Orchid Vanilla Collins

Orchid Vanilla Collins

A twist on the classic Collins, this spicy vodka and grapefruit cocktail comes alive with a hint of vanilla tea.


  • Prep time: 15 minutes
  • Cook time: None


  • 1 Tea Forté Orchid Vanilla infusers or 2 tablespoons loose tea
  • 175ml vodka
  • 2 tablespoons near boiling water
  • 2 tablespoons honey
  • 3 slices fresh jalapeño
  • 1 tablespoon Aperol
  • 4 tablespoons fresh grapefruit juice
  • 1 sprig of mint


  1. Make the tea-infused vodka: Pour 175ml vodka and the contents of 1 pyramid infuser (or 2 tablespoons of loose tea) into a french press.
  2. Steep for 6 minutes or longer for more aroma.
  3. Press the handle down to finish the infusion.
  4. Make the honey syrup: Combine 2 tablespoons of near boiling water and 2 tablespoons of honey.
  5. Stir vigorously to dilute honey.
  6. Make the cocktail: Place 2 jalapeño slices in a shaker and muddle. 
  7. Pour in 60ml of the tea-infused vodka, 1 tablespoon of honey syrup, Aperol, and grapefruit juice into the shaker and fill with ice.
  8. Shake vigorously and strain into a Collins glass full of ice. Garnish with the remaining slice of jalapeño and mint sprig.
  9. Save the remaining tea-infused vodka for additional cocktails.

Yields: 1 cocktail


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