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Green Tea and Citrus Whiskey Punch

Green Tea and Citrus Whiskey Punch


  • 8 cups water

  • 6 green tea bags

  • 1 cup sugar

  • 1 750-ml bottle cava

  • 2 cups Scotch

  • 2 cups Irish whiskey

  • 2 cups dry fino Sherry

  • 2 cups fresh orange juice

  • 3 tablespoons fresh lemon juice

  • 1 ice block

Recipe Preparation

  • Bring 8 cups water to boil in large saucepan. Remove from heat, add tea bags, and let steep 5 minutes. Discard tea bags. Mix in sugar. Cool completely. Mix in all remaining ingredients except ice block. Place ice block in large punch bowl. Pour tea mixture over.

Reviews Section

Jameson Green Tea Shot Recipe

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A Green tea shot is a great way to kick off a fun party or gathering. Jameson green tea shots are very smooth and contain interesting ingredients. Hint. Green Matcha tea is not one of them.

The first time I drank a green tea shot I admit I was leary. But I LOVED it. In fact, I served these at our monthly poker night and surprised the whole group.

They unanimously agreed these shots are great.

But the name&hellipyou&rsquod never think Jameson whiskey, peach schnapps and sour mix with a dash of sprite could taste like matcha tea.

Well it doesn&rsquot take like matcha tea. But you will love this super tasty smooth and vibrant shot with a bit of lemon lime sparkle. Just right.

The name &ldquogreen tea shots&rdquo is from the color of the shot. That&rsquos certainly what it reminds me of when I see it.

top off the green tea shot with your favorite lemon lime soda.

1. Vodka and Green Tea Cooler

Vodka cooler is an ultimate summertime drink while chilling at the poolside. Bartender blends the vodka with lime or lemon to give it tart flavor, which is refreshing for a hot day. Though it evens out the sour flavor with simple syrup to avoid the scrunch up face due to strong taste. A simple recipe has different alterations, and the bartender makes it according to people’s demands. Here we have the simplest and flavourful recipe in which by adding the green tea, your drink levels up and provides your energy boost along with refreshment.


  • Vodka
  • Green tea
  • Pomegranate juice
  • Syrup
  • Lemon
  • Flavored vodka (optional)


Fill a highball glass with ice cubes.

Add 1 1/2 parts vodka, 1 1/2 parts green tea , 1/2 part pomegranate juice, 1/2 part simple syrup, and one twist of lemon.

Stir the mixture to even out the taste. Pour it in a glass and garnish with a lemon wedge.

Lastly, you can add flavored vodka such as Smirnoff pomegranate or passion fruit for a unique flavor.

Lipton Diet Green Tea with Citrus

I was having trouble getting the flavors just right for Lipton's bottled diet green tea, which has become such a big seller. Real lime juice wasn't cutting it, nor were any of the extracts or oils I tried. Then, one day, I stumbled onto a new product called True Lime. It's a crystallized lime substitute that's made with lime juice and lime oil, and it comes in 2.85-ounce bottles or in boxes of 40 packets. It can be found in the baking aisle of your local supermarket, and it can be used for cooking wherever lime juice is required, or you can dissolve it in beverages. Had I found my secret ingredient? After some experimenting, I discovered that the citric acid in True Lime adds just the right amount of acidic tang that we need for a clone that tastes like the original product (which also contains citric acid). Success! To make your own version of this popular bottled green tea, simply pour some boiling water over a couple green tea bags, add the other ingredients listed below, and you'll soon have a home-brewed clone of Lipton's hit drink. Calories not included.

This recipe is available in

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  • 4 cups boiling water
  • 2 green tea bags (Lipton brand is best)
  • 2 1/2 teaspoons Equal (10 single-serving packets)
  • 1 1/4 teaspoons True Lime
  • 1/4 teaspoon orange extract

1. Pour the boiling water over the tea bags and steep for 1 hour.

2. Combine the tea and remaining ingredients in a pitcher, whisk to dissolve the Equal, and chill well before serving.

How to Embellish Your Punch

Ice Rings

Ice rings are a great way to keep the cocktail cold. They’re simple to make too using a bundt pan, sliced fruit, berries and spices. Check out our guide to making ice rings here!

Ice Cubes

Colorful ice cubes are also great for keeping it cold. Freeze filtered water with sliced fruit, like strawberries! Use 1″ to 2″ ice cube trays to freeze ice and add them in right before serving.

Also, learn how to make pink ice cubes and blue ice cubes!

Edible Flowers

Toss some edible flowers in to garnish and add more color and texture! Check out our guide to edible flowers here or make your own edible flower garden!

The Best Punch Bowls

The best way to serve punch is in a large glass bowl or a drink dispenser. Here are a few of our favorites!

Serving Party Punch

  • Serve in a large bowl with a ladle for scooping into glasses.
  • Keep it in the refrigerator until ready to serve, then add in an ice ring or large ice cubes.
  • If the recipe has bubbles, add them in right before serving to keep some of the fizz.
  • Make extra and leave it in a container in the refrigerator to easily fill the bowl during the party.
  • Always taste test. Add more ingredients if you like!
  • Add garnishes and make it pretty!

How do you drink punch?

Drink it from small decorative glasses. The best way to serve is with a ladle and then sip from a small glass.

We hope you’re inspired to make your own! Use these recipes as a guide to creating your own perfect punch recipe! Cheers!

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8 Tea Cocktails to Try Right Now

Tea’s fragrant aromas and varied flavors are the perfect accent to a revitalizing cocktail. The mixture of tea and alcohol dates back at least to the expansion of colonial trade routes by European empires in the 17th century. From society parlors to pirate ships, there were plenty of punches served that called for both ingredients.

But while teas and tisanes (combinations of dried fruits, flowers and herbs) can make delicious beverages, they also contain the same tannins found in red wine and barrel-aged spirits. Left to steep too long, they exhibit a bitter astringency that can overwhelm an otherwise good drink.

To avoid this problem, I am a proponent of high-volume and relatively quick infusions, which extract a tremendous amount of flavor and minimize the sharper, drier notes. Start with a standard 750 mL bottle of liquor (light rum, vodka, pisco, vermouth or even whiskey) and add 4 to 5 tablespoons of a single-variety tea that you enjoy. (A lovely oolong from China’s ancient Phoenix mountain range is ideal.) Close the bottle, shake a few times, let it sit for between 60 and 90 minutes and then strain. It’s useful, of course, to taste-test along the way.

Alternatively, you can make an infused syrup: one part brewed tea, one part sugar. Bolder and brighter varieties like lavender, hibiscus and citrus will stand out best. This is an equally efficient technique and less of a commitment. You then use the syrup to lightly sweeten a cocktail, as in my Scarlet Glow.

If you’re daring, adding tea leaves directly to the mixing glass can result in greatness too, though I have only succeeded with matcha, the precious powdered green tea from Japan. Try it in my 14 Hours Ahead.

Whichever method you choose, tea cocktails marry two classic traditions and offer resounding stimulation, refreshment and humanity on any evening.

Beyond the Old-Fashioned: 20 Innovative Whiskey and Bourbon Cocktail Recipes

Even if you don't consider yourself a whiskey drinker, we're sure you'll love these whiskey and bourbon cocktails. Ranging from sweet and sparkling to subtly earthy, these drinks will have everyone ordering another round.

One of the most classic bourbon cocktails is a Mint Julep, pictured here. Our three-ingredient recipe&mdashmade with bourbon and mint&mdashgets a bright, welcome twist thanks to lemon simple syrup. Of course, you don't just have to wait for the Kentucky Derby to have one you can start enjoying this festive drink as soon as the weather turns&mdashor sooner if you're inclined. Another whiskey drink that makes use of homemade simple syrup is our gorgeous Victory Garden Cocktail, which gets earthy accents from thyme and rosemary sprigs. Whiskey, brandy, lemon juice, and bitters are combined in a cocktail shaker with ice and served on the rocks for a truly refreshing beverage that packs a punch.

Looking for something a little sweeter to pair with dessert? Try a classic with a twist: Maple Irish Coffee. The caffeinated boozy beverage made with Irish whiskey is flavored with a combination of pure vanilla extract and pure maple syrup. One sip and you'll wonder why you haven't been enjoying this pairing all along. Whiskey also pairs especially nicely with tea and lemon, as evidenced in the tried and true Hot Toddy. Want something to help you cool down? We have two versions of an Arnold Palmer (half iced tea, half lemonade) that you'll absolutely love&mdashan Orange-and-Lemon Iced Tea and Kentucky Half-and-Half. Both get a burst of sunshine with a citrus flavor, making either the perfect choice on a hot summer day.

What are you waiting for? It's time to make a toast and enjoy these whiskey-and bourbon-based cocktails.

Pineapple Orange Green Tea

Home brewed Pineapple Orange Green Tea is crisp and cool with a hint of citrus and pineapple to get you ready for spring! Serve as is for a family friendly St. Patrick’s Day, Easter, or Mother’s Day drink or sassify it w/ a shot of rum or Irish whiskey.

Here is my contribution to the St. Patrick’s Day and Irish themed recipes which are blowing up the blogosphere.

I’m sure you’ve seen your fair share of Shamrock Shake concoctions and Guinness soaked chocolate something or anothers so I’m going to switch it up and share something which will work for all St. Patrick’s Day, Easter, Spring revivals and Mother’s Day shindigs.

It has the word “green” in it so it will totally work for St. Paddy’s, but this recipe is family friendly so you don’t have to keep it away from your kids!

The hubs and I have been on a get healthy kick lately, and we are trying really hard to cut out all crap from our diet. Both of us have a pure love for zero calorie soft drinks (I know, I know, it’s horrible yet delicious), but we needed something to help us get over that 3 o’clock afternoon slump especially since Will is working nights right now.

For whatever reason, I didn’t think I was a fan of green tea. Being from the South, I’ve always consumed black tea loaded w/sugar but, again, we have a goal to get healthy! So I knew that wasn’t something we should be drinking on a regular basis.

I love to flavor my water with fresh fruit in the spring and summer months (I’ll be posting plenty of those recipes this year!) so I figured I’d give flavoring green tea a whirl.

Green tea has become our new obsession, and I can really tell a difference between getting our caffeine boost from organic, naturally sweetened products vs crappola out of a can sweetened w/ poison.

The great thing about this “recipe” is that the flavor combinations are endless. I also adore a strawberry orange version, but I’ve already posted a strawberry tea recipe here so that just wouldn’t fly.

Unlike the strawberry tea, this green tea is sweetened w/ honey which also gives the drink an added boost of nutrition!

Pineapple and orange is such a classic flavor combo, and I’ve got my mind on planning a vacation so the tropical undertones most certainly don’t hurt my endevours.

I seriously, seriously doubt we will be able to pull it off, but this October will be our five year wedding anniversary. We had such an incredible Hawaiian honeymoon and, though I know we’ll never top that, I’m trying really hard to find an inexpensive tropical trip for us which we will love just as much.

I’m scrapping together every penny we have, selling things around the house we don’t want, and working my tail off so we can make this trip happen. Anyone have an ideas on where we could go? I’m thinking an all-inclusive to Costa Rica or the Dominican Republic. Anyone have any insight into those destinations?

See? Now your minds are on the tropics too aren’t they?

I’m so ready for it to be warm again, and this drink is so comforting it helps keeps my spirits high. I love making a tall glass of it and drinking it outside in the afternoon while Owen plays in the backyard. With the sunshine warming my face, the birds singing their sweet melodies in the trees, and the smell of the blooming azaleas wafting through the breeze I know spring has nearly sprung and summer isn’t too far behind.

Combine all of the ingredients in a container and leave over night. The next day strain and refrigerate the punch. Serve in a punch cup and garnish with a lime wheel and mint sprig.

Courtesy Flor de Cana Rum. Created by &hellip Read more

Fancy Bourbon Punch

1 liter Maker’s Mark
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg

Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this &hellip Read more

Put the Lime in Tea Coconut

This month’s Mixology Monday is hosted by the Pegu Blog. The theme is limes!

Limes are an essential for a well-stocked bar. When I first saw the theme, I couldn’t get the “Put the Lime in the Coconut” song out of my head … so I incorporated both lime and coconut into this refreshing drink. Since today is also National Punch Day, I created a punch-like recipe. I had green tea syrup already prepared, so &hellip Read more

Sweet Charlotte

    3 parts Prairie Organic Vodka
    4 parts green tea
    1 tablespoon sugar
    2 tablespoons of fresh lemon juice

Shake over ice and strain into a sugar-rimmed martini glass.

Courtesy of Prairie Organic Vodka.&hellip Read more

Green Tea and Ginger Cocktail

Green tea balances well in a cocktail. It’s a nice soothing counterpoint to gin and goes well with the spiciness of ginger.

The result has the satisfying kick of a gin martini with some added layers of flavor.&hellip Read more

Green Tea Gimlet

The theme for this Mixology Monday (hosted by Cocktail Virgin Slut) is tea. Tea cocktails are one of my favorites, so I jumped at the chance to update a classic cocktail with tea.

The Green Tea Gimlet is light and slightly sweet while still giving you what you came to a Gimlet for–vodka. And green tea is good for you. Does that mean this cocktail is good for you? I can’t say that, but I’ll &hellip Read more

Grateful Cranberry Cocktail

This fall cranberry cocktail is perfect for Thanksgiving. It’s light enough that it won’t compete with a plate full of turkey and mashed potatoes. But the unique mixture of cranberry, honey, bourbon, green tea and ginger ale is full enough to satisfy the taste buds.&hellip Read more

Zen Latte

This week’s drink is a refreshing, caffeine-free, alternative to your tired old Venti Latte. The Zen Latte will warm you up with the sweet taste of green tea and steamed milk. Courtesy of Zen Green Tea Liqueur.&hellip Read more

Stir It Up: Tea Punches – Something Cool for Summer

Berries, Citrus, Mint, and Tea

Tea and punch have a long history together. Some say punch originated in India, where it was made from five key ingredients. (In

Hindi, the word for five is “panch.” Many think this is where the word “punch” originated.)

These five key ingredients were: lemon or lime juice, sugar, water, liquor and vaguely defined “spice,” which could mean something we currently think of as “spice” (like nutmeg), something we would probably shun today (like a whale secretion that’s only used is perfume these days), or (yes, yes) tea.

As punch recipes spread across Europe in the 1600s, they evolved. Mixtures of multiple citrus juices and liquors were employed, and green tea and champagne widely replaced water as a core ingredient.

These innovations became much of the groundwork of the art of mixology, which is enjoying a revival in San Francisco and other major U.S. cities right now.

To date, the benefit to punches over individual cocktails is that the amount of time required for a complex quaff is drastically lower, and you end up with a huge amount of imminently drinkable alcohol. Tea punches are great for larger parties and picnics where you want to serve something sophisticated and delicious, but I don’t want to be the event bartender.

In the U.S., chilled, tea-based punches and simpler iced teas were popular long before iced tea was “invented” (or popularized) at the 1904 St. Louis World Fair. Sweetened iced tea was an instant hit at the World Fair and beyond.

During prohibition, iced tea and alcohol-free tea punches became even more popular across the U.S. as people sought out flavorful, sweet drinks without any legal complications.

These days, iced sweet tea with lemon is a staple in the South. Sugar compliments the astringency of strong-brewed Assam and Ceylon black teas and provides an energy boost for sweltering summer days. Lemon juice brings out the flavor and brightens the color of the brew. And, of course, ice makes the experience all the more pleasant.

However, if Southern-sweet isn’t your cup of tea, there are plenty of other ways to make tea punches that are livelier and more suited to your tastes.

Here are some ingredients to consider for customizing your own tea punches:

Go beyond basic lemon-lime with Seville oranges, yuzu and other exotic citrus fruits, or add new flavor dimensions to lemon-lime by adding its essential oil or zest, or by infusing ingredients with pieces of lemon and/or lime.

Citrus notes pair very well with black teas like Breakfast Blend, and vegetal Japanese greens, like Nishi Sencha.

Other fruits

Peach, pineapple, cherry and banana are popular, but berries, apple and tropical fruits like mango and kiwi are also delicious.

Use the juice, or get creative with muddled/sliced fruit, nectars and purees. Another option is to infuse your liquor with fruit by chopping the fruit and soaking it in the liquor for several days before you make your punch.

Be sure not to automatically exclude “veggies”-that-are-actually-fruits, like cucumber (which is in the famed Pimm’s Cup punch) and tomato (Tomato juice, gin, Tolstoy’s Sip, celeriac root and basil simple syrup make a tasty tippler.).

Any type that tastes good chilled will work, but think about the flavor pairing you’re creating with fruits and other ingredients when you select your base tea. Usually, a stronger tea will contribute more to your tea punch.

Generally speaking, Black Teas are great with tangy fruit or rich, creamy ingredients and Green Teas work with lighter flavors.

Brew your tea at double strength (same temperature and time, but double the amount of tea leaves) if you’d like a stronger tea flavor or more of a “tea drunk” feeling from your punch.

Dark rum is the most popular liquor for punches, but a mixture of rums can make a fantastic base. Some people prefer vodka, whiskey, tequila or gin as a base. (Vodka is more neutral, so it can work with pretty much anything. Gin needs a more herbaceous or dark tea pairing to work well).

Some mix auxiliary alcoholic ingredients, like brandy, fruity or creamy liqueurs like Curacao or Bailey’s, and wine (often sparkling wine or port). You can also skip the alcohol for a less tipply tea punch, or opt for less common punch liquors to suit your drink’s flavor profile. For example, sake would be ideal for a Nishi Sencha cucumber mint punch.

Other liquid ingredients
Bitters, grenadine, ginger ale, club soda and lemon-lime soda are common additions in punch recipes. Sometimes, a creamy punch with dairy (or a dairy substitute) can work, too. (Examples: Earl Grey, Curacao, dark rum, orange zest, nutmeg and milk/soymilk. Masala Chai, vodka, Bailey’s, nutmeg and sliced almonds.)

Common punch spices include nutmeg, cinnamon, cloves, ginger, allspice, mint and vanilla bean. More avant-garde tea punch spices include cayenne pepper and herbs like basil, aloe, lavender, juniper berry and rosemary.

Generally, warming spices are best in Black Tea punches, but don’t let that limit you. You can infuse your liquor or tea with the spices, and/or use them as garnishes. I love innovative garnishes, like clove-studded orange wheels or vanilla-bean-speared ginger.

Tea can also be used as a spice in tea punches if you grind it in a spice grinder until it’s fine like Matcha, or if you use it to rim the glasses in which you’re serving the punch. Just dip the rim of the glass in a shallow pool of honey and then dip it into a shallow bowl of tealeaves. You can also half-rim the glass for ease of drinking.

Our favorite is Samovar Sweet Crystals, an organic evaporated coconut palm nectar. Brown sugar is a classic punch sweetener. You can branch out with honey, sugar in the raw, agave nectar, etc. Homemade simple syrups can add additional flavor components – simply add a spice, herb, flower or fruit to the mix when you boil it down, or replace the water with brewed tea.

A basic guideline for measurements comes from a rhyme from Barbados: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” It means 1 part citrus juice, 2 parts sweetener (this could be a regular sweetener or an alternative, like soda or fruit juice), 3 parts liquor, and 4 parts water (or, in our case, tea).

Above all, let your taste buds guide you. Ultimately, the goal is in experimenting with tea punches is to enjoy tea in exciting, new (and, if desired, intoxicating) ways.

Watch the video: Jim Beam Double Milk Punch Cocktail (October 2021).