Tea and hooch have a long history, which dates back at least a few centuries to the heyday of British colonialism in Western Europe. Back then, workers from the British East India Company created punches, large format boozy bowls, using tea, rum, citrus and spices for sipping during sea voyages to Asia and other tropical climes.

During the centuries that followed, tea consumption exploded across the globe. Those old punches were the precursors to today’s tipples, shrinking gradually to single-size servings. Today, tea is beloved not only for its endlessly interesting flavors and aromas but also for its health benefits. According to a 2020 survey conducted by Seton Hall University and commissioned by the Tea Council of the USA, consumers have flocked to tea for its ties to heart health, immune support, and improvement of mood. That’s something we can definitely get behind. In honor of National Hot Tea Month, here are a couple of cool cocktails made with Camellia sinensis―tea, that is.

Mrs. T. Collins

This one is a beautifully aromatic take on the Tom Collins, one of the most well-known cocktails in the world. Our version utilizes gin infused with jasmine tea. Sip back and enjoy!

1-2 sachets Teapigs Jasmin Pearls Tea
4 oz Fords Gin
½ oz St. Germain Elderflower Liqueur
1 oz Lemon Juice
Club Soda, as needed
St. Agrestis Amaro Soaked Cherries, for garnish

1. Infuse the gin with the tea for 20-30 minutes.
2. Combine the gin, elderflower liqueur, and lemon juice in a cocktail shaker filled with ice.
3. Shake for about 30 seconds and taste. Adjust sweetness with simple syrup as desired.
4. Strain the cocktail into chilled Collins or cocktail glass, then top with club soda. Stir and garnish with a cherry.

Greene Grape Annex Hot Toddy 

How about a cocktail flashback from our beloved Annex? Floral, spicy, and soothing, this cocktail is as cozy as any afternoon at Annex ever was.

FOR THE EARL GREY TEA SYRUP
4 oz sugar
Hot water
8 oz Teapigs Earl Grey Strong tea (use 3-4 tea bags)

FOR THE TODDY
2 oz Old Forester Bourbon
1 oz Earl Grey tea syrup
1 oz Honey Syrup (50:50 honey and hot water)
1oz lemon juice
5 oz Red Jacket Orchards Apple Cider, hot
Cinnamon, for garnish
Lemon slice, for garnish
Whole cloves, for garnish

FOR THE EARL GREY TEA SYRUP

1. In a container, combine the sugar with just enough warm water to cover. Stir the mixture until the sugar is fully dissolved.
2. Stir until the sugar is dissolved. Slowly, stir in the tea until the mixture becomes a deep ruby-amber color.

FOR THE TODDY
Combine the bourbon, Earl Grey tea syrup, honey syrup, and lemon juice in a shaker filled with ice. Shake well and strain into a 12-oz mug.
Top with hot cider and garnish with a lemon slice studded with cloves.

MINTEA STINGER

A chilly day framed in the window, a blanket over your lap, a hot mug of deliciousness held in both hands, and a solidly blank to-do list. That’s the dream, right? Here’s our tea-licious take on that classic aprés-ski, the Stinger, made with peppermint tea, rum, and hot chocolate syrup. 

4 oz, plus 1 tsp hot water 
1 sachet peppermint tea
2 oz chocolate syrup
2 oz Denizen Merchants Reserve 8yr Rum
¼ t sugar
1 T heavy cream
2 t hot water

1. Bring water to a boil, and pour 4oz into your favorite mug (or fill your mug halfway). Place the tea sachet in water to brew for 3-5 minutes.

2. While the tea is steeping, combine the chocolate syrup, sugar, rum, and heavy cream in a small bowl or measuring cup. Whisk until the mixture is fully combined and the sugar has dissolved. Slowly whisk in the remaining hot water. 

3. Pour the chocolate mixture into the tea and stir to combine.