Holiday Cheer

This enticing cranberry spice cocktail offers a tart and sweet option with a hints of orange.

Holiday Cheer Cocktail



  • Using a steeper  or Ingenuitea, steep tisane mixture in boiling water (212°F/100°C) for 5 minutes.
  • Fill a rocks glass with ice
  • Pour concentrated infusion over ice*
  • Add vanilla syrup and stir
  • Garnish with an orange slice 
*Tea to water ratio ensures that your drink is the perfect dilution, a practice perfected in our stores

Dublin Fog 

An Irish twist on the popular London Fog tea latte, this creamy cocktail can be enjoyed hot or over ice.

Dublin Fog Cocktail



  • Steep Earl Grey Starlight in boiling water (212°F/100°C) for 4-5 minutes depending on preference. Longer steep time will result in a stronger signature Earl Grey citrus flavor.
    We recommend using an Ingenuitea for easiest drink construction but you can also brew this concentrate using tea sacs or a steeper.
  • Strain/pour concentrate over a pint glass full of ice. 
  • Stir in liqueur, vanilla simple syrup, and milk or milk substitute

For a hot version of this drink, follow the recipe for our  London Fog Latte and substitute the Irish Cream.


Inspired by a Puerto Rican holiday drink similar to eggnog, this coconut cinnamon mocktail is sure to satisfy anyone with a sweet tooth. Our creation is  mildly caffeinated and best enjoyed over ice.

Coquito Cocktail


  • 2tbsp Tropical Coconut 
  • 1tbsp Gaucho
  • 16oz water
  • 2tbsp sweetened and condensed milk
  • 1tbsp honey
  • 1/2tbsp cinnamon
  • Milk or milk substitute to taste
  • 1oz white rum


  • Steep Tropical Coconut and Gaucho in 190°F/87°C water for 5 minutes
  • In a pint glass combine honey, sweetened and condensed milk, and cinnamon.
    Pour a little of the steeping tea over over the ingredients to make it easier to combine
  • Fill glass with ice
  • Strain tea concentrate over ice and stir in rum
  • Add milk or milk substitute to taste
  • Garnish with a cinnamon stick 


Ginger Mojito

 Ginger Mojito Cocktail

Our Ginger Mojito cocktail blends ginger and mint with a hint of citrus.


  • 1tbsp Peppermint 
  • 1tbsp Ginger Lime Rooibos
  • 12oz water
  • 2tbsp simple syrup**
  • 1.5tbsp sweetened lime juice
  • 1.5oz white rum
  • 3-4 fresh mint leaves
  • 1.5tsp fresh grated ginger

**Follow vanilla simple syrup recipe and leave out flavoring


  • Steep Ginger Lime Rooibos and Peppermint infusion at 212°F/100°C for five minutes
  • Muddle ginger and mint leaves in the bottom of a cocktail shaker
  • Add lime juice, simple syrup, and rum to the shaker
  • Fill shaker 3/4 full of ice
  • Strain or pour concentrate over ice in shaker
  • Shake ingredients vigorously and strain over Collins glass filled 3/4 full of ice
  • Garnish with 2-3 mint leaves

The Sweetheart

The perfect marriage of sweet and tart, this fruity cocktail combines cranberry, strawberry, and raspberry flavors for a super simple tasty beverage with unexplored depth.

The Sweetheart Mocktail



  • Steep infusion of Berry Blast and Par Amour using an Ingenuitea or preferred teaware for 5 minutes at 212°F/100°C.
  • Set brewed tea aside until cooled to room temperature.
  • Fill cocktail shaker 1/3 full of ice and in it combine herbal infusion and Chambord
  • Strain into chilled martini glass and garnish with fresh raspberries or strawberries

Nutty About You

Warm up your valentine with out favorite hot cocktail of the season. Characterized be delicious nutty flavors, this drink is sweet with just a hint of spice!



  • Steep Chestnut and Honeybush Hazelnut at 212°F/100°C for five minutes.
  • Strain infusion into your favorite stein or mug
  • Add cinnamon whiskey and stir in honey mixture

Spicy Cinnamon Honey

This spicy sweet recipe yields a unique honey that can use used in tea or coffee or as a delicious glaze for other dishes.
  • 2tbsp local honey
  • 1/2tsp cinnamon
  • dash of cayenne pepper to taste
  • Mix honey with a small amount of boiling water to melt
  • Stir in cinnamon and cayenne pepper until combined

Chocolate French Kiss

A decadent combination of chocolate and nuts, this cocktail is perfect for fans of White Russians and creamy lattes.


  • 1tbsp Faux Cocoa
  • 1tbsp Chestnut
  • 6oz water
  • 1oz cream or half and half
  • 1.5oz chocolate liqueur
  • 1tsp of simple syrup (optional)


  • Steep tea mixture at 212°F/100°C for five minutes
  • Fill a rocks glass with ice and strain infusion over it
  • Stir in cream and chocolate liqueur
  • Garnish with hazelnuts or a square of chocolate