Summer Cocktail Tea Hour

Celebrate the Great Whittard Summertime in style with some seriously creative cocktail infusions. Equally delicious as a tipple or tea-total treat, these three refreshing recipes featuring our Rhubarb Punch, Ginger Beer and Peaches & Cream are here to shake up the season...

Rhubarb Punch G&Tea

Rhubarb Punch G&Tea

Prep Time

3 minutes + 1 hour chilling for sugar syrup

Difficulty

Not too tricky

Serves

5

INGREDIENTS

5g (2 heaped tsp) Rhubarb Punch Fruit & Herbal Infusion

125ml freshly drawn boiled water

100g granulated sugar

A couple of slices of fresh ginger (optional)

Ice cubes

50ml gin per serving (optional)

150ml good-quality tonic water per serving

Lime wedges to garnish

METHOD

  1. Infuse the Rhubarb Punch with the sliced ginger in freshly drawn boiled water for 5 minutes, then strain.
  2. Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
  3. Transfer the sugar syrup to the fridge and allow it to cool.
  4. Fill a highball glass with ice and add 25ml of the cooled Rhubarb Punch sugar syrup.
  5. Add the gin, top up with tonic water and stir to combine.
  6. Garnish with lime wedges.

5g (2 heaped tsp) Rhubarb Punch Fruit & Herbal Infusion

125ml freshly drawn boiled water

100g granulated sugar

A couple of slices of fresh ginger (optional)

Ice cubes

50ml gin per serving (optional)

150ml good-quality tonic water per serving

Lime wedges to garnish

  1. Infuse the Rhubarb Punch with the sliced ginger in freshly drawn boiled water for 5 minutes, then strain.
  2. Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
  3. Transfer the sugar syrup to the fridge and allow it to cool.
  4. Fill a highball glass with ice and add 25ml of the cooled Rhubarb Punch sugar syrup.
  5. Add the gin, top up with tonic water and stir to combine.
  6. Garnish with lime wedges.
Storm in a Teacup

Storm in a Teacup

Prep Time

3 minutes + 1 hour chilling for sugar syrup

Difficulty

Not too tricky

Serves

5

INGREDIENTS

5g (2 heaped tsp) Ginger Beer Fruit & Herbal Infusion

125ml freshly drawn boiled water

100g granulated sugar

A few slices of fresh ginger

1 lime (rind, juice and wedges)

Ice cubes

50ml dark rum per serving (optional)

100ml soda water per serving

Angostura bitters (optional)

METHOD

  1. Infuse the Ginger Beer with the sliced ginger and a few curls of lime rind in freshly drawn boiled water for 5 minutes, then strain.
  2. Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
  3. Transfer the sugar syrup to the fridge and allow it to cool.
  4. Fill a teacup with ice and add 25ml of the cooled Ginger Beer sugar syrup.
  5. Add the juice of half a lime, a couple of dashes of Angostura bitters and the dark rum. Top up with soda water and stir to combine.
  6. Garnish with lime wedges.

5g (2 heaped tsp) Ginger Beer Fruit & Herbal Infusion

125ml freshly drawn boiled water

100g granulated sugar

A few slices of fresh ginger

1 lime (rind, juice and wedges)

Ice cubes

50ml dark rum per serving (optional)

100ml soda water per serving

Angostura bitters (optional)

  1. Infuse the Ginger Beer with the sliced ginger and a few curls of lime rind in freshly drawn boiled water for 5 minutes, then strain.
  2. Mix the strained liquid with the sugar in a small pan over a low heat. Stir until the sugar dissolves.
  3. Transfer the sugar syrup to the fridge and allow it to cool.
  4. Fill a teacup with ice and add 25ml of the cooled Ginger Beer sugar syrup.
  5. Add the juice of half a lime, a couple of dashes of Angostura bitters and the dark rum. Top up with soda water and stir to combine.
  6. Garnish with lime wedges.
Peaches & Cream Iced Tea Cocktail

Peaches & Cream Iced Tea Cocktail

Prep Time

3 minutes + 30 minutes chilling for iced tea

Difficulty

Super easy

Serves

5

INGREDIENTS

15g (6 heaped tsp) Peaches & Cream Fruit & Herbal Infusion

500ml freshly drawn boiled water

2 tsp honey or agave

Ice cubes

50ml peach juice per serving

50ml Cognac or peach brandy per serving (optional)

Fresh peach slices and sprigs of mint to garnish

METHOD

  1. Add the Peaches & Cream to a teapot with freshly drawn boiled water and infuse for 15 minutes.
  2. Strain into a 1-litre jug and stir in the honey until it dissolves. Transfer the sugar syrup to the fridge and allow it to cool.
  3. Once cooled, load the jug with ice, leave it to melt and stir again – this is your Peaches & Cream iced tea.
  4. Add a few ice cubes to each tumbler, followed by the peach juice, brandy and 200ml of the Peaches & Cream iced tea. Stir to mix.
  5. Serve with a fresh peach slice and a sprig of mint in each glass.

15g (6 heaped tsp) Peaches & Cream Fruit & Herbal Infusion

500ml freshly drawn boiled water

2 tsp honey or agave

Ice cubes

50ml peach juice per serving

50ml Cognac or peach brandy per serving (optional)

Fresh peach slices and sprigs of mint to garnish

  1. Add the Peaches & Cream to a teapot with freshly drawn boiled water and infuse for 15 minutes.
  2. Strain into a 1-litre jug and stir in the honey until it dissolves. Transfer the sugar syrup to the fridge and allow it to cool.
  3. Once cooled, load the jug with ice, leave it to melt and stir again – this is your Peaches & Cream iced tea.
  4. Add a few ice cubes to each tumbler, followed by the peach juice, brandy and 200ml of the Peaches & Cream iced tea. Stir to mix.
  5. Serve with a fresh peach slice and a sprig of mint in each glass.

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