How to Use Tea in Cocktails to Create New Flavors

Using tea in cocktails has become one of my favorite ways to add depth and unexpected flavors—from floral notes to rich, earthy undertones, and even fruity or smoky profiles. At first, I thought adding tea to cocktails would be as easy as pouring it in, but I quickly discovered a few techniques that truly bring out the best results.

Here’s my guide on how to use tea to elevate your cocktails, whether it’s as a mixer, an infusion, a syrup, or even a warm base.

Why Use Tea in Cocktails?

Tea brings a wide spectrum of flavors to cocktails, adding a refreshing & complex twist to classic recipes. From the strong, malty notes of black tea to the fragrant, floral hints of jasmine, tea is a versatile & extremely diverse ingredient that is sure to unlock new flavors in your cocktail crafting.

Methods for Using Tea in Cocktails

1. Using Tea in Hot Cocktails

Adding hot tea to cocktails is one of the easiest ways to integrate tea, making it ideal for winter cocktails or soothing drinks like toddies. Freshly brewed tea works perfectly for drinks like a Spiced Tea Grog or an Earl Grey Hot Toddy.

Tips:

• Brew It Right: To avoid a weak or overpowering flavor, brew the tea to the correct strength. Too light, and it will be washed out by the other ingredients; too strong, and it can overpower or add bitterness. Follow the instructions on the package and make sure to respect the time and temperature of infusion for best results.
• Use Fresh Tea: Always use tea brewed on the same day. Tea that’s left overnight and reheated will likely be oxidized, resulting in an unpleasant, bitter flavor.

2. Making Tea Syrups

Tea syrups are a great way to add tea flavors to cocktails without directly using the brewed tea. By making a tea-infused syrup, you get a concentrated flavor that integrates smoothly into both hot and cold drinks.

Steps to Make Tea Syrups:

1. Brew Strong Tea: Brew a strong tea (using more tea leaves and/or a longer brewing time) to intensify the flavor.
2. Add Sugar: Follow a simple syrup recipe by combining equal part granulated sugar and brewed tea. For a richer syrup, use a 2:1 ratio of sugar to tea.
3. Bottle and Store: Store in the refrigerator, and use it to add subtle sweetness and tea flavor to cocktails like iced teas or spiked lemonades.

Tea syrups can also be flavored further with herbs or spices (such as rose blossoms, cloves, cardamom, etc.), making them versatile for both classic and innovative cocktails.

3. Using Tea as a Mixer

Tea can serve as a refreshing mixer, but using a hot-brewed cup that has been cooled down will likely result in bitterness. Instead, cold-brew tea overnight for a smoother, less oxidized flavor that works well in cocktails.

Steps for Cold-Brewed Tea as a Mixer:

1. Mix Tea and Cold Water: As a general rule, start with a ratio of about 10 grams of loose-leaf tea per liter of cold water. For herbal tea or rooibos tea, you can up this quantity to 20g per liter of cold water. Of course, feel free to adjust this ratio later if you’re looking for a lighter or a more concentrated result.
2. Infuse Overnight: Cover the mixture and let it infuse overnight in the fridge.
3. Filter and Store: The next day, give it a taste: if the tea is not concentrated enough to your taste, don’t be afraid to let it infuse for longer, up to a full day more. Then, strain out the tea leaves, bottle the tea, and store it in the fridge.

For an extra twist, carbonate the tea before adding it to cocktails. You can use a SodaStream, siphon, or any other carbonation method to turn cold-brewed tea into a refreshing, bubbly mixer.

4. Infusing Spirits with Tea

Infusing tea directly into spirits can be a bit trickier because alcohol extracts flavors faster and more intensely than water. This can quickly lead to a tannic or bitter infusion; however, when done carefully, tea-infused spirits can add incredible depth to cocktails.

Tips for Infusing Spirits with Tea:

• Don’t use too much tea: The golden rule is to start by using 10 grams of loose-leaf tea per liter of spirit (or 20g in the case of herbal tea or rooibos tea). Feel free to adjust this ratio later on if you’re looking for a lighter or more concentrated result, but keep in mind that these quantities are always a good starting point.
• Watch the Infusion Time: Infuse the tea briefly (often just a few minutes) and taste frequently to prevent bitterness from developing.
• Use Herbal Teas: Caffeine-free herbal teas like rooibos work well, as they don’t turn bitter like caffeinated teas when infused in alcohol.
• Clarify the Infusion: Consider clarifying the spirit (or the whole cocktail) if the infusion becomes too tannic. This process can reduce bitterness and tannins, resulting in a cleaner flavor as well as a clearer look.

How to Use Tea in Specific Cocktails

• Hot Toddy Variations: Swap water for freshly brewed tea in a classic hot toddy recipe, using teas like chamomile, black tea, or chai for warmth and flavor.
• Gin and Tea: Try infusing gin with a mild herbal tea like jasmine or chamomile, then mix with tonic or use in gin-forward cocktails.
• Spiked Iced Tea: Use cold-brewed tea as the base for iced cocktails. Add a splash of vodka or rum, a touch of simple or flavored syrup, a bit of lemon juice and garnish with fresh herbs or citrus. Easy and delicious!

Storing and Serving Tea in Cocktails

Once you’ve made your tea syrup, cold brew, or infused spirit, make sure to strain it thoroughly to remove any residual tea leaves from the liquid. Store it in the refrigerator and use it for the best flavor within a week. Remember to label any homemade syrups or infusions with the date to keep track of freshness.