Tea doesn't get used in cocktails as much as it should. Maybe it's because tea feels too delicate... like it won't hold up against citrus or spirits (a valid concern). Or maybe it's because we haven't been shown good, simple ways to make it work without overthinking it.
This syrup is proof that tea belongs in your drinks. Hibiscus brings tartness and that gorgeous, deep red color. Raspberry adds soft, berry sweetness. Lemongrass gives it lift without turning it into something overly herbal or "grassy."
It's also a good entry point if you've never worked with tea syrups before. No fresh herbs to muddle. No ingredients to track down. Just two tea bags, sugar, and water.
What You'll Need:
- 150g water (about â…” cup)
- 150g cane sugar (about Âľ cup)
- 2 tea bags, I used Stash Wild Raspberry & Hibiscus Tea
Instructions:
- Heat the water in until it's just steaming, not boiling. Around 200°F if you want to be precise.
- Remove from heat and add the tea bags. Steep for 8–10 minutes. You want a strong brew since the sugar will mellow it out.
- Remove the tea bags and gently squeeze them to get the last bit of flavor, but don't wring them out aggressively (that can pull bitterness.)
- Add the sugar and stir, or shake it, if using a resealable container. You need the sugar to be fully dissolved.
- Let it cool completely, then bottle. This keeps in the fridge for about 2 weeks.
A Few Notes on Tea Syrups in General
Tea is one of the easiest ways to add complexity to a syrup without adding much work. A couple of things worth knowing though:
- Use a 1:1 ratio. Tea flavors are subtle. A 2:1 rich syrup can overpower them or make the syrup taste more like sugar than tea. Keep it light so the tea can come through.
- Steep strong. You're going to dilute that tea with sugar and then again with ice and other ingredients in the drink. Brew it stronger than you'd drink it straight (usually 8–10 minutes instead of the 3–5 you'd use for a cup of tea).
- Watch your water temperature. Boiling water can scorch delicate teas, especially green or white teas. Hibiscus/herbal and black teas can handle hotter water, but steaming (not rolling boil) is a safe default.
- Don't overthink the tea itself. Bagged tea works perfectly fine for syrups. You don't need fancy loose-leaf unless you want to use it. This Stash blend is inexpensive, widely available, and does exactly what you need it to do.
How to Use It
This syrup plays well with a lot of things (because duh, I don't give you one-offs):
- Vodka or gin sodas with a squeeze of lime
- Tequila or mezcal with grapefruit and bubbles
- Sparkling lemonade (with or without spirits)
- Prosecco or champagne cocktails
- Iced tea, obviously
- Consider trying it in a Whiskey Sour with a lighter bourbon for the base spirit (nothing too high-proof or spice-forward).
It's also gentle enough for mocktails. Try it with sparkling water, a little fresh lemon, and a sprig of mint.
Final Pour
Tea syrups don't demand much from you, but they give a lot back 🫶 This one in particular feels like it belongs to late spring and early summer: something light and floral that isn't overly fussy.
If you make it, let me know what you mix it with! And if you've never worked with tea in syrups before, this is a good place to start. You might be surprised how much flavor you can pull from a couple of bags steeped in hot water.
Try this:
Cocktail: "In Flagrante"
Ingredients:
- 2 oz Gin
- Âľ oz Fresh lemon juice
- ÂĽ oz Aloe liqueur
- ½ oz Hibiscus-Lemongrass Syrup
- 3 dashes Orange bitters
- Lemon peel
Instructions:
- Combine ingredients and shake with ice.
- Double-strain into a chilled coupe.
- Serve up and garnish with a lemon peel.
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