Tea Cocktail Recipes from Chambar, Vancouver


2 oz


¼ tsp

Fresh grated ginger

1 1/2 oz

3 minute steeped imperial green tea

¼ oz

Sugar syrup*


Coriander leaves to garnish


Infuse sake with ginger, muddle with coriander root, shake with ice and imperial green tea.

Serve martini style with a floating coriander leaf.


Sinatra’s Heaven

½ tsp

Old Blue Eyes tea by “T”

1 oz

Pinot Noir

2 oz

Organic apple cider


Star anise


Mull Old Blue Eyes tea with pinot noir, star anise and organic apple cider, mull slowly over low heat.

Serve 4oz shot glass.

Paired with Croustillant de canard confit au cidre de pomme – or –

Phyllo wrapped confit duck, caramelized shallots, roasted crab apple, hot-spiced cider.


Bristol Cognac

2 oz


½ tsp

“T” English Breakfast tea leaves

½ oz

Sugar syrup*


Cinnamon stick


Infuse English Breakfast Tea with cognac for 1 hour

Infuse cinnamon with sugar syrup.

Blend together to taste.

Serve in cognac tulip glass.

Paired with Milk chocolate bergamot pot de crème.


*Sugar syrup: equal parts sugar & water dissolved .

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