The Weekly Cocktail Recipe – The Bloomsbury Hotel’s ‘Mintea Collins’

By Jonathan Hatchman, Food Editor, @TLE_Food

Perfect for anybody looking to start the new year with a detox, those abstaining from alcohol for the month of Janaury, designated drivers, and even children: The Bloomsbury Hotel have a new range of non-alcoholic cocktails. Set up as a collaboration between Bar Manager Mathieu Gaudin and Henrietta Lovell – founder of Rare Tea Company – The Bloomsbury Bar’s ‘Tea Total Cocktail List’ features eight non-alcoholic drinks using Rare Tea Company’s finest tea leaves.

One of these drinks is the ‘Mintea Collins’, a riff on the classic Mint Collins, using a laborious peppermint tea infusion, honey, lemon and mint for a refreshing, guilt free tipple. Here’s the recipe.


60ml peppermint tea (20 hour infusion) from Rare Tea Company

15ml organic heather honey

10ml fresh-pressed lemon

To Garnish

Lemon twist

Fresh mint sprig


Infuse 6g of Peppermint Tea in one litre of cold water for 20 hours.

Strain using a strainer. Then re-strain using an unbleached coffee filter – this increases the shelf life of the tea.

Add 15ml of Organic Heather Honey and 10ml of Lemon Juice to 60ml of Peppermint Tea iced tea.

Shake and then strain into a Collins glass over ice, garnish with a lemon twist and fresh mint sprig.

‘Mintea Collins’ is part of the ‘Tea Total Cocktails’ list available at The Bloomsbury Hotel, which can be found at 16-22 Great Russell Street, London, WC1B 3NN.

Leave a Reply