The Washington Post

Invigorating Spring Tea-ser

Invigorating Spring Tea-ser 4.000

Deb Lindsey for The Washington Post

Apr 2, 2014

In anticipation of spring, the culinary minds at Airlie in Warrenton, Va., came up with this chai tea-based cocktail.

They like to use the lavender-chai tea from nearby Seven Oaks Lavender Farm in Catlett, Va.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 ounces dried lavender-chai tea, such as Seven Oaks Lavender Farm brand (see headnote)
  • 3 cups hot water (about 180 degrees)
  • 1 tablespoon honey, preferably local
  • Ice
  • 2 ounces St-Germain brand elderflower liqueur
  • 2 ounces Bombay Sapphire brand gin
  • 4 large mint leaves, for garnish


Steep the dried lavender-chai tea in the hot water for 10 minutes.

Strain, then whisk in the honey until it has dissolved. Cool.

Fill 4 rocks glasses with ice. Pour 1/2 ounce of elderflower liqueur and 1/2 ounce of gin into each one, then fill with the steeped tea. Stir to blend.

Garnish each with a mint leaf.

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Recipe Source

From a recipe by Jeff Witte and Jeremy Anderson, culinary director and executive chef, respectively, at Airlie in Warrenton, Va.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 100

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 10g 3%

Dietary Fiber: 0g 0%

Sugar: 10g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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