These simple and delightful drinks are the perfect way to combine cocktail hour with tea time. The possibilities are endless!
Here are some of our specialty tea-infused cocktails developed by star mixologist Laura Silverman of the Outside Institute


Bottoms up!

Mumbai Mule
2 oz. saffron and cardamom-infused vodka
1 oz. fresh lime juice
1 oz. Moscow Mule syrup (use 2 heaping tablespoons of tea. See below for recipe for simple syrup)
Splash of ginger beer
Crystallized ginger garnish

* For non-alchoholic mocktail: no vodka and increase ginger beer

The Watercooler
2 oz. Watermelon Tea
2 oz. blanco tequila
1 oz. Man Tea syrup (use 2 heaping tablespoons of tea. See below for recipe for simple syrup)
1 oz fresh lime juice
2 dashes of chile bitters
pinch of sea salt

Söder Up
2 oz. bourbon
2 oz. Söder Tea
2 oz. strawberry-rhubarb syrup
Fresh strawberry garnish

MOCKTAILS (non alcoholic)

Catskills Harvest Cooler
Mix Catskills Harvest tea with fresh lemon juice, rose petal syrup and rose citrus bitters.

Kyoto Cooler
Kyoto Tea (green sencha with cherry and rose)
Wild Rose petal syrup (recipe here)
Lemon juice
Rose-citrus bitters
Pickled cherry

Genmaicha-cha
Genmaicha tea (bancha green tea with popped rice)
Chaga syrup and tincture
Vanilla Bean
Crystallized ginger

To make a simple syrup combine equal parts sugar and water plus flavoring. Bring to boil. Let steep for approximately 20 min. (you can find some terrific flavored syrup recipes here) Strain and let cool.

Here are some additional recommendations for enjoying Tay Tea's Cocktail Teas.

Iced Watermelon Tea with Vodka

Iced Moscow Mule with Gin

Use iced Söder Tea as a base for sangria