Tea Cocktails

I find that the holidays are a perfect time for relaxing with friends and family over tea cocktails, or “mar-TEA-nis.” Here are a few of my favorite recipes from around the world, as well as a few recipes I’ve concocted. Enjoy them at a holiday party or over dinner with a group. Here’s to a wonderful new year!


UPDATE: I’ve created a listing of tea vodkas (including recipes) and a collection of alcoholic tea recipes on About.com. Some of the recipes that originally appeared below have been shifted to About.com, and their new locations are linked below.

Hot Rum Tea Recipe

A mix between spiced rum and a Hot Toddy. Delicious!

1 Tablespoon black tea (preferably Keemun or a Darjeeling Autumnal Flush)
1 cinnamon stick
2 cloves
1 tablespoon lemon juice
1 slice of lemon peel
1 tablespoon honey (preferably Tupelo)

Bring 1 cup water to just below boiling and remove from heat. Add tealeaves and spices. Steep for 4 minutes. Strain, reserving the cinnamon stick. Pour tea into a large mug and stir in honey, lemon juice, and lemon peel. Float the rum and add the cinnamon stick as a garnish.

Makes 1 serving.


Genteel Gentlemen’s Lemon Fizz Recipe

This wonderfully refreshing Southern-inspired drink is perfect for when you’re already warm by the fire in the winter, or anytime during the warmer months.

1 cup water
4 teaspoons black Darjeeling 2nd flush tealeaves
4 tablespoon ginger syrup*
5-6 lemons, juiced
1 cup gin
2 cups sparkling water
Tea ice cubes**

In small saucepan, bring 1 cup water to boil. Add the tealeaves and keep boiling for 15 minutes. Strain into a clean punch bowl. Use the old tealeaves for chagra (optional).

Add the lemon juice, ginger syrup, and gin to the punch bowl, and then slowly stir in the sparkling water. Add the tea ice a few minutes before serving.

Makes 6 servings.


Christmas Eve Tea Punch Recipe

Also known as "Grossmutter’s Punsch" (Grandmother’s Punch), this traditional German recipe features Earl Grey tea.

Recipe for Kashmiri Masala Chai with Gin

Kashmiri masala chai is different from Indian masala chai in that it has almonds and saffron and replaces black tea with green tea. This recipe also includes gin, which gives it a phenomenal depth and pungency.

1 1/2 tablespoons almonds
1/2 cinnamon stick
10 whole cardamom pods
15-20 saffron threads
1/4 teaspoon ground nutmeg
2 cups whole or 2% milk
3 tablespoons turbinado sugar
dash salt
2 cups water
4 ounces Tanqueray

Use the pulse setting on a grinder (or give yourself a workout with a mortar and pestle) until the nuts, cardamom, cinnamon, and saffron are finely ground.

Bring the milk to a simmer in a medium-sized pot, and then stir in the sugar, salt, nut mixture, and nutmeg. Warm over low heat for 3 minutes, stirring occasionally.

Meanwhile, bring water to a boil in a small pot. Add the tealeaves and boil them for 1 minute. Strain the tea into the milk and keep it over low heat for one minute.

(Optional) Strain the spices and nuts from the masala chai.

Pour 1 ounce gin into each of 4 8-ounce cups. Top with masala chai and serve.

Makes 4 servings.


Krambambuli Recipe

This Austrian drink is perfect on cold evenings with friends. It is usually made to be very sweet, but my version is a little more tart than most.

2 tablespoons chamomile
2 cups water
1 bottle semidry white wine
6 tablespoons honey
1/2 cup orange juice
1/4 cup light rum
2 tablespoons fresh lemon juice
2 tablespoon raisins
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground nutmeg

Steep the chamomile in water that has just reached a boil for 5 minutes. Strain.
Combine all ingredients (including the tea) in a medium pot. Stir over medium heat until sugar dissolves. Gently simmer for 2 minutes. Remove from heat, and then cover and let steep for 20 minutes.

After the mixture has steeped, remove the bay leaf and cinnamon stick. Warm it over low heat, but do not boil. Serve immediately.

Makes 6 servings.

Hot Toddy Recipe

A classic. Perfect for cold weather.


Earl Green Liqueur Recipe

In case you haven’t noticed, I adore Earl Green. However, this recipe works for almost all types of tea that taste good with a bit of sweetener. Just steep a bit longer (24-28 hours) for black tealeaves.

1 pint good quality vodka
3 teaspoons Earl Green Tealeaves
Simple syrup to taste (about 3/4 cup)*

Steep the tealeaves in the vodka for about 20 hours, but no more than 24. Strain through a fine mesh strainer. Add simple syrup to taste. Serve chilled or over ice.

Makes just over a pint of liqueur, or about 18 1-ounce servings.


*Simple syrup is easy to make and can be used for iced tea, liqueurs, and any other liquid you don’t want to heat in order to sweeten. It keeps for about 2-3 weeks sealed and refrigerated.

1 cup sugar
1/2 cup water

Bring water to a boil. Stir in sugar until it dissolves. Remove from heat and let cool. Store in a sealed jar or Tupperware container.


**Tea ice cubes are exactly what they sound like. Brew the tea you’ll be using in your beverage. You can brew it extra strong for more flavor, if you’d like. You can also add some honey or sugar if you prefer more sweetness in your drink. Strain the tea, allow it to cool to room temperature, and pour it into an ice cube tray. Freeze. Simple!