How to Serve Whistler's Storm Alcoholic Tea

Whether it’s a refreshing cocktail or a naughty pudding, scroll for some mouth-watering serving suggestions…

On the Rocks

  • Fill a short tumbler with ice
  • Add Whistler’s Storm Assam Black or Earl Grey Alcoholic Tea
  • Gently stir and enjoy

Tea Spritz

  • 50ml Whistler’s Storm Earl Grey Alcoholic Tea
  • 70ml prosecco
  • Top up with bitter lemon
  • Ice

Garnish with lemon zest and mint

Whistler’s Sour

Add the following to a cocktail shaker and shake for 30 seconds:

  • 60ml Whistler’s Storm Assam Black Alcoholic Tea
  • 25ml fresh lemon juice
  • 1 egg white

Add ice and shake again until chilled
Strain into a glass
Garnish with 2 dashes of Angostura bitters

With Lemonade or Prosecco

  • One part Whistler’s Storm Assam Black or Earl Grey Alcoholic Tea
  • Two parts lemonade or prosecco

Tea Collins

  • 50ml Whistler’s Storm Assam Black Alcoholic Tea
  • 25ml gin
  • 20ml fresh lemon juice
  • 10ml sugar syrup
  • 100ml soda water

Pour over ice and stir gently.  Garnish with a strip of lemon peel

Whistler’s Iced Tea

  • 50ml Whistler’s Storm Earl Grey Alcoholic Tea
  • 20ml fresh lemon juice
  • Top up with peach and jasmine soda
  • Ice

Garnish with a lemon and peach slice

Whistler’s Summer Cup

In a jug add:

  • 250ml Whistler’s Storm Assam Black or Earl Grey Alcoholic Tea
  • Top up with ice and lemonade

Garnish with peach, lemon, mint and orange

Milky Whistler

  • 40ml Whistler’s Storm Assam Black Alcoholic Tea
  • 15ml single malt whisky
  • 25ml milk (non-dairy or dairy)

Whistler’s Storm Baked Fruit Parcels


Ingredients to serve 4:

  • Approx. 500g of fruit combinations e.g. plums and apples, peaches or nectarines and strawberries, apple and blackberries, rhubarb and apple, banana and blueberries.
    Use fresh or frozen fruits. Remove stones and cores if needed and slice thinly.
  • 8 tsp. tea liqueur of choice.
  • vanilla extract (optional)
  • orange juice / ground cinnamon to taste


  • Preheat oven 220C/200C fan/gas 7. Cut 4 pieces of baking parchment, each approx. a 15x15cm square.
  • Split the fruit into four sections and lay each section in the middle of the paper and splash over 2 tsp. Whistler’s Storm, 1/2 tsp. vanilla, plus lemon/orange juice/cinnamon to taste.
  • Fold paper towards the middle, allow approx. 4 cm clear space above the fruit and twist ends to secure. Place the parcels on a baking tray and cook for 10 to 15 mins. You can check the fruit is soft by pressing gently on the parcels.
  • Serve warm (or cold) on its own or with yoghurt, cream, ice cream or custard.



Traybake tin approx. 30 x 23 x 4 cm

  • 225g soft butter
  • 225g caster sugar
  • 275g self raising flour
  • 2 level tsp. baking flour
  • 4 large eggs
  • 4 tbsp. milk
  • Finely grated zest of two lemons

For the topping:

  • 175g granulated sugar
  • 100ml Whistler’s Storm Earl Grey Alcoholic Tea
  • Juice 2 lemons


  • Preheat oven 160C/140C fan/gas 3.
  • Grease the baking tin and line with baking parchment.
  • Place all the ingredients in a large bowl and beat for approx. 2 mins until well blended together. Transfer the mixture to the tin and level the surface with a knife or spatula.
  • Bake in the oven for 35 to 40 mins, until the cake springs back when pressed lightly and it begins to shrink away from the sides of the tin. When ready, remove from oven and immediately prick surface with a fork and drizzle over approx. 50ml of Whistler’s Storm Earl Grey
  • Allow to cool for a few mins then lift the cake out of the tin. Remove the paper and place on a wire rack.
  • Mix the sugar, lemon juice and remaining Whistler’s Storm Earl Grey together and spoon over the traybake whilst it is still warm.

Leave to cool, cut into pieces and enjoy your delicious Earl Grey liqueur and lemon drizzle cake.