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 Infuse Spirits with Tea
The process is simple: infuse the spirit, strain away the tea, then use the infusion as the base for your cocktail. 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 tea-based cocktails that are aromatic and full of character. See our tea cocktail recipes.
Tea-Infused Spirits FAQ
How much tea should I use?
About 1 tablespoon per 100 mL of spirit. For a 700–750 mL bottle, use roughly 7–8 tablespoons. Test smaller batches in a jar first if you want to dial in the flavour.
Is infusion the same as maceration?
The terms are sometimes used interchangeably. Here, we use infusion to describe steeping tea gently in a spirit before straining it away.
Why keep the infusion in the fridge?
We use the fridge for longer infusions because the cooler extraction makes it easier to control intensity and bitterness while developing deeper flavour and colour.
Vodka vs gin — which is better?
Vodka’s neutrality lets the tea’s character shine. Gin’s botanicals can compete, though lighter gins can pair beautifully with floral blends such as Blue Beauty or Elba Island.
Do tea-infused cocktails contain added sugar?
The tea infusion itself contains no added sugar. The finished cocktail depends on the spirit, mixer, sweetener and garnishes you choose. Follow the individual recipe and use sugar-free mixers where specified.
Does alcohol strength matter?
Yes. Stronger spirits can extract flavour more quickly, so shorten the steep time if needed and taste as you go to avoid excessive astringency.
How long should I infuse for?
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 where you want it.
Where can I buy what I need for tea-infused cocktails?
Organic teas: Blue Beauty, Elba Island, Peruvian Dinner Mint and Wildflower Immunity.
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.