From left: Hibiscus Black Tea Spritzer, Coconut Green Tea and White Tea Melonade Picture: Armando Rafael
Quench your thirst with a tea cocktail this summer.


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.

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

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.