Summer Tisane

While flying to Four Seasons Hualalai might not be on everyone’s agenda, Chandra Lam Lucariello’s cocktails will certainly take you there. Drawing inspiration from global flavours and combining them with choice ingredients, such as Tealeaves’ Organic Peppermint Tea, the renowned mixologist creates a crisp taste of summer.

Notes from Chandra Lam Lucariello, Director of Mixology at Southern Wine & Spirits of Hawaii:

“This cocktail was meant to be a refreshing palate cleanser and also a twist on the Mojito. Taking cucumber-infused vodka, elderflower liqueur and instead of muddling mint, using the Peppermint Tea syrup. The ice cubes were also peppermint tea, and were meant to have edible flowers in them. I wanted to incorporate all of the flavors of summer into a glass, harmoniously.”

Summer Tisane

  • 1 1/2 oz. Cucumber Infused Old Lahaina Silver Rum
  • 3/4 oz. Fleur Elderflower Liqueur
  • 3/4 oz Lemon Juice
  • 3/4 oz Peppermint Syrup (see recipe below)
  • 1 oz. White Grapefruit Juice
  • Club Soda
  1. Add lime, syrup, juice and liquors to mixing glass with ice.

  2. Shake and strain over Mint Tea Ice Cubes with Edible Flowers frozen into them.

  3. Garnish: Edible Flower on top.

Peppermint Syrup

  • 2 cups Sugar 
  • 1 1/2 cup Water
  • 8 tsp Organic Peppermint Leaves
  1. Steep tea in water until steeped strong.

  2. Add sugar to dissolve.

Tea in Recipe

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