Discover a world of flavour in a cuppa

Tea is one of the world’s most common beverages—second only to water in terms of the amount consumed—yet it’s often overlooked as a cocktail ingredient. And that’s too bad, because it’s far more versatile, accessible and fun to experiment with than you may think.

With a wide range of black, green, white and herbal teas available, you can find almost any flavour profile you’re looking for, from a fruity herbal tea ideal for a fizzy and refreshing highball to a bitter, dry and tannic over-steeped green tea that makes a substitute for dry vermouth in a Martini. Looking for something more exotic? Enter Lapsang Souchong. Often referred to as “the scotch of teas,” its leaves have been dried above a pinewood fire, giving it savoury and smoky characteristics akin to Islay-made whisky.

And then there are so many options of how to use your tea: Add sugar and reduce it to make a syrup; carbonate it to make a soda; or freeze it into ice cubes that add layers of flavour to your drink as they slowly melt.

Whether it’s a unique blend, something that’s eye catching or maybe a long-standing favourite, tea could be your secret weapon when mixing things up at your next get-together.

For any questions or additional tips, please reach out to @m.benevoli on Instagram.

How to brew tea for cocktails

You will need: a kettle; a vessel for brewing the tea, such as a teapot; measuring spoon; timer; tea leaves or bags; and, if using loose leaves, a strainer, mesh tea ball or fillable filter sacs.

Hot brew: The most common way to brew a pot or cup of tea is by steeping the leaves, whether loose, in a bag or in a tea ball, in hot water. How hot that water is and how long you steep the tea depends on what kind of tea it is—see the table below for recommended times and temperatures for the most common types of tea.

In any case, you should always start with cold, fresh water, bring it to a boil and let it cool for a minute or two before pouring it over the teabag or leaves. Once the tea reaches your desired strength, strain it or remove the teabags. Chill the tea before using it in cocktails.

Cold brew: Cold-brewed tea is milder, less astringent and more refreshing than hot-brewed teas. To make it, combine tea bags or loose-leaf tea with cold water in a pitcher or jar, using about 1 tsp of loose tea leaves or 1 teabag per cup of water. Place it in the refrigerator and let it steep for four to 12 hours, depending on how strong you like it. (A stronger brew is preferable for cocktails.) Strain and chill before serving.

Use tea in your cocktails at home:

• Idol Meets Impostor
• Kyoto Collins
• Jade Ghost

—Words and photos by Matthew Benevoli