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Recipe: Summer Tea Cocktails

Feeling the heat? Nothing’s more refreshing on long summer evenings than a smooth, chilled cocktail – and naturally we added a dram of tea to the mix.

We’ve used blends from our summer “Love of Tea” festival: colourful, creative and packed with flavour, they’re the ideal mixers for a sophisticated summertime tipple.

Shakers and strainers at the ready…

 

Totally Tropical Iced Tea

4 heaped tsps Coconut Truffle tea

400ml freshly boiled water

1tbsp sugar

500ml pineapple juice

100ml coconut water

Ice

Rum

Brew the tea in freshly boiled water for 5 minutes, then strain into a measuring jug.

Stir in the sugar until fully dissolved.

Half-fill a pitcher with ice, then mix in the tea, pineapple juice and coconut water.

Pour into ice-filled glasses and top with a little rum.

 

Toffee Apple Mimosa

5 heaped tsps Toffee Apple infusion

450ml freshly boiled water

2tbsps agave syrup (or alternative)

Sparkling wine or club soda

Ice

Thinly sliced apple to garnish

Infuse the tea in freshly boiled water for 5 minutes, then stir in the syrup and strain.

Fill a medium bowl with ice and pour in the sweetened tea.

Pour the mixture into a pitcher, straining out the ice.

Half-fill champagne flutes with sparkling wine or club soda, then top up with the tea and garnish with a slice of apple.

 Tipples with Tibits

We recently partnered with pioneering vegetarian restaurant Tibits for an evening of scrumptious food and expertly paired tea. They’ve given us their own recipes for chilled tea-infused cocktails – so you can have your own tea party at home (with the emphasis on “party”).

 

Tibits’ Iced Genmaicha Mojito

240ml hot (80°) water

1tsp Genmaicha tea

160ml rum

80ml lemon syrup

Lime quarters to taste

Fresh mint to taste

Ice

Brew the tea in the hot water for 3 minutes, then strain and allow to cool.

Muddle the lime and mint, and add to a cocktail shaker with the cooled infusion, rum and lemon syrup.

Shake and serve over ice.

 

Tibits’ Russian Caravan Charleston Punch

240ml freshly boiled water

1tsp Russian Caravan tea

160ml rum

80ml brandy

40ml peach schnapps

80ml lemon syrup

Ice

Brew the tea in the freshly boiled water for 5 minutes, then strain and allow to cool.

Add to a cocktail shaker with the rum, brandy, schnapps and syrup.

Shake and serve over ice.

 Iced Tea Cocktails


Got some dazzling ideas for tea cocktails of your own? Let us know – and don’t forget to share your pictures with #FestivalOfTea.

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