4 Delicious Tea-Based Cocktail Recipes

Become a mixologist at your next garden party with these four tea-infused cocktail recipes.

As a companion our feature on the Duchess Bake Shop, we’ve picked out the top four tea-infused cocktail recipes from BC and Alberta. Ideal to enjoy with a scone at your next adults-only garden tea party, or perfectly delectable all on their own.British Columbia PicksRiding in a Rickshaw by Danielle Tartarin, Keefer Bar (Vancouver)

• 1 ½ oz GVine Floraison Gin
• 1 ½ oz Jasmine green tea honey water*
• 3 dashes Angostura Bitters

Stir all ingredients on ice & strain into chilled cocktail glass.
Garnish with wide lemon & orange zest with oils expelled over the glass.*To make, steep Jasmine green tea in 500ml hot water for 5 minutes. Strain tea and add 150ml of honey to the tea. Store in glass bottle, keep refrigerated.The Serenity Cocktail by Simon Ogden, Veneto Tapa Lounge (Victoria)

• 4-5 fresh mint leaves
• 2 oz cognac
• 2 oz citrusy herbal tea (Silk Road Philosopher’s Brew from Victoria recommended)
• ½ oz. elderflower syrup OR St. Germaine liqueur
• Sparkling wine

Lightly press 4-5 fresh mint leaves in the bottom of a tall, slender glass to express the aromatic oils.In a mixing glass add Cognac, herbal tea and elderflower syrup. Lightly stir with ice to flash chill, and pour over mint in glass. Add several large pieces of ice and top with sparkling wine or champagne. Garnish with fresh sprig of mint.Alberta PicksRockin’ at Midnight by Madeleine MacDonald, Model Milk Restaurant (Calgary)

• 1oz Buffalo Trace Bourbon
• 1oz Cocchi Americano
• 1oz Fresh Lemon Juice
• 0.75oz Earl Grey Tea
• 0.75oz Simple Syrup
• 2 Dashes Angostura Bitters

Shake ingredients vigorously in cocktail shaker and strain into glass.Woodwork House Sour by Brendan Brewster and Andrew Borley, Woodwork (Edmonton)

• 2 oz Buffalo Trace Bourbon
• 0.75 oz fresh squeezed lemon juice
• 0.75 oz lapsang honey syrup*
• 1 egg white
• 5 ice cubes
• Dash of Agnostura Bitters for Garnish

Add all ingredients except the Bitters to a cocktail shaker, shake vigorously over ice, strain from the cocktail shaker into a glass and garnish with bitters.*Lapsang Honey syrup:

• 1 cup water
• 1/4 cup Smokey Lapsang Souchong Tea

Bring to a simmer and strain, add 1 cup Honey.Store in the fridge until used.