Can you mix green tea with whiskey?

Yes. Japanese green tea pairs surprisingly well with whiskey, especially in cocktails. The tea's vegetal and umami notes complement whiskey's smoky, caramel character. Ginseng green tea with whiskey creates a warming, herbaceous cocktail with digestive benefits from both the ginseng and tea polyphenols.

What is a Japanese tea cocktail?

Japanese tea cocktails blend brewed or powdered Japanese teas with spirits. Popular combinations include matcha gin tonic, hojicha old fashioned, sencha vodka soda, and genmaicha whiskey sour. These cocktails benefit from tea's complex flavors, natural color, and health-supporting antioxidants.

Enjoy FREE SHIPPING on U.S. Orders $99+

All Subscriptions Ship Free Within the U.S.

Green Tea Whiskey Cocktail with Ginseng in two glasses

Recipes | June 18, 2019 | C. Yu

Ginseng Green Tea Whiskey Cocktail Recipe

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.

Ginseng Green Tea Whiskey Cocktail Recipe

Total Time: 15 minutes | Serves: 1

Ingredients

2 oz whiskey (Nikka Coffey Grain or similar Japanese whisky)
1.5 oz brewed Senbird Tea Sencha Green Tea, cooled slightly
¼ oz lemon oleo saccharum (see note below)
¼ oz red panax ginseng extract
½ oz wildflower honey
1 bar spoon chardonnay vinegar
1–2 lemons (for oleo saccharum and garnish)

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.

Step-by-Step Instructions

Brew the sencha. Prepare sencha green tea according to package directions. Strain and let it cool slightly—you want it warm but not boiling when added to spirits.
Prepare the lemon oleo saccharum. Peel 1–2 lemons and toss the peels with 2 tbsp sugar in a bowl. Let sit for at least 2 hours (or overnight) until a syrup forms. Strain out the peels.
Combine. In a mixing glass or teapot, combine the whiskey, brewed sencha, oleo saccharum, ginseng, honey, and chardonnay vinegar. Stir well until the honey is fully dissolved.
Serve. Pour into a rocks glass with a large ice cube, or serve warm in a tea cup. Garnish with a thin lemon wheel.

Tips for This Green Tea Whiskey Cocktail

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.

Frequently Asked Questions

What does ginseng add to a cocktail?

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.

Can I use a different type of tea?

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.

Is this cocktail served hot or cold?

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.

What is chardonnay vinegar?

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.

Can I batch this for a party?

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.