnamon stick (optional)
Lemon wheel (garnish)

Method
Grab your favourite mug or handled glass and pour the hot water over the tea. Mix in the honey, whisky, and lemon until everything has merged. Chuck in the clove and the cinnamon for even more warmth. Cup in your hands and let it soothe your soul!

Birds and Bees

birds and bees brewtiful blends elevating cocktails with the power of tea the three drinkers

From Juan Coronado of The Bazaar comes this delicious cocktail using a chamomile-honey syrup to mellow the fresh lemon juice and complement a good quality gin. It’s another tea cocktail that feels clean and delicate, but with punchy gin at the heart of it. Tasty.

 Ingredients
50ml gin
30ml chamomile-honey syrup
25ml fresh lemon juice
10ml lime juice
For the syrup: 1 chamomile teabag and 15ml honey (you might want to make a bigger batch though)

Method
All the effort here is in that syrup, which is actually very simple to make. Make chamomile tea as usual and dissolve honey into it, before cooling at room temp. Then, combine everything in a shaker with ice, strain, and sip! Nom.

Green, Ginger, and Gold

green, ginger and gold brewtiful blends elevating cocktails with the power of tea the three drinkers

Cognac is a surprisingly tasty pairing with green tea, and of course ginger so this is a gorgeously fresh and alive cocktail merging them. With fresh mint too, there is a refreshing and soothing quality, as well as rich warmth and spice and earthiness. You could try this warm or chilled, it’s up to you but we’re going for chilled this time.

 Ingredients
3 pieces fresh ginger
2 mint leaves
15ml syrup
30ml cognac (VS or VSOP)
60ml chilled green tea

Method
Muddle syrup, mint leaves and ginger with cognac and fresh, chilled green tea. Once the flavours are infused, strain into a glass filled with fresh ice and garnish with a mint leaf for that final touch.

There are so many cocktails you could make with sparkling teas in particular, so check out these! If any cocktail recipes use sparkling wines like Rosé or Prosecco, then give these a go instead.