A simple method for infusing tea to use as a base for tea cocktails.
What Are Tea-Infused Spirits?
Infusing spirits with tea is a simple way to add flavour, aroma and colour. Done well, it creates a more distinctive base for cocktails than syrup or mixer alone.
How to Make Tea Cocktails
There are two stages: infuse the spirit, then mix your cocktails. If you have questions, see the FAQ below.
Equipment
Funnel
Strainer
An empty bottle or decanter
(Or for small batches: a clean mini mason jar)
You’ll Also Need
Atlas & Eden organic tea
Your choice of spirit
Nexba sugar-free mixers
Ice
Fresh organic garnishes (see individual recipes)
Step 1: Add Tea to the Spirit
Add 1 tablespoon of loose leaf tea per 100 mL of spirit. Seal and shake gently.
Step 2: Steep at Room Temperature
Allow the tea to infuse at room temperature for 1–2 hours. Taste occasionally to check the intensity.
Step 3: Steep in the Fridge (Optional)
Most infusions are ready after Step 2, but for deeper flavour and colour, refrigerate for longer. Our preferred fridge steep times are:
Peruvian Dinner Mint — 18 hours
Elba Island — 12 hours
Blue Beauty — 18 hours
Wildflower Immunity — 18 hours
Step 4: Strain and Store
Once the flavour is right, remove the tea leaves. Pour the infused spirit through a strainer and funnel into a clean bottle or jar. Discard the used tea.
Step 5: Mix Your Cocktails
Your infused spirit is now ready. Pair it with mixers, ice, and fresh garnishes to create sophisticated tea-based cocktails that are naturally aromatic and full of character. See our tea cocktail recipes.
Tea-Infused Spirits FAQ
About 1 tablespoon per 100mL of spirit. For a 700–750 mL bottle, use roughly 7–8 tablespoons. Test smaller batches in a jar to dial in flavour.
The terms are sometimes used interchangeably. Here, we use infusion to describe steeping tea gently in a spirit before straining it away.
Cooler temperatures slow extraction so you can steep longer without bitterness, resulting in smoother flavour and clearer colour.
Vodka’s neutrality lets the tea’s character shine. Gin’s botanicals can compete, though lighter gins can pair beautifully with floral blends like Blue Beauty or Elba Island.
The tea infusions themselves contain no added sugar. For finished cocktails, follow our recipes and use sugar-free mixers where specified. Any natural sweetness comes from fruit or garnishes.
Yes. Higher ABV extracts faster. If using stronger spirits, shorten steep time to avoid astringency.
Begin with 1–2 hours at room temperature and taste the infusion. For deeper flavour and colour, continue steeping in the fridge for the time suggested above. Strain as soon as the flavour is right.
Organic teas: Blue Beauty, Elba Island, Peruvian Dinner Mint, Wildflower Immunity — available here on our website.
Spirits: Antipodes Organic Vodka; Benromach Organic Single Malt Scotch Whisky; Kings County Distillery Bourbon Whiskey.
Mixers: Nexba (Classic Tonic Water; Lime, Cucumber & Mint Tonic Water; Rose Kombucha Lemonade) and Capi (sparkling water and tonics).
Sweeteners: Escuminac Organic Maple Syrup ‘Late Harvest’; Pyure Organic Maple Flavoured Syrup (sugar-free alternative); Madagascan vanilla extract by VanillaBazaar.
Garnishes: Fresh organic herbs, fruits and citrus from local grocers; in NSW, Doorstep Organics is a great option.
