The new year is right around the corner and we couldn’t be more excited! If you are thinking about inviting some friends or family over to ring in the new year with an intimate party you better make sure you leave your guests pleasantly surprised with unusual and unique refreshments.
We can’t countdown the new year’s without some boozy drinks in our hands anyway! Champagne alone is too ordinary so in this post, I am sharing with your some amazing recipes that combine tea with champagne for a festive and gourmet drinking experience.
These refreshing and flavorful drinks will add some joyful spirit and complexity to the biggest toast of the year!
#1 Hibiscus Royale Champagne Cocktail
Hibiscus Tea Simple Syrup
- 1 cup sugar
- 1 cup water
- 4 hibiscus-raspberry tea bags
Hibiscus Tea Royale Cocktail
- 2 tablespoons Hibiscus Tea Simple Syrup
- 4 oz chilled champagne or sparkling wine
- Raspberries or lemon twist, if desired
- To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.
- To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.
#2 Green Tea Champagne Cocktail
- 1 scoop matcha green tea (I used Do Matcha organic matcha)
1 oz hot water
- 5 small mint leaves
- 2 oz sake
- 1/2 oz yuzu juice (or citrus juice of choice)
- 1 oz agave
- 1 splash of champagne
- 1 handful of ice cubes
- Mix matcha and hot water together with a spoon to create a green concentrate.
- Muddle mint leaves by crushing them with a spoon.
- Add the green concentrate, muddled mint, sake, yuzu juice, agave and ice to a glass. Shake well.
- Poor liquid into a glass and then add ice cubes. Top with a splash of champagne.
#3 Earl Grey French 75
Earl Grey-infused gin
- ½ cup gin
- 2 teabags Earl Grey tea (I used Harney & Sons Earl Grey Imperial)
Honey simple syrup
- 3 tablespoons honey
- 3 tablespoons water
- 1 ounce Earl Grey-infused gin
- ¾ ounce fresh lemon juice
- ½ ounce honey simple syrup
- Dry Champagne or Prosecco, for topping off the drink (a few ounces per drink)
- Twist of lemon, as garnish
- To make the infused gin: Measure out the gin and submerge tea bags in the liquid. Cover the gin and let it seep for 1 hour. Then remove the tea bags, squeezing absorbed gin into the mixture before discarding the bags.
- To make the honey simple syrup: In a tiny saucepan on the stove, combine honey and water. Warm over medium heat, whisking occasionally, just until the honey has melted into the water. Remove from heat.
- To make a cocktail (you can make multiple drinks at once): Fill a cocktail shaker with ice. Pour in Earl Grey-infused gin, lemon juice and simple syrup in the proportions listed above. Securely fasten the cap on the shaker and shake until well chilled, about 20 seconds. Strain the liquid into Champagne glasses and top with Champagne. Garnish with a twist of lemon.
#4 Pomegranate White Tea Sparkler
- 6 ounces of champagne
- 1 pomegranate white tea bag (I used Twinings)
- 6 ounces of boiling water
- ¼ cup of pomegranate seeds for garnish (optional)
- In a large mug add the tea bags and the 12 ounces of boiling water. Let the tea bags steep for 5 minutes then discard the tea bags. Let the tea cool.
- Divide 6 ounces of tea mixture between 2 champagne glasses
- Fill glasses with champagne to the top.