Free shipping on all orders over $150
Sweet Tea Spirit

Townshend's Distillery

Sweet Tea Spirit

70 Proof, 35% ABV


Townshend’s Tea Company has been importing high-quality teas since 2003. No. 2 Sweet Tea is the first of its kind: A distilled spirit crafted in-house, leaf to bottle, from their Single Estate Ceylon black tea and cane sugar.

Size:

Quantity:

- +

Recipes made with Sweet Tea Spirit


Eraserhead


Ingredients:
  • .75oz Falernum
  • .75oz Lime
  • .75oz Rye
  • 1.5oz Sweet Tea Spirit
  • Brew Dr. Clear Mind kombucha
Directions:
Combine, shake, and strain over crushed ice. Top with Clear Mind kombucha.

Marty Robbins


Ingredients:
  • .25oz simple syrup
  • .75oz lemon juice
  • 2oz Sweet Tea Spirit
  • Brew Dr. Kombucha Mint Lemonade kombucha
Directions:
Shake and strain into a collins over crushed ice and top with Mint Lemonade kombucha. Garnish with a fresh mint sprig.

Forest Palmer


Ingredients:
  • .25oz simple syrup
  • .75oz fresh lemon juice
  • 1.5oz Sweet Tea
  • Brew Dr. Citrus Hops kombucha
Directions:
Shake and strain into a rocks glass over ice. Top with Citrus Hops kombucha. Garnish with a fresh mint sprig.

The Front Porch Swing by Joni and Jennelle


Ingredients:
  • 0.75 oz. Townshend’s Sweet Tea Spirit
  • 2 oz. George Dickel whiskey
  • 3 dashes Bull Run Barrel Aged Bitters by The Bitter Housewife
Directions:
Combine all ingredients in a mixing glass over ice. Stir well and strain into an old fashioned glass, no garnish.

Colonel Townshend Julep by Seth O’Malley


Ingredients:
  • 1 oz. Sweet Tea Spirit
  • 2 oz. Bourbon
  • Small handful fresh mint leaves plus sprig for garnish
Directions:
Gentle muddle mint and Sweet Tea in a rocks or julep cup. Fill with crushed ice. Top off with bourbon. Garnish with mint sprig. No stirring!

Townshend’s Sweet Tea Lemonade by Nicole B.


Ingredients:
  • Ice
  • Muddled lemon
  • Orange bitters
  • Soda water
  • St. Germain liqueur
  • Sweet Tea Spirit
Directions:
Muddle lemons in Collins glass. Fill with ice. Add Townshen’s Sweet Tea Liqueur, St. Germain, and orange bitters. Strain into Collins glass filled with ice, fill with soda water.

Robert Palmer


Ingredients:
  • 0.5 oz. Gin*
  • 1 sprig plus a few leaves fresh mint
  • 1.5 oz. Sweet Tea Spirit
  • 3 oz. Fresh lemonade
Directions:
Gently muddle gin and mint leaves in Collins glass. Add Sweet Tea. Fill glass with cracked ice. Top off with lemonade. Garnish with mint sprig. * Aviation Gin recommended, though any good London dry gin will also do.

Third Amendment Punch by Ray Nagler


Ingredients:
  • 16 oz. Lemon juice
  • 2 bottles Sweet Tea Spirit
  • 20 oz. Cold water
  • 5 oz. Oleo saccharum
  • 7 oz. Wray & Nephew overproof rum
  • 750 ml Cream sherry
  • Citrus hops Kombucha
Directions:
Combine all ingredients except kombucha in a punch bowl. Instruct guests to add ice to their glasses, ladle in punch, and top off with kombucha. Serve this punch immediately or refrigerate for up to 24 hours before serving.

The Kenton Club by Ray Nagler


Ingredients:
  • .5 oz. Birch simple syrup
  • .5 oz. Fresh lime juice
  • .5 oz. Townshend’s PNW Fernet
  • 1.5 oz. Pineapple juice
  • 1.5 oz. Sweet Tea Spirit
  • BDK Ginger Tumeric Kombucha
Directions:
Combine all but the kombucha in a shaker. Shake well and strain into a Collins glass filled with ice. Top with kombucha and spritz the top with fernet for an aromatic garnish.