This ginseng green tea whiskey cocktail is a Japanese-inspired mixed drink that combines brewed sencha green tea with whiskey, red panax ginseng, lemon oleo saccharum, and wildflower honey. It is a complex, herbaceous cocktail with layered flavors that balances the vegetal brightness of green tea against the warmth of whiskey and the earthy depth of ginseng.
Created by Senbird Tea, this recipe elevates a simple tea-and-whiskey pairing into a craft cocktail with multiple botanicals. The lemon oleo saccharum (a citrus-sugar syrup) adds brightness, while the chardonnay vinegar brings an unexpected acidic finish that keeps the drink balanced. It works beautifully served warm on cool evenings or over ice in warmer months.
Total Time: 15 minutes | Serves: 1
What is oleo saccharum? It is a bartending technique where lemon peels are mixed with sugar and left to sit for several hours. The sugar draws out the citrus oils, creating an intensely aromatic lemon syrup that adds depth far beyond simple lemon juice.
Japanese whisky works best. Japanese whisky tends to be lighter and more nuanced than bourbon, which complements the delicate green tea and ginseng flavors. Nikka Coffey Grain is an excellent choice, but Suntory Toki or Hibiki also work well.
Do not over-brew the sencha. Over-steeping sencha makes it bitter, which will throw off the cocktail balance. Brew at 175°F for 60–90 seconds for a bright, sweet infusion.
The vinegar is optional but recommended. A single bar spoon of chardonnay vinegar adds a subtle acid complexity similar to a shrub cocktail. If unavailable, substitute with a splash of fresh lemon juice.
Make a non-alcoholic version. Replace the whiskey with 2 oz of cold-brewed sencha and increase the honey to 1 oz. You still get a complex, multi-layered tea drink with ginseng and citrus.
Red panax ginseng adds an earthy, slightly bitter, herbal flavor that complements both green tea and whiskey. It has been used in traditional East Asian medicine for centuries and is now popular in craft cocktails for its complex botanical taste.
Yes. Hojicha creates a warmer, toastier version of this cocktail. Gyokuro makes it more umami-forward. Sencha is recommended for its bright, grassy balance with whiskey.
Both work. Served warm, it resembles a hot toddy with green tea depth. Over ice, it becomes a refreshing herbaceous sipper. Adjust sweetness slightly—cold drinks taste less sweet than warm ones.
It is a mild, wine-based vinegar made from chardonnay grapes. In cocktails, a tiny amount adds a bright acidity that lifts the other flavors without tasting sour. Apple cider vinegar is an acceptable substitute.
Absolutely. Multiply all ingredients by the number of servings, combine everything except ice in a large pitcher or teapot, and refrigerate. Pour over ice or warm gently before serving.
煎茶はつづみ
A deep-steamed first harvest green tea with a fresh, full-bodied flavor that offers a vibrant daily ritual supporting focus and well-being.




