Tea Cocktails Are Trending (Again)—Here's How to Make One at Home

Tea has always figured into summer's lineup of thirst quenchers, be it frosty pitchers of iced tea or Arnold Palmers, that classic lemonade-tea combo. But lately, another tea refreshment has cropped up on restaurant and bar menus: tea-based cocktails. Whether made with tea infusions or syrups, mixed with spirits or alcohol-free, these delightful drinks are causing a stir. We connected with beverage professionals to find out whether this trend is more than just a passing fancy—and picked up tips for putting your own spin on tea-based libations at home.

Why Tea-Based Cocktails Are Trending (Again)

If the tea-based cocktail concept feels like déjà vu, it's not your imagination. This go-around, the trend seems to be on more solid ground for several reasons and looks set to stay:

Buzz-Free Boom: "Tea-infused cocktails were incredibly popular a few years ago, and now they're even more popular with the rise of non-alcoholic drinks," says Katherine Wojcik, director of beverage programs and partnerships, Luxury & Lifestyle Americas, at IHG Hotels & Resorts. 

Creative Outlet: With more people ditching or moderating their alcohol intake, mixologists are responding innovatively, says Shane Mastroine, bartender/bar manager for Table 45 at the InterContinental Cleveland. The cocktail program at this global restaurant features drinks made with ingredients like hibiscus, vanilla chai tea syrup, and matcha syrup. 

An Appealing Ingredient: Mastroine finds that the ramp-up of greater health consciousness coupled with tea's widespread appeal is fueling the trend. "We wanted to create a zero-proof experience while delivering the punch of a boozy cocktail, and there is no easier way to do it than utilizing something universally celebrated already: tea," he says.

Blame It on Bridgerton

Popular culture is also piquing interest in the category; as on-screen characters raise their pinkies, fans are embracing modern takes on tea rituals. "A large part of this tea resurgence taking place in America is thanks to period-piece dramas like Bridgerton gaining so much popularity," says Wojcik. “While tea has always been popular in the rest of the world, those in the U.S. are starting to shift more into tea."

Tea Is the Bartenders' Friend

There is also a simpler explanation for why teas have become attractive to bartenders. "They're easy to infuse and can be done at room temperature with no equipment, and they're shelf stable," says Clarke Anderson, beverage director of Rocket Farm Restaurants.

Flavor Pairings

If you want to make tea-based cocktails at home, take inspiration from the professionals, and keep a few flavor guidelines in mind. "You have two basic spectrums: fruity/floral/delicate (like hibiscus and lavender) and robust/umami/earthy (Earl Grey/matcha/chai)," says Mastroine. 

Tasting each ingredient individually before mixing helps you determine which direction to take: delicate or robust. Then, stick to that lane; each ingredient and spirit has to fall under that category, says Mastroine. Successful combos include the following:

• Hibiscus with blanco tequila
• Lavender with gin
• Earl Grey with bourbon
• Chai with cognac

Tasting Notes

Experimentation is part of the fun, leading to delicious outcomes.

Chai: Stronger in taste, this spice blend, for example, would overpower vodka, while bourbon or cognac underscores its sweet finish. Chai, notes Wojcik, can be readily tweaked. "If making chai at home, you can tone down the cardamom, or amp up the star anise and cinnamon for a winter holiday drink, lighten it up for the summer, or create your blend for your cocktail," she says. 

Other Teas: Steeping times and methods can also be altered for different herbal and traditional tea varieties, heightening the texture and mouthfeel of these cocktails.

Tannins: The astringent substance that enhances the experience of drinking red wine or eating dark chocolate also lends a pleasant sensation to drinks made with tannic teas.

Cocktail Rules Apply

As with any mixology endeavor, balance makes for a better beverage. "Cocktails, at their most basic, can follow the easy formula of spirit + sweet + sour, like rum with simple syrup and lime juice,” explains Wojcik. You can substitute honey, orgeat, agave, fruit, or other sweet elements for simple syrup—or skip it. "It's important to know the rules before breaking them," she says.

Making Tea Cocktail at Home

Cocktail professionals integrate the tea element into drinks in numerous ways—and so can you. "We do a combination of different techniques, depending on what end result we're looking for," says Anderson.

Explore Tea Syrups: Syrups made with tea and simple syrup allow for lots of latitude in experimentation. They can be made with green or black tea and/or with herbs. Earl Grey syrup, for example, can elevate an old-fashioned or whiskey sour. The tea syrup brings sweetness and tea flavors to a drink. "The proportion of sweetness or acidity is similar to any cocktail: three-quarters of an ounce of lemon juice to a half-ounce of tea syrup to about 1.5 ounces of liquor would be the right ratio," says Anderson.

Try Tea Infusions for Sugar-Free Flavor: Brewing tea leaves or tea bags with hot or cold water results in tea infusions that add complexity and flavor without adding sugar. "It allows a cocktail to rely on things like liqueurs and vermouths to give us the sugar from more natural sources," says Anderson. A great starting point, suggests Wojcik, is subtly sweet hibiscus. Infuse it in water for a few hours, divide the batch into small portions, and then try different sweeteners and spirits to determine what pairings you prefer.

Go With Tea Tinctures: Tea-based drinks can rely on tinctures, concentrated liquid extracts often made with spirits such as vodka or brandy, and teas or herbs. Mastroine is a fan because they allow deeper, more subtle flavor notes to come forward, and "You can add droplets to your beverage without the hassle of having to steep tea on the spot."  

For the Easiest Option, Try Direct Immersion: If you'd rather not fuss with steeping times, droppers, syrups, or mixtures, there is a fallback technique. "If you're thinking, 'I don't have time for all of that!' just grab your favorite liquor bottle and fill it full of your favorite loose tea leaves, then leave it to sit for two days," says Mastroine. "It gets the job done!"