Tea-Infused Cocktails Are Trending—Here’s How to Make Your Own at Home

Turns out tea isn’t just for sipping anymore—it’s showing up in cocktails everywhere. Whether it’s the rise of nonalcoholic alternatives or a renewed love for botanical flavors, tea adds depth without extra sweetness, making it perfect for both cocktails and mocktails.

If you’re looking to stock your bar cart, Absolut Wild Tea is a black tea-and-elderflower-infused vodka, while Empress Indigo Gin gets its striking purple hue from butterfly pea flower (bonus: it turns pink with lemon juice!)—a nod to classic afternoon tea service.

The best part? It’s incredibly easy to hop on this trend at home. Whether you’re 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. Read on for tips, infusion methods, and 20+ recipes to get started.

Three Ways to Use Tea in Cocktails

1. Brewed Tea: Simply add freshly brewed and chilled tea to your cocktail for a light infusion. A chilled hibiscus tea makes for a tart, ruby-colored spritz, while a strong black tea works beautifully in whiskey-based drinks.

2. Tea-Infused Spirits: Steep tea directly in vodka, gin, or whiskey for a few hours to create a subtle, aromatic infusion (instructions below).

3. Homemade Tea Syrups: Combine brewed tea with sugar (or honey) for a quick syrup that adds both sweetness and complexity to cocktails (instruction and recipes below).

Best Tea & Spirit Pairings

Tea isn’t just for sipping—it pairs wonderfully with spirits to create unforgettable drinks! Whether you’re into timeless classics or trying something fresh, here are some flavor combos that will elevate your cocktail game:

Bourbon + Black Tea: A bold, smooth match
Green Tea + Ginger Liqueur: Fresh with a spicy kick
Green Tea + Vodka: Light and crisp, a perfect duo
Lavender + Coffee Liqueur: Floral meets rich, dreamy goodness
Chai + Bourbon (or Spiced Rum): Warm and cozy, with a bit of spice
Hibiscus + Tequila or Mezcal: Tart, vibrant, and just the right touch of smokiness
Butterfly Pea + Gin: Colorful and aromatic—an eye-catching delight
Chamomile + Gin: Calm meets refreshing—perfect for a serene sip
Orange Blossom Tea + Rum: Bright and citrusy with a tropical twist

How to Make Tea Syrups

Making a tea syrup is as easy as making any simple syrup. Here’s the basic formula:

1 cup water

1 cup sugar (or honey for a richer syrup)

2-4 tea bags (or 1-2 tablespoons loose tea)

Instructions:

1. Bring water to a boil (use the same temperature you’d normally steep tea at).

2. Remove from heat, add tea, and steep for 3-5 minutes.

3. Strain out tea leaves or remove bags.

4. Return liquid to heat and bring to a rolling boil.

5. Stir in sugar until dissolved.

6. Add optional extras like a pinch of sea salt, vanilla extract, or other flavor enhancers.

7. Let cool completely and store in a glass bottle. (Syrups last up to 2 weeks in the fridge.)

Tea Syrup Flavor Variations:

• Butterfly Pea Tea Syrup: 1 cup water, 1 cup sugar, 2 tbsp dried pea flower or 2 tea bags

• Black Tea Syrup: 1 cup water, 1 cup brown sugar, 4 Earl Grey tea bags

• Chamomile Tea Syrup: 1 cup water, 1 cup honey, 2 chamomile tea bags

• Green Tea Matcha Syrup: 1 cup water, 1 cup sugar, 1 tbsp matcha powder or 3 green tea bags

• Chai Syrup: 1 cup water, 1 cup sugar, 1-2 tbsp chai mix or chai spices

How to Infuse Liquor with Tea

Tea-infused spirits add incredible depth and character to cocktails. The process is simple:

• For a full bottle (750ml): Use about 15 tea bags.

• For a smaller batch (8oz): Use about 2 teaspoons dried tea.

Earl Grey Tea-Infused Gin Recipe:

1. Add 15 Earl Grey tea bags to one bottle of gin.

2. Let steep for up to 1 hour, tasting periodically to avoid over-extraction.

3. Remove tea bags, squeezing out excess gin.

4. Strain through a fine mesh sieve if needed.

5. Store and use in martinis, gin & tonics, or other cocktails.