Did you just brew a cuppa, but you’re craving a cocktail? Tea makes incredible mixers in cocktails, and this is complete guide you need, including a liquor pairing guide.

ASTRINGENCY VS. ACIDITY

Tea in cocktails lend so much more than just flavour. They also contribute to mouthfeel, or tactile sensation inside the mouth, thanks to their astringent (or mouth-drying) properties. That drying, cotton-mouth feel is caused by tannins, or what we call polyphenols in tea.

Astringency is not to be mistaken for acidity, which is a basic flavour picked up by receptors on the tongue, and induces salivation.

As matter of fact, science is still a bit murky as to what mechanism in the mouth receives the sensation of astringency, but it might have to do with tannins disrupting the lubricating saliva film that covers the surface of the mouth.

This would explain why more astringency in a drink would increase the perception of acidity - because astringency breaks our saliva down, and that saliva is necessary to neutralise acidity!

HOW DOES THIS APPLY TO COCKTAILS?

1. If using more astringent mixers (i.e. tea, coffee, cocoa, etc.), you’ll need less acidity (i.e. lemons, limes, etc.)

2. If using tea, the catechins they contain are a condensed form of tannins, which means you need even less acidity!

3. Different kinds of tea have different flavours (duh, right?) and can be paired with different spirits.

10 TEAS YOU MUST TRY IN COCKTAILS

1. Black Tea - from the Camellia sinesis plant, the leaves are left to oxidise before dried; flavour is strong and dark. Examples of Black Tea: Earl Grey, Masala Chai, Ceylon, etc.
   PAIRS WITH: Rum, Juniper-Forward Gins, Whiskey

2. Green Tea - from the Camellia sinesis plant, leaves are lightly heated or steamed, which stops oxidation; flavour is light, grassy, and fresh. Examples: Matcha, Sencha
   PAIRS WITH: Fruit Brandies, Bodka, Blanco Tequila

3. Oolong Tea - from the Camellia sinesis plant, leaves are oxidised, placed under strong sun to dry; whole leaf; flavour is earthy, rich, nutty.
   PAIRS WITH: Mezcal, Reposado Tequila, Sake

4. Pu’erh - from the Camellia sinesis plant, uses both leaves and stems, oxidation is stopped and aged in a humid environment; flavour is less astringent. Example: Ripe Pu’erh, which is fermented with earthy flavours and a creamy note.
   PAIRS WITH: Black Strap Rums, Bourbon, Scotch

5. White Tea - from the Camellia sinesis plant, uses new buds and young leaves, the flavour is delicate and floral.
   PAIRS WITH: Liqueurs (like Apologue) and Sake

6. Flowering Tea - a combination of green and black tea leaves wrapped together with an edible flower (like jasmine) that “blooms” in hot water.
   PAIRS WITH: Clear spirits so you can see the bloom inside the glass

7. Rooibos Tea - red tea, or bush tea, it’s made from a shrub; flavour of hibiscus with sweet notes.
   PAIRS WITH: Canadian Whiskey, peaty Scotch

8. Cocoa Shells - made with the dried shells of the cocoa bean, the flavour is that of very delicate chocolate
   PAIRS WITH: Infused in Black Cow Vodka, made into bitters

9. Chamomile - made with a daisy-like flower; flavour of apple and dried flowers
   PAIRS WITH: Contemporary Gins, Cachaca, Liqueurs

10. Yerba Mate - made from the leaves of the holly plant; flavour is bitter and earthy, and can be herbaceous depending if it’s made with anything
    PAIRS WITH: Funky Rums, Vermouth

THE COCKTAIL: The Tea-ki Drink

Despite folks crying out that tiki drinks are a passing fad, they remain popular, especially in the winter, when we're all desperately wanting to be whisked away to some Polynesian Island to where the air doesn't hurt our faces.

Our take uses rum (which inspires the tropical feels), cranberry juice for tanginess and a bitter edge, black tea-infused simple syrup, and complexity and pungency with Seasons Sparkling Ginger Demi-Sec Soda.

Ingredients:

• 2 oz Rum (we used Cruzan’s Black Strap Rum)

• 1.5 oz. 100% Cranberry Juice

• 1 oz Black Tea Simple Syrup*

• Seasons Sparkling Matcha Ginger Turmeric (and if you head to their site & purchase anything, type in code HOLLOWLEG to receive 20% off!)

• HOLLOW LEG Black Pepper Bitters

Shake together first three ingredients vigorously with ice. Pour into a glass with crushed ice (ideally a Tiki cup!), then top with ginger soda. Garnish with cherries!

*To make the Black Tea Simple Syrup, brew a cup of your favourite black tea (I used a black tea + herbal infusion for more complexity) then while still hot, add an equal amount of sugar. Let dissolve.

Other tea mixers

Tea can be added as a form of dilution, made into simple syrups, frozen into ice cubes, infused into alcohol, or made into bitters!

To make bitters from tea, you’ll need 2 tea bags (or 1.5 teaspoons of loose tea) for every 8 oz. of 50% ABV or higher neutral grain spirit (like Everclear). Let steep for 3-6 hours, depending on how rich you’d like your bitters!