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Home > About Tea > Tea cocktails

Cocktails

Gren Tea Sparkler
> Green Tea Sake-Tini
> Geisha Green Tea Cherry Margaritha
> Fruit-Tea Fresh Mocktail
> Spicy Green Tea Rum Punch
> Champagne with Thé du Hammam
> Merry Mulled Wine
> Green Tea Cherry Margaritha
> Thé des Concubines Cocktail

 

Green Tea Sparkler

Green Tea Sparkler 

Subtle flavors of rose and berry green tea and a touch of peach liqueur give delightful new dimension to your favorite sparkling wine in this festive and easy-to-prepare recipe.

Ingredients:

- 10 ounces spring water
- 3 rounded teaspoons or 3 tea bags Thé du Hammam* 
- 2 tablespoons peach liqueur
- 10 ounces Champagne or sparkling wine, chilled

 

Preparation:

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Thé du Hammam leaves and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove teabags, if using. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

Combine the chilled tea and peach liqueur in a cocktail shaker and shake vigorously. Fill flutes half way, and top each with the Champagne or sparkling wine. Yields 5 servings.

*Thé du Hammam is a fruity blend inspired by a Turkish recipe evoking the characteristic fragrances used to perfume a Hammam: roses, green dates, berries and orange flower water. Available in 3.5oz/100g loose tea canister ($19), 3.5oz/100g loose tea pouch ($15) or boxes of 20 gourmet tea bags ($13).

 

Green Tea Sake-Tini

A lower alcohol alternative to distilled spirits, sake is an excellent base for flavored cocktails. Its delicate flavor pairs well with flowery green tea and pink grapefruit juice.

Ingredients:  

- 12 ounces spring water 
- 4 rounded teaspoons (or 4 bags) Fleur de Geisha tea*
- 2.5 ounces Sake
- 2.5 ounces pink grapefruit juice 
- 3 1/2 tablespoons cane sugar
- 1.5 ounces (or 3 tablespoons) Triple Sec 
- Pinch ground ginger
- Ice  

Green Tea Sake-Tini

Preparation:

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Fleur de Geisha tea leaves and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove tea bags, if using. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

When the tea is chilled, place into a cocktail shaker along with the Sake, pink grapefruit juice and cane sugar. Shake. Add Triple Sec and a few ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Pour into glasses and garnish with a pinch of ground ginger, serve immediately.  Yields 5 servings.

*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined Japanese green tea, delicately flavored with cherry blossom. Available in 3.5oz/100g loose tea canister ($19), 3.5oz/100g loose tea pouch ($15) or boxes of 20 gourmet tea bags ($13).

 

Geisha Green Tea Cherry Margherita

Geisha Green Tea Cherry Margarita

Ingredients:

- 12 ounces spring water
- 4 teaspoons of Fleur de Geisha tea*
- 12 ounces black cherry juice
- 2 ounces silver tequila
- 1 1/2 tablespoon agave
- Sugar and ground ginger for rimming the glass
- Juice from 1 lime
- Juice from half an orange
- Splash of triple sec
- 4 ice cubes
- Lime slices for garnish

Preparation: 

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Fleur de Geisha tea and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove teabags, if using. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

For the margarita, combine a little sugar and a few dashes of ground ginger on a plate. Rub a lime wedge around the rim of each glass then dip the rim into the sugar-ginger mixture. In a large cocktail shaker, combine the green tea, cherry juice, tequila, agave, lime juice, orange juice, and triple sec. Shake vigorously with ice until the outside of the cocktail shaker appears wet. Pour in glasses and garnish each glass with a slice of lime. Serve immediately. Yields 4 servings.

Adapted from a recipe created by Candice Birdsong of Pretty Girls Cook.

*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined Japanese green tea, delicately flavored with cherry blossom. Available in 3.5oz/100g loose tea canister ($19), 3.5oz/100g loose tea pouch ($15) or boxes of 20 gourmet tea bags ($13).

 

Fruit-Tea Fresh Mocktail

Fruit juices and fresh mint combine with a rich, fruity green and black tea blend for a sophisticated non-alcoholic cocktail. 

Ingredients:  

- 8 ounces spring water 
- 3 rounded teaspoons of Thé des Concubines* 
- 8 ounces strawberry juice** 
- 4 ounces pink grapefruit juice 
- 7 leaves fresh mint, sliced thinly
- A few dashes grenadine syrup
- 4 ice cubes 

Fruit-TEA Fresh Mocktail

Preparation

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Thé des Concubines tea leaves and infuse for 5 minutes. Filter out the leaves by pouring liquid through a mesh strainer. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

When the tea is chilled, place into a cocktail shaker along with the strawberry juice, pink grapefruit juice and mint. Shake. Add a few dashes of grenadine syrup and the ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Pour into glasses and garnish with a leaf of fresh mint, serve immediately. Yields 5 servings.

*Recreating the unique, welcoming atmosphere of a Chinese tea house, Thé des Concubines is a refined, delicate blend of green and black teas from China with rich, fruity notes of cherry, mango and vanilla. Available in 3.5oz/100g pouch ($15) or 3.5oz/100g metal tin ($19).

**Strawberry juice is available from Alain Milliat (www.alain-milliat.com) or you can prepare your own by pureeing fresh strawberries, water, and agave syrup to taste in a blender.

 

Spicy Green Tea Rum Punch

Spicy Green Tea Rum Punch   

This lighter, fresher take on a traditional rum punch is delicious year-round. Exotic flavors of pineapple, lime, and peach complement the unexpected addition of spiced citrus green tea. 

Ingredients:  

- 14 fl. oz. spring water
- 3 rounded teaspoons Thé des Fakirs*
- 2 fl. oz. fresh squeezed lime juice
- 1/3 cup pineapple juice
- 5  fl. oz. peach liqueur
- 5  fl. oz. white rum

Preparation:

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Thé des Fakirs tea leaves and infuse for 3 minutes. Filter out the tea leaves by pouring liquid through a mesh strainer. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

In a 32-ounce pitcher, combine chilled tea, lime juice, pineapple juice, peach liqueur and white rum. Stir and let the mixture chill for at least two hours before serving.  Yields 7 servings.

*Inspired by the Indian Chai tradition, Thé des Fakirs is a scented blend of green tea flavored with spices (cardamom and clove) with a hint of citrus. Available in 3.5oz/100g pouch ($15), 3.5oz/100g metal tin ($19), box of 20 gourmet tea bags ($13)).

 

Champagne with Thé du Hammam 

Ingredients:  

- 3 rounded teaspoons or 3 tea bags of “Thé du Hammam”
- 10 ounces of spring water
- 10 ounces of Champagne
- 2 tbsp. of peach liqueur

Champagne with Thé du Hammam

Preparation:

For approx. 5 flutes
Infuse the Palais des Thés “Thé du Hamman” tea leaves in lightly simmering spring water for 3 minutes. (Do not let the water come to a boil!) Filter the leaves, let the tea cool, and then let chill in the refrigerator for a half hour. Put chilled tea and peach liqueur in a cocktail shaker and shake vigorously. Pour into flutes, about half way up, and top off with well-chilled Champagne.

 

Merry Mulled Wine

As an unexpected take on this winter favorite, Palais des Thés adds Thé N°25 Black Tea* to hot wine for an interesting, spicy bouquet with bright citrus notes. The vanilla aroma of the tea enriches the fruity aromas of the wine. This blend of tea and wine is deeply flavored, well balanced, and comforting.

Ingredients:

- 750ml red wine (1 bottle)
- 5/8 cup brown sugar
- 4-5 rounded teaspoons Thé N°25 Black Tea* (or Chai N°25 or Thé des Amants)

Preparation:

In a large pot, combine the wine and sugar and heat over a low flame until the mixture reaches a boil. Turn down the heat to low and simmer (without boiling!) for about 5 minutes, until the sugar has completely melted. Add the tea, cover, and infuse for 4 to 5 minutes. Strain the mixture and serve hot, garnished with an orange slice. Yields 5 servings.

Optional: Add a vanilla bean to the pot along with the sugar. Remove before serving.

 *With a natural winter twist to it, Thé N°25 Black Tea is black tea blend with orange peels, red rose petals, almonds, cloves, natural flavors, vanilla pods, cardamom. Available in a 3.5oz/100g loose tea decorative metal tin ($21).

 

Green Tea Cherry Margarita

Ingredients:

- 4 tsp Palais des Thés Fleur de Geisha
- 12 oz water
- 12 oz black cherry juice
- 2 oz silver tequila
- 1 ½ tbs agave
- Juice from 1 lime
- Juice from half an orange 
- Sugar and ground ginger form rimming the glass<

Preparation:

For margarita, combine a little sugar and a few dashes of ground ginger to a plate. Moistened the rim of your glass with a lime and dip in the sugar ginger mixture. To a blender, add 4 cubes of tea and 4 cubes of cherry juice along with the tequila, agave, lime, and orange juice. If you like, add a splash of triple sec. Pulse until well blended. Garnish with a lime and cherry.

 

Thé des Concubines cocktail 

Ingredients for approx. 5 glasses: 

- 0.2 ounces of “Thé des Concubines” tea
- 8 ounces of spring water
- 8 ounces of strawberry juice
- 4 ounces of pink grapefruit juice
- A few dashes of grenadine syrup
- 4 ice cubes
- 7 leaves of fresh mint

Preparation:

Infuse the “Thé des Concubines” tea leaves in lightly simmering spring water for 5 minutes (do not letthe water come to a boil to avoid bitterness). Filter the leaves, let the tea cool and then let chill in therefrigerator for a half hour. Cut 2 leaves of fresh mint in pieces. When the tea is chilled, place into acocktail shaker along with the strawberry juice, pink grapefruit juice and fresh cut mint. Shake. Add afew dashes of grenadine syrup and the ice cubes. Shake vigorously until the outside of the cocktailshaker appears wet. Garnish each glass with a leave of fresh mint and serve immediately. 

Cooking with teaTea pairings