Tea Infused Winter Cocktail

Tea Infused Winter Cocktail

Cassy Vantriet
3 minute read

We kicked off Winter 2021 with our very first limited-edition seasonal tea blends: Crisp Winter and Apple Cider Tea by utilizing specific herbs that grow during this time of year and contain properties that benefit our wellbeing through the winter months. They quickly became our best-sellers with raving reviews on unique flavours that encompass the nostalgia of winter. And of course we took it a step further for the holidays by creating a delicious, guest-wowing tea-infused winter cocktail.

We reached out to Chief Shaker, Shayne of Born To Shake to get creative with our Crisp Winter tea blend to be featured at my (founder, Cassy) 31st Birthday. He encompassed all my favourite things - the crispness of the juniper berries and peppermint with the smokiness of mezcal and the smoke-dried black tea while it was balanced with the herbaceous flavour of Lillet and sweet vermouth – taking one of my favourite classic cocktails, the Negroni to a whole new level. 

If you are also a big fan of Negroni's or smokey cocktails this recipe will have you stirring it for your guests this winter season. 

Tea infused winter cocktail

How to make Tea Infused Winter Cocktail


  • Crisp Winter Tea - 1 bag, 30g
  • Lillet - 0.75 oz
  • Sweet Vermouth (we used Marrow Vermouth) - 0.75 oz
  • Mezcal Tequila - 0.75 oz
  • Shmok'n Chocolate Bitters (or any chocolate flavoured bitters you can find locally) - 10 dashes or drops
  • Saline (salt diluted into water) - 3 dashes
  • Grapefruit Rind Twist
  • Ice
  • Coupe like glass


How to infuse tea in alcohol

First you'll need to infuse the Lillet with Crisp Winter Tea, transfer 30g of tea and a portion to 2 cups of Lillet into a glass container or jar with a lid, let infuse over night to 24 hours. Take note it will change the colour of the liquid. Once the infusion is complete strain out the tea leaves and store the tea infused Lillet in a air-tight container. 

How to craft the cocktail

Pour over ice in a wide-mouth glass vessel the Mezcal, Vermouth, Tea-infused Lillet, Bitters and Saline. Stir until the cocktail has reached a crisp cold temperature. Pour it neat into a coupe like glass and garnish with a grapefruit rind making sure you rim the glass with its aromatic properties. 

Yields 2 cocktails

Served neat in a coupe glass

If you are interested in more tea infused cocktails check out our Mulled Wine with Apple Cider Tea 

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This recipe was created by and in collaboration with Born To Shake

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