3 tea-infused cocktail recipes you gotta try this Christmas

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    tea-infused cocktail recipes

    The festive season is upon us – what better way to celebrate than to get together with family and friends to catch up over great food and drinks. If you’re planning a party, we have just the right cocktail (and mocktail) recipes for you. The twist to these drinks recipes is the use of tea leaves and specially infused sugar to bring the flavours together. So put on your mixologist vest and make it a par-teh to remember.

    1. Goodnight Cap (non-alcoholic)

    This is our favourite of the three recipes. We recommend serving this as a welcome tipple as the combination of peppermint and lime will give your guests a zesty start to the evening. Being alcohol free, the Goodnight Cap makes a great thirst quencher for everyone.

    1 teaspoon Peppermint Chamomile tea leaves

    Mix 30ml chilled goodnight cap tea mixed with lemon sugar stick*

    15ml fresh lime juice/ lime syrup


    1. Brew 30ml goodnight cap tea and mix in the lemon sugar stick until completely dissolved
    2. Chill the tea in the fridge for at least an hour
    3. Remove tea from fridge.
    4. Mix all the ingredients together in a cocktail mixer filled with some ice and give it a few good shakes
    5. Serve immediately

    shaker and shot glass for cocktail recipes

    2. Day of celebration

    Served warm, this concoction of Barcardi and a special champagne tea blend will leave you feeling toasty and fuzzy. Best served towards the end of the evening or just before your guests head out.

    15ml or 3 barspoons melted butter with jujube sugar*

    2 teaspoons black champagne tea

    30ml Bacardi

    1 jujube sugar stick*


    1. Brew 90ml of black champagne tea and mix in the jujube sugar stick until completely dissolved
    2. Let the tea chill to lukewarm temperature
    3. Mix all the ingredients together in a cocktail mixer and give it a few good shakes.
    4. Serve warm

    3. Shades of Grey

    With the accent of earl grey tea and a creamy froth, this cocktail is easily the highlight of the evening. Make sure you give the cocktail a really good shake and then some so the egg white emulsifies well with the other ingredients during the dry mix (mixing all ingredients without ice).

     1 teaspoon Earl Grey tea leaves

    30ml Bacardi

    20ml orange juice

    15ml lime juice

    20ml jujube syrup (store bought)

    1 egg white (use only very fresh eggs)


    1. Brew 30ml chilled Earl Grey Tea
    2. Chill the tea in the fridge for at least an hour
    3. Mix all the ingredients together in a cocktail mixer
    4. Give it a really good shake so that the egg white emulsifies with the other ingredients to form a tasty foam. This method of mixing all the ingredients without ice is called the ‘dry mix’.
    5. Add in some ice cubes and shake again to chill and dilute the drink slightly
    6. Serve immediately

    *All flavoured sugars (lemon sugar, jujube sugar can be purchased from Cheng-1947. You can purchase them from Naiise and Clipper Tea stores.

    Freshly squeezed citrus lend a refreshing and zesty flavour to your cocktails so use them over store bought juices whenever possible.

    Cheng-1947 Jewels series
    CHENG Jewels Rock Sugar Sticks Box, $5 each

    Cocktail recipes are created by Caryn Cheah in collaboration with The 1872 Clipper Tea Co.



    Puffer fish
    Unlike its moniker, Puffer fish is actually quite friendly and approachable. Unless you’re out to eat her lunch – or dessert — to be precise – then be prepared that she might raise her spikes at you. Good food is just one of her many likes, Puffer Fish also loves visiting new and familiar places around the world because she believes there are always new discoveries and adventures to be had. She considers herself one lucky ass to be able to put her editorial background to good use by sharing her travel and gastronomical adventures online via Gratenews. She hopes readers get as much enjoyment and insights from her pieces as she has writing them.