Ingredient Deep Dives
Tea in Cocktails: Hot & Cold
Tea is one of the most underused and versatile cocktail ingredients — from Earl Grey gin infusions to cold-brewed green tea in sours. Learn how different teas transform cocktails in unexpected ways.
Tea: The Underrated Cocktail Ingredient
Tea is the world's most widely consumed beverage after water, with over 3,000 varieties offering flavor profiles ranging from delicate floral jasmine to malty Assam to smoky Lapsang souchong. In cocktails, tea contributes Bitterness (from tannins), aroma (from volatile essential oils), body, and color — all without adding sweetness or alcohol. This makes tea one of the most versatile and controllable flavor additions available to any bartender.
Understanding Tea Types for Cocktails
Black tea: Full oxidation produces a malty, robust flavor with significant tannins. English Breakfast (Ceylon + Assam blend) is reliable and widely available. Darjeeling is more delicate and floral. Lapsang Souchong is smoked over pine — its intense, campfire character is remarkable in cocktails with peated Scotch or mezcal.
Earl Grey: Black tea scented with bergamot orange oil — aromatic, citrusy, and complex. The most versatile cocktail tea. The Lady Grey Martini (gin + Earl Grey syrup + lemon) is a modern classic. Infusing Earl Grey directly into gin (cold or room temperature) is one of the most accessible and rewarding tea techniques.
Green tea: Light oxidation preserves grassy, vegetal, and sometimes sweet notes. Sencha and Dragon Well are excellent — they add a delicate green character. Low tannins mean green tea adds flavor without the drying bitterness of black tea. Excellent in gin, vodka, and sake cocktails.
Matcha: Powdered green tea — intensely green, grassy, and slightly bitter. Does not dissolve in cold liquid without agitation (Shaking or whisking). Matcha adds color and intense flavor — use sparingly (1/4 tsp per drink is usually sufficient). A Matcha Sour (vodka, matcha, lemon, honey syrup) is visually striking and delicious.
Herbal tisanes (technically not "tea" — no Camellia sinensis): Chamomile (floral, apple-like), hibiscus (tart, cranberry-red), lavender (floral), rooibos (earthy, naturally sweet). Each behaves differently: - Hibiscus is strongly acidic and adds vivid red color — treat it partly like citrus - Chamomile is gentle and sweet — excellent in honey-based cocktails - Rooibos is naturally caffeine-free and adds earthy vanilla notes to rum or bourbon cocktails
Brewing for Cocktails: Hot vs Cold
Hot brew (for syrups and concentrated preparations): Brew at 95°C (200°F) for 3–5 minutes for black tea (shorter than drinking strength — over-brewing extracts harsh tannins). Strain immediately. Cool before combining with spirits. For green tea: 70–75°C (158–167°F) for 2–3 minutes.
Cold brew (for direct use in cocktails): Combine tea leaves (2 tsp per 240 ml water) with cold or room-temperature water. Steep 4–8 hours in the refrigerator. Strain. Cold brewing extracts more delicate aromatic compounds and less harsh tannins than hot brewing, producing a smoother, sweeter result.
Cold-brewed green tea is particularly excellent — it emphasizes the grassy sweetness and minimizes bitterness. Cold-brewed Earl Grey preserves the bergamot aroma without the tannin astringency.
Shelf life: Brewed tea is highly perishable. Use within 24 hours refrigerated for optimal flavor (though safe for 3–5 days). Prepare fresh for best results.
Earl Grey Gin Infusion: The Signature Technique
The Earl Grey Martini technique (infusing Earl Grey directly into gin) is a gateway to understanding tea infusions. First popularized by Audrey Saunders at Pegu Club, New York.
Method: 1. Add 2 Earl Grey teabags (or 2 tsp loose leaf) to 375 ml of London Dry gin. 2. Infuse for 1–2 hours at room temperature (cold infusion) — taste every 30 minutes. 3. Remove tea bags or strain. Bottle and use within 3 months.
The bergamot oil in Earl Grey binds with gin's botanicals perfectly — the result is a single-ingredient modification that produces a gin that needs almost nothing else to be a great cocktail.
Earl Grey Martini: Earl Grey gin (60 ml), dry vermouth (15 ml), lemon juice (15 ml), simple syrup (10 ml). Shake and double-strain into a coupe. Garnish with lemon twist.
Tea Syrups: Controlled Complexity
Tea syrups allow precise flavor control without the variability of direct infusion.
Earl Grey Syrup: - Brew 240 ml strong Earl Grey (2 tsp, 3 minutes at 95°C) - While hot, stir in 240 g caster sugar until dissolved - Cool and bottle. Shelf life: 3 weeks refrigerated.
Hibiscus Syrup: - Steep 15 g dried hibiscus in 240 ml hot water for 10 minutes - Strain, add 240 g sugar, stir to dissolve - The result is intensely crimson and tart — reduce sugar to taste - Excellent in margarita variations, daiquiris, and gin sours
Tannins and Balance
All true teas contain tannins — polyphenols that produce astringency and Bitterness. In cocktails, tannins serve a useful function: they add structure and a drying finish that prevents rich drinks from becoming cloying.
Balance tannin-forward teas (black, oolong) with: - Sweetness: honey syrup, demerara - Fat: a Fat-Washing with butter or coconut oil reduces tannin perception - Dilution: Dilution from shaking with ice softens tannin impact
For gentle tannin without bitterness, cold-brew your tea and use green or white tea varieties.
Tea's breadth — from delicate white tea to aggressive smoked varieties — makes it one of the most creative ingredients a home bartender can explore. A drawer of interesting loose-leaf teas is effectively a flavor library.