This recipe uses the following tea:

CHOCOLATEY MINT ROOIBOS (visit the tea boutique)

Zulu

Yields: 1 Cocktail

• 1 tumbler glass (if the glass is thin, muddle the mint in a pint glass and transfer afterwards)
• 4-5 oz Chocolatey Mint Rooibos iced tea (see here for how to prepare iced tea)
• 1 oz amaretto
• 1 oz vodka
• shaved chocolate for garnish
• mint leaf for muddling
• crushed ice

1. Make a strong brew of Chocolatey Mint Rooibos tea (double the tea to water ratio – 2 tsp tea leaves for 6 oz boiling water)
2. Store in fridge to cool
3. Mix the vodka with the iced tea in a cocktail shaker with ice if you have one. Otherwise simply stir the vodka into the iced tea with ice
4. Voila! Sip away.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This past weekend was filled with sunny days and warm evenings – the perfect weather for relaxing patios + good food + great friends. We whipped up this rich and sweet cocktail. It is as decadent in its beautiful cherry red colour as it is in its scrumptious flavours.

We made ours with our favourite iced tea contraption, Flash Chill which you can find in the boutique here. For extra tips on making iced tea using loose leaf you can refer to our blog post here.

Don’t let the beautiful colour fool you into believing it is too precious to drink.  You can always make another …

This recipe uses the following tea:

CHERRY ROSE ROOIBOS (visit the tea boutique)

The Peaks

Yields: 1 Cocktail

• 1 cocktail glass
• 4 oz Cherry Rose Rooibos tea
• 1 oz vodka
• 1 oz creme de cacao
• crushed ice
• fresh cherry (stem on!)
• 2 small straws

1. Make a strong brew of Cherry Rose Rooibos tea (double the tea to water ratio – 2 tsp tea leaves for 6 oz boiling water)
2. Store in fridge to cool
3. Mix Cherry Rose Rooibos iced tea with vodka, creme de cacao and ice in martini shaker. Shake it up!
4. Either strain the ice as you pour the drink into the cocktail glass (add as much ice into the drink as desired)
5. Place straws into glass and pop in the final touch, the cherry!
6. Enjoy!

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following tea:

ROOIBOS LEMON (visit the tea boutique)

While it is not yet peach season we got a little bit ahead of ourselves with the excitement of spring. Hey, you can order your Rooibos Lemon now to have it on stock for when those juicy fruits are just perfect… or you can do what we did.  We found lovely peaches at the market and the drink turned out fantastically.  This could very well be a favourite so far. The earthy flavour of rooibos pairs really nicely with sweet peach and tangy lemon. The result is a light, easy sipping afternoon delight. We hope you enjoy it as much as we do.

Peach Punch Lemon Rooibos

Yields: 1 Cocktail

• 1 cocktail glass (we used a martini glass)
• juice from 1/2 medium fresh peach (3/4 ounce depending on juiciness)
• 3 oz strong brew of Rooibos Lemon iced tea
• 1 1/2 oz vodka
• slice of lemon for garnish
• ice

1. Make a strong brew of Rooibos Lemon tea (triple the tea to water ratio) – for this recipe use 1.5 tsp tea leaves for 3 oz boiling water or make more for the later.
2. make the peach juice – peel the peached and place in blender and liquify. Place aside.
3.  Mix the vodka, peach juice, iced Rooibos Lemon tea, and ice in a cocktail shaker. Shake it up!
4. Strain most ice and serve in cocktail glass.
5. Enjoy!

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

While the weather today is a little on the grey side, this cocktail is sure to lift your spirits. It’s a perfect combination of tart citrus with sweet pineapple. The brilliant colour is so beautiful so make sure you serve it to your guests or yourself in a clear glass!

We used our Flash Chill to brew up the Citrus Splash for this one, which is perfect for a summer gathering. You can find it in our accessories boutique here.

Enjoy!

This recipe uses the following tea:

CITRUS SPLASH (visit the tea boutique)

Triple Citrus Spring Splash

Yields: 1 Cocktail

• 1 cocktail glass
• 6oz Citrus Splash Iced Tea
• 1 1/2 oz vodka or rum (we used vodka)
• Orange or Pineapple for garnish
• splash of triple sec
• ice

1. Make a strong brew of Citrus Splash tea (double the tea to water ratio – 2 tsp tea leaves for 7-9 oz boiling water)
2. Store in fridge to cool
3. prepare garnish while tea cools
4. Mix the vodka or rum with the iced tea in a cocktail shaker with ice if you have one. Otherwise simply stir the vodka or rum into the iced tea with ice
5. Enjoy!

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

We in Southern Ontario have waited a long time, but spring has officially arrived and we deserve a celebration! Lets all raise a glass together while we  appreciate the months we have ahead…  longer days in the warmth of the sun and breezy evenings shared with a good book or good friends. In honour of such a joyful time of year we chose to share one of our favourite drinks, our Deep Sea Ruby Cocktail. You’re going to want to invite over a friend or two to enjoy this one with.

This recipe uses the following tea:

BERRY BLAST (visit the tea boutique)

Deep Blue Berry Cocktail

Yields: 1 Cocktail

• 1 cocktail glass
• bamboo stick for garnishing (or tooth pick)
• Berries of your choice for garnish
• 6 oz strong brew of Berry Blast iced tea
• 1 oz vodka (or blueberry flavoured vodka)
• ice

1. Make a strong brew of Berry Blast tea (double the tea to water ratio – 2 tsp tea leaves for 7-9 oz boiling water)
2. Store in fridge to cool
3. Mix the vodka with the iced tea in a cocktail shaker with ice if you have one. Otherwise simply stir the vodka into the iced tea with ice
4. Insert stick through berries and place on top of glass
5. Voila! Sip away.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below