Tea is a special drink for a significant population in the world. This International Tea Day, explore the intersection of the tea ceremony and the art of mixology — a celebration of the craftsmanship that connects tea and gin.

Botanic Rhapsody by CHICA

It’s when gardens flirt with green tea and a whisper of citrus, it’s a crisp and floral affair served in porcelain dreams, bright, romantic, and refreshingly alive.

Ingredients:

• Gin – 60 ml
• Citrus – 15 ml
• Mint – 2 sprigs
• Homemade oleo – 20 ml
• Homemade tea kombucha – 30 ml

Method:

Put all ingredients together in a shaker, and mix. Garnish with a sprig of mint.

Tea Negroni Recipe by Juniper at Andaz Delhi, Hyatt

Disillusioned by the club soda in his Americano, an Italian Count barked at the bartender to substitute it with gin. Little did he know that he had invented, now largely regarded the most perfect cocktail. In the 100 years since, few cocktails have invited more experimentation than the Negroni. This fine cocktail is ample proof.

Ingredients:

• Chocolate Tea Gin – 30 ml
• Martini Rosso – 30 ml
• Campari – 20 ml
• Orange twist for garnish

Method:

Add all the ingredients in a mixing glass, stir and strain it into an old fashioned glass. Garnish with a twisted orange peel.

Roku Sencha Garden Highball by Tanvi Dandekar

Ingredients:

Roku Japanese Craft Gin – 50ML

Green Tea – 90ML

Yuzu Puree – 15ML

Honey Ginger Syrup – 15ML

Soda Water (Top Up) – 60ML

Clear Ice (for serving)

Method:

Build all the ingredients up in a highball glass. Garnish with a lemon wheel and edible flower.

Roku Jasmine Old-Fashioned by Tanvi Dandekar

 

Ingredients:

• Roku Japanese Craft Gin – 50ML
• Jasmine Green Tea Syrup – 15ML
• Orange Bitters – 3 dashes
• Block Clear Ice (For Serving)

Ingredients for the Jasmine Tea Syrup:

• Jasmine Green Tea Bags – 5
• Water – 150 ML
• Sugar – 100 gms

Method:

Heat water and steep tea bags for 5mins. Strain and add sugar and mix until dissolved. Store and chill. Stir all the ingredients together in an old-fashioned glass. Garnish with a dehydrated Orange Wheel with a Mogra Flower