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

• 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

• 2 tablespoons Da Hong Pao (Big Red Robe) tea
• 4 oz hot water
• 2 oz Amaretto
• 3-5 dashes Embitterment Sarsaparilla bitters

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

• 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 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

• 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 Coate