Tea-Based Cocktails | SAVEUR

8 Tea-Based Cocktails

There's nothing we like better than a cuppa—except, perhaps, a tea-based cocktail. From a chai-spiced bourbon toddy to chilled orange pekoe spiked with rum, apricot liqueur, and lemon, we've compiled 8 delightful drinks made with tea.

Rye-Spiked Cinnamon Tea (Su Jung Kwa)

Rye-Spiked Cinnamon Tea (Su Jung Kwa)

Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that's commonly served as an after-dinner drink or dessert. Rye whiskey gives the drink an untraditional kick.

Laura Sant

Hot Chai Toddy

cup of hot chai toddy

Adding spiced black chai to a traditional hot toddy creates a warming, deeply-spiced, pleasantly tannic drink. See the recipe for Hot Chai Toddy »

Helen Rosner

Rock & Rye & Rum Punch

glass of rock and rye rum punch

This throat-warming punch is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial. See the recipe for Rock & Rye & Rum Punch »

Anna Stockwell

Apricot Blossom

pretty coupe glass of apricot cocktail with rum and vanilla and sprig of mint

This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. See the recipe for Apricot Blossom »

RJ Mickelson

Back Porch Tea

tall glass of fresh-brewed iced tea with gin and fresh fruit

Fresh-brewed iced tea gets a boost from gin and fresh fruit in this not-too-sweet cocktail, a drink tailor-made for the very hottest days of summer.

See the recipe for Back Porch Tea »

Helen Rosner

Regent's Punch

glasses of tea-infused champagne punch topped with cranberries

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.

Vanessa Rees

Canelazo

Canelazo Ecuadorian Tea Cocktail

At Christmas, Ecuadorians sip this warm cinnamon tea, spiked with a sugarcane-based spirit and sweetened with passionfruit.

Ingalls Photography

Birds and Bees

Birds and bees cocktail made with gin chamomile tea and honey

A syrup made with honey and chamomile tea mellows the fresh lemon juice in a gin cocktail from Juan Coronado of South Beach restaurant The Bazaar.

Laura Sant