Carbonated Tea Cocktails!

I had the pleasure of trying Tea North Carbonated Teas over Labor Day Weekend, and they were amazing! I love tea, especially unsweetened tea. I also love seltzer and carbonated beverages. Combine the two, and you have Tea North!

I was wildly impressed with the options, including a Blueberry Tea, Orange Creamsicle, and a Raspberry Mint Green Tea. One that also stood out was the Madasgar Coconut, which was a great inspiration for cocktails.

What’s nice is that they are all unsweetened, making them healthier cocktail additions for those who want to enjoy libations more often. I know this is way better than vodka soda, and because tea has health benefits, I feel good about drinking these and adding them to my cocktails. I also don’t love sweet cocktails, so having a very flavorful but unsweetened tea is ideal for someone with my palate.

You can find these for about $30 for 12 cans. The cans are large enough for 2-4 cocktails depending on which recipe you make. Here are some of the ones I made, that transition well into fall!

Coconut: Tiki Time – By Sara Lehman

1oz Captain Morgan LocoNut Coconut Rum

1/2oz Gold Rum (Bacardi was used in this one)

2oz Pineapple Juice

1/8oz Maraschino Juice 

2.5oz Coconut Sparkling Tea

Method: In a shaker combine Pineapple Juice and Both Rums in a shaker with ice. Shake until well chilled. 

In the glass, pour the maraschino juice into the bottom of the glass. Once the shaker is chilled, strain ingredients into the glass. Top with the coconut sparkling tea. Serve with a cherry and a tiki umbrella! 

Orange Creamsicle: Orange Brunch Crush- By Sara Lehman

1oz Mango Alize

1oz Pineapple Juice

3/4oz Grand Marnier 

1oz Gold Rum

TT Orange Creamsicle (about 2oz)

Method: In a shaker, combine Alize, Pineapple Juice, Grand Marnier, and Rum. Shake with ice until well chilled and strain into the glass. Top with orange creamsicle tea, and garnish with a mango slice! *Another fun garnish is a dried orange slice. 

Blueberry Rodeo: Blueberry BrambleBy Sara Lehman

1 Mint Leaf

7 Frozen Blueberries (room temp, so juices come out)

1 1/4oz Blueberry Vodka (Stoli, I used)

1/4oz Grand Mariner 

1/4oz Agave Syrup

1/2 Lime juiced + lime slices in a shaker

Blueberry sparkling tea

Method: In a shaker, MUDDLE the mint, blueberries, and limes, and agave until well crushed. Add the vodka and grand mariner and shake with ice until well chilled. Strain into a glass. Top with fresh ice and the blueberry tea. 

Berry Bliss: Boozy Berries- By Sara Lehman

4 frozen raspberries

1 blackberry

1oz Vodka

1/2oz Limoncello

1oz Dry Rose wine

1/4oz Agave 

Method:  Muddle blackberry and raspberries with the agave. Combine in a shaker all ingredients, except the tea, and shake until well chilled. Strain into the wine glass. 

*for seedless, double strain mixture into the glass. Top with berry bliss tea! 

Black Tea: Peach Whisky Spritz- By Sara Lehman

1oz Crown Royal Peach Whisky

3oz Tea North Black Tea

2 Dashes Bitters

Method: In a high Collin’s glass, add the whisky and top with the Black Tea. Fill with ice and top with a few dashes of bitters. Enjoy

 

For more inspiration, you can go to the Tea North website! Always remember, eat what you like and drink what you love… please pair responsibly!

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.