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MAKE IT A MOCKTAIL l COCKTAIL INFUSIONS COLLECTION - Tealish Fine Teas

MAKE IT A MOCKTAIL l COCKTAIL INFUSIONS COLLECTION

It’s about time happy hour made room for tea! Our Cocktail Collection is designed to infuse your favourite cocktails with the delicious natural flavours of tea. These tea blends offer a great low-sugar, natural way to stay refreshed this summer. Happy hour not for everyone? These cocktail creations taste just as great without the alcohol. Read below for fun mocktail versions of our popular Cocktail Collection recipes. These blends work well hot, iced, as a mocktail OR a cocktail - which one do you want to try first?

RASPBERRY EARL GREY FIZZ

RECIPE

4 oz brewed tea

8 oz sparkling water

4 tsp sugar

2 tsp lemon juice

10 raspberries

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 4 tsp sugar + 5 oz boiling water + stir often +  steep 5 mins

 DIRECTIONS

  1. Brew tea to make a concentrate and let cool.
  2. In a cocktail shaker muddle raspberries and lemon juice.
  3. Add cooled tea and stir well. 
  4. Strain and pour over two glasses of ice. Top with sparkling water.

LAVENDER LEMONADE SOUR

RECIPE

4 oz brewed tea

7 oz sparkling water

4 tsp sugar

3 oz  lemon juice

A dash of lavender water or bitters (optional)

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 4 tsp sugar + 5 oz boiling water + stir often +  steep 8 mins

 DIRECTIONS 

  1. Brew tea to make a concentrate and let cool.
  2. Combine tea, lemon juice, lavender water or bitters and stir well. 
  3. Pour over ice, top with sparkling water.
  4. Garnish with lemon and a sprinkle of lavender.

ELDERFLOWER PEAR SPRITZER

RECIPE

4 oz brewed tea

6 oz sparkling water

2 oz pear nectar or juice

3 tsp sugar

½ thinly sliced pear

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 3 tsp sugar + 5oz boiling water + stir often +  steep 5 mins

DIRECTIONS

  1. Brew tea to make a concentrate, let cool and add pear juice.
  2. Divide the chilled tea between two champagne flutes.
  3. Top each glass with sparkling water and add slices of pear.
  4. Add ice for an extra chill if desired.

STRAWBERRY ROSE SANGRIA

RECIPE

 4 oz brewed tea

8 oz sparkling water

2 oz lemon juice

2 tsp sugar

5 sliced strawberries

½ sliced kiwi

¼ sliced lemon

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 2 tsp sugar + 5oz boiling water + stir often +  steep 8 mins

 DIRECTIONS

  1. Brew tea to make a concentrate, add lemon juice and let cool.
  2. Add sliced strawberry, kiwi and lemon to bottom of small pitcher.
  3. Pour the chilled tea over fruit and allow to sit for 10-15 mins.  Stir well.
  4. Add ice and sparkling water, stir well. Garnish with fresh strawberries.

CUCUMBER LIME MARGARITA

RECIPE

4 oz brewed tea

3 tsp agave

3 oz  lime juice

4 oz citrus soda

Cucumber slices for garnish

Salt for rim

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 3 tsp agave + 5 oz boiling water + stir often +  steep 5 mins

 DIRECTIONS

  1. Brew tea to make a concentrate and let cool.
  2. Coat rim of glasses with salt.
  3. Add ice to shaker and pour in lime juice, tea and soda.
  4. Shake and pour over two glasses of ice. Garnish with slices of fresh cucumber.

HIBISCUS MINT MOJITO

RECIPE
4 oz brewed tea
1 oz grenadine
5 oz sparkling water
4 tsp sugar
2 oz lime juice
15 mint leaves

CONCENTRATE INSTRUCTIONS - 4 tsp tea + 4 tsp sugar + 5 oz boiling water + stir often
+ steep 8 mins

DIRECTIONS
1. Brew tea to make a concentrate and let cool.
2. Muddle mint leaves with lime juice and grenadine at bottom of cocktail shaker.
3. Add tea and stir well, pour over two glasses of ice.
4. Top with sparkling water and garnish with mint leaves.

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