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Transform Afternoon Tea With These Amazing Tea Cocktail Recipes

Speakeasy cocktail bars across the country are offering more and more innovative ways to transform our favourite drinks.  We’ve discovered four refreshing tea-infused cocktails that are perfect for the warmer (hopefully) weather, afternoon teas with a twist or a post-dinner treat. Cheers! 

Puerh Bourbon

To make like Mad Men, combine your favourite Bourbon with our Mandarin Puerh tea for a smooth, punchy and elegant drop, with sweet lemon verbena and tangerine notes. Or spice it up with our Spiced Puerh, which is enriched with cloves, cardamom and orange peel.


1 teaspoon sugar

3 dashes Angostura bitters

1-2 tablespoons water

60ml Bourbon

1 heaped teaspoon (3g) Puerh Mandarin tea

Sprig of mint to serve


-       Combine the Bourbon with loose leaf Puerh Mandarin and leave to steep at room temperature for around 2 hours. This will make enough Bourbon for 2 servings.

-       Put the sugar in an old-fashioned glass and mix in the bitters. Add just enough water to cover the sugar and muddle the mixture together until the sugar has dissolved.

-       Add the Puerh-infused Bourbon and a large ice cube. Stir and enjoy!

Elderflower Earl Grey Mar-tea-ni

For a new take on the classic martini, blend a good quality gin with our premium Ceylon tea, which boasts the beautifully complementary flavours of bergamot and elderflower. Serve in a wide martini glass for a sophisticated statement, or channel Alice in Wonderland and pour into a vintage teacup.


50ml gin

1 heaped teaspoon (3g) Elderflower Earl Grey tea

100ml boiling water

15ml lemon juice

1 tablespoon honey


-       Brew 1tsp (3g) Elderflower Earl Grey in 100ml boiling water for 3-5 minutes. Remove the tealeaves and leave tea to cool.

-       Mix 1 tablespoon of good quality honey with 4 tablespoons warm water until the honey has dissolved.

-       Once both honey and tea are cool, add to a cocktail shaker with the gin and lemon juice.

-       Shake thoroughly and serve in a teacup over ice.

Your Majestea

Award-winning mixologist Timothy Alum M at ST O2 Bar Babylon in Oslo created this exclusive recipe. A blend of sweet raspberry jam, sharp lemon juice and fresh Peppermint and Earl Grey tea strikes a delicious balance of flavours. Garnish with a sprig of mint or twist of lemon rind to make it even more Instagram-worthy.


50ml Bombay Sapphire

10ml Chambord

15ml Don Benedictine

10ml Lemon Juice

1 tablespoon Raspberry Jam (seedless)

25ml Peppermint tea

25ml Earl Grey tea


-       Brew both Peppermint and Earl Grey tea in equal measures. Cool, and mix 25ml of each tea together in a shaker.

-       Add the remaining ingredients and shake on ice.

-       Double strain into a teapot and pour into vessel. Serve over ice.


English Rose Iced Tea

We’ve all enjoyed a classic iced tea on a hot summer’s day, but the addition of our English Rose blend gives it a real on-trend flavour twist. Perfect for a glamorous Downtown Abbey-esque afternoon tea. Just add the cucumber sandwiches.


50ml Vodka

1 heaped teaspoon (3g) English Rose Tea

100ml boiling water

1 teaspoon sugar

1 tablespoon homemade rose syrup*



*For the homemade rose syrup:

- Mix 115ml hot water with 2 teaspoons of whole pink Rosebuds. Leave to infuse overnight at room temperature.

-  In a saucepan, combine 230ml water with 220g sugar and add the infused rosebud mixture.

- Stir until the sugar has dissolved and simmer gently for 5 minutes.

- Let the liquid cool, and then strain into a jar or bottle. Keep refrigerated for up to a month.


For the cocktail:

-       Add the English Rose tea to a glass teapot and add 100ml water, then cool.

-       Once the tea has cooled, add 50ml vodka to the teapot.

-       Add 1 tablespoon of the homemade rose syrup (or adjust to your taste) and stir ingredients together.  

-       Top with crushed ice, then strain the cocktail through the teapot and into a glass teacup. Serve immediately.

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