Long before I ever called myself The Martini Diva I was adding booze to my tea. One of my favorite combinations was Grand Marnier in Good Earth's spiced orange tea. I was also fond of flavored vodkas and rums with flavored teas, both iced and hot.

I've even made HOMEMADE TEA INFUSED VODKA by simply dropping 6 to 8 tea bags into one bottle of decent vodka. You allow this to steep for about 18 hours, strain and you're ready to go. If you want sweet tea vodka, simply add simple syrup to taste. You can also add spices, herbs and citrus zest as well as berries and fruits though you'll need to infuse those longer depending on what you've added.

Tea is a great way to add a little creativity to your craft cocktails. You can make a tea infused simple syrup to use in your tea or use it as a cocktail mixer, either hot as a toddy or mixed cold. There's a world of
possibilities considering all the flavored teas out there.

And it's always fun to serve a cocktail in a teacup, that's how my Granny used to have a nip of bourbon in her tea.

Butterfly Pea Flower Tea & Elderflower Gin & Tonic 
Chai Tea Martini
Citrus Spiced Hot Toddy
Grandma's Bourbon Hibiscus "Tea"
Hibiscus Heart Fizz
Hot Cranberry Orange Tea Punch
Long Island Iced Tea
Mint Green Tea Gin & Tonic
Panic Button Martini
Purgatory Punch
Stormborn Cocktail
Wild Hibiscus Tea Infused Gin & Tonic

You can also add a bit of booze to a classic Arnold Palmer:

International Tea Day is December 15th, Iced Tea Day is June 10th, British National Tea Day and National Tea Day are both April 21st, National Hot Tea Day is January 12th and January is National Hot Tea Month.

Updated 12-2021


Lately it seems like gingerbread is surpassing pumpkin for the latest trending holiday flavor profile. I don't have a problem with that because I love gingerbread, and have created many Gingerbread Cocktails for past Christmas seasons.

I also love Coffee Cocktails and often pour a little of my Homemade Gingerbread Liqueur* into my evening cup of coffee for a quick coffee gingerbread tipple. Why I neglected to make an "official" coffee and gingerbread cocktail until now eludes me, but this drink recipe should solve that issue once and for all.


2 Oz. Gingerbread Liqueur
1/2 Oz. Coffee Liqueur
(I used my favorite, Branca's Caffè Borghetti)
2 Oz. Coffee
2 Oz. Half &Half

Garnish: Gingerbread Cookie

Tools: Cocktail Shaker

Glass: Mini Milk Bottle or Rocks Glass

Chill glass in the freezer.
Shake the ingredients with ice in a cocktail shaker until chilled then strain into the chilled glass.
Garnish and serve.

National Gingerbread Latte Day it is December 15th.


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