Warm Cocktails for the Holiday Season

Move over, hot toddies! Tea has so much more to offer the world of cocktails than as a simple mix-in. Last year, we explored tea concentrates to make up a batch of festive holiday drinks; this year, we’ve taken our Lapsang Souchong maple syrup and come up with three cocktail recipes to showcase its bold smoke and rich sweet-savory flavors. Enjoy!

Mr. Fortune’s Old -Fashioned

Mr. Fortune’s Old-Fashioned

2 oz peated scotch
¼ oz Lapsang Souchong infused maple syrup
3-5 dashes black walnut bitters

In a mixing glass, add ingredients over ice and stir to combine. Strain over single large ice cube and garnish with orange peel or a cherry. For an extra flavor kick, smoke-rinse your glass with dry Lapsang Souchong tea leaves just before pouring. If you are wondering who Mr. Fortune is, you should read this blog post.

Typhoon Season

Typhoon Season

1 egg white
1 oz pineapple juice
1 oz Lapsang Souchong infused maple syrup
½ lime, juiced
1 oz Lapsang Souchong tea concentrate (steep 1 tbsp. tea in 1 cup water for 15 minutes)
2 oz mezcal

Combine ingredients in shaker and dry shake (no ice) vigorously for at least 30 seconds. Add ice to shaker, shake, and double strain into glass. Garnish with lime or your favorite tropical botanicals.

Mulled Maple Cider

8 oz apple cider
1 oz whiskey
2-3 tbsp Lapsang Souchong infused maple syrup, to taste
¼ tsp lemon juice
1 pinch cinnamon
1 pinch ground cloves

Combine all ingredients except whisky in saucepan on the stove; warm over medium heat until mixture is heated through and flavors have settled. Remove from heat, add whiskey, and pour into mug. This recipe is perfect for making in large batches; scale up ingredients as necessary. Can also be served sans whiskey for a tasty and alcohol-free autumn warmer.

By: Jen Coate

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Tea Cocktails

Tea cocktails are perfect for any occasion! Here are a few cocktail recipes that we have developed to showcase some of the darker, richer flavors that tea has to offer. Perfect for both holiday parties and cozy nights staying in.

Hazelnut Puerh Old-Fashioned

Hazelnut Puerh Old Fashion

Hazelnut Puerh Old Fashion

  • 2 tablespoons Hazelnut Puerh tea
  • 4 oz boiling water
  • 2 oz Kentucky bourbon
  • 1 tablespoon simple syrup
  • 3-5 dashes chocolate bitters
  • A few tablespoons cocoa powder or coarse sugar for garnish (optional)

Steep hazelnut puerh in 4 oz boiling water for 5 minutes before removing leaves; allow to cool. In an iced-filled mixing glass, combine simple syrup, bitters, tea, and bourbon. Stir strain into an old-fashioned or rocks glass with a large ice cube or sphere. Optionally, rim glass with cocoa powder or coarse sugar for a festive flair.

Big Red Robe Cocktail

Big Red Robe Cocktail

Big Red Robe

Steep Da Hong Pao in 4 oz 195º water for 4 minutes before removing leaves; allow to cool. In an ice-filled mixing glass, combine cooled tea with amaretto and bitters. Stir and strain into a chilled martini glass.

Merry Matcha Cocktail

Merry Matcha Cocktail

Merry Matcha

  • 1 tablespoon Matcha Infused Sencha tea
  • 4 oz dry gin
  • 2 further tablespoons Matcha Infused Sencha tea
  • 4 oz 175º water
  • 2-3 tablespoons honey
  • ½ tablespoon lemon juice
  • 3-5 dashes Embittermint Liquid Gold bitters
  • 2 oz sparkling mineral water

Begin by making an infusion of tea and gin, adding 1 tablespoon to 4 oz dry gin and allowing to sit for 2 hours before straining out tea leaves.

Steep 2 tablespoons of Matcha Infused Sencha in 4 oz of 175º water for 3 minutes before removing leaves. Combine tea in an ice-filled shaker with gin infusion, honey, lemon juice, and bitters. Shake and strain out into a martini glass, topping with mineral water. Garnish with cranberries.

Chocolate Mint Brandy Cocktail

Chocolate Mint Brandy Cocktail

Chocolate Mint Hot Toddy

  • 2 tablespoons Chocolate Mint tisane
  • 4 oz boiling water
  • 2 oz brandy
  • 1 tablespoon simple syrup (optional)

Steep Chocolate Mint tisane in 4 oz boiling water for 5 minutes before removing leaves. Stir in brandy and sweeten if desired. Garnish with mint leaves; serve hot.

Maple Chai Hot Toddy

Hot Toddy Cocktail

Hot Toddy Cocktail

  • 2 tablespoons Maple Chai
  • 4 oz boiling water
  • 2 oz brandy
  • ½ tablespoon maple syrup

Steep Maple Chai in 4 oz boiling water for 5 minutes before removing leaves. Stir in brandy and maple syrup. Garnish with cinnamon stick; serve hot.

By:Jennifer CoateFollow Dominion Tea: Facebooktwitterpinterestrss