Put The Kettle On: 3 Tea Infused Cocktails

There are two things that are sure to inspire the happy, cozy feeling we associate with brisk autumn nights: An old-fashioned dinner party with our dearest, loveliest friends and tea. While a hot cup of tea is the perfect way to wind down after a night of revelry, we at TeBella Tea Company like to start our gatherings with a tea-infused cocktail or two.

That’s right, the hot toddy has not cornered the market on tea-inspired tipples. We love experimenting with different ways to incorporate tea into spirits, whether it be as a simple syrup, a tincture, or by infusing tea directly into our favorite liquors.

Here we’ve created three fall-inspired recipes that result in the best kind of cocktails: Easy to make, impressive to present, and deliciously seasonal. Break out the kettle and a cocktail shaker, “tea time” is about to take on an entirely different meaning.

Apple Cider Smash

Ingredients:
(Makes 1 cocktail)
1 oz Apple Cider Chai + ginger simple syrup*
1 lemon wedge
5 large leaves of sage (4 for muddling, 1 for garnish)
2 oz rye whiskey

Directions:
Slap the sage leaves prior to use to release their full flavor. In a cocktail shaker, muddle the simple syrup, sage leaves & lemon wedge. Add the rye whiskey and ice and stir until chilled. Strain the cocktail into a glass filled with ice and garnish with a sage leaf.

*Apple Cider Chai + Ginger Simple Syrup:

(Makes 16 servings)
3tsp fresh ginger, diced
5 tbsp Apple Cider Chai
4 tbsp raw sugar

Directions:
Bring 16oz water to a boil then remove from stove. Pour into a measuring cup then add the fresh ginger and Apple Cider Chai. Steep for 5 minutes then strain into a glass or bowl. Add the sugar and stir until dissolved.

Masala Chai Old Fashioned

(Makes 1 cocktail)

Ingredients:
2 oz bourbon
4 dashes Fee Brother’s Whiskey-Barrel Aged Bitters
splash of water
2 orange wheels
1 large Masala Chai flavored ice cube*
Cinnamon stick for garnish

Directions:
In an Old Fashioned glass, muddle together the bitters, an orange wheel and a splash of water. Remove the orange wheel from the glass, and add the bourbon. Add the Masala Chai ice cube. Garnish with half an orange wheel and a cinnamon stick.

As the ice cube melts into the drink, it will slowly add its flavor to the drink. The nuances of the cocktail will continue to change as the Masala Chai flavor becomes more pronounced, bringing out vanilla notes in the bourbon.

*Masala Chai Flavored Ice Cube:

(Makes 4 large ice cubes)
4 tbsp Masala Chai
4 tbsp raw sugar

Directions:
Bring 16oz water to a boil then remove from stove. Pour into a measuring cup then add the fresh ginger and Apple Cider Chai. Steep for 5 minutes then strain into a silicone large ice cube mold. Place in the freezer until the flavored ice cubes have solidified.

Satan’s Whiskers

This classic cocktail is ideal for any grown-up Halloween party. First appearing in print in the Savoy Cocktail Book (1930), it’s electric orange in color and wickedly deceptive: while it may taste delicate and sweet, it packs quite a punch. Sip slowly and prudently, lest ye be overtaken by spirits (either alcoholic or metaphysical in nature)!

Historically, there are two versions of Satan’s Whiskers: straight (made with Grand Marnier) and curled (made with orange curaçao). I prefer Satan’s Whiskers straight, and in place of the traditionally used sweet vermouth, I’m using a tea-infused simple syrup made with our Festival Blend, a black tea blend containing cinnamon, orange, papaya, and almonds. The addition of this spicy-sweet simple syrup adds warmth to the cocktail, amplifying it’s seasonal appropriateness.

To really set the mood, we recommend pairing this drink with Nina Simone’s “I Put a Spell on You.”

Ingredients:
(Makes 1 cocktail)
1 oz gin
1 oz dry vermouth
1 oz Festival Blend simple syrup*
1 oz fresh orange juice
1 oz Grand Marnier
3 dashes blood orange bitters
orange twist for garnish

Directions:
Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled glass. Garnish with an orange twist.

*Festival Blend Simple Syrup

(Makes 16 servings)
4 tbsp Festival Blend black tea, or your preferred orange spice black tea
3 tbsp raw honey (we regularly use Florida orange blossom honey for our tea cocktails. If you use a darker honey with a richer flavor, reduce the amount used to 2 tbsp).

Directions:
Bring 16oz water to a boil then remove from stove. Pour into a measuring cup then add the Festival Blend. Steep for 5 minutes then strain into a glass or bowl. Add the honey and stir until dissolved.

Images via TeBella Tea Company; Type Design by Milena Mallory