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High Tea | Chef Driven Mocktails

High Tea shakes smokey Lapsang Souchoung Tea with Bittermilk’s Elderflower “Tom Collins” together for a frothy libation that is then finished with Hops and Hemp!

Serves: 1

Glassware: Martini or Coupe glass




  • 4 ounces Lapsang Souchong Tea, brewed strong, chilled
  • 2 ounces aquafaba (chick pea juice)
  • 2 ounces Bittermilk’s “Tom Collins” with Elderflowers and Hops
  • 1⁄2 ounce hemp seed bitters


  • Elderflower, optional
  • Hops, burnt, optional
  • Hemp seeds, toasted, optional


Assemble Cocktail:

Add aquafaba to a shaker. Dry-shake the mix first for 15-20 seconds before adding ice.

Add ice, brewed Lapsang Souchong Tea, Bittermilk’s “Tom Collins” with Elderflowers and Hops, and hemp seed bitters. Shake thoroughly a second time, about 10-15 seconds.

Get even more air into the foam by repeating a long pour: remove ice, strain mix from one half shaker to the other. Using the long pour, pour mix back and forth 2-3 times. Pour it as long as you can!

Strain the mix into a frosted glass. Top with toasted hemp seeds, burnt hops, and/or elderflower.