Recipes

5 Delicious Iced Tea Cocktails to Try This Spring

Take your iced tea to the next level with these cocktail recipes from local bartenders

By Rhiannon Jones /

Take your iced tea to the next level with these cocktail recipes from local bartenders

 

1. Berber Iced Tea Cocktail

Recipe by Marc Slingsby-Jones, bar manager, Cafe Medina

Wash down a plate of waffles with this easy-drinking libation inspired by the unique flavours of the Mediterranean. Featuring a trifecta of black, green and mint tea, this boozy take on a classic iced tea is a light and refreshing option for daytime drinkers. The toasted fennel seeds add a sweet, aromatic quality while the black peppercorn add a hint of spice.

 

Ingredients

  • ¾ oz Liquore Strega
  • ¾ oz Calvados
  • ¼ oz lemon juice
  • ¼ oz simple syrup
  • Berber Iced Tea Blend*
  • Fresh fennel frond/mint sprig and lemon wheel (for garnishing)

*Berber Iced Tea Blend (makes 1 litre)

  • 2 tbsp JJ Bean loose leaf black tea
  • 1 tbsp green tea (ideally Chinese gunpowder tea)
  • 1 tbsp JJ Bean loose leaf mint tea
  • 2 tbsp toasted fennel seeds
  • 1 tsp black peppercorn
  • 1 litre cold water

INSTRUCTIONS

  1. Add all Berber Iced Tea Blend ingredients to a container, cover and leave in the fridge overnight.
  2. In a Collins glass, combine all cocktail ingredients over ice. Top with Berber Iced Tea Blend and garnish with fresh fennel frond/mint sprig and lemon wheel.
 

2. Earl Grey Martini

Recipe by Katie Ingram, head bartender, L’Abattoir
 
This mar-TEA-ni is an adaptation on a contemporary classic by Audrey Saunders from the early 2000s. The fragrant libation delivers strong notes of Earl Grey and floral lavender with every velvety sip.
 

INGREDIENTS

Instructions

  1. Combine all ingredients to a cocktail shaker along with two ice cubes and dry shake vigorously.
  2. Add some ice and hard shake for six to seven seconds, then strain into a large coup glass.
  3. Garnish with dry lavender.

 

3. Mamie’s Sweet Tea Cocktail

Recipe by Ron Oliver, co-owner, Mamie Taylor’s

INGREDIENTS

  • 1½ oz Bourbon
  • ¼ oz peach nectar
  • 1 oz fresh lemon juice
  • 3 oz Iced Tetley Black Tea

INSTRUCTIONS

  1. Combine ingredients in a shaker over ice and shake.
  2. Strain into a Collins glass filled with ice and garnish with a grapefruit slice.
  3. Sit on a patio and enjoy.

 

 

4. Butterfly Pea Tea Lemonade Cocktail

Recipe by Kaitlyn Stewart, bar manager, Royal Dinette

INGREDIENTS

  • 2 oz lemon juice
  • 1 oz simple syrup
  • 1 dash orange bitters
  • 4 oz filtered water
  • 2 oz Butterfly Pea Tea*

INSTRUCTIONS

  1. Combine all ingredients into a shaker, excluding the Butterfly Pea Tea.
  2. Shake until chilled and strain into water glass.
  3. Top with Butterfly Pea Tea and dried citrus fruit.

*Recommended tea brand: Chisa Herb Butterfly Pea Tea from Amazon.

 

5. Iced teapigs Super Fruit Zero Proof Mocktail

Recipe by Colin MacDougall, Canadian Whisky Ambassador

INGREDIENTS

  • 5-8 oz of chilled teapigs super fruit tea depending on your glass size.
  • 1 oz simple syrup*
  • 1½ oz lime juice
  • 1 oz water

Instructions

  1. Start by brewing a cup of teapigs super fruit tea, and steep it for approximately 3 minutes.
  2. Remove tea temple and chill tea before use.
  3. In a tall Collins glass, add 6 oz (3?4 of a cup) of the chilled tea.
  4. In a shaker, combine the rest of the ingredients, shake and pour over the chilled tea.
  5. To serve, garnish with a lemon wheel, strawberry and blueberries

Syrup Instructions

  1. Pour equal parts water and sugar in a saucepan. One cup of sugar and 1 cup of water will make 1½ cups of simple syrup once dissolved.
  2. Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved. 
  3. Keep in fridge for up to 2 weeks.

 

TIPS: How to Serve TWG Tea Iced Teabags

by Casey James, TWG Tea
 

Instructions

  1. For a rich, intense and flavourful beverage, place one teabag into teapot (Pink Flamingo Teabag is recommended as a summer favourite).
  2. Add ½ litre of pure, simmering water.
  3. Steep for about 5 minutes.
  4. Remove teabag and pour into glasses filled to brim with large ice cubes.
OR…
  1. For a more delicately infused beverage, place one teabag into a glass pitcher.
  2. Add 1 litre of pure water at room temperature.
  3. Refrigerate for about 12 hours.
  4. Stir and remove the teabag before serving.
Enjoy this iced tea as it is or sweetened to taste with sugar syrup. Makes 1 litre.