Iced Tea Cocktail Recipes

Garden parties, BBQs, impromptu sun-worshipping with the neighbours; whatever the occasion, Iced Tea always returns to favour at this time of year.

 

With so many exquisite tea varieties to choose from here at Fortnum’s, we are forever fans of chilling our preferred brew, before chilling with it in the garden.

 

#FortnumsTea

G & Tea Cocktail

Prepare your G & Tea cocktail in the morning, enjoy with friends in the afternoon.

Breakfast Blend Tea (to brew 400ml), 200g Caster Sugar, 400ml Gin, 4 x lemons

 

Brew 400ml of Breakfast Blend Tea.

Make your own sugar syrup by stirring 200g of caster sugar into 100ml of boiling water, stirring gently until fully dissolved. Put aside to cool.

Once cooled, combine the syrup and tea with 400ml of dry gin and 200ml fresh lemon juice in a teapot.

Chill in the fridge and serve in teacups, garnished with fine slices of fresh lemon.

Frui-Tea Cocktail

Easy to make (and drink), this refreshing Frui-Tea cocktail packs a punch.

60 ml Afternoon Blend infused English Barley Vodka or English Sloe Gin (steep for 10-20 minutes)

25ml Lime, 25ml Campari, 20ml Raspberry syrup, 1 tsp Simple syrup, a few drops of grapefruit bitters.

 

Shaken and served up in a coupe with an orange garnish.

Darjeeling Rose Cocktail

A light, crisp tea fuses beautifully with sweet tasting peach and fragrant rose.

90ml Gin, 120ml Darjeeling Tea, cooled, 60ml Rose Petal Jelly, Sparkling natural mineral water, Peach Bitters

 

Combine first three ingredients in a mixing glass or shaker filled ¾ with ice.

Pour in separate old fashioned glasses with one large ice cube in each. Add a few shakes of the peach bitters. Stir again.

Finish with sparkling mineral water in each glass and garnish with a slice of peach.

Earl Grey Margaritas

Distinctly refreshing, with abundant citrus notes - this cocktail creation is romantic, zesty and just a little bit naughty (that'll be the Tequila).

50ml Tequila, 15ml Earl Grey Tea Syrup, 25ml Fresh Lime Juice

 

To make the syrup, add 5 Earl Grey tea bags to 500g of caster sugar and 250ml of hot water, stir until the sugar dissolves and the mixture turns a light tea colour.

 

Shake all of the ingredients over ice and double strain into a chilled margarita coupette.