As much as we love a good cuppa, we are more than aware that sometimes you just need something a little bit stronger. That’s why it is with great pleasure we can unveil some of our favourite tea-based cocktail recipes...because let’s face it, the only thing that can elevate tea to even greater heights, is the addition of our good pal, booze.


Serves 1

50ml (2fl oz) Calle 23 tequila blanco

2 tsp orange curacao

2 tsp unsalted yuzu juice

2 tsp maraschino liqueur

¼ tsp brewed teapigs matcha tea

Black salt and lemon slices, for garnish

How to make:

Shake all the ingredients with ice and serve straight up in a glass (or a teacup) with lemon slices sprinkled with black salt.

Earl Grey Martini

Serves 1

For the earl grey syrup:

2 tbsp water

2 tbsp earl grey whole leaf tea

3 tbsp caster sugar


For Lemon Salt Rim

Finely grated zest of 2 lemons

50g sea salt

For the martini (AKA, the important bit)

2 tbsp gin

1 tbsp lemon juice

Ice cubes


Long piece of lemon peel tied in a knot

Dried borage flowers from the earl grey tea

 How to make:

  1. Make the earl grey syrup by heating water in a small pan, stir in the tea leaves & sugar and stir until the sugar has dissolved. Remove from heat, infuse for 10 mins, strain and chill.
  2. Pop the martini glass in the fridge/freezer to chill.
  3. Whizz up the lemon zest and salt until super fine and transfer to a shallow saucer.
  4. Dip the chilled martini glass into the lemon salt
  5. Pour in the gin, earl grey syrup and lemon juice into a cocktail shaker with ice – shake well.
  6. Strain into glass, add the lemon knot and sprinkle with dried borage flowers!


Sipsmith sundowner 

40ml Sipsmith London Dry Gin

25ml super fruit tea syrup

2 lemon wedges

2 orange wedges

1 grapefruit wedge

For the super fruit tea syrup

500ml water

500g sugar

3 super fruit tea temples

How to make:

  1. First make the tea syrup. Combine the water and sugar in a pan. Simmer and stir until the sugar has dissolved. Remove from heat and add 3 super fruit tea temples. Let the liquid rest until it has reached room temperature (about 30 mins). Then, remove the tea temples and transfer to a bottle and keep in the fridge til you’re ready to use it 
  2. Fill a cocktail shaker with ice. Squeeze the orange and lemon wedges in to it. Squeeze the grapefruit wedge in to it too and drop it in to the shaker. Add the gin and tea syrup. Shake well. Strain in to a chilled cocktail glass and garnish with an orange twist or zest.



Chamomile Fizz

 10-15ml teapigs chamomile tea syrup

15ml Zubrowka Bison Grass Vodka

Cold Sparkling Wine / Champagne

Glass: Flute

Garnish: Lemon Twist and camomile flower.

How to make:

  1. Shake syrup and Vodka, double strain, top with sparkling wine/ champagne

And Voila - there you have it, some fab cocktails to keep you going through all those long summer nights! The great thing about teapigs cocktails is they are completely adaptable to your own taste – have a read of our fave iced tea recipes, and if any take your fancy, you can always add a splash of your favourite tipple!

We’re encouraging people to get creative with their tea this summer – so mix it up, try something new, and most importantly, let us know how you get on via twitter, facebook and instagram with the hashtag #summerofteapigs as we’d love to see your creations!

Fancy some more summer tea ideas? Check out our real iced tea and teashake recipes!