In celebration of the historic running of the Belmont Stakes at Saratoga Race Course, we've developed tea & honey cocktail (or mocktail, if you prefer!) recipes for the classic Mint Julep, Black-Eyed Susan & Belmont Jewel. These recipes feature our Saratoga Tea & Honey teas and honeys, but can also be made with your favorites!

We've also made it easy to gift a celebration of the Saratoga Belmont with our Triple Crown tea gift set, which just so happens to feature the teas needed to make our Saratoga Tea & Honey Co. variations on each race's classic cocktail. So grab your Triple Crown tea set and shake (or stir) up a cocktail or two and toast to summer in Saratoga!

Ingredients:

7g Moroccan Mint Tea
12oz Water
12oz Italian Acacia Honey
2oz Bourbon
To garnish: crushed ice & a mint sprig

Directions:

1. In a small pot, steep 7g of Moroccan Mint tea in 12oz of 212°F water and leave off for one hour.
2. Strain the tea and return the liquid to the pot.
3. Add in 12oz of honey to the tea and warm gently over low heat, until incorporated.
4. To make one cocktail: stir 1oz of Moroccan Mint Honey Syrup with 2oz of bourbon.
5. Pour over crushed ice and garnish with a spring of mint. Enjoy!

Recipe developed by Marcus Severin

Ingredients:

3oz Sweet White Peach iced tea (get recipe)
1oz Peach Infused Honey simple syrup (use a 1:1 ratio of honey and hot water)
1oz Lemon juice
2oz Orange juice
1oz Bourbon
1oz Vodka
To garnish: crushed ice & a orange twist

Directions:

Combine all ingredients together. Add ice and stir. Garnish with a twist of lemon or orange and a cherry, if desired.

Recipe developed by Kathryn Metzler

Ingredients:

4oz Green Paddock Pom Pom iced tea (get recipe)
3/4oz Sourwood Honey simple syrup (use a 1:1 ratio of honey and hot water)
1oz Lemonade (try our recipe!)
1/2oz Pomegranate juice
1.5oz Bourbon
To garnish: crushed ice & a lemon twist or pomegranate arils, if desired

Directions:

Combine all ingredients together. Add ice and stir. Garnish with a twist of lemon and / or pomegranate arils, if desired.

Recipe developed by Kathryn Metzler