A guide to whisky and tea: flavour pairings and cocktail recipes

Like any good whisky flavour pairing, you need to find notes that either complement each other - or contrast in a way that’s tasty, if not traditional. In short, you can’t pour your best dram in a builder’s brew and expect perfection.

Experimentation is key - and each palate is different. But as a rough guide, there are certain pairings of leaf and grain that produce something worth your attention.

Peat Scotch and smokier teas

Peated whiskies, particularly those from Islay, are celebrated by those in the know for their incomparable intensity. Salty, earthy, campfire smoke. Anything other than a bold, smoky tea would be overpowered - and do the signature flavours of the likes of Lagavulin a disservice.

One of the best pairings is a Lapsang Souchong tea - a black tea smoke-dried over pines. It offers a new layer of smoke to tangle with the peat on the tastebuds in a dance designed for boldness.

Bourbon and black tea

America’s finest, bourbon is defined by its sweetness - vanilla, caramel, and toasted oak evoke the feeling of summer days under the red, white and blue.

Because of these distinct, delightful sweet notes - a result of the American oak barrels - you want a tea that will harmonise. Something like an Assam team, complete with rich, chocolatey touches, will blend perfectly.

Or you could go for a sweet and spicy mix - a common combination found in food pairings - and opt for a spiced chai. The robust bursts of cinnamon, ginger and cardamom contrast nicely with vanilla and toffee notes. This combination is best suited for the colder months of the year. Picture it. A warmed, spiced Hot Toddy with a sweet swirl of bourbon.

Speyside and Highland Scotch and floral tea

Of the whisky making regions of Scotland, Highlands and Speyside whiskies tend to lean towards lighter, fruitier and floral flavours.

Pairing these notes with the likes of a Darjeeling, often referred to as the Champagne of teas, brings floral and musky notes that complement and contrast the orchard fruit and honey character of a lighter scotch.

You can also consider a white tea. Being minimally processed, they’re known for a clean, silken mouthfeel that matches the lighter whiskies.

Rye whiskey and citrus or spicy teas

The sharp, peppery spice of a rye requires a tea that can provide a high-toned aromatic lift.

The citrus oil of the bergamot in Earl Grey highlights the bright, zesty notes often found in rye, while the warming spices in a dry-brewed Chai complement the inherent bite of the grain, creating an incredibly long and evolving finish.

Infusions and steepings are one method, but there’s nothing like a whisky and tea cocktail to really experience the two flavours at their best. These are some of the essentials to get you started on your taste exploration.

Lagavulin Sweet Peat Tea recipe

The Sweet Peat Tea is the best example of unlocking the smoky depth of a peaty whisky - the Lagavulin 11 Year Old Sweet Peat - with the complementary notes of aromatic spice in a tea.

You’ll need:

• 50ml Lagavulin 11 Year Old Sweet Peat

• 10ml honey ginger syrup (to make, add 200ml runny honey, 200ml water and 75g fresh ginger to a saucepan over heat. Simmer for 20 minutes, strain and cool. This can be kept in the fridge for up to two weeks)

• 10ml strong black tea (cold)

• Dash of walnut bitters

• Lemon peel

• Ice

To make:

• Add all your ingredients to a shaker with ice and gently shake to let chill and aerate (a hard shake is not needed)

• Strain into a coupe

• Garnish with a spiral lemon peel

The Earl-d Fashioned (or The Earl Grey Old Fashioned)

This puts a tea-focused twist on a simple but classic whisky favourite. The use of Earl Grey syrup is intentional - the bergamot notes cut through the subtle sweetness of a traditional bourbon while not overpowering it.

You’ll need:

• 60ml bourbon (this is the classic choice for an Old Fashioned, but you can use a blended Scotch instead)

• 15ml Earl Grey infused syrup (instructions below if using a homemade syrup)

• 2-3 dashes aromatic bitters

• Orange peel

• Ice

To make:

• First, to make the syrup, add sugar to a pan of boiled water

• Mix until dissolved and steep four Earl Grey teabags for around 5-10 minutes

• Remove, let the syrup cool and transfer to a jar or bottle

• For the Old Fashioned, combine your choice of whisky, syrup and bitters in a mixing glass with ice and stir gently

• Strain into a rocks glass with one large, chunky ice cube

• Express the orange peel and place in the glass as garnish

Iced tea is such an easy but popular choice in the summer months, but also all year round. There are plenty of distinct flavours you can make by adding a few ingredients to a simple rule. In general, to make a standard Whisky Iced Tea, fill a tall glass with ice. Add 50ml of your chosen whisky, pour over 150ml of freshly brewed black iced tea, and squeeze in a fresh lemon wedge.

However, if you fancy adding a little giddy up to your sip, you can make a Sweet Southern Whisky Iced Tea with a few tweaks.

Sweet Southern Whisky Iced Tea

You’ll need:

• 50ml Bulleit bourbon

• 25ml lemon juice

• 15ml syrup

• 100-125ml fresh tea

• A handful of strawberries

• Ice

To make:

• Start by muddling 2-3 fresh strawberries with 25ml lemon juice and 15ml simple syrup in a shaker

• Add 50ml of bourbon and ice, shake well, strain into an ice-filled glass, and top with your iced tea

If something fruitier feels more you, the Whisky Peach Iced Tea might just be peachy keen.

Whisky Peach Iced Tea

You’ll need:

• 50ml whisky of your choice (but we do recommend a smooth, blended Scotch, like Johnnie Walker Black Label)

• 100ml peach flavoured iced tea (this can be store bought)

• Sparkling water to top

• Ice

To make:

• Fill a highball glass with ice and slowly combine your whisky and your flavoured iced tea

• Top with sparkling water and give a very gentle stir

The Sweet Fresh Johnnie and Green Tea

Green tea relaxes into the fiery embrace of Johnnie Walker in this whisky highball that’s a feast for the senses.

You’ll need:

• 50ml Johnnie Walker Black Label

• 150ml sweet green tea

• A cucumber slice or peel for garnish

• Ice

To make:

• Fill a highball glass with ice and add your Johnnie Walker

• Pour in your sweet green tea and stir gently with a bar spoon for around 10 seconds

• Add your slice or peel of cucumber for additional flair and flavour