Tea Cocktails: Recipes and Tips for Tea-Infused Drinks

Tea and spirits have more in common than you might think. Both rely on tannin, bitterness and aromatics to build flavour, and when you combine them, tea adds a layer of complexity that cocktail writers describe as impossible to replicate with any other ingredient. A splash of cold brew Earl Grey in a gin sour, a slug of chai-infused bourbon in an Old Fashioned, iced hibiscus stretched with rum and grapefruit: these are not gimmicks. They are genuinely good drinks.

The tea in this guide: Organic Hibiscus Tea from £3.60 Shop it →

The short answer to 'how do I make tea cocktails?' is this: brew the tea strong, let it cool completely, then mix it with your spirit, citrus and sweetener of choice. Or skip the brewing and infuse your spirit directly with dry leaf for a cleaner, more shelf-stable result. The recipes below cover both methods, and once you have the basics, you can improvise with whatever is in your cupboard.

Why tea works in cocktails

Tea brings tannin. That gentle drying sensation on the tongue gives a cocktail structure, the same way wine does in a sangria or vermouth does in a Negroni. It also brings aroma: bergamot from Earl Grey, toasted rice from genmaicha, floral jasmine, or the cranberry-bright sharpness of hibiscus. These are flavours you cannot get from a bottle of liqueur.

The caffeine question matters too. If you are making drinks for an evening, a hibiscus or rooibos base keeps things sociable without the buzz. If you want the lift, a strong black tea or green tea brings enough caffeine to offset a lazy afternoon but not so much that anyone is pacing the kitchen at midnight.

Tea cocktail recipes to try

The following recipes are adapted from bartender guides and tea specialists. Measurements are in ounces because that is how cocktail recipes are usually written, but a standard jigger is 1.5 oz (about 45 ml) if you prefer metric.

Earl Grey MarTEAni

This recipe uses an Earl Grey-infused gin. The bergamot plays beautifully against lemon and a touch of sweetness.

1. Combine 60 ml (about 2 oz) London dry gin with a quarter cup of loose Earl Grey leaves in a jar. Seal and leave for 2 hours at room temperature.
2. Strain through a fine sieve or muslin, discarding the leaves.
3. Shake 45 ml (1.5 oz) of the infused gin with 22 ml (0.75 oz) fresh lemon juice, 30 ml (1 oz) simple syrup and one egg white.
4. Shake hard for 15 seconds without ice, then add ice and shake again until very cold.
5. Strain into a coupe glass. Garnish with a lemon twist or a few dried Earl Grey leaves.

If you skip the egg white, you lose the silky foam but the drink still works. For a caffeine-free version, try infusing gin with dried hibiscus flowers instead.

Herbal Tea

Organic Hibiscus Tea

Hibiscus makes a ruby-red cup with a lively, cranberry-like tang. Try it over ice, too.

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Bourbon Iced Tea

A straightforward combination that tastes better than it has any right to.

1. Brew a strong black tea (double the usual leaf) and let it cool completely.
2. In a tall glass filled with ice, combine 45 ml (1.5 oz) bourbon, 15 ml (0.5 oz) limoncello and 120 ml (4 oz) cold tea.
3. Stir gently. Garnish with a lemon wheel.

Any full-bodied black tea works here. A malty Assam or a robust breakfast blend stands up to the bourbon's sweetness without getting lost.

Hibiscus Tea Cobbler

Cobblers are old-fashioned drinks, shaken with crushed ice and served with a straw. The hibiscus version is ruby-red and tart, with Cognac adding warmth. This recipe appears in Imbibe Magazine's tea cocktail collection.

1. Muddle a lemon wheel with 7 ml (0.25 oz) grenadine in a shaker.
2. Add 30 ml (1 oz) Cognac, 30 ml (1 oz) orange curaçao and 45 ml (1.5 oz) cooled hibiscus infusion.
3. Fill the shaker with crushed ice and shake briefly.
4. Pour the whole lot, ice and all, into a rocks glass. Top with more crushed ice if needed.

Hibiscus brews quickly and intensely. Steep for 4 to 5 minutes in freshly boiled water, then cool. The colour alone is worth the effort.

Spiked Arnold Palmer

The Arnold Palmer (half iced tea, half lemonade) is an American classic. Add vodka and it becomes a John Daly, named after the golfer.

1. Fill a tall glass with ice.
2. Add 60 ml (2 oz) vodka, 60 ml (2 oz) lemonade and 90 ml (3 oz) cold black tea.
3. Stir. Garnish with a lemon wheel and a sprig of mint.

For the tea, brew it strong and sweeten it lightly before chilling. If you want it less sweet, use fresh lemon juice and a teaspoon of sugar instead of shop-bought lemonade.

Green Tea Punch

This is a proper party punch, scaled for a crowd.

1. Brew 650 ml (22 oz) green tea and 650 ml (22 oz) mint infusion separately. Combine in a heatproof bowl with 450 g (about 16 oz) sugar and stir until dissolved.
2. Add 4 cups of ice and stir until the mixture cools.
3. Add 600 ml (20 oz) fresh lime juice and 650 ml (22 oz) white rum.
4. Serve over a large block of ice to slow dilution. A grating of nutmeg on each glass is traditional.

Green tea adds grassy freshness and a light caffeine lift. If you want it completely caffeine-free, swap in a lemongrass or mint infusion for both the green tea and the mint.

How to infuse spirits with tea

Infusing the spirit directly, rather than brewing tea and adding it, gives you a cleaner flavour and a longer shelf life. The infused spirit keeps for months in a sealed bottle, ready whenever you fancy a drink.

Use about 2 tablespoons of loose leaf per 250 ml (8 oz) of spirit. Taste every 30 minutes until you like it, then strain through a fine sieve or coffee filter. Store in a clean bottle away from direct light.

Herbal Tea

Fruit Full

A bright fruit infusion with a generous mix of fruity flavours. Brew hot or chill for a pitcher.

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Iced tea cocktails for summer

When the weather warms up, iced tea cocktails become the obvious choice. The key is brewing tea at double or even quadruple strength so it holds its flavour once ice and mixers dilute it.

A simple template: 60 ml spirit, 90 ml strong cold tea, 30 ml citrus juice, 15 ml simple syrup. Shake with ice, strain into a tall glass, top with more ice. Garnish with whatever fruit or herb suits the tea. Peach slices for a black tea and whisky combination. Mint for green tea and rum. Lime wheels for hibiscus and tequila.

If you want a longer drink, stretch it with sparkling water or ginger beer. An iced sweet tea mule is a good example: sweet tea, ginger beer, vodka and blackberries, served in a copper mug if you have one.

The Long Island Iced Tea question

Despite the name, a Long Island Iced Tea contains no tea at all. It is vodka, gin, rum, tequila, triple sec, lemon juice and a splash of cola, mixed in proportions designed to taste vaguely like iced tea while delivering a serious wallop. If someone asks for one, you can make a better drink by actually using tea.

Try this: 15 ml each of vodka, gin, rum and tequila, 30 ml fresh lemon juice, 15 ml simple syrup and 60 ml strong cold black tea. Shake with ice, strain into a tall glass, top with a splash of cola if you like. It looks the same, tastes more interesting, and you can honestly say there is tea in it.

Common mistakes when making tea cocktails

Brewing too weak

A cup of tea brewed to drinking strength will taste like slightly flavoured water once you add spirits and ice. Brew at least double strength, or infuse the spirit directly.

Infusing too long

Black tea left in gin for six hours will make your mouth pucker. Green tea goes bitter and grassy. Taste every 30 minutes and strain the moment it tastes right.

Using cold tea that has gone stale

Tea oxidises. A jug of cold tea left in the fridge for three days will taste flat. Brew fresh, cool it quickly (pour over ice or sit the jug in cold water), and use within 24 hours.

Forgetting sweetness

Tea is naturally bitter. A touch of simple syrup, honey or agave balances the tannin and lets the aromatics shine. You do not need much, but you usually need some.

A brief history of tea in drinks

Tea has been enjoyed in various forms for thousands of years, though alcoholic tea punches are a more recent invention. The British punch bowl of the 18th century often included tea alongside arrack, citrus and sugar. The Dead Rabbit in New York, a bar known for historical cocktails, serves a genmaicha punch with Irish whiskey that nods to this tradition.

In Korea, su jung kwa is a traditional cinnamon and ginger tea often served as an after-dinner drink. Adding rye whiskey gives it an untraditional kick, turning a dessert tea into a proper nightcap. In Ecuador, canelazo is a hot cinnamon tea spiked with aguardiente, drunk to warm up on cold Andean evenings. Tea cocktails are not a modern trend; they are a tradition waiting to be rediscovered.

Caffeine-free tea cocktails

If you are mixing drinks for the evening and want to avoid caffeine, hibiscus and rooibos are your friends. Both infuse beautifully into spirits and bring colour and body without the buzz.

Hibiscus is tart and cranberry-like, pairing well with rum, brandy and tequila. Rooibos is sweeter and woodier, a natural match for bourbon and dark rum. Fruit infusions work too, though they tend to be sweeter and less structured, better suited to spritzes and punches than stirred drinks.

Rooibos Tea

Fruit Rooibos

Sweet red rooibos with berry notes and rose petals. A fruity cup without caffeine.

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What to try next

For a hibiscus-based cocktail with serious colour, our Organic Hibiscus brews a ruby-red cup with a lively tang that stands up to rum and citrus. If you want something fruitier for a summer punch, Fruit Full is bright and generous, lovely cold over ice with a splash of vodka and sparkling water.

Fruit Rooibos brings berry notes and rose petals without caffeine, a good base for bourbon drinks after dinner. For something with warming spice, Spiced Apple makes a cracking hot toddy base with whisky, honey and lemon.

Not sure where to start? The Fruit Tea Tasting Box holds five loose leaf fruit teas, from bramble and strawberry rhubarb to raspberry, spiced apple and hibiscus, so you can try a few and see which you like best in a glass. Or use the Tea Finder to narrow things down by flavour and mood.

Orders over £35 qualify for free UK delivery, and We pack orders by hand in Huddersfield. You are also welcome to call into the shop in Byram Arcade, Huddersfield, and pick up a pouch in person. The kettle is always on, even if the cocktail shaker is not.

Frequently asked questions

What tea is best for cocktails?

Earl Grey is the most versatile, pairing well with gin and vodka thanks to its bergamot aroma. Black tea works with bourbon and rum, green tea with vodka and tequila, and hibiscus with almost anything. Start with what you have and experiment from there.

How do you make iced tea cocktails?

Brew tea at double or quadruple strength, cool it completely, then mix with your spirit, citrus and sweetener. Shake with ice and strain into a tall glass. The strong brew compensates for dilution as the ice melts.

Can you infuse spirits with tea?

Yes, and it is often easier than brewing. Add 2 tablespoons of loose leaf to 250 ml of spirit, leave for 30 minutes to 3 hours depending on the tea, then strain. The infused spirit keeps for months and is ready whenever you want a drink.

Does Long Island Iced Tea contain tea?

Traditionally, no. The name comes from its colour and vague resemblance to iced tea, but the classic recipe uses cola for colour. You can make a better version by swapping the cola for actual cold black tea.

Are tea cocktails high in caffeine?

It depends on the tea. A cocktail made with black or green tea will contain some caffeine, though less than a cup of coffee. For evening drinks, use hibiscus, rooibos or fruit infusions, which are naturally caffeine-free.

What food pairs with tea cocktails?

Earl Grey drinks go well with citrus desserts or soft cheeses. Bourbon and black tea suits barbecue or smoked meats. Hibiscus cocktails pair with spicy food or fresh fruit. Match the tea's character to the dish, much as you would with wine.

Sources: Imbibe Magazine · Prevention