4 Easy Summer Cocktail Recipes

Learn how to use our new Cold Brew Teabags as a mixer and syprup in a alcholic or non-alcholic drink to enjoy on a warm evening. You will love the mix of fruity flavours from A Twist Of Citrus.

Tea Spritz

Tea Spritz

Prep Time

5 minutes

Difficulty

Easy

Serves

1

Upgrade your vodka tonic with a fruity twist. Our refreshingly bright cold brew is bursting with juicy strawberries and cooling watermelon, balanced by a zingy citrus backdrop.

INGREDIENTS

50ml Whittard Strawberry, Watermelon and Lime Cold Brew

50ml Cocchi Americano

25ml vodka

25ml strawberry puree

Top with tonic

METHOD

  1. Add all the ingredients, except the tonic, into a shaker full of ice.
  2. Shake, shake, shake!
  3. Strain into a wine glass filled with ice and top with tonic.
  4. Garnish with strawberry, watermelon, and mint.

50ml Whittard Strawberry, Watermelon and Lime Cold Brew

50ml Cocchi Americano

25ml vodka

25ml strawberry puree

Top with tonic

  1. Add all the ingredients, except the tonic, into a shaker full of ice.
  2. Shake, shake, shake!
  3. Strain into a wine glass filled with ice and top with tonic.
  4. Garnish with strawberry, watermelon, and mint.
Choco Rooibos

Tea Cobbler

Prep Time

8 minutes

Difficulty

Easy

Serves

1

This recipe is truly a tropical experience. Discover a flavour festival of aromatic passionfruit, refreshing mango and sweet peach for a cooling cocktail.

INGREDIENTS

45ml Fino Sherry

30ml Mango liqueur

20ml Lemon juice

10ml Sugar syrup

250ml whole milk

40ml Water infused with a Whittard Passionfruit, Mango & Peach Cold Brew

METHOD

  1. Add all ingredients into a shaker with ice.
  2. Shake and strain into a highball glass filled with ice.
  3. Garnish with peach and mint.

45ml Fino Sherry

30ml Mango liqueur

20ml Lemon juice

10ml Sugar syrup

250ml whole milk

40ml Water infused with a Whittard Passionfruit, Mango & Peach Cold Brew

  1. Add all ingredients into a shaker with ice.
  2. Shake and strain into a highball glass filled with ice.
  3. Garnish with peach and mint.
Choco Rooibos

Tea El Diablo

Prep Time

12 minutes

Difficulty

Easy

Serves

1

We are always coming up with ways to use our products - like flavouring our favour spirits! This recipe includes zesty tequila, ginger beer, and crisp citrus notes.

INGREDIENTS

45ml Blanco tequila

1 Whittard Pink Grapefruit Cold Brew Teabag

15ml Cassis

22.5ml lime juice

60ml ginger beer

METHOD

  1. Pour the tequila over the cold brew teabag and leave to infuse for 10 minutes.
  2. Add the infused tequila, cassis, and lime juice to a shaker with ice.
  3. Shake and strain into a highball glass over ice.
  4. Top with ginger beer and garnish with a wedge of lime.

45ml Blanco tequila

1 Whittard Pink Grapefruit Cold Brew Teabag

15ml Cassis

22.5ml lime juice

60ml ginger beer

  1. Pour the tequila over the cold brew teabag and leave to infuse for 10 minutes.
  2. Add the infused tequila, cassis, and lime juice to a shaker with ice.
  3. Shake and strain into a highball glass over ice.
  4. Top with ginger beer and garnish with a wedge of lime.
Ginger & Berries

Ginger & Berries

Prep Time

20 minutes

Difficulty

Easy

Serves

1

Learn our to make a tea-infused syrup to use in summer cocktails. The fragrant zing of blackcurrant and spicy ginger pair perfectly with gin.

INGREDIENTS

45ml Gin

30ml Lemon juice

200ml Water infused with a Whittard Blackcurrant & Blueberry Cold Brew

12.5ml Ginger liqueur

METHOD

  1. Add the cold brew tea bag to a saucepan with 200ml cold water, leave to infuse for 5-10 minutes.
  2. Remove the teabag and measure how much brew you have, match the equal amount of caster sugar, and add it into the saucepan.
  3. Bring to the boil and reduce the heat to allow it to simmer for 5 minutes uncovered. Take off the heat and leave to cool.
  4. Except for the ginger liqueur, add all the other ingredients and ice to a shaker.
  5. Shake and strain into a tumbler or rocks glass filled with ice.
  6. Drizzle over the ginger liqueur, and garnish with blueberries and mint.

45ml Gin

30ml Lemon juice

200ml Water infused with a Whittard Blackcurrant & Blueberry Cold Brew

12.5ml Ginger liqueur

  1. Add the cold brew tea bag to a saucepan with 200ml cold water, leave to infuse for 5-10 minutes.
  2. Remove the teabag and measure how much brew you have, match the equal amount of caster sugar, and add it into the saucepan.
  3. Bring to the boil and reduce the heat to allow it to simmer for 5 minutes uncovered. Take off the heat and leave to cool.
  4. Except for the ginger liqueur, add all the other ingredients and ice to a shaker.
  5. Shake and strain into a tumbler or rocks glass filled with ice.
  6. Drizzle over the ginger liqueur, and garnish with blueberries and mint.