*Please note: This tea cocktail recipe was adapted from Takeya USA.
I was originally going to make their Hibiscus Pomegranate Champagne Cocktail but had to change the tea because of a friend’s allergies. I followed their recipe which I have provided below, but using a different tea & garnish. This edit was a great way to experiment and show me that I can create just about anything even if tweaks are needed!
Tea Champagne Cocktail
2 oz of Tea Horse’s Punch Blend No. 1 (brewed and chilled)
1 oz elderflower liqueur
Champagne (2-3 oz)
Orange slice for garnish
1. Brew and chill the tea.
2. Place the iced tea and liqueur into a cocktail shaker, add ice and shake. I actually had to improvise there because I didn’t have a cocktail shaker. I just took a huge mason jar, sealed it and shook!
3. Pour into a champagne flute and top with champagne.
4. Garnish with the orange slice. Technically, you can use any fruit if you use the same tea because it’s filled with many fruity flavours.
Let me know if you give this a try along with your thoughts and if you alter it anyway.
Thank you Takeya USA for the wonderful recipe inspiration. To check out Takeya USA’s original recipe click here. I will definitely be trying this recipe in the near future for myself as I am not allergic and eager to taste.