Quench your thirst with a tea cocktail this summer.
FIZZY
Hibiscus-black tea spritzer
Active Time: 5 minutes
Total Time: 35 minutes
Serves: 4
Bring 1 cup water and 1/4 cup sugar to a boil in a saucepan; stir until dissolved.
Remove from heat; add 1/4 cup dried hibiscus leaves, 4 bags black tea and 2 strips orange zest.
Steep 4 minutes.
Strain through a fine-mesh sieve; press gently to release liquid from bags.
Discard solids; let cool completely.
Add 3 tablespoons tea mixture to a glass filled with ice.
Top with seltzer.
Serve, with quartered orange slices.
FLAT
Coconut Green Tea
Active Time: 10 minutes
Total Time: 10 minutes plus chilling
Serves: 4
Stir 2 teaspoons sugar into 3 cups coconut water (preferably raw, such as Harmless Harvest), until dissolved.
Add 4 bags green tea and 1 small peach, cut into wedges.
Cover and refrigerate 8 to 12 hours.
Remove bags; press gently to release liquid, then discard.
Serve over ice, with fresh mint sprigs.
From left: Pineapple-Raspberry Bellini, Mezcal Bloody María and Vermouth Grapefruit Sangria Picture: Armando Rafael
FROZEN
White- tea melonade
Active Time: 10 minutes
Total Time: 1 hour
Serves: 2
Bring 1 cup water to a boil in a saucepan.
Remove from heat and add 2 tablespoons sugar; stir until dissolved.
Add 3 bags white tea and steep 4 minutes.
Remove bags; press gently to release liquid, then discard.
Let cool completely.
Refrigerate until cold.
Blend mixture with 3 tablespoons fresh lemon juice and 3 cups frozen watermelon cubes until smooth.
Serve, with watermelon slices.
TIP: If you prefer loose-leaf tea, use this easy conversion: One teaspoon equals one bag.