I had the pleasure of trying Tea North Carbonated Teas over Labor Day Weekend, and they were amazing! I love tea, especially unsweetened tea. I also love seltzer and carbonated beverages. Combine the two, and you have Tea North!
I was wildly impressed with the options, including a Blueberry Tea, Orange Creamsicle, and a Raspberry Mint Green Tea. One that also stood out was the Madasgar Coconut, which was a great inspiration for cocktails.
What’s nice is that they are all unsweetened, making them healthier cocktail additions for those who want to enjoy libations more often. I know this is way better than vodka soda, and because tea has health benefits, I feel good about drinking these and adding them to my cocktails. I also don’t love sweet cocktails, so having a very flavorful but unsweetened tea is ideal for someone with my palate.
You can find these for about $30 for 12 cans. The cans are large enough for 2-4 cocktails depending on which recipe you make. Here are some of the ones I made, that transition well into fall!
Coconut: Tiki Time – By Sara Lehman
1oz Captain Morgan LocoNut Coconut Rum
1/2oz Gold Rum (Bacardi was used in this one)
2oz Pineapple Juice
1/8oz Maraschino Juice
2.5oz Coconut Sparkling Tea
Method: In a shaker combine Pineapple Juice and Both Rums in a shaker with ice. Shake until well chilled.
In the glass, pour the maraschino juice into the bottom of the glass. Once the shaker is chilled, strain ingredients into the glass. Top with the coconut sparkling tea. Serve with a cherry and a tiki umbrella!
Orange Creamsicle: Orange Brunch Crush- By Sara Lehman
1oz Mango Alize
1oz Pineapple Juice
3/4oz Grand Marnier
1oz Gold Rum
TT Orange Creamsicle (about 2oz)
Method: In a shaker, combine Alize, Pineapple Juice, Grand Marnier, and Rum. Shake with ice until well chilled and strain into the glass. Top with orange creamsicle tea, and garnish with a mango slice! *Another fun garnish is a dried orange slice.
Blueberry Rodeo: Blueberry Bramble –By Sara Lehman
1 Mint Leaf
7 Frozen Blueberries (room temp, so juices come out)
1 1/4oz Blueberry Vodka (Stoli, I used)
1/4oz Grand Mariner
1/4oz Agave Syrup
1/2 Lime juiced + lime slices in a shaker
Blueberry sparkling tea
Method: In a shaker, MUDDLE the mint, blueberries, and limes, and agave until well crushed. Add the vodka and grand mariner and shake with ice until well chilled. Strain into a glass. Top with fresh ice and the blueberry tea.
Berry Bliss: Boozy Berries- By Sara Lehman
4 frozen raspberries
1oz Dry Rose wine
Method: Muddle blackberry and raspberries with the agave. Combine in a shaker all ingredients, except the tea, and shake until well chilled. Strain into the wine glass.
*for seedless, double strain mixture into the glass. Top with berry bliss tea!
Black Tea: Peach Whisky Spritz- By Sara Lehman
1oz Crown Royal Peach Whisky
3oz Tea North Black Tea
2 Dashes Bitters
Method: In a high Collin’s glass, add the whisky and top with the Black Tea. Fill with ice and top with a few dashes of bitters. Enjoy
For more inspiration, you can go to the Tea North website! Always remember, eat what you like and drink what you love… please pair responsibly!