10 Tea Cocktails to Spice Up Your Next Party
Let’s be honest—when someone says “cocktail party,” you’re probably picturing the usual suspects: martinis, mojitos, maybe a margarita if things are getting wild. But tea cocktails? Now we’re talking. These aren’t your grandma’s tea party sips (though honestly, grandma might’ve been onto something). We’re mixing bold flavors, unexpected twists, and yes, a little booze to create drinks that’ll have your guests asking for the recipe all night long.
I stumbled into the world of tea cocktails purely by accident. Had some leftover Earl Grey, a bottle of gin gathering dust, and a burning desire to not drink the same old boring drink. What happened next? Magic in a glass. Since then, I’ve been low-key obsessed with finding new ways to turn tea into something that’s equal parts sophisticated and fun.
Why Tea Cocktails Are About to Become Your New Obsession
Here’s the thing about tea—it’s versatile as hell. You’ve got your bold blacks, delicate greens, fruity herbals, and everything in between. Each one brings its own personality to the party, literally. When you start mixing tea with spirits, you’re not just adding flavor; you’re creating layers of complexity that make every sip interesting.
Plus, tea cocktails are sneaky healthy. Okay, maybe “healthy” is a stretch when we’re talking about cocktails, but hear me out. Tea is packed with antioxidants and beneficial compounds like catechins that actually do your body some good. Obviously, the alcohol part isn’t doing you any favors, but at least you’re getting something nutritious in the mix, right?
And let’s talk about versatility. Want something refreshing for a summer BBQ? Got it. Need a warm, cozy drink for a fall gathering? Tea cocktails have you covered. They work year-round, and that’s more than I can say for most party drink options.
Pro Tip: Brew your tea double-strength when making cocktails. Once you add ice and spirits, you don’t want that tea flavor getting lost in the shuffle. Trust me, weak tea makes for a weak cocktail.
1. Earl Grey Gin Sour—The Sophisticated Show-Off
This drink is basically what happens when a gin sour goes to finishing school. The bergamot in Earl Grey plays so nicely with gin that you’ll wonder why you haven’t been doing this your whole life. I make this one when I want to impress people without actually working that hard.
The magic formula: Brew some strong Earl Grey and let it cool completely. Mix it with gin, fresh lemon juice, and simple syrup. Shake it like you mean it with ice, then strain into a glass. Add a lemon twist because we’re fancy like that.
The floral notes from the bergamot hit you first, followed by the juniper from the gin, and then that citrus punch rounds everything out. It’s balanced, it’s beautiful, and it tastes like you spent way more time on it than you actually did. Get Full Recipe.
I use this cocktail shaker for all my mixed drinks—it’s got a built-in strainer and doesn’t leak all over my counter like my old one did. Game changer for making multiple drinks without wanting to throw things.
🍸 Must-Have Tool: Professional Cocktail Shaker Set
After ruining way too many shirts with leaky shakers, I finally upgraded to this stainless steel cocktail set. It’s got the shaker, strainer, jigger, muddler, and bar spoon all in one package—basically everything you need to look like you know what you’re doing.
The built-in strainer is clutch for keeping ice and herb bits out of your drinks, and the measurements etched on the jigger mean no more guessing. Plus, it’s dishwasher safe, which is honestly the main reason I still use it two years later.
2. Jasmine Tea Martini—Floral Meets Fierce
Jasmine tea is delicate and dreamy, which sounds like it wouldn’t hold up in a cocktail. Wrong. When you pair it with vodka and a touch of elderflower liqueur, it becomes this elegant, perfumy drink that’s absolutely stunning.
Brew jasmine tea and chill it down. Mix with vodka, elderflower liqueur, and a squeeze of lime. Shake with ice and strain into a chilled martini glass. Garnish with a jasmine flower if you’re feeling extra, or just skip it—the drink is good enough on its own.
This one’s a total crowd-pleaser for people who think they don’t like strong drinks. The jasmine softens everything while the elderflower adds this subtle sweetness that’s not cloying. It’s like drinking a garden in the best possible way.
3. Bourbon Peach Iced Tea—Southern Charm in a Glass
This is what happens when sweet tea meets whiskey and they have a delicious baby. I’m not even from the South, but this drink makes me want to sit on a porch swing and wave at neighbors.
Here’s what you need: Black tea (I prefer a robust Assam for this), fresh peaches, bourbon, and a bit of honey. Brew the tea, let it cool, then muddle some peach slices in the bottom of your glass. Add ice, pour in the tea and bourbon, drizzle with honey, and give it a good stir.
The combination of bourbon’s warmth with the sweetness of peach and the slight bitterness of black tea is chef’s kiss. It’s refreshing but has depth. Plus, it looks gorgeous with those peach slices floating around. According to research on black tea consumption, the polyphenols in black tea may offer cardiovascular benefits—so you’re basically being healthy while day-drinking.
My muddler gets constant use for this drink. The wooden one I have doesn’t scratch my glasses and actually breaks down the fruit without turning it to mush.
Quick Win: Make a big batch of this for parties and keep it in a pitcher with extra peach slices. Guests can serve themselves, and you don’t have to play bartender all night. You’re welcome.
4. Matcha Mojito—Green Machine Meets Cuba
Controversial opinion: matcha doesn’t just belong in lattes. When you mix it with rum, mint, and lime, you get this bright, energizing cocktail that’s equal parts refreshing and unexpected.
Whisk matcha powder with a little hot water until it’s smooth (no clumps allowed). Let it cool, then mix with white rum, fresh lime juice, simple syrup, and a handful of mint leaves. Shake everything together, pour over ice, and top with a splash of club soda.
The earthiness of matcha plays surprisingly well with rum’s sweetness, and the mint cuts through everything in the best way. It’s green, it’s gorgeous, and it’s got enough caffeine to keep the party going. IMO, this is the ultimate summer party drink.
For the matcha, I swear by this ceremonial-grade powder. Yeah, it’s pricier than the stuff at the grocery store, but the flavor is smoother and it actually dissolves properly. Worth every penny when you’re making cocktails.
🍵 Premium Pick: Ceremonial Grade Matcha Powder
Look, I tried the cheap matcha from random brands and every single time ended up with clumpy, bitter drinks that tasted like grass clippings. This ceremonial-grade stuff is a completely different experience—smooth, slightly sweet, vibrant green color, and it whisks into a perfect consistency every time.
It’s sourced from Japan, stone-ground, and packed with antioxidants. One tin lasts me about 3 months of regular cocktail making, so the price per drink is actually pretty reasonable. Game-changer for any matcha-based recipe.
5. Chai Old Fashioned—Spice Level: Expert
If regular old fashioneds are too boring for you (same), this chai-infused version will blow your mind. It’s got all those warming spices—cinnamon, cardamom, ginger, cloves—mixed with bourbon and a touch of maple syrup.
Brew a strong chai tea and let it cool. In a glass, combine bourbon, a splash of the chai concentrate, maple syrup, and a couple dashes of bitters. Add a large ice cube (the big ones are key here), stir, and garnish with an orange peel and a cinnamon stick.
This drink is basically fall in a glass, but honestly, I make it year-round because those spices just hit different. The chai adds complexity without being overwhelming, and the maple syrup brings a natural sweetness that’s way better than regular simple syrup.
I use these large silicone ice cube molds to make the big cubes. They melt slower so your drink doesn’t get watered down halfway through. Small detail, huge difference.
6. Hibiscus Margarita—Tart, Pink, and Perfect
Hibiscus tea is criminally underused in cocktails. It’s tart, it’s floral, and it turns everything this gorgeous deep pink color that photographs like a dream. When you mix it with tequila and lime, you get a margarita that’s actually interesting.
The breakdown: Steep hibiscus tea until it’s nice and strong, then let it cool. Mix with tequila, fresh lime juice, and agave nectar. Shake with ice, rim your glass with salt (or skip it if you’re anti-salt like some people), and pour.
The hibiscus brings this natural tartness that pairs perfectly with tequila’s bite, and the lime juice keeps everything bright and zippy. It’s like a regular margarita went to art school and came back with a personality.
Fun fact: hibiscus tea has been shown to help lower blood pressure in some studies. Not saying this cocktail is health food, but you know, every little bit helps.
7. Chamomile Prosecco Float—Bubbles with Benefits
This one’s for when you want to feel fancy without putting in effort. Chamomile might seem like a weird choice for cocktails, but when you pair it with prosecco, it adds this subtle floral note that’s absolutely lovely.
Brew chamomile tea and sweeten it with a touch of honey while it’s still hot. Let it cool completely, then pour a bit into champagne flutes. Top with prosecco and garnish with a lemon twist or some fresh chamomile flowers if you can find them.
The bubbles from the prosecco give the drink a celebratory feel, while the chamomile keeps it mellow and slightly sweet. It’s sophisticated without being stuffy, and it’s ridiculously easy to make in bulk for brunch parties.
My favorite thing about this drink? It uses ingredients you probably already have. No need to buy a bunch of specialty stuff. Just good tea, decent prosecco, and you’re golden.
Pro Tip: Freeze some chamomile tea into ice cubes and drop them into the drinks. As they melt, they keep the flavor going without watering everything down. Plus, they look cool.
8. Rooibos Rum Punch—The Crowd-Pleaser
Rooibos tea is naturally sweet and caffeine-free, which makes it perfect for evening parties when you don’t want people bouncing off the walls. Mix it with rum, pineapple juice, and a splash of grenadine, and you’ve got a punch that’ll disappear fast.
Brew a big batch of rooibos and let it chill. In a punch bowl (or just a really big pitcher), combine the tea with dark rum, pineapple juice, orange juice, and grenadine. Add orange and pineapple slices for looks, throw in some ice, and let people serve themselves.
The vanilla notes in rooibos complement the rum beautifully, and the fruit juices make everything bright and tropical. It’s the kind of drink that sneaks up on you—tastes innocent, packs a punch. FYI, this is the drink I make when I want to make one thing and be done with bartending duties.
For serving punch, I finally invested in this glass punch bowl set with ladle and it’s honestly changed my party game. Looks impressive, holds a ton, and the ladle actually works properly unlike that random spoon situation I had going before.
9. Green Tea Gimlet—Classic with a Twist
The gimlet is already a perfect drink—gin, lime, simple syrup, done. But when you infuse the simple syrup with green tea, you add this subtle grassy note that elevates the whole thing.
Make green tea-infused simple syrup by brewing strong green tea and dissolving equal parts sugar into it while it’s hot. Let it cool. Mix the syrup with gin and fresh lime juice, shake with ice, and strain into a chilled glass. Garnish with a lime wheel.
The green tea adds depth without overpowering the classic gimlet flavor. It’s still crisp and refreshing, but now it’s got layers. This is the drink I make when I want something simple that still feels special.
I keep my infused syrups in these glass bottles with pour spouts—makes measuring way easier and they look cute sitting on the bar cart.
10. Lapsang Souchong Whiskey Sour—Smoky and Surprising
Okay, this one’s for the adventurous drinkers in your crew. Lapsang souchong is this intensely smoky Chinese tea that tastes like a campfire in the best way possible. Mix it with whiskey, and you get something that’s bold, unexpected, and totally memorable.
Brew lapsang souchong tea and let it cool. Mix with whiskey, fresh lemon juice, and simple syrup. Shake hard with ice and strain into a rocks glass over fresh ice. The smokiness from the tea amplifies the whiskey’s natural flavors while the lemon keeps everything balanced.
Not gonna lie, this drink isn’t for everyone. Some people taste it and immediately get it; others make a face. But for those who love it, they LOVE it. It’s a conversation starter, a palate challenger, and honestly one of my favorite party tricks.
The smokiness in lapsang souchong comes from drying the tea leaves over pine wood fires, which is wild when you think about it. That traditional process creates flavors you literally can’t replicate any other way. Pretty cool that we can bottle that experience in a cocktail.
Quick Win: Set up a DIY tea cocktail bar at your next party. Put out a few different brewed teas (labeled!), various spirits, mixers, garnishes, and let people experiment. You’ll be amazed at what people come up with, and you don’t have to make individual drinks all night.
Tips for Making Better Tea Cocktails
Temperature Matters
Never add hot tea directly to spirits or ice—you’ll either cook the alcohol or create a sad, lukewarm mess. Always let your tea cool completely before mixing. I usually make my tea in the morning and let it hang out in the fridge all day before party time.
Quality Over Everything
You don’t need to spend a fortune on fancy loose-leaf teas, but don’t use the dusty teabags from the back of your pantry either. Decent quality tea makes a noticeable difference. Same goes for your spirits—you don’t need top shelf, but don’t use the stuff you wouldn’t drink straight.
Experiment with Ratios
These recipes are guidelines, not gospel. If you want more tea flavor, add more tea. Want it stronger? Add more booze. The beautiful thing about making cocktails at home is you can adjust everything to your taste. Nobody’s grading you here.
And honestly, some of my best drink discoveries have come from happy accidents. That time I accidentally used way too much ginger in a chai cocktail? Turned out amazing. The night I forgot I was making a martini and it sat too long on ice? Perfectly diluted. Trust the process, even when it goes sideways.
Garnish Like You Mean It
A good garnish isn’t just decoration—it adds aroma and that final flavor note. Fresh herbs, citrus peels, edible flowers, whatever fits the drink. It takes five seconds and makes everything look intentional.
I keep this Y-peeler in my bar tools because it makes the most beautiful citrus twists with zero effort. Way better than hacking at lemons with a knife like I used to do.
Batch Cocktails Are Your Friend
Here’s a secret that’ll change your party hosting life: most tea cocktails can be batched ahead of time. Mix everything except the carbonation or ice hours before guests arrive, keep it chilled, and just add the finishing touches when people show up.
For the bourbon peach iced tea? Make a whole pitcher. The rooibos punch? Make two. That chamomile prosecco? Pre-portion the tea in glasses and just top with bubbles when it’s go time. You’ll actually enjoy your own party instead of spending all night behind the bar.
I portion out batch cocktails in these swing-top glass bottles and they look fancy as hell lined up in the fridge. Guests think you’re some kind of cocktail wizard when really you just planned ahead.
🍾 Party Essential: Swing-Top Glass Bottles Set
These bottles have single-handedly elevated my party hosting game. They’re perfect for pre-batching cocktails, storing infused syrups, or just making your fridge look like you have your life together. The swing-top seal keeps everything fresh and prevents spills, which is crucial when you’re storing boozy concoctions.
I’ve got the 6-bottle set and use them constantly—different colored labels for different cocktails, and guests can just grab and pour. They’re also great for gifting homemade syrups or liqueurs. Super thick glass, dishwasher safe, and they’ve survived multiple parties without a single crack.
Frequently Asked Questions
Can I make tea cocktails without alcohol?
Absolutely! Just skip the spirits and focus on the tea, mixers, and garnishes. The flavor combinations still work beautifully as mocktails. Add some sparkling water for fizz, adjust the sweetness to your liking, and you’re good to go. These recipes are flexible enough to work with or without booze.
How long can I store brewed tea for cocktails?
Brewed tea keeps in the fridge for about 3-4 days, though it tastes best within the first 48 hours. After that, the flavor starts to fade and can get a bit funky. If you’re batch-prepping for a party, brew your tea the day before or morning-of for optimal flavor.
What’s the best way to sweeten tea cocktails?
Simple syrup is your best bet because it mixes smoothly without leaving undissolved sugar at the bottom of glasses. You can infuse it with additional flavors (vanilla, herbs, spices) to add complexity. Honey and agave work too, but they’re thicker and need more vigorous mixing to incorporate fully.
Can I use tea bags instead of loose leaf tea?
Sure, tea bags work fine for cocktails. The main thing is using good quality tea, whether it’s bagged or loose. Just make sure to brew it strong since you’re adding other ingredients that’ll dilute the tea flavor. Use two bags instead of one if you need more punch.
Do tea cocktails need special equipment?
Nope! A basic cocktail shaker, strainer, and jigger will cover most of these recipes. If you don’t have a shaker, a mason jar with a lid works in a pinch. The most important tools are already in your kitchen—measuring cups, spoons, and glasses. Everything else is just nice to have, not necessary.
Final Thoughts
Tea cocktails aren’t just a fun party trick—they’re a whole new way to think about mixed drinks. The possibilities are genuinely endless when you start playing around with different tea types, spirits, and flavor combinations. What I love most is that they bridge that gap between fancy and approachable. You can serve these at a dinner party or a backyard BBQ, and they work either way.
The best part? Once you get the basics down, you can riff on these recipes forever. Swap the bourbon for rye, try different fruit garnishes, play with sweetness levels—it’s all fair game. Every tea in your cabinet is a potential cocktail ingredient waiting to happen.
So next time you’re planning a party and staring at the same tired drink menu, remember: you’ve got a whole world of flavor sitting in your tea drawer. Pour yourself something interesting, experiment a little, and watch your guests’ faces when they realize that yes, that is tea in their cocktail, and yes, it’s absolutely delicious. Cheers to trying something new.
