Spring is here and that means Easter is just around the corner. With the holiday falling late this year, April 17th, it has given us more time to find some of the best tea cocktails perfect for serving during an Easter brunch! If you want to enjoy these cocktails all month long rather than just one day, go ahead we won’t judge! Whether you are an accomplished mixologist or just starting to experiment with cocktail making, we have a recipe for everyone’s skill level. Without further ado, let’s bunny hop right in!

Hawaiian Cocktail Mimosa

Simple yet a classic, you can’t go wrong with a mimosa for brunch! This recipe here adds a little something extra to the classic drink, with an infusion of our Hawaiian Cocktail in simple syrup form this is a treat for your taste buds. Our Hawaiian Cocktail blend combines hibiscus, rosehips, pineapple, papaya, orange, and mango to name a few to create a beautiful red color when steeped.

Ingredients:

• 1 cup water

• 1 cup sugar

• 3 tablespoons Hawaiian Cocktail

• 1 bottle sparkling wine or champagne

Simple Syrup Directions:

1. Combine the water, sugar, and 3 tablespoons of Hawaiian Cocktail into a small pot. Bring the mixture to a boil, continuously mix the ingredients to ensure the sugar dissolves and does not burn.

2. Let boil for 5 minutes and remove from the heat. Cover the pot and let the mixture continue to steep for 45 minutes to an hour.

3. Strain the tea from the mixture and pour the syrup into a glass container. Allow to completely cool and store in the refrigerator. Allow to chill for about 2 hours prior to using.

Cocktail Directions:

1. Add between two to three tablespoons of Hawaiian Cocktail simple syrup to a champagne glass or flute.

2. Tilt the glass slighting to add the sparkling wine/champagne over the syrup, pouring slowly to get the 2-color layered effect.

3. Mix together when ready to enjoy and garnish with a fruit of your choice.

Matcha Mint Juleps

A drink made famous for the annual springtime horse race the Kentucky Derby, a Mint Julep is considered a classic cocktail. Becoming the official drink of the races in 1939, it has been a hit ever since! The recipe below takes this classic cocktail and adds a twist, adding matcha tea packs the drink with flavor and makes for a perfect spring tea cocktail.

Ingredients:

• 2 teaspoons Chado X Sinensis Ceremonial Matcha

• ¾ cup cold water

• ½ cup lightly packed fresh
  spearmint leaves, plus more for garnish

• 2 tablespoons cane sugar

• 1-2 tablespoons fresh lemon juice

• ½ cup bourbon whiskey

• Ice

Directions:

1. In a bowl place the Chado X Sinensis Ceremonial Matcha, gradually add in a tablespoon of water drop by drop. Stir constantly until the matcha is a smooth paste. Gradually stir in the rest of the remaining water.

2. Combine the mint leaves and sugar in a jar or measuring pitcher, mash together with a muddler or the back of a wooden spoon until the sugar dissolves and the leaves are bruised.

3. Stir in 1 tablespoon of the lemon juice, bourbon whiskey, and the matcha mixture.

4. Strain the mixture through a fine mesh strainer/sieve. Pressing on the mint to extract all the flavor.

5. Taste and add more lemon if you desire.

6. Pour the cocktail into two ice-filled glasses and garnish with mint leaves.

Rose Pomegranate Martini

Nothing is more perfect for spring than a floral themed martini! This cocktail uses our Reena’s Rose Oolong, a blend containing notes of delicate roses and the citrus zest of lemon. Inspired by and dedicated to Chado founder Reena Shah, Reena’s Rose Oolong is the perfect tea whether you drink it straight or in this tantalizing cocktail!

Ingredients:

• ½ ounces vodka infused with Reena’s Rose Oolong

• 1 tablespoon Reena’s Rose Oolong

• ½ ounce sweet vermouth

• 1 ½ ounces pomegranate juice

• 3-5 mint leaves

• 1 dash cherry bitters

• 1 dash aromatic bitters

• Rose petals for garnish (purchase
  organic roses if possible as they are edible)

• Honey for garnish

Directions:

1. To infuse the vodka, pour 1 cup of vodka into a container such as a mason jar and add 1 tablespoon of Reena’s Rose Oolong. Allow to sit for a few hours, if you have time allow to sit overnight for the best infusion. Leave in a cool dark spot while infusing.

2. Chop the rose petals into small pieces, like confetti.

3. Use a clean brush or simply place a section of the glass rim into a plate of honey. Make sure the honey is only on the outside, not the inside.

4. Press the honey rim into the rose petal pieces until it is completely covered.

5. In a shaker with ice, combine the pomegranate juice, infused vodka, sweet vermouth, cherry bitters, aromatic bitters, and mint leaves.

6. Shake and pour into the pre-garnished cocktail glass.

7. Serve and enjoy!

Want To Try More Recipes?

Visit our Chado Tea Blogs page to discover new tea recipes, tea facts, and curated season tea selections for every occasion.