When we first heard about tea cocktails taking London by storm, it seemed clear the U.S. wasn’t far behind. Abigail St. Clair, founder of TeBella in Tampa has collaborated with several different mixologists on tea-infused cocktails and says that the trend that got its footing in the states in New York is slowly spreading across the country. St. Clair says that the most popular method for combining tea and alcohol is infused simple syrups or the liquor itself. This keeps the cocktail from getting diluted. Some bartenders are even experimenting with tea-flavored smoke and ice cubes. Earl Grey is one of the more popular in cocktails and pairs with liquors from gin to rye. Rum mixes well with the fruitier herbal teas. If you’re skeptical about the flavor combinations, we remind you that the classic Hot Toddy is a combination of black tea and whiskey.  Still need convincing? Try this easy cocktail recommended by TeBella.

The Lady Grey

  • 3 teaspoons honey
  • 4 teaspoons unbrewed loose leaf Earl Grey tea or 1 tea bag (TeBella has an Earl Grey Lavender)
  • 4 ounces gin
  • 1 lemon

 Bring 8 ounces of water to a boil then remove from stove. Pour into 2-cup measuring cup and add honey and Earl Grey. Steep for 3 minutes, then strain into glass. In a cocktail shaker, combine 4 ounces gin, 2 ounces honey-tea syrup and a squeeze of lemon juice. Shake and pour over ice. Garnish with a lemon twist. Serves 4.