Tea is so versatile, they go from light and refreshing to savoury, herbal, spicy, smoky. Tea gives (cocktails) a different kind of body that other ingredients just don’t have, as well as balance, contrast, complexity.
Most commonly, tea is used in place of water for hot toddies, a cold-weather cocktail with honey, lemon juice and bourbon, or another dark spirit like rum. But get creative when you’re experimenting with tea and booze at home; you’ve got a lot of options to consider.
The Grey Lady
- 50ml Funkin Sours Mix
- 25ml Funkin Earl Grey syrup
- 50ml Gin
- Lemon twist for garnish
Measure all the ingredients into a mixing glass. Add ice and shake hard to a 10-second count. Strain into a chilled martini glass, rimmed with sugar, and garnish with a lemon twist.
Fish House Punch
- 2 parts dark Jamaica rum
- 1 part cognac
- 1/2 part peach-flavored brandy
- 1 part fresh lemon juice
- 1 to 1 1/2 part Funkin agave syrup (to taste)
- 2 parts Lost Pines Yaupon Tea, dark roast
Stir ingredients with ice and serve in a punch cup. If made in bulk, serve in a punch bowl instead with a large block of ice.
- 4 1/2 oz. brewed tea base (see below)
- 1 1/2 oz. tequila
- 1 tbsp. Funkin agave syrup
- Fresh basil leaf for garnish
Combine the ingredients into a cocktail shaker. Dry-shake until the agave dissolves. Add ice and gently swirl to chill. Strain and pour into a glass. Garnish with basil leaf.
- 3/4 tsp. rooibos
- 1/4 tsp. dried basil
- Dried pomegranate
- Dried strawberries (mix these equally with pomegranate, using 1 tsp. total)
Place 6 oz. of room-temperature water into a cup. In a tea linen or tea ball, combine all of the ingredients for the tea base. Brew in the room temperature water for 10 minutes, agitating from time to time. Remove the sachet or ball.