Photography by Goor Studio

This recipe originally appeared in Sweet Paul Magazine


1 bottle of your favorite cava/champagne/sparkling wine – we used Gloria Ferrer Blanc de Noirs sparkling wine from California!
4 bags of your favorite tea – we used Rishi Tea’s Blueberry Hibiscus
2 cups boiling water
2 cups sugar – we used turbinado
Blueberries for garnish


  1. Brew two cups of strong tea using your tea bags and boiling water. Allow to steep until the tea is very dark. We used a fruity tea, but you could also go with a classic black tea blend like Earl Grey.
  2. To make the tea syrup, combine equal parts of brewed tea and sugar in a pan, mix until sugar is dissolved and simmer until a thick syrup is formed. About 10 minutes.
  3. Allow syrup to cool completely.
  4. To make the cocktail, simply drizzle a small amount of your tea syrup into the bottom of your flute or coupe.
  5. Top with your favorite sparkling wine.
  6. We garnished with blueberries to compliment the blueberry hibiscus tea.
  7. Cheers.


The tea-flavored simple syrup will keep for three weeks in the refrigerator.

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