Take your iced tea to the next level with these cocktail recipes from local bartenders
1. Berber Iced Tea Cocktail
Wash down a plate of waffles with this easy-drinking libation inspired by the unique flavours of the Mediterranean. Featuring a trifecta of black, green and mint tea, this boozy take on a classic iced tea is a light and refreshing option for daytime drinkers. The toasted fennel seeds add a sweet, aromatic quality while the black peppercorn add a hint of spice.
- ¾ oz Liquore Strega
- ¾ oz Calvados
- ¼ oz lemon juice
- ¼ oz simple syrup
- Berber Iced Tea Blend*
- Fresh fennel frond/mint sprig and lemon wheel (for garnishing)
*Berber Iced Tea Blend (makes 1 litre)
- 2 tbsp JJ Bean loose leaf black tea
- 1 tbsp green tea (ideally Chinese gunpowder tea)
- 1 tbsp JJ Bean loose leaf mint tea
- 2 tbsp toasted fennel seeds
- 1 tsp black peppercorn
- 1 litre cold water
- Add all Berber Iced Tea Blend ingredients to a container, cover and leave in the fridge overnight.
- In a Collins glass, combine all cocktail ingredients over ice. Top with Berber Iced Tea Blend and garnish with fresh fennel frond/mint sprig and lemon wheel.
2. Earl Grey Martini
- 1½ oz London Dry Gin
- ½ oz Sons of Vancouver No.82 Amaretto
- 1 oz lemon juice
- 1 oz egg white
- ½ oz Earl Grey tea (any brand) and lavender syrup (this is simple syrup infused with tea and lavender)
- Combine all ingredients to a cocktail shaker along with two ice cubes and dry shake vigorously.
- Add some ice and hard shake for six to seven seconds, then strain into a large coup glass.
- Garnish with dry lavender.
3. Mamie’s Sweet Tea Cocktail
Mamie Taylor'sRecipe by Ron Oliver, co-owner, Mamie Taylor's
- 1½ oz Bourbon
- ¼ oz peach nectar
- 1 oz fresh lemon juice
- 3 oz Iced Tetley Black Tea
- Combine ingredients in a shaker over ice and shake.
- Strain into a Collins glass filled with ice and garnish with a grapefruit slice.
- Sit on a patio and enjoy.
4. Butterfly Pea Tea Lemonade Cocktail
Royal DinetteRecipe by Kaitlyn Stewart, bar manager, Royal Dinette
- 2 oz lemon juice
- 1 oz simple syrup
- 1 dash orange bitters
- 4 oz filtered water
- 2 oz Butterfly Pea Tea*
- Combine all ingredients into a shaker, excluding the Butterfly Pea Tea.
- Shake until chilled and strain into water glass.
- Top with Butterfly Pea Tea and dried citrus fruit.
*Recommended tea brand: Chisa Herb Butterfly Pea Tea from Amazon.
5. Iced teapigs Super Fruit Zero Proof Mocktail
teapigsRecipe by Colin MacDougall, Canadian Whisky Ambassador
- 5-8 oz of chilled teapigs super fruit tea depending on your glass size.
- 1 oz simple syrup*
- 1½ oz lime juice
- 1 oz water
- Start by brewing a cup of teapigs super fruit tea, and steep it for approximately 3 minutes.
- Remove tea temple and chill tea before use.
- In a tall Collins glass, add 6 oz (3⁄4 of a cup) of the chilled tea.
- In a shaker, combine the rest of the ingredients, shake and pour over the chilled tea.
- To serve, garnish with a lemon wheel, strawberry and blueberries
- Pour equal parts water and sugar in a saucepan. One cup of sugar and 1 cup of water will make 1½ cups of simple syrup once dissolved.
- Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved.
- Keep in fridge for up to 2 weeks.
TIPS: How to Serve TWG Tea Iced Teabags
- For a rich, intense and flavourful beverage, place one teabag into teapot (Pink Flamingo Teabag is recommended as a summer favourite).
- Add ½ litre of pure, simmering water.
- Steep for about 5 minutes.
- Remove teabag and pour into glasses filled to brim with large ice cubes.
- For a more delicately infused beverage, place one teabag into a glass pitcher.
- Add 1 litre of pure water at room temperature.
- Refrigerate for about 12 hours.
- Stir and remove the teabag before serving.