Cocktails are great beverages to serve at any event, both personal and corporate. They are alcoholic beverages that are mixed with a variety of ingredients, one of which is tea. Here are several cocktail recipes that make use of different types of teas you can try to concoct at your next party or gathering.
Layering jasmine flowers on top of green tea leaves is one of the most natural and traditional methods of flavoring tea as the tea leaves can absorb the smell of the blossoms. In this jasmine-infused cocktail, you can enjoy a fragrant scent that is both aromatic and refreshing. Be prepared to wow your guests.
- 1 heaping tbsp of loose leaf jasmine tea
- 350 ml gin
- 1 lychee
- 2 to 3 tsp chilled lychee syrup
- Chilled Prosecco wine or any other type of dry sparkling wine
- 1 strip of lime peel
- 2 fresh raspberries
- In a mason jar or glass bottle, mix tea leaves and gin, stir, cover and infuse for four hours at room temperature.
- Strain and remove tea leaves. In a champagne flute or wine glass, mix lychee syrup with jasmine tea, and stir.
- For fresh lychees, replace lychee syrup with simple syrup.
- Add the lychee and raspberries, top with wine and use the lime peel as garnish.
For oolong tea lovers, this inspired cocktail offers you a balance of spiced rum and aromatic tea. A truly tasty beverage for hot summer days!
- 1 tsp honey
- 1 cup of strong oolong tea
- 25 to 50 ml spiced rum
- 2 sprigs of fresh mint
- lemon juice to taste
- 2 orange slices
- Brew a strong cup of oolong tea and let it cool down.
- Pour the cooled tea over ice, stir in the remaining ingredients, and add an appropriate rum to your liking.
- Add the lemon juice and orange slices to taste and use the sprig of mint as garnish.
This simple yet refreshing beverage is great for the summer, offering you a rejuvenating taste that cools the body down.
- 4 large mint leaves and some sprigs of mint for garnish
- 1 tbsp loose black tea
- 4 oz peach nectar or mango nectar
- 4 oz small-batch whiskey
- 1/2oz pure vanilla extract
- 1 oz orange liqueur
- Place a kettle over high to prepare the tea.
- Bring 2 1/2 cups of water to a boil and remove from heat.
- Transfer 2 cups of the hot water to a heatproof container.
- Add tea to the hot water and steep for 10 minutes.
- Let the tea cool down to room temperature and set it aside.
- Pound the mint leaves slightly using a muddler inside a cocktail shaker. The oils will be released and you can smell the scent.
- Fill the shaker with ice halfway through before adding whiskey, peach or mango nectar, vanilla extract, orange liqueur, and 6 oz of the prepared tea.
- Shake for approximately 30 seconds and strain the mixture before serving in a highball glass filled with ice halfway.
- Garnish with a sprig of mint.