Toronto bars are offering boozy takes on tea

Both tea and alcohol have accidental roots. According to legend, the Chinese emperor ­Shennong was sipping hot water under a tree when some camellia leaves fell in his cup. Turns out it was delicious, and green tea was born. The Bible credits Noah with “inventing” alcohol after he disembarked from his ark, planted a vineyard and realized that the grapes could be turned into wine. Liquor and tea have been bedfellows for eons: 18th-century bartenders would make milk punch from tea, botanicals and dairy, and 19th-century drinkers would add black tea to punches made with fruit, rum and champagne to temper the booziness.

Simpl Things owner Evelyn Chick takes a more contemporary approach. Life’s Simpl—as the name suggests—goes down easy. There’s genmaicha (a blend made from green tea and toasted rice), ginger, lemon, floral nigori sake and toasted rice vodka. “It’s a delight from start to finish,” says Chick. “Sake adds a luscious texture, genmaicha adds warm notes and ginger adds a sweet spice.” Melon Calling—an earthy mai tai–inspired drink—is a tasty mix of melon gin, Manzanilla sherry and horchata served with a green matcha rim. Berry Besties features tequila, blueberry cachaça, strawberry syrup and sakura tea. “Tea—be it floral, fruit-forward or smoky with a hint of ­citrus—can add such depth of flavour to a cocktail,” says Chick.

Three tasty teas to level up your cocktails

The Qi This brand’s teas are sold as whole dried flowers, which bloom before your eyes when steeped in hot water. They’re great added to sangria, lattes or icy spritzers. From $28, the-qi.com

Matcha Dive This company was founded by two models who moved to rural Ontario. When they couldn’t find the kind of high-quality matcha they’d fallen in love with abroad, they developed their own brand with ceremonial-grade tea from Japan. Add a splash to a sour or a highball. From $45, matchadive.com

Pluck Iced Tea The iced tea variety packs from this Toronto brand are ready for every occasion—including the boozy ones. Add 500 millilitres of hot water, sweeten, chill, then spike it to serve. Try hibiscus with tequila or lemon pekoe with whiskey. From $11.95, pluckteas.com

More places for grown-up cups

Slice of Life: College Street’s glowing new mixology den offers the Rosita, a bright, fresh twist on an agave-based negroni, elevated by the oomph of lapsang souchong, a smoked black tea.

Overpressure Club: The Pandan-o-Rama is a delightfully fluffy and creamy spiked milk tea made with rum, pandan falernum, Thai tea and taro rice milk, topped with a miso and sake sabayon.