A Taste of Scotland: Tea Infused Recipes

A Taste of Scotland: Tea Infused Recipes…

Scotland is known for bold flavours and time-honoured drinks. At eteaket, we’ve taken some of our favourite traditional tipples and reimagined them using the power of tea.

These tea-infused recipes are a fresh way to enjoy familiar flavours. The Rusty Thistle is a calming take on the classic Rusty Nail, made with our Edinburgh Earl Grey and finished with honey and orange for a bright, balanced serve.

For something smooth and nostalgic, the Callanish Atholl Brose blends tea-steeped oats, honey and a splash of whisky for a creamy, comforting twist on a Highland classic.

And if you enjoy a rich, warming drink, the Tomatin Whisky Old Fashioned uses our barrel-aged tea to bring depth, sweetness and a touch of smoke to a classic serve.

Simple, flavourful and full of Scottish soul, these recipes are made to be shared, savoured, and enjoyed with a proper cup of tea… Slàinte Mhath

Rusty Thistle….

Inspired by the iconic Rusty Nail cocktail, the Rusty Thistle offers a refined, tea-forward take on a Scottish favourite. This alcohol-free creation swaps whisky and Drambuie for our Edinburgh Earl Grey, a bespoke blend of traditional black tea infused with bright lemongrass, zesty bitter orange, and a subtle nod to Scotland’s national flower: thistle leaves.

Gather

• 1 tsp. Edinburgh Earl – 200ml, brewed strong & chilled
• 10ml Scottish honey
• 20ml Fresh orange juice

Method

Brew 1 tea spoon of Edinburgh Earl in 200ml of freshly drawn, boiling water – brew for 3 minutes & remove the leaves. Allow to cool.

Combine with honey and orange juice and serve over ice. Even better, if you have a cocktail shaker – combine and hard shake for 10 seconds, strain then serve.

Callanish Atholl Brose…

An Atholl Brose is a traditional Scottish drink with a rich history dating back centuries. It’s a delightful combination of oatmeal, honey, whisky, and sometimes cream. The origins of Atholl Brose are rooted in Scottish folklore, particularly associated with the Clan Murray and the Duke of Atholl. It’s traditionally served room temperature but we prefer it over ice.

Gather

1 Callanish Cuppa Tea Bag
20g (1/8 cup) rolled or rough cut oats
1 tsp of honey
30ml (1 ounce) Your favourite Scotch Whisky – we love Tomatin Whisky

Method

Place 1 tea bag, 1/8 cup of oats into 3 1/2 ounces of fresh water and chill in the fridge overnight, strain with a muslin cloth to remove the oats.
In your serving glass add the whisky and honey and stir until dissolved, add ice and pour on your tea and oat milk concoction and enjoy.

Tomatin Whisky Old Fashioned

Gather

Tomatin Whisky Barrel Aged Tea
1 Orange
Maple Syrup
Angostura Bitters
Ice
Makes 2

Method

Brew 2 tsp of Tomatin Whisky Tea in 300ml of boiling water, remove the leaves after 5 minute. Whilst the tea is brewing carefully cut 2 thin strips of orange rind a couple of cm thick. Cut the orange in half and squeeze out 30ml of juice. In a mixing glass add 20ml of maple syrup, orange juice and a big dash of Angostura Bitters Add in the strained cooled tea, top with ice and stir for a couple of seconds to chill. Strain into a rocks glass with fresh ice. Wrap the orange zest around the straw and gently squeeze to release the oils into the glass & drop in the zest. Serve straight away!

To note: Tea can be batch cold brewed in advance. Place 1g of tea per 100ml of freshly drawn, cold water. Steep overnight then remove the leaves. Store refrigerated in an air tight container for up to 3 days.