18 Tea Party Cocktails That Will Dazzle Your Guests This Season Updated 05/2026

Imagine hosting a gathering where every sip tells a story: floral, fragrant, effervescent, and impossibly chic. Tea party cocktails are the kind of drinks that make guests lean in, raise an eyebrow of delight, and immediately ask for the recipe. They blend the timeless ritual of afternoon tea with the playful indulgence of a well-crafted cocktail, creating something that feels both nostalgic and deliciously modern.

Whether you are planning a garden bridal shower, a girlfriend brunch, a Mother’s Day celebration, or simply an excuse to crack out the good glassware on a quiet Sunday, tea party cocktails are the ultimate way to elevate the occasion. They are elegant without being intimidating, easy enough for a home bar, and utterly beautiful in the glass.

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This guide brings together 18 of the most enchanting, flavor-forward tea party cocktail recipes you can make at home, from citrusy Earl Grey martinis to sultry hibiscus margaritas. Each one is crafted to feel like a proper event, even when you are sipping it in your favorite garden chair.

Why Tea Party Cocktails Are Having Their Stunning Moment

Tea and cocktails share a surprisingly long and intertwined history, and the pairing is far from a trendy novelty. Bartenders have been working with tea since before the cocktail existed, in the era when punch was all the rage and tea was the base upon which it usually stood. Long before the shaker and the coupe glass became symbols of mixology, sailors and aristocrats alike were stirring tea into their evening drinks.

Many of us are not aware of the role tea has played in the history of the cocktail. Before the era of the individually mixed drink, 18th and 19th century imbibers in Western Europe were all about the punch bowl. This was especially the case for sailors on long ocean voyages, who kept crates of tea and citrus trees on their ships for the express purpose of making grogs to ward off scurvy. These naval punches came with handy mnemonic recipes: one of sour, two of sweet, three of strong, and four of weak. The weak element, a water-based liquid, was often a robust brew of green or black tea.

Historically, one of the oldest tea-based cocktails on record is the milk punch, a remarkable concoction of black tea, port, lemon, and Batavia Arrack that was fashionable during the 18th century. There is old, historical precedent for tea in booze and mixed drinks, dating as far back as 1727. Tea was an essential ingredient in early punches, which really predate even the most classic of cocktails as we understand them today.

The cultural roots run even deeper. The potentially mythical Chinese Emperor Shen Nung sat below a tree in 2737 BC, sipping boiling water, when leaves from a nearby tree fell into his cup. He returned to his people and extolled the virtues of the exhilarating beverage that resulted, and over the following centuries it became a staple of Asian diets. From there, it spread to the Middle East and Europe, and has most recently settled into snazzy bars the world over in the form of tea cocktails.

The British tea party culture added its own chapter to this story. Once the trend of afternoon tea had been set, all of fashionable society started to hold tea parties to suit almost any occasion: drawing room teas for groups of 10 or 20 visitors, small intimate teas for 3 or 4 friends, tea in the garden, at home teas, tea receptions for up to 200 people, tennis teas, croquet teas, and picnic teas. The growing middle classes found that tea was an economical and graceful way to entertain, a tradition that lives on today every time someone sets a pretty table and reaches for the teapot.

Today, the marriage of tea and spirits has exploded into a full-fledged movement. The global alcoholic tea market size was worth around USD 25.28 billion in 2024 and is predicted to grow to around USD 79.49 billion by 2034, with a compound annual growth rate of roughly 12.14% between 2025 and 2034. That is not just a trend. That is a transformation.

Women constitute 53% of tea consumers, while the age group of 30 to 39 years comprises the largest consumer group at 23%. In other words, if you are a woman in your 30s with a passion for beautifully crafted drinks, you are at the absolute center of this delicious revolution.

What makes tea such a perfect cocktail ingredient is its extraordinary range. Whether you are chilling fresh-brewed tea for mixing, infusing liquor with loose leaves (think chamomile gin or Earl Grey bourbon), or whipping up a simple syrup, tea brings a unique layer of flavor to your drinks. Black teas add depth and tannin, green teas bring grassy brightness, floral teas like hibiscus and chamomile create gorgeous color and aromatics, and spiced teas like chai give warmth and complexity that no other ingredient can replicate.

Matcha, a powdered Japanese green tea which has recently skyrocketed in popularity in American coffee and tea shops, is now making its way into cocktails. Meanwhile, exotic varieties like pu-erh, rooibos, and yerba mate are giving adventurous home bartenders entirely new flavor palettes to explore.

The tea party cocktail, then, is not just a drink. It is a living link between ancient ritual and modern indulgence, between the comfort of a warm cup and the thrill of something celebratory in your hand.

18 Best Tea Party Cocktails List

Earl Grey Martini

The Earl Grey Martini is the reigning queen of tea party cocktails, refined, fragrant, and utterly impossible to resist. It pours into the glass as a pale golden amber, crowned with a silky egg white foam that catches the light like fresh snow. The bergamot in the Earl Grey tea sings with the botanicals of the gin, while a squeeze of lemon keeps everything lively and bright. This is the cocktail you serve when you want to impress without lifting a finger.

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Ingredients:

• 2 oz gin, infused with Earl Grey tea (steep 1 Earl Grey tea bag in gin for 1 hour, then remove)
• 0.75 oz fresh lemon juice
• 0.75 oz simple syrup
• 1 egg white
• Lemon twist, for garnish
• Sugar, for rimming the glass (optional)

Instructions:

1. Combine the Earl Grey-infused gin, lemon juice, simple syrup, and egg white in a cocktail shaker without ice.
2. Shake vigorously for 15 seconds (a “dry shake”) to emulsify the egg white.
3. Add ice to the shaker and shake again until well chilled, about 10 more seconds.
4. Strain into a chilled, sugar-rimmed martini or coupe glass.
5. Garnish with a twist of lemon, expressed over the surface for a burst of citrus aroma.

Lavender Honey Gin Tea Sour

Pale violet-pink and effortlessly dreamy, the Lavender Honey Gin Tea Sour is the cocktail equivalent of a flower-filled afternoon in Provence. The lavender syrup adds a soft floral sweetness, the honey rounds everything into warmth, and the chamomile tea acts as a gentle, golden backbone. Serve it in a coupe glass with a sprig of fresh lavender laid across the rim. This one is made for slow sipping and long conversations.

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Ingredients:

• 1.5 oz botanical gin
• 1 oz strongly brewed chamomile tea, chilled
• 0.75 oz lavender simple syrup (simmer equal parts water, sugar, and dried lavender; strain and cool)
• 0.5 oz fresh lemon juice
• 0.5 oz honey syrup (1 part honey, 1 part warm water, stirred to combine)
• 1 egg white
• Fresh lavender sprig and lemon wheel, for garnish

Instructions:

1. Brew the chamomile tea strong (steep for 5 minutes), then chill completely in the refrigerator.
2. Add gin, chamomile tea, lavender syrup, lemon juice, honey syrup, and egg white to a shaker without ice.
3. Dry shake vigorously for 15 seconds.
4. Add ice and shake again until cold.
5. Double-strain into a chilled coupe glass.
6. Garnish with a lavender sprig and a small lemon wheel on the rim.

Hibiscus Rose Champagne Spritz

This cocktail is a showstopper in the most literal sense: it arrives at the table a deep, jewel-like ruby red, with champagne bubbles dancing upward through the hibiscus hue. A curl of dried rose petal floats on the surface, and the scent that rises from the glass is floral, tart, and utterly intoxicating. The hibiscus tea provides tartness and breathtaking color, while the rose liqueur and champagne lift everything into celebration. This is the toast you make when something truly wonderful has happened.

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Ingredients:

• 1 oz hibiscus tea, strongly brewed and chilled
• 0.5 oz rose liqueur (such as St-Germain or Lychee Rose liqueur)
• 0.5 oz fresh lemon juice
• 0.25 oz simple syrup
• 3 oz chilled Champagne or Prosecco, to top
• Dried rose petals and a lemon twist, for garnish

Instructions:

1. Brew a strong hibiscus tea by steeping dried hibiscus flowers in hot water for 5 minutes; strain and chill.
2. In a cocktail shaker filled with ice, combine the hibiscus tea, rose liqueur, lemon juice, and simple syrup.
3. Shake until well chilled, about 10 seconds.
4. Strain into a chilled champagne flute or coupe glass.
5. Top gently with chilled Champagne or Prosecco.
6. Garnish with dried rose petals and a lemon twist.

Chamomile Bourbon Honey Smash

Golden as a summer afternoon, the Chamomile Bourbon Honey Smash is the cocktail for those who like their floral drinks with a little backbone. The bourbon brings a toasty vanilla warmth that chamomile tea wraps itself around beautifully, and the honey syrup ties everything together in one smooth, comforting sip. Fresh mint adds a cooling contrast. This is an especially perfect tea party cocktail for early autumn gatherings when the light turns amber and everyone leans a little closer to the warmth.

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Ingredients:

• 2 oz bourbon
• 1 oz strongly brewed chamomile tea, chilled
• 0.75 oz honey syrup (equal parts honey and warm water)
• 0.75 oz fresh lemon juice
• 4 fresh mint leaves, plus a mint sprig for garnish
• Lemon wheel, for garnish

Instructions:

1. Place the mint leaves in the bottom of a cocktail shaker and gently press them with a muddler to release their oils.
2. Add bourbon, chamomile tea, honey syrup, and lemon juice.
3. Fill the shaker with ice and shake vigorously for 10 to 15 seconds.
4. Double-strain into a rocks glass over fresh ice.
5. Garnish with a sprig of fresh mint and a lemon wheel tucked alongside.

Matcha Mint Mojito

Vibrant, grassy-green, and intoxicatingly fresh, the Matcha Mint Mojito is a tea party cocktail that feels like spring itself has climbed into your glass. The earthiness of ceremonial-grade matcha plays beautifully against the sweetness of cane sugar and the bright, cooling rush of fresh mint and lime. White rum carries everything lightly so the tea remains the true star. It is visually stunning served in a tall glass with crushed ice, a mint bouquet poking from the top, and a dusting of extra matcha on the foam.

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Ingredients:

• 1.5 oz white rum
• 1 tsp ceremonial grade matcha powder
• 2 oz hot water (not boiling, around 175°F / 80°C)
• 0.75 oz fresh lime juice
• 0.75 oz simple syrup
• 8 to 10 fresh mint leaves, plus a sprig for garnish
• Soda water, to top
• Crushed ice

Instructions:

1. Whisk the matcha powder with the hot water until fully dissolved and smooth with no lumps. Allow to cool.
2. In a cocktail shaker, muddle the mint leaves with the simple syrup until fragrant.
3. Add the rum, lime juice, and cooled matcha mixture.
4. Fill with ice and shake for 10 seconds.
5. Pour unstrained into a tall glass packed with crushed ice.
6. Top with a splash of soda water and stir gently.
7. Garnish with a generous bouquet of fresh mint and a light dusting of matcha powder over the top.

White Peach Oolong Sangria

Sangria gets a luxurious, fragrant upgrade here. Oolong tea brings a lightly oxidized, floral complexity that is more sophisticated than plain fruit juice, and white peach slices, elderflower liqueur, and a good bottle of Pinot Grigio make this pitcher of gorgeous, pale-gold sangria feel like a garden party in liquid form. Make it the night before so all the flavors have time to mingle and deepen. Serve it from a beautiful glass pitcher into ice-filled wine glasses and watch your guests immediately reach for a second pour.

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Ingredients:

• 1 bottle (750 ml) dry white wine such as Pinot Grigio
• 2 cups strongly brewed oolong tea, cooled
• 2 oz elderflower liqueur
• 1 oz brandy
• 2 white peaches, pitted and thinly sliced
• 1 cup white grapes, halved
• 2 sprigs fresh thyme
• Soda water, to top when serving
• Ice, for serving

Instructions:

1. Brew the oolong tea strong (use 2 tablespoons of loose-leaf oolong per 2 cups of water), steep for 4 minutes, and allow to cool completely.
2. In a large glass pitcher, combine the white wine, cooled oolong tea, elderflower liqueur, and brandy.
3. Add the sliced peaches, halved grapes, and fresh thyme sprigs.
4. Stir gently, cover, and refrigerate for at least 4 hours, preferably overnight.
5. When ready to serve, fill wine glasses with ice and ladle the sangria over, including pieces of the soaked fruit.
6. Top each glass with a small splash of soda water for a gentle fizz.

Jasmine Green Tea Gimlet

Minimalist, luminous, and quietly extraordinary, the Jasmine Green Tea Gimlet is a cocktail that earns its sophistication through restraint. Jasmine green tea has one of the most beautiful aromas in the tea world, and when it is paired with gin and fresh lime juice in the classic gimlet structure, the result is clean, elegant, and floral without being sweet. It pours into a coupe glass as a clear, pale jade-green, with a thin curl of lime zest draped across the rim. It is the cocktail for the woman who knows exactly what she wants.

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Ingredients:

• 2 oz gin
• 1 oz strongly brewed jasmine green tea, chilled
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup
• Lime zest curl, for garnish
• Fresh jasmine blossoms (edible), optional garnish

Instructions:

1. Brew jasmine green tea very strong by steeping for 4 to 5 minutes, then chill in the refrigerator.
2. Combine the gin, jasmine tea, lime juice, and simple syrup in a cocktail shaker filled with ice.
3. Shake vigorously for 10 to 15 seconds until thoroughly chilled.
4. Double-strain into a chilled coupe glass.
5. Express a curl of lime zest over the surface and rest it on the rim.
6. Add a fresh jasmine blossom garnish if available for a gorgeous aromatic touch.

London Fog Cocktail

Inspired by the beloved London Fog latte, this sophisticated cocktail transforms a beloved tea-shop classic into an adults-only treat that is warm, silky, and perfectly indulgent. Earl Grey tea, vanilla, and a good botanical gin come together with a cloud of lightly steamed milk or oat milk foam on top. It is served warm in a dainty tea cup or a small glass mug, and the bergamot aroma that rises with each sip is nothing short of heavenly. This one is made for chilly afternoon tea parties when you want warmth and elegance in equal measure.

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Ingredients:

• 1.5 oz botanical gin
• 1 cup strongly brewed Earl Grey tea, hot
• 0.5 oz vanilla simple syrup (steep a split vanilla bean in simple syrup for 30 minutes)
• 2 oz steamed whole milk or oat milk, frothed
• A pinch of dried lavender or a few drops of vanilla extract, for garnish

Instructions:

1. Brew a strong cup of Earl Grey tea and keep it hot.
2. Pour the gin and vanilla simple syrup into a warmed tea cup or glass mug and stir to combine.
3. Pour the hot Earl Grey tea over the gin mixture.
4. Steam or froth the milk until it is hot and foamy.
5. Gently spoon the milk foam over the top of the drink.
6. Garnish with a pinch of dried lavender or a drop of vanilla on the foam’s surface.

Darjeeling Whiskey Sour

Darjeeling tea has long been called the “Champagne of teas,” and when it steps into a whiskey sour, it justifies every syllable of that title. The delicate muscatel note of Darjeeling, that distinctive grape-like quality that makes it unique among black teas, weaves through the bright acidity of the lemon and the caramel warmth of the whiskey. Finished with a frothy egg white cap and a few drops of aromatic bitters, this is a deeply sophisticated tea party cocktail with real complexity and an absolutely stunning presentation.

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Ingredients:

• 2 oz bourbon or blended Scotch whiskey
• 1 oz strongly brewed Darjeeling black tea, chilled
• 0.75 oz fresh lemon juice
• 0.75 oz simple syrup
• 1 egg white
• 2 to 3 dashes Angostura bitters, for garnish
• Lemon wheel and a cherry, for garnish

Instructions:

1. Brew Darjeeling tea strong by steeping for 4 minutes, then chill completely.
2. Combine the whiskey, Darjeeling tea, lemon juice, simple syrup, and egg white in a shaker without ice.
3. Dry shake vigorously for 15 seconds to build the foam.
4. Add ice and shake again for another 10 to 15 seconds.
5. Strain into a chilled rocks glass over a large ice cube.
6. Dot the surface of the foam with drops of Angostura bitters and use a toothpick to swirl them into a beautiful pattern.
7. Garnish with a lemon wheel and a cherry on a cocktail pick.

Butterfly Pea Flower Gin and Tonic

This tea party cocktail is pure magic. Butterfly pea flower tea is naturally a deep, inky indigo blue, but the moment you add acidic tonic water or a squeeze of citrus, it shifts to a vivid violet-pink right before your eyes. Paired with a good gin and served over ice in a balloon glass, it is the most visually theatrical cocktail on this entire list. Guests will genuinely gasp when you hand it to them. Beyond the theater, it tastes light, floral, and pleasantly botanical with a clean, refreshing finish.

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Ingredients:

• 2 oz gin
• 1 oz butterfly pea flower tea, brewed and chilled
• 3 oz premium tonic water
• 0.5 oz fresh lemon or lime juice (the acid triggers the color change)
• Thin cucumber slices, fresh violets, or a lemon twist for garnish
• Ice (large sphere or clear cubes)

Instructions:

1. Steep 1 tablespoon of dried butterfly pea flowers in 1 cup of boiling water for 5 minutes, strain, and chill.
2. Fill a large balloon glass or copa glass generously with ice.
3. Pour the gin over the ice.
4. Add the butterfly pea flower tea, which will appear a rich blue-indigo at this stage.
5. Pour the tonic water gently down the side of the glass to preserve the carbonation.
6. Squeeze lemon or lime juice over the top and watch the cocktail bloom from blue to purple to pink.
7. Garnish with cucumber slices and fresh violets or a lemon twist.

Chamomile Vodka Lemonade

Bright, sunny, and endlessly sippable, the Chamomile Vodka Lemonade is the tea party cocktail for warm afternoons and easygoing gatherings. Chamomile tea adds a gentle herbal sweetness that makes ordinary lemonade feel like something far more special, while a good quality vodka keeps things clean and crisp. Pour it into a tall glass over crushed ice, add a lemon slice and a daisy garnish, and you have a drink that practically glows. This one is crowd-pleasing, easy to batch, and beautiful on any summer table.

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Ingredients:

• 1.5 oz vodka
• 1 oz strongly brewed chamomile tea, chilled
• 1 oz fresh lemon juice
• 0.75 oz simple syrup
• 3 oz sparkling lemonade or soda water
• Lemon slices and fresh daisy or chamomile flowers, for garnish
• Crushed ice

Instructions:

1. Brew chamomile tea with 1 tea bag per 6 oz of boiling water, steep for 5 minutes, and chill.
2. Combine vodka, chamomile tea, lemon juice, and simple syrup in a cocktail shaker with ice.
3. Shake well for 10 seconds.
4. Strain into a tall glass filled with crushed ice.
5. Top with sparkling lemonade or soda water.
6. Stir gently once, then garnish with lemon slices and fresh daisy or chamomile flowers.

Rooibos Vanilla Rum Punch

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Rooibos is South Africa’s red bush tea, and it brings a rich, naturally sweet, slightly nutty character to this gorgeous punch that requires no added tannins from caffeine-heavy black teas. Combined with aged rum, vanilla, citrus, and a splash of pineapple juice, it becomes a warm, amber-hued punch with serious tropical personality. This recipe is designed for sharing and scales beautifully for a party pitcher. The color is a rich, burnished red-orange that looks stunning in a clear punch bowl garnished with orange wheels and cinnamon sticks.

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Ingredients:

• 2 oz aged rum (dark or gold)
• 2 oz strongly brewed rooibos tea, chilled
• 1 oz pineapple juice
• 0.5 oz fresh orange juice
• 0.5 oz vanilla simple syrup
• 0.25 oz fresh lime juice
• Orange wheel and cinnamon stick, for garnish
• Ice

Instructions:

1. Steep rooibos tea for 6 minutes for maximum color and flavor, then allow to cool fully.
2. Combine rum, rooibos tea, pineapple juice, orange juice, vanilla syrup, and lime juice in a shaker filled with ice.
3. Shake vigorously for 10 to 15 seconds.
4. Strain into a rocks glass or punch cup over ice.
5. Garnish with an orange wheel on the rim and a cinnamon stick for aromatic elegance.

Spiced Chai Old Fashioned

The Old Fashioned gets a sensational tea-infused makeover with this warming, winter-ready variation. Chai tea is steeped directly into the bourbon, infusing it with cardamom, cinnamon, ginger, clove, and black pepper, essentially turning the spirit itself into a spiced, aromatic wonder. A touch of demerara sugar syrup and a broad orange peel add classic Old Fashioned structure. The result is a drink that smells like the holidays and tastes like the most luxurious version of cozy you have ever encountered.

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Ingredients:

• 2 oz chai-infused bourbon (steep 1 chai tea bag in bourbon for 30 to 45 minutes; remove bag)
• 0.25 oz demerara or brown sugar syrup (2 parts demerara sugar to 1 part hot water, stirred)
• 2 dashes Angostura bitters
• 1 dash orange bitters
• Large ice cube
• Wide orange peel, for garnish
• Star anise or cinnamon stick, for garnish

Instructions:

1. Prepare the chai-infused bourbon at least an hour ahead by steeping a good quality chai tea bag in the bourbon at room temperature, then removing and discarding the bag.
2. Combine the chai bourbon, demerara syrup, Angostura bitters, and orange bitters in a mixing glass.
3. Add ice and stir slowly for 30 seconds, until well chilled and slightly diluted.
4. Strain into a rocks glass over a single large clear ice cube.
5. Express the orange peel by holding it over the glass, skin-side down, and giving it a firm twist to release the oils.
6. Rest the peel in the glass and garnish with a star anise or a short cinnamon stick.

Hibiscus Margarita

The Hibiscus Margarita is bold, beautiful, and entirely unapologetic about how gorgeous it is. Bright magenta from the hibiscus tea, with the tang of fresh lime and the floral warmth of hibiscus syrup, this is a margarita that has been to finishing school. A Tajin or chili-salt rim adds a little fire, while the hibiscus tea replaces some of the triple sec to add floral depth without extra sweetness. Serve it in a wide margarita glass and let the color do all the talking.

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Ingredients:

• 2 oz blanco tequila
• 1 oz strongly brewed hibiscus tea, chilled
• 0.75 oz fresh lime juice
• 0.5 oz triple sec or Cointreau
• 0.5 oz hibiscus simple syrup (steep dried hibiscus in simple syrup and strain)
• Tajin or chili-salt, for the rim
• Lime wedge and a dried hibiscus flower, for garnish
• Ice

Instructions:

1. Prepare the hibiscus tea by steeping dried hibiscus flowers in boiling water for 5 minutes; strain and chill.
2. Rub the rim of a wide margarita glass with a lime wedge and dip it into Tajin or chili-salt.
3. Fill the glass with ice.
4. Combine tequila, hibiscus tea, lime juice, triple sec, and hibiscus syrup in a shaker filled with ice.
5. Shake vigorously for 10 to 15 seconds until very cold.
6. Strain into the prepared glass over ice.
7. Garnish with a lime wedge and a dried hibiscus flower resting in the drink or on the rim.

Green Tea Peach Bellini

Where the classic Bellini is charming, the Green Tea Peach Bellini is charming and complex. A spoonful of white peach puree sits at the bottom of a champagne flute, topped with a blend of chilled green tea and Prosecco that carries a delicate grassy-fruity sweetness unlike anything a straightforward bubbly can achieve. The green tea adds a subtle tannin backbone that stops this drink from tipping into saccharine territory. Serve it as a brunch welcome cocktail and watch the mood in the room shift immediately upward.

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Ingredients:

• 1.5 oz fresh white peach puree (blend ripe peeled peach with a little lemon juice until smooth)
• 1 oz strongly brewed green tea, chilled and very cold
• 4 oz Prosecco or Champagne, chilled
• A few drops of peach liqueur (optional, for extra peach intensity)
• A thin peach slice, for garnish

Instructions:

1. Brew the green tea using 1 heaped teaspoon of loose-leaf green tea per 6 oz of water at 175°F / 80°C, steep for 3 minutes, and chill completely.
2. Spoon the white peach puree into the bottom of a chilled champagne flute.
3. Add a drop or two of peach liqueur if using.
4. Stir in the chilled green tea gently.
5. Slowly top with chilled Prosecco, pouring it down the side of the glass to preserve the bubbles.
6. Stir once very gently with a bar spoon so the layers begin to blend.
7. Garnish with a thin peach slice draped over the rim of the flute.

English Breakfast Negroni

Bold, striking, and intellectually satisfying, the English Breakfast Negroni is the cocktail for tea lovers who refuse to compromise on complexity. English Breakfast tea is steeped directly into the gin, adding a robust, malty quality that makes the classic Negroni base feel even more layered. The result is a drink that is equal parts bitter, sweet, floral, and full-bodied: the color of a polished garnet, served over a large ice cube with a wide orange peel curled around the inside of the glass. This one asks to be sipped slowly and seriously appreciated.

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Ingredients:

• 1 oz English Breakfast tea-infused gin (steep 1 tea bag in gin for 45 minutes, then remove)
• 1 oz sweet vermouth
• 1 oz Campari
• Wide orange peel, for garnish
• Large ice cube

Instructions:

1. Prepare the English Breakfast gin infusion at least 1 hour ahead; remove the tea bag and store the infused gin in the refrigerator.
2. Combine the tea-infused gin, sweet vermouth, and Campari in a mixing glass with ice.
3. Stir steadily for 30 to 40 seconds until the drink is well chilled and slightly diluted.
4. Strain into a chilled rocks glass over a single large ice cube.
5. Hold an orange peel over the glass, skin-side down, and give it a sharp twist to express the oils across the surface.
6. Run the peel around the rim of the glass and then place it inside the drink as a garnish.

Mint White Tea Spritz

Delicate, pale, and wonderfully refreshing, the Mint White Tea Spritz is the lightest and most translucent cocktail on this list. White tea is the most gently processed of all teas, with a flavor that is soft, slightly sweet, and almost ethereal, and it carries the freshness of fresh mint without overpowering it. Combined with elderflower liqueur and topped with sparkling water, this is a cocktail that tastes like the first truly warm day of the year. Serve it in a tall glass with lots of ice and a generous mint garnish.

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Ingredients:

• 1.5 oz vodka or light gin
• 1.5 oz strongly brewed white peony (Bai Mu Dan) tea, chilled
• 0.75 oz elderflower liqueur
• 0.5 oz fresh lemon juice
• 6 fresh mint leaves, plus a large sprig for garnish
• 3 oz sparkling water, to top
• Thin lemon slice and cucumber ribbon, for garnish
• Ice

Instructions:

1. Brew white peony tea using 2 teaspoons of loose-leaf tea per 6 oz of water at 185°F / 85°C for 4 minutes; strain and chill.
2. Muddle the mint leaves gently in a cocktail shaker.
3. Add vodka or gin, white tea, elderflower liqueur, and lemon juice.
4. Fill with ice and shake for 10 seconds.
5. Strain into a tall glass filled with ice.
6. Top with sparkling water.
7. Garnish with a large mint sprig, a lemon slice, and a cucumber ribbon spiraled around the inside of the glass.

Rose Lychee Tea Martini

The Rose Lychee Tea Martini is the final flourish, a drink so pretty it almost feels wrong to drink it, and yet the first sip always convinces you otherwise. Rose tea (dried rose buds steeped as a tisane) provides a floral, softly perfumed base, while lychee juice and a splash of rosewater add a lush, exotic sweetness. Vodka carries the whole thing into martini territory. Served ice cold in a chilled coupe glass with a floating rose petal and a single lychee fruit threaded on a cocktail pick, it is the definition of elegant excess.

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Ingredients:

• 1.5 oz vodka
• 1 oz rose bud tea (steep 1 tablespoon of dried culinary rose buds in hot water for 5 minutes; strain and chill)
• 1 oz lychee juice (from canned lychees in juice, not syrup)
• 0.5 oz fresh lemon juice
• 0.5 oz simple syrup
• 2 to 3 drops rosewater
• Dried or fresh rose petal and a skewered lychee fruit, for garnish

Instructions:

1. Brew the rose bud tea, strain through a fine mesh, and chill completely before using.
2. Combine vodka, rose bud tea, lychee juice, lemon juice, simple syrup, and rosewater in a shaker filled with ice.
3. Shake vigorously for 10 to 15 seconds until very cold.
4. Double-strain into a chilled coupe glass.
5. Float a single fresh or dried rose petal on the surface of the drink.
6. Thread a lychee fruit on a cocktail pick and balance it across the rim of the glass.
7. Serve immediately, while the glass is still chilling with cold.

Conclusion

Tea party cocktails are proof that the best things in life are born from unexpected combinations. Tea, one of the world’s oldest and most beloved beverages, meets the craft and creativity of modern mixology to produce drinks that are complex, beautiful, and endlessly surprising in the glass.

Whether you reach for the drama of the Butterfly Pea Flower Gin and Tonic or the quiet elegance of the Jasmine Green Tea Gimlet, you will find that tea brings something no other ingredient quite can: depth, nuance, history, and an almost magical ability to make every sip feel like an occasion.

The next time you gather your favorite people, set out the good glassware, brew something beautiful, and raise a glass to the remarkable little leaf that has brought people together for nearly 5,000 years. Your tea party starts now, and it is better than ever.

Sources: https://chesbrewco.com
Category: Cocktails