Cocktail / Mocktail Recipes

Rooibos Tea Punch (Non alcoholic)

Ingredients

  • 15 Rooibos tea bags
  • 1l cold water
  • 250ml sugar
  • 2l pineapple juice
  • 1l apricot juice
  • 250ml lemon juice
  • Bitters to taste

Make a pot of Rooibos tea and add 15 tea bags. Add 250ml sugar to the hot Rooibos tea and let it cool. Add cold water, pineapple and apricot juice, as well as the lemon juice and bitters to taste. Enjoy chilled!

Ride the High Country Cocktail

Ingredients

  • 45ml The Black Grouse (or other) Whiskey
  • 30ml Rooibos Tea Concentrate
  • 150ml Cream Sherry
  • 2 shakes of Orange Bitters

Method

  • Combine all ingredients (except bitters) and shake over ice.
  • Double strain and garnish with one dash of Orange Bitters.

Rooibos Tea Cocktail

Ingredients

  • 6 blackberries
  • 45ml Shochu
  • 30ml Sweet white vermouth
  • 45ml Chilled brewed red Rooibos tea
  • Ice
  • 1 lemon twist

Method

  • In a cocktail shaker, muddle 5 berries with the shochu, vermouth and tea.
  • Add ice and stir.
  • Pour through a fine strainer into a chilled coupe.
  • Garnish with the remaining berry and the twist.

Iced Rooibos Cocktail

Ingredients

  • 3 cups (750 ml) fresh cold water
  • 6 bags of Rooibos Tea
  • 3/4 cup (175 ml) Drambuie or other Scotch-based liqueur
  • 3 cups ( 750 ml) Soda Water
  • Garnish with sprigs of fresh mint or lemon slices, if desired.
  • (For a non-alcoholic version, add honey to taste to tea before chilling; proceed with step 2, omitting liqueur)

Method

  • Bring water to a boil.
  • Pour over tea bags and let steep for 5 to 7 minutes.
  • Pour tea into heatproof pitcher.
  • Cool to room temperature, then chill.
  • Fill another pitcher with ice. Pour in Rooibos tea and liqueur.
  • Top with soda water.
  • Stir gently and pour into six glasses.

Rooibos Tea Peach 1

Ingredients

  • 500ml strong Rooibos tea, cooled
  • 500ml peach juice
  • at least 100ml vodka
  • 1 lemon, thinly sliced
  • handful fresh mint leaves
  • 2 peaches, thinly sliced

Method

  • Combine all the ingredients in a large jug and stir well.
  • Serve over ice.

Rooibos Tea Punch 2

Ingredients

  • 45ml aged rum
  • 15ml falernum
  • 23ml fresh lime juice
  • 15ml Tropical Rooibos Tea Syrup

Method

  • Steep 7 tsp. of loose-leaf Rooibos tea in 1 liter of near-boiling water for 5-7 minutes. Strain.
  • Measure the volume of the steeped tea and add the same volume of white sugar.
  • Stir until sugar is dissolved and let cool before using.
  • Store refrigerated for up to 2 weeks.
  • Dash Angostura bitters
  • Ginger beer (spicy, low-sugar preferably)
  • Crushed ice
  • Build all ingredients in a Collins glass filled with crushed ice.
  • Swizzle and serve.

Iced Rooibos Tea Cocktail

Ingredients

  • 60ml Rooibos Espresso Tea
  • 30ml cherry vodka
  • 15 ml milk
  • ½ cup of ice
  • Garnish: Cherries

Method

  • In a serving glass add Rooibos Espresso, cherry vodka, and ice
  • Stir mixture then add milk
  • Garnish with Cherries
  • (=one serving)

Fire and Spice Tea Cocktail

Ingredients

  • 3 cups of Rooibos Chai tea
  • 1 cup of cranberry juice
  • 120ml vodka
  • 30ml limoncello
  • Cranberries and/or thinly sliced lemons for garnish.

Method

  • Pour 3 cups boiling water over 2 tbsp. Rooibos Chai tea.
  • Steep for 10 minutes, and then strain.
  • Refrigerate until cold. (To chill instantly, brew tea in 1 1/2 cups water & strain over 1 1/2 cups ice.)
  • Combine chilled tea with 1 cup chilled cranberry juice, 120ml vodka, and 30ml limoncello.
  • Shake over ice. Serve well chilled in martini glasses, champagne flutes, or short tumblers.
  • Garnish with cranberries and/or thinly sliced lemons.

Makes 4 cups (1 litre).

Summer refresher

Ingredients

  • 1 Litre strong, cold Rooibos tea
  • 1 Litre orange juice
  • 1 Litre ginger ale
  • 500ml soda water
  • 1 lemon, sliced
  • Fresh mint leaves, chopped
  • Crushed ice

Method

  • Mix Rooibos and orange juice, Chill mixture.
  • Add chilled ginger ale and soda water just before serving.
  • Garnish with lemon slices and mint and serve with crushed ice.

Strawberry Punch

Ingredients

  • 750ml strong, cold Rooibos
  • 1litre apple juice
  • 1litre granadilla/ passion fruit juice
  • 1litre strawberry juice
  • 2 bottles (750m leach) of sparkling red grape juice
  • 1 punnet of strawberries, sliced
  • 1 orange, sliced
  • Fresh mint leaves

Method

  • Mix Rooibos, apple, granadilla and strawberry juices and chill.
  • Add chilled sparkling grape juice.
  • Garnish with strawberries, orange and mint.

Fynbos

Ingredients

  • 50ml KWV 10 Year Old
  • 50 ml Rooibos tea
  • 5 ml ginger syrup
  • 5 ml honey syrup
  • A dash of bitters
  • Garnish: Twist of lemon peel.

Method

  • Shake and strain.

Champagne Punch

Ingredients

  • 1litre strong, hot Rooibos tea
  • 160g white sugar (200ml)
  • 1litre orange juice
  • 1litre pineapple juice
  • 1 bottle (750ml) sparkling wine
  • Crushed ice
  • 1 orange, thinly sliced

Method

  • Dissolve sugar in Rooibos tea.
  • Allow to cool.
  • Add orange and pineapple juices and chill.
  • Add chilled sparkling wine and crushed ice.
  • Garnish with orange slices.

Fruit Sherry Punch

Ingredients

  • 1litre strong, cold Rooibos
  • 375ml orange juice
  • 375ml apple juice
  • 250ml full cream sherry
  • 500ml ginger ale
  • 500ml soda water
  • 1 orange, thinly sliced
  • 10 fresh mint leaves, finely chopped

Method

  • Mix Rooibos, orange juice, apple juice and sherry and chill.
  • Add chilled ginger ale, soda water, orange and cucumber slices and mint just before serving.

Irish Tea

Ingredients

  • 200ml Irish Whisky
  • 1litre strong, hot Rooibos
  • 65g brown sugar (80ml)
  • Fresh cream, lightly whipped
  • Grated chocolate

Method

  • Pour 25ml whisky into each glass and top with Rooibos.
  • Stir 10ml brown sugar into each until dissolved.
  • Carefully float cream on top by pouring it over the back of a metal spoon. Do not stir.
  • Sprinkle grated chocolate on top and serve immediately.

Rooibos tea and Gin

Ingredients and method

  • Make a 1/4 cup of Rooibos Tea.
  • Add the Rooibos to 3 liters of your favorite gin.
  • Allow to steep for 3 hours at room temperature.
  • Enjoy and mix with your favorite cocktail.

Rooibos Liquor

Ingredients

  • 750ml Brandy
  • 2 cloves
  • 2 sticks of cinnamon
  • 750ml strong, hot Rooibos
  • 600g white sugar (750ml)
  • 25ml honey

Method

  • Add cloves and cinnamon to the brandy, shake the bottle and allow it to infuse overnight.
  • Heat sugar and Rooibos tea over moderate heat until sugar has dissolved.
  • Boil uncovered for 20 minutes.
  • Remove from heat and stir in honey.
  • Remove cloves and cinnamon from the brandy.
  • Add the brandy to the tea syrup and mix well.
  • Pour into sterilized bottles and seal.