Lotus Tea and Lychee Mocktail
A fragrant, non-alcoholic mocktail pairing lotus tea with sweet lychee and sparkling water — a celebratory sipper that lets the tea's floral perfume take center stage.
Lotus tea is, at its heart, a tea built for savoring slowly and mindfully — qualities that don't naturally call for alcohol, which tends to mute the very floral subtlety that makes this tea special. So instead of a traditional spirit-forward cocktail, this is a fully non-alcoholic mocktail designed to showcase the tea's perfume rather than compete with it.
Lychee is the natural partner here: its delicate, almost rose-like sweetness mirrors lotus tea's own floral character, and the two together create a drink that tastes distinctly Southeast Asian rather than generic 'floral and fruity.'
A cold, concentrated lotus tea base is essential — brew it stronger than you would for sipping hot, since it gets diluted by ice and sparkling water. This keeps the lotus aroma present even in the finished, fizzy glass.
Serve this in a chilled coupe or highball glass for special occasions — Lunar New Year, a celebration dinner, or any gathering where you'd want something that feels festive without alcohol. A few lychees and a small edible flower or mint leaf on top make it feel like a proper toast-worthy drink.
Ingredients
- 3/4 cup strongly brewed lotus tea, chilled
- 1/4 cup lychee juice or syrup (from canned lychees)
- 3–4 canned lychees, plus extra for garnish
- 1/2 cup chilled sparkling water
- Juice of 1/4 lime
- Ice cubes
- Mint leaf or edible flower, for garnish
How to make it
- 1Brew lotus tea extra strong (double the usual leaf for the same water) and chill completely.
- 2In a cocktail shaker or jar, combine the chilled lotus tea, lychee juice, lime juice, and 3–4 lychees. Shake or muddle gently to bruise the lychees slightly.
- 3Strain into a chilled glass filled with ice.
- 4Top with sparkling water and stir gently to combine.
- 5Garnish with a whole lychee, a mint leaf, or an edible flower, and serve immediately.
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