Dive into summer sipping with these 18 refreshing Twisted Tea whiskey recipes! As temperatures rise, there’s nothing better than cool, creative cocktails that blend the smooth kick of whiskey with the crisp sweetness of Twisted Tea. Whether you’re hosting a backyard barbecue or just relaxing on the patio, these easy-to-make drinks are guaranteed to become your new warm-weather favorites. Let’s mix up something delicious!
Twisted Tea Whiskey Lemonade
Cradling this glass feels like holding autumn’s last warm afternoon, the amber liquid swirling with memories of bonfires and crisp evenings when summer’s sweetness meets whiskey’s comforting warmth. There’s something deeply nostalgic about combining these familiar flavors into something entirely new yet instantly recognizable, like rediscovering an old friend with fresh eyes.
Ingredients
– 8 fluid ounces Twisted Tea Original
– 2 fluid ounces small-batch bourbon whiskey
– 1 fluid ounce freshly squeezed lemon juice
– ¾ fluid ounce rich simple syrup (1:1 sugar-to-water ratio)
– 3 large ice cubes
– 1 thin lemon wheel, for garnish
Instructions
1. Chill a 16-ounce highball glass in the freezer for exactly 15 minutes until frost forms on the exterior.
2. Combine 2 fluid ounces of small-batch bourbon whiskey and 1 fluid ounce of freshly squeezed lemon juice in a cocktail shaker.
3. Add ¾ fluid ounce of rich simple syrup to the shaker, using the syrup’s viscosity to coat the other ingredients evenly.
4. Fill the shaker three-quarters full with fresh ice cubes, ensuring proper dilution during shaking.
5. Secure the shaker lid tightly and shake vigorously for 12-15 seconds until the metal feels frosty to the touch.
6. Place 3 large ice cubes in the chilled highball glass, arranging them to create optimal liquid flow.
7. Strain the shaken mixture through a fine-mesh strainer into the prepared glass.
8. Slowly pour 8 fluid ounces of Twisted Tea Original down the side of the glass to preserve carbonation.
9. Gently stir twice with a long bar spoon to integrate layers without losing effervescence.
10. Rest a thin lemon wheel on the ice cubes, positioning it against the glass for visual appeal.
Zesty lemon cuts through the sweet tea foundation while bourbon’s oak notes emerge on the finish, creating a sophisticated balance that transforms completely when served over crushed ice with a sprig of fresh thyme. The effervescence lifts the whiskey’s warmth into something effervescent and weightless, perfect for sipping slowly while the ice melts and the flavors evolve toward something softer and more reflective.
Peach Twisted Tea Whiskey Smash
Perhaps there are moments when the afternoon light slants just so, and the world asks for something both familiar and new—a drink that holds summer in one hand and autumn’s whisper in the other. This peach twisted tea whiskey smash is that quiet answer, a gentle stir of sweet fruit and amber spirit meant to be sipped slowly, thoughtfully, as the day unwinds.
Ingredients
– 2 ripe yellow peaches, pitted and thinly sliced
– 4 fresh mint sprigs, plus extra for garnish
– 2 tablespoons raw turbinado sugar
– 3 ounces small-batch bourbon whiskey
– 4 ounces freshly brewed black tea, chilled to 45°F
– 1 ounce freshly squeezed lemon juice
– Crushed ice
Instructions
1. Place the thinly sliced peaches, mint sprigs, and turbinado sugar in a sturdy cocktail shaker.
2. Muddle the ingredients firmly for 30 seconds until the peaches release their juices and the mint becomes fragrant.
3. Pour the bourbon whiskey over the muddled mixture in the shaker.
4. Add the freshly squeezed lemon juice to the shaker.
5. Fill the shaker three-quarters full with crushed ice.
6. Secure the shaker lid tightly and shake vigorously for 15 seconds until the outside frosts.
7. Strain the mixture through a fine-mesh sieve into a highball glass filled with fresh crushed ice.
8. Slowly pour the chilled black tea over the back of a spoon to create a layered effect.
9. Gently stir the drink 5 times with a long bar spoon to incorporate the tea while preserving some separation.
10. Garnish with a fresh mint sprig and a thin peach slice arranged on the rim.
Kindness to the palate arrives in layers—the initial bright peach sweetness gives way to the tea’s tannic structure, while the whiskey warmth lingers like a remembered sunset. Serve it in a heavy-bottomed tumbler, the condensation beading like morning dew, or pour it over a single large ice sphere to slow the dilution and extend the conversation.
Spiked Twisted Tea Arnold Palmer
Years of summer afternoons have taught me that some moments call for more than just refreshment—they deserve transformation. Yesterday’s golden light found me revisiting a classic, infusing it with a spirited twist that feels both nostalgic and new. There’s a quiet magic in blending the bitter and the sweet, the brisk and the mellow, into something that lingers on the palate and in memory.
Ingredients
– 2 cups freshly brewed black tea, chilled to 40°F
– 1 cup freshly squeezed lemon juice, strained
– 1/2 cup simple syrup, cooled
– 1/2 cup high-proof vodka, chilled
– 1/4 cup Twisted Tea Hard Iced Tea, refrigerated
– Ice cubes, for serving
– Lemon wheels and fresh mint sprigs, for garnish
Instructions
1. Pour the chilled black tea into a large glass pitcher.
2. Add the strained lemon juice to the pitcher, stirring gently with a long-handled spoon to combine.
3. Incorporate the cooled simple syrup, ensuring it dissolves fully into the tea-lemon mixture.
4. Slowly pour in the chilled vodka while stirring continuously to maintain a uniform blend.
5. Add the refrigerated Twisted Tea Hard Iced Tea, folding it in with a gentle circular motion to preserve carbonation.
6. Fill two highball glasses with ice cubes until they reach three-quarters full.
7. Divide the prepared mixture evenly between the glasses, pouring slowly to minimize splashing.
8. Garnish each glass with a thin lemon wheel and a fresh mint sprig placed delicately on the rim.
9. Serve immediately, using a tall straw to encourage layered sipping from bottom to top. The final sip reveals a silky, almost creamy texture where the tannic tea edges soften into the bright lemon zest, while the vodka’s warmth emerges subtly at the finish. For a playful variation, freeze lemonade into ice cubes to keep the drink chilled without dilution, or rim the glass with a mix of sugar and lemon zest for an extra aromatic touch.
Twisted Tea Whiskey Iced Tea
Tenderly stirring memories of summer afternoons, this unexpected fusion bridges the familiar comfort of sweet tea with the sophisticated warmth of aged spirits. There’s something quietly magical about how these simple elements transform into a drink that feels both nostalgic and entirely new. Perhaps it’s the way the amber whiskey swirls through the pale tea, creating liquid marble in a glass.
Ingredients
– 2 cups freshly brewed black tea, chilled to 45°F
– 4 ounces premium bourbon whiskey
– 1/4 cup raw honey syrup (equal parts raw honey and filtered water, heated until dissolved)
– 1/2 cup freshly squeezed lemon juice, strained
– 8-10 fresh mint leaves
– 1 cup large ice cubes
– Lemon wheels for garnish
– Fresh mint sprigs for garnish
Instructions
1. Combine the chilled black tea, premium bourbon whiskey, raw honey syrup, and freshly squeezed lemon juice in a large glass pitcher.
2. Gently muddle the fresh mint leaves in the bottom of a cocktail shaker using a wooden muddler, applying just enough pressure to release the essential oils without tearing the leaves.
3. Add the tea and whiskey mixture to the cocktail shaker along with the large ice cubes.
4. Secure the shaker lid tightly and shake vigorously for exactly 15 seconds until the outside of the shaker becomes frosty to the touch.
5. Strain the mixture through a fine-mesh strainer into two highball glasses filled with fresh large ice cubes, ensuring no mint fragments remain in the liquid.
6. Garnish each glass with a thin lemon wheel placed delicately on the rim and a fresh mint sprig gently tapped against your palm to release its aroma before placing in the drink.
Perfectly balanced between sweet and tart, the tea creates a velvety foundation that carries the whiskey’s oak notes without overwhelming the palate. Serve it in frosty mason jars with long cinnamon stick stirrers for an autumnal twist, or float edible flower petals on the surface for special occasions when you want the presentation to match the sophisticated flavor profile.
Berry Blast Twisted Tea Cocktail
Zenith moments often arrive unannounced, like the gentle turning of leaves in autumn, and this Berry Blast Twisted Tea Cocktail captures that quiet transition—a meditative blend where sweet summer berries meet the crisp clarity of tea, creating something both nostalgic and entirely new for these reflective afternoons.
Ingredients
- 1 cup fresh mixed berries (raspberries, blackberries, and blueberries)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup organic cane sugar
- 12 fluid ounces Twisted Tea Original, chilled
- 4 fluid ounces premium vodka
- 1 cup crushed ice
- 4 sprigs fresh mint, for garnish
- 4 thin lemon wheel slices, for garnish
Instructions
- Combine the fresh mixed berries, freshly squeezed lemon juice, and organic cane sugar in a medium mixing bowl.
- Muddle the ingredients firmly with a muddler for approximately 45 seconds, until the berries release their juices and the sugar begins to dissolve. (Tip: Use a twisting motion while muddling to extract maximum flavor without crushing the seeds.)
- Strain the berry mixture through a fine-mesh sieve into a cocktail shaker, pressing gently with the back of a spoon to extract all liquid; discard the solids.
- Add the chilled Twisted Tea Original and premium vodka to the cocktail shaker.
- Fill the shaker three-quarters full with crushed ice.
- Secure the lid tightly and shake vigorously for 15–20 seconds, until the outside of the shaker becomes frosty. (Tip: Hold the shaker at a slight angle to allow the ice to agitate the ingredients evenly.)
- Strain the cocktail into four chilled highball glasses, each filled with a 1/4 cup of fresh crushed ice.
- Garnish each glass with one sprig of fresh mint and one thin lemon wheel slice placed delicately on the rim. (Tip: Lightly slap the mint sprig between your palms before garnishing to release its aromatic oils.)
Layers of bright berry essence unfold against the smooth, effervescent tea base, with the vodka lending a clean warmth that lingers just long enough. Serve it alongside a plate of lemon-zested shortbread cookies, or pour it over a larger ice sphere in a rocks glass for a slower, more contemplative sip as daylight fades.
Twisted Tea Whiskey Sour
Unwinding after a long day, I find myself reaching for ingredients that tell a story—this cocktail began as a quiet experiment, a way to blend familiar comforts with something unexpectedly refined. Using premium whiskey and that nostalgic tea flavor creates a moment that feels both sophisticated and deeply personal.
Ingredients
- 2 oz small-batch bourbon whiskey
- 4 oz Twisted Tea Original, chilled
- ¾ oz freshly squeezed lemon juice
- ½ oz rich simple syrup (1:1 sugar-to-water ratio)
- 1 large egg white, from pasture-raised eggs
- Angostura bitters, for garnish
- Large ice cube, for serving
- Lemon twist, for garnish
Instructions
- Combine bourbon whiskey, Twisted Tea Original, freshly squeezed lemon juice, rich simple syrup, and egg white in a cocktail shaker without ice.
- Secure the shaker lid tightly and perform a dry shake vigorously for 15 seconds to emulsify the egg white completely.
- Add one large ice cube to the shaker and shake again for 12 seconds until the exterior frosts noticeably.
- Strain the mixture through a fine-mesh sieve into a rocks glass containing one large ice cube to achieve optimal clarity.
- Hold a bottle of Angostura bitters 6 inches above the cocktail and dash three drops precisely in the center of the foam.
- Using a cocktail pick, drag the bitters outward in a spiral pattern from center to edge for marbled presentation.
- Express a lemon twist over the drink by twisting it sharply to release citrus oils onto the surface.
- Rest the expressed lemon twist on the rim of the glass as final garnish.
Effortlessly smooth, the cocktail presents a velvety foam cap that gives way to bright citrus notes layered over oak-kissed whiskey. The Twisted Tea’s subtle sweetness balances the lemon’s sharpness without overwhelming the palate. Serve it alongside spiced nuts or dark chocolate truffles to highlight its sophisticated bitter-sweet harmony.
Tropical Twisted Tea Punch
Zestfully dreaming of warmer days, I find myself reaching for flavors that transport me to sun-drenched shores and gentle ocean breezes. This tropical twisted tea punch captures that longing perfectly, blending familiar comforts with exotic whispers in a way that feels both nostalgic and wonderfully new. Sometimes the simplest combinations create the most profound moments of escape.
Ingredients
– 4 cups freshly brewed black tea, chilled to 40°F
– 2 cups premium pineapple juice, cold-pressed
– 1 cup freshly squeezed lime juice, strained
– 1/2 cup organic raw honey
– 2 cups chilled sparkling water
– 1 cup sliced tropical fruits (star fruit, mango, and passion fruit)
– 12 fresh mint sprigs, gently bruised
– Ice cubes made from coconut water
Instructions
1. Combine the chilled black tea, cold-pressed pineapple juice, and freshly squeezed lime juice in a large glass pitcher.
2. Warm the organic raw honey in a microwave-safe container for 15 seconds at 50% power to achieve a pourable consistency.
3. Slowly drizzle the warmed honey into the tea mixture while continuously stirring with a long-handled spoon.
4. Gently bruise 8 mint sprigs by pressing them between your palms to release their essential oils.
5. Add the bruised mint sprigs to the pitcher and stir clockwise for 30 seconds to infuse the flavors.
6. Refrigerate the mixture for exactly 2 hours at 38°F to allow the flavors to meld properly.
7. Remove the pitcher from refrigeration and discard the used mint sprigs using a slotted spoon.
8. Carefully pour the chilled sparkling water down the side of the pitcher to preserve carbonation.
9. Add the sliced tropical fruits and remaining 4 mint sprigs to the mixture.
10. Fill serving glasses with coconut water ice cubes to prevent dilution.
11. Slowly ladle the punch over the ice cubes, ensuring each serving contains both liquid and fruit.
Crystalline ice cubes melt slowly, maintaining the punch’s vibrant flavor profile without watering it down. The effervescent texture plays against the lush tropical fruits, while the honeyed sweetness balances the lime’s bright acidity beautifully. For an elegant presentation, serve in hollowed-out pineapples garnished with edible orchids, transforming this simple punch into a centerpiece worthy of any gathering.
Twisted Tea Whiskey Mojito
Vaguely remembering summer evenings when the air felt thick with possibility, I find myself reaching for flavors that bridge seasons—something that carries the brightness of warmer days while acknowledging the crisp turn toward autumn. This twisted tea whiskey mojito does just that, weaving familiar refreshment with unexpected depth in a way that feels both nostalgic and new.
Ingredients
– 2 fl oz high-proof bourbon whiskey
– 4 fl oz hard iced tea, citrus-forward
– 1 tbsp raw cane sugar
– 8 fresh mint leaves, gently bruised
– ½ lime, cut into 4 wedges
– ¾ cup crushed ice
– 2 fl oz chilled club soda
– 1 sprig fresh mint, for garnish
Instructions
1. Place the raw cane sugar and 4 lime wedges into a sturdy highball glass.
2. Muddle the lime wedges and sugar firmly for 15 seconds until the lime releases its juice and the sugar begins to dissolve.
3. Add the fresh mint leaves to the glass and gently press them 3–4 times with the muddler to release their oils without shredding the leaves—this prevents bitterness.
4. Pour the high-proof bourbon whiskey over the mint and lime mixture.
5. Stir the mixture with a bar spoon for 10 seconds to integrate the flavors.
6. Fill the glass three-quarters full with crushed ice, packing it lightly.
7. Slowly pour the citrus-forward hard iced tea over the ice, allowing it to seep through the layers.
8. Top with the chilled club soda, pouring it down the side of the glass to preserve carbonation.
9. Stir the drink gently from the bottom up 5 times to combine without over-diluting.
10. Garnish with the remaining lime wedge and a fresh sprig of mint inserted vertically into the ice.
The final sip carries a playful tension—the whiskey’s warmth softens into the tea’s subtle bitterness, while crushed ice melts slowly into each mint-kissed layer. Try serving it in a frost-rimmed glass with a candied ginger skewer, or pair it with spiced nuts to highlight its autumnal undertones.
Citrus Twisted Tea Spritzer
Zestful afternoons call for something that bridges the gap between the warmth of tea and the bright lift of citrus. This spritzer is my quiet companion on days when the light slants just so through the kitchen window, a simple alchemy of pantry staples that feels both grounding and effervescent. It’s a gentle reminder that the most refreshing moments are often the ones we stir together ourselves.
Ingredients
- 2 cups freshly brewed Earl Grey tea, cooled to 45°F
- 1/2 cup freshly squeezed blood orange juice, strained
- 1/4 cup wildflower honey syrup (1:1 honey to hot water, cooled)
- 1/4 cup freshly squeezed Meyer lemon juice
- 12 oz chilled premium sparkling water
- 4 blood orange wheels, for garnish
- 4 fresh mint sprigs, for garnish
Instructions
- Combine the cooled Earl Grey tea, strained blood orange juice, wildflower honey syrup, and Meyer lemon juice in a large glass pitcher.
- Stir the mixture with a long-handled bar spoon for exactly 30 seconds to ensure the honey syrup is fully incorporated and no streaks remain.
- Gently pour the chilled sparkling water down the side of the pitcher to preserve its effervescence.
- Fill four highball glasses with large, clear ice cubes, which melt slower and prevent dilution.
- Divide the spritzer mixture evenly among the prepared glasses, leaving about 1/2 inch of space at the top.
- Gently place one blood orange wheel on the rim of each glass.
- Lightly slap one mint sprig between your palms to release its aromatic oils, then nestle it beside the orange wheel in each glass.
- Serve immediately with a reusable paper straw to highlight the layered flavors from the bottom up.
Just as the last bubbles rise, the spritzer settles into a beautiful gradient of amber to pale coral. Its texture is a delicate dance between the silky tea infusion and the lively prickle of carbonation, with the blood orange lending a subtle berry-like sweetness that softens the Meyer lemon’s floral sharpness. For a whimsical twist, freeze edible flowers into the ice cubes or float a thin slice of candied ginger on the surface for a spicy, aromatic surprise.
Twisted Tea Whiskey Ginger Fizz
Under the soft glow of kitchen lights, I find myself reaching for familiar bottles, the ritual of measuring and mixing becoming a quiet meditation after long days. Unwinding with this amber-hued creation feels like discovering an old friend in liquid form, each sip unfolding layers of warmth and brightness that settle the soul. Using premium small-batch whiskey as the foundation transforms this from mere cocktail to crafted experience, where every ingredient earns its place.
Ingredients
- 2 fl oz small-batch bourbon whiskey
- 4 fl oz Twisted Tea Original, chilled
- 1 fl oz freshly squeezed ginger juice, strained
- ¾ fl oz raw honey syrup (1:1 honey to hot water)
- ½ fl oz freshly squeezed lemon juice
- 2 dashes aromatic bitters
- 3 oz chilled club soda
- 1 candied ginger slice, for garnish
- 1 lemon twist, for garnish
Instructions
- Chill a highball glass by filling it with ice water for 2 minutes while preparing ingredients.
- Combine 2 fl oz small-batch bourbon whiskey and 1 fl oz freshly squeezed ginger juice in a cocktail shaker.
- Add ¾ fl oz raw honey syrup to the shaker, ensuring it fully incorporates with the liquids.
- Measure ½ fl oz freshly squeezed lemon juice into the shaker, using a fine-mesh strainer to catch pulp and seeds.
- Drop in 2 dashes aromatic bitters, angling the bottle vertically for consistent droplet size.
- Fill the shaker three-quarters full with fresh ice cubes, avoiding crushed ice that dilutes too quickly.
- Secure the shaker lid and shake vigorously for 12 seconds until the exterior frosts slightly.
- Discard the ice water from the chilled highball glass and fill it with fresh, large ice cubes.
- Double-strain the shaken mixture into the prepared glass through a Hawthorne strainer and fine-mesh sieve.
- Pour 4 fl oz chilled Twisted Tea Original gently over the back of a spoon to create a distinct layer.
- Top slowly with 3 oz chilled club soda, pouring along the glass interior to preserve carbonation.
- Garnish with 1 candied ginger slice perched on the rim and 1 lemon twist expressed over the surface.
A gentle effervescence carries the whiskey’s oak notes upward, while the ginger provides a persistent warmth that lingers pleasantly at the back of the throat. For an autumnal variation, try serving it in a copper mug with a cinnamon stick stirrer, the metal conducting cold that contrasts beautifully with the drink’s inherent spice. The honeyed sweetness balances the lemon’s sharpness in a way that feels both sophisticated and comforting, like sunlight filtering through amber glass.
Pineapple Twisted Tea Cooler
Under the warm afternoon light, I find myself craving something that bridges summer’s memory with autumn’s crisp arrival. This pineapple twisted tea cooler feels like that perfect transitional companion, both refreshing and comforting in its subtle sweetness. There’s something quietly magical about how these simple ingredients transform into such a layered beverage.
Ingredients
- 4 cups filtered water at 200°F
- 4 high-quality black tea bags
- 2 cups freshly pressed pineapple juice
- 1/2 cup raw honey
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon pure vanilla extract
- Ice cubes made from filtered water
- Fresh pineapple wedges for garnish
- Fresh mint sprigs for garnish
Instructions
- Bring 4 cups of filtered water to precisely 200°F using a digital thermometer.
- Steep 4 black tea bags in the hot water for exactly 4 minutes to extract optimal flavor without bitterness.
- Remove and discard the tea bags, pressing them gently against the side of the vessel to release residual liquid.
- Whisk in 1/2 cup raw honey while the tea is still warm to ensure complete dissolution.
- Stir in 2 cups freshly pressed pineapple juice using a slow, circular motion to incorporate evenly.
- Add 1/4 cup freshly squeezed lime juice, taking care to strain out any pulp or seeds.
- Mix in 1 teaspoon pure vanilla extract, swirling the container to distribute the flavor throughout.
- Transfer the mixture to an airtight glass container and refrigerate for at least 2 hours until thoroughly chilled to 40°F.
- Fill tall glasses three-quarters full with filtered water ice cubes.
- Pour the chilled tea mixture over the ice, leaving about 1 inch of space at the top of each glass.
- Garnish each serving with a fresh pineapple wedge and a mint sprig placed artfully along the rim.
Something about the way the pineapple’s tropical brightness dances with the tea’s earthy depth creates this beautiful tension in every sip. The honey provides just enough weight to ground the flavors without overwhelming the delicate balance. Consider serving it in mason jars with colorful paper straws for that nostalgic picnic feel, or perhaps freezing some into ice pop molds for a refreshing frozen treat on warmer days.
Twisted Tea Whiskey Mint Julep
Often, the most memorable moments arrive unannounced, like the gentle collision of sweet tea and bourbon on a quiet afternoon. Only when I first stirred this combination did I realize how perfectly the caramel notes of whiskey could soften the briskness of mint. One sip carries the warmth of Southern tradition with a playful, modern twist that lingers long after the ice has melted.
Ingredients
– 2 cups freshly brewed black tea, chilled to 40°F
– 4 ounces small-batch Kentucky bourbon
– 1/4 cup pure cane sugar syrup
– 8 fresh mint sprigs, plus additional for garnish
– Crushed ice
– 2 orange twists, for garnish
Instructions
1. Chill two julep cups or highball glasses in the freezer for 15 minutes until frost forms on the exterior.
2. Gently muddle 4 mint sprigs in the bottom of each chilled glass, using just enough pressure to release the essential oils without tearing the leaves.
3. Pour 2 ounces of small-batch Kentucky bourbon into each glass.
4. Add 2 tablespoons of pure cane sugar syrup to each glass, swirling gently to combine with the bourbon and mint.
5. Fill each glass three-quarters full with finely crushed ice, packing it firmly to create a slushy consistency.
6. Slowly pour 1 cup of freshly brewed black tea, chilled to 40°F, over the ice in each glass.
7. Insert a metal straw into each glass, positioning it against the side to prevent displacing the layered ingredients.
8. Top with additional crushed ice, mounding it slightly above the rim of each glass.
9. Garnish each drink with a fresh mint sprig and one orange twist, gently expressing the citrus oils over the surface before placing it on the ice.
10. Serve immediately, instructing guests to sip through the straw while the mint aroma envelops the senses.
Remarkably, the crushed ice creates a gradual dilution that unlocks new flavor dimensions with each sip. Rich bourbon warmth gives way to tea’s subtle tannins, while mint provides a cooling counterpoint to the sweetness. Resting an orange twist on the rim allows citrus oils to perfume every taste, transforming this from mere refreshment into a multisensory experience worth savoring slowly.
Raspberry Twisted Tea Sparkler
Just now, as the afternoon light slants through my kitchen window, I find myself craving something that bridges summer’s memory with autumn’s crisp arrival—a drink that holds both warmth and brightness in delicate balance. This raspberry twisted tea sparkler came to me during one of those transitional moments when you’re not quite ready to let go of berry season but yearn for something with more substance than iced tea.
Ingredients
– 2 cups filtered water at 200°F
– 4 artisanal black tea bags
– 1 cup fresh raspberries, gently crushed
– 1/4 cup raw honey
– 1/2 cup chilled sparkling water
– Fresh mint sprigs for garnish
– Ice cubes made from filtered water
Instructions
1. Steep the artisanal black tea bags in 2 cups of 200°F filtered water for exactly 4 minutes to extract optimal flavor without bitterness.
2. Gently crush 1 cup of fresh raspberries using a muddler or wooden spoon until they release their juices but maintain some structural integrity.
3. Combine the crushed raspberries with 1/4 cup raw honey in a heatproof pitcher, stirring until the honey dissolves into a fragrant syrup.
4. Remove the tea bags from the steeped liquid and slowly pour the hot tea over the raspberry-honey mixture.
5. Stir the combined mixture with a long-handled spoon for 30 seconds to ensure even distribution of flavors.
6. Allow the mixture to cool to room temperature, approximately 45 minutes, before proceeding to the next step.
7. Fill two tall glasses with filtered water ice cubes, leaving about 2 inches of space at the top of each glass.
8. Strain the cooled tea mixture through a fine-mesh sieve into the ice-filled glasses, dividing it equally between them.
9. Top each glass with 1/4 cup of chilled sparkling water, pouring slowly down the side to preserve carbonation.
10. Garnish each drink with a fresh mint sprig, gently tapping the leaves against your palm to release their aromatic oils before placing them in the glass.
Creating this drink feels like capturing late summer in a glass—the tea provides earthy depth while the raspberries offer bright acidity that dances across the palate. Consider serving it in vintage coupe glasses for an elegant afternoon treat, or pair it with dark chocolate truffles to highlight the tea’s subtle tannins. The tiny bubbles from the sparkling water lift the raspberry notes beautifully, making each sip feel both refreshing and substantial.
Twisted Tea Whiskey Sangria
Wandering through the quiet afternoon, I found myself craving something that bridges seasons—a drink that holds summer’s brightness but whispers of autumn’s depth. This twisted tea whiskey sangria emerged from that longing, a gentle fusion of spirited warmth and fruity calm.
Ingredients
– 2 cups Twisted Tea Original, chilled
– 1 cup bourbon whiskey, small-batch
– 1 cup fresh orange juice, cold-pressed
– ½ cup lemon juice, freshly squeezed
– ¼ cup pure maple syrup, grade A amber
– 1 orange, sliced into ¼-inch rounds
– 1 lemon, sliced into ¼-inch rounds
– 1 cup red seedless grapes, halved
– 1 cup green seedless grapes, halved
– 1 cup sparkling water, chilled
– Fresh mint sprigs, for garnish
Instructions
1. Combine 2 cups chilled Twisted Tea Original, 1 cup small-batch bourbon whiskey, 1 cup cold-pressed orange juice, ½ cup freshly squeezed lemon juice, and ¼ cup grade A amber pure maple syrup in a large glass pitcher.
2. Stir the mixture with a long-handled bar spoon for 30 seconds until the maple syrup is fully dissolved and the liquids are well integrated.
3. Add 1 orange sliced into ¼-inch rounds, 1 lemon sliced into ¼-inch rounds, 1 cup halved red seedless grapes, and 1 cup halved green seedless grapes to the pitcher.
4. Gently press the fruit slices against the pitcher’s side with the back of a spoon to release their essential oils, being careful not to crush them completely.
5. Cover the pitcher tightly with plastic wrap and refrigerate for exactly 4 hours to allow the flavors to meld and the fruit to infuse.
6. Remove the pitcher from the refrigerator and stir in 1 cup chilled sparkling water just before serving to preserve its effervescence.
7. Pour the sangria into ice-filled highball glasses, ensuring each serving includes a mix of fruit slices and grape halves.
8. Garnish each glass with a fresh mint sprig placed delicately on top.
Effortlessly smooth, this sangria balances the oak-kissed warmth of whiskey with tea’s subtle bite, while the macerated fruit lends a tender, jam-like sweetness. Serve it in mason jars with cinnamon-dusted rims for a rustic touch, or pair it with sharp aged cheddar to highlight its layered complexity.
Cucumber Lime Twisted Tea Refresher
Evenings like this call for something that feels like a gentle exhale, something that cools the edges of the day without demanding too much effort. This cucumber lime refresher is that quiet moment, a simple stir of garden freshness and citrus that settles the spirit.
Ingredients
– 1 large English cucumber, peeled and seeded
– 1/2 cup freshly squeezed lime juice, strained
– 2 cups chilled unsweetened black tea
– 1/4 cup raw wildflower honey
– 1/4 teaspoon fine sea salt
– 8 fresh mint leaves, plus more for garnish
– Crushed ice
Instructions
1. Cut the peeled and seeded English cucumber into 1-inch chunks.
2. Combine the cucumber chunks, freshly squeezed and strained lime juice, chilled unsweetened black tea, raw wildflower honey, and fine sea salt in a high-speed blender.
3. Blend the mixture on high speed for exactly 45 seconds, or until completely smooth and frothy.
4. Strain the blended liquid through a fine-mesh sieve into a large pitcher, pressing gently on the solids with the back of a spoon to extract all liquid while leaving pulp behind.
5. Lightly slap 8 fresh mint leaves between your palms to release their oils before adding them to the pitcher.
6. Stir the mixture gently with a long-handled spoon for 15 seconds to incorporate the mint.
7. Fill four 12-ounce highball glasses three-quarters full with crushed ice.
8. Pour the strained refresher evenly over the ice in each glass, leaving about 1/2 inch of headspace at the top.
9. Garnish each serving with a fresh mint leaf placed delicately on the surface of the drink.
Moments after pouring, the drink settles into separate layers of pale green tea and frothy white foam. The first sip delivers the crisp, clean snap of cucumber immediately followed by the sharp brightness of lime, all softened by the floral undertones of honey. For a stunning presentation, serve it in frosty mason jars with thin cucumber wheels frozen into the ice cubes.
Twisted Tea Whiskey Peach Tea
Just now, as afternoon light slants through my kitchen window, I find myself craving something that bridges summer’s sweetness with autumn’s warmth. Juicy peaches and amber whiskey seem to whisper promises of comfort, while tea leaves hold memories of sun-drenched afternoons.
Ingredients
– 2 large ripe peaches, pitted and thinly sliced
– ½ cup high-quality bourbon whiskey
– 4 cups freshly brewed black tea, cooled to room temperature
– ¼ cup raw honey
– 1 cinnamon stick
– 2 whole star anise pods
– 1 tablespoon freshly squeezed lemon juice
– 8-10 fresh mint leaves
– 2 cups ice cubes
Instructions
1. Place the sliced peaches in a medium saucepan over medium-low heat.
2. Pour the bourbon whiskey over the peaches, ensuring they are fully submerged.
3. Add the cinnamon stick and star anise pods to the peach mixture.
4. Simmer gently for 12-15 minutes until peaches become translucent and release their juices.
5. Strain the peach-infused whiskey through a fine-mesh sieve, reserving both the liquid and cooked peaches separately.
6. In a large pitcher, combine the cooled black tea and raw honey, stirring until honey completely dissolves.
7. Gently muddle the reserved cooked peaches with the back of a wooden spoon to release any remaining pulp.
8. Add the muddled peaches to the tea mixture along with the peach-infused whiskey.
9. Stir in the freshly squeezed lemon juice using a long-handled spoon.
10. Chill the mixture in the refrigerator for exactly 45 minutes to allow flavors to meld.
11. Fill two tall glasses with 1 cup of ice cubes each.
12. Pour the chilled tea mixture over the ice, dividing equally between glasses.
13. Gently slap 4-5 fresh mint leaves between your palms to release their oils, then garnish each glass.
Perhaps what I love most is how the peach pulp creates delicate sediment at the bottom of the glass, like autumn leaves settling in a stream. The whiskey’s warmth lingers beneath the tea’s brightness, while the mint offers a cooling counterpoint that makes each sip feel like both an ending and a beginning.
Blackberry Twisted Tea Smash
Vividly remembering last summer’s blackberry harvest, I find myself drawn back to this simple yet sophisticated cocktail that captures the essence of those warm evenings. The way the deep purple berries stain the glass feels like preserving a memory in liquid form. There’s something quietly magical about how these humble ingredients transform into such an elegant drink.
Ingredients
– 6 fresh blackberries, gently muddled
– 2 ounces Twisted Tea Original
– 1 ounce premium bourbon
– ¾ ounce freshly squeezed lemon juice
– ½ ounce rich simple syrup
– Fresh mint sprig for garnish
– Crushed ice
Instructions
1. Place 6 fresh blackberries in the bottom of a sturdy highball glass.
2. Using a muddler, gently press the blackberries until they release their juices but maintain some texture.
3. Fill the glass three-quarters full with crushed ice, creating a solid foundation for layering flavors.
4. Pour 2 ounces of Twisted Tea Original slowly over the ice to prevent disturbing the muddled berries.
5. Add 1 ounce of premium bourbon in a circular motion around the glass interior.
6. Measure and pour ¾ ounce of freshly squeezed lemon juice directly over the ice.
7. Drizzle ½ ounce of rich simple syrup evenly across the surface.
8. Using a long bar spoon, stir the mixture gently for exactly 15 seconds to incorporate without bruising the ingredients.
9. Top the glass with additional crushed ice until it forms a slight dome above the rim.
10. Lightly slap a fresh mint sprig between your palms to release its aromatic oils.
11. Place the mint sprig artfully on top of the ice as garnish.
Just as the deep purple hues settle into the amber liquid, the cocktail reveals its complex character. The bourbon’s warmth perfectly balances the blackberry’s natural tartness, while the crushed ice maintains a refreshing chill throughout sipping. Consider serving it in vintage crystal tumblers to enhance the visual appeal of the layered colors.
Twisted Tea Whiskey Sweet Tea Float
Beneath the amber glow of afternoon light, I find myself craving something that bridges the warmth of whiskey and the nostalgic chill of sweet tea—a drink that feels like a secret shared between seasons. This twisted tea whiskey sweet tea float is my quiet rebellion against choosing one over the other, a layered indulgence meant for slow sips and softer moments.
Ingredients
- 2 cups cold-brewed black tea, strongly steeped
- 1/4 cup demerara sugar syrup, cooled to room temperature
- 4 fluid ounces small-batch bourbon whiskey
- 1 pint high-butterfat vanilla bean ice cream
- Fresh mint sprigs, for garnish
- Orange zest, for finishing
Instructions
- Chill two 12-ounce highball glasses in the freezer for 15 minutes to ensure a frosty serving vessel.
- Pour 1 cup of cold-brewed black tea into each chilled glass, filling them halfway.
- Stir in 2 tablespoons of demerara sugar syrup per glass until fully dissolved, using a long bar spoon to avoid diluting the tea.
- Tip: Swirl the spoon gently against the glass walls to incorporate the syrup without agitating the tea’s clarity.
- Measure 2 fluid ounces of small-batch bourbon whiskey into each glass, pouring it slowly over the back of the spoon to create a distinct layer.
- Scoop one large sphere of high-butterfat vanilla bean ice cream into each glass, allowing it to float atop the liquid.
- Tip: Use a warmed ice cream scoop dipped in hot water to achieve clean, round quenelles.
- Garnish each float with a fresh mint sprig tucked beside the ice cream.
- Finely grate a pinch of orange zest directly over the ice cream just before serving.
- Tip: Serve immediately with a tall spoon and a thick paper straw to enjoy the evolving layers as the ice cream melts.
My favorite part is watching the vanilla bean specks drift downward like tiny constellations, the bourbon’s oakiness softening into the tea’s tannic grip. For a playful twist, rim the glasses with crushed ginger snaps before assembling, or pair it with a slice of brown butter pecan pie to echo the drink’s caramel undertones.
Summary
Versatile and vibrant, these 18 Twisted Tea whiskey recipes offer endless summer sipping possibilities. We hope these creative combinations inspire your next gathering or quiet moment in the sun. Try your favorites, share which ones you love in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference all season long!
