6 Rooibos Cocktails to Try at Home

Loose-leaf rooibos tea

Earthy and low in tannins, with a stunning amber-red hue. Sounds like I’m describing pinot noir, doesn’t it? Well, rooibos tea has those same qualities — and it’s no longer reserved for your mug. In the same way that the beloved lighter-style red grape pairs with just about everything on the table and can win over nearly every palate with its enticing notes of juicy red cherry and raspberry balanced with mushrooms and wet leaves, rooibos is a versatile ingredient in cocktails.

Why Rooibos Works in Cocktails

“Rooibos’ naturally sweet, earthy profile lends it a remarkable ability to add depth and structure without overwhelming the other ingredients, allowing bright flavors to shine,” says Jade Petterson, assistant outlet manager at Ongetem, the dining concept at Canopy by Hilton Cape Town Longkloof in Cape Town, South Africa, helmed by native celebrity chef Bertus Basson. Petterson particularly cites its affinity with citrus and stone fruits, honey, warming spices like cinnamon and vanilla, and dark spirits including brandy, whiskey, and aged rum.

Beyond their similar tannins, structure, earthiness, and tint, both beverages play a connective role, according to Thabiso Mutobaya, food and beverage manager of Johannesburg’s Pot Luck Club, which also has a location in Cape Town. “Rooibos often acts as a bridge between spirit, sweetness and bitterness, much as Pinot Noir can do in food and wine pairings.”

A South African Native

Rooibos flowers

What’s more, you’d be hard-pressed to find a more hyper-local ingredient. The red bush plant, officially called Aspalathus linearis, is grown exclusively in the Cederberg region of South Africa’s Western Cape, whose acidic sandy soils and hot and dry Mediterranean climate provide ideal terroir. Attempts to cultivate it elsewhere have failed miserably — perhaps yet another reason to draw comparisons to fickle pinot noir, which is bemoaned by winemakers as the “headache grape” for its need for perfect growing conditions.

I’ve long been a huge fan of rooibos, drawn to its unique aroma and flavor profile, which is unlike any other herbal tea or tisane I’ve ever sipped. My devotion only solidified during a trip to South Africa, where a large glass vessel of the most refreshing iced rooibos was a welcome sight atop the Canopy’s reception counter after outings to Stellenbosch and Boulders Beach in the intense late-summer sun. During my trip, I also saw the ingredient pop up on cocktail menus via infused spirits and syrups in Ongetem and beyond. 

I picked up tins and boxes of loose and bagged tea from producers including Babylonstoren, Khoisan Gourmet, and even the grocery store brand Woolworths Food. In the U.S., look for options from Cederberg Tea Company; Steven Smith Teamaker (especially its Red Nectar blend of rooibos and honeybush); and Freshpak, an economical but flavorful brand.

Ongetem Sunset

The Ongetem Sunset and Savannah Spice

Recipe courtesy of Ongetem at Canopy by Hilton Cape Town Longkloof, Cape Town, South Africa

The signature libation was created as a celebration of the country’s flavors and identity, according to Petterson, who says rooibos is deeply nostalgic for many locals. “It’s reminiscent of family kitchens, childhood remedies and the comforting ritual of sharing a cup of tea,” she says. “Incorporating it into a cocktail allows us to honor that heritage while presenting it in a contemporary, unexpected way.” When the drink is dry shaken, foam develops naturally, without the need for egg white or aquafaba, thanks to the rooibos itself.

1-3/4 oz. Klipdrift Premium or other brandy
1-3/4 oz. housemade rooibos syrup (instructions follow)
3/4 oz. fresh lime juice
1-3/4 oz. fresh orange juice
Dehydrated orange slice, for garnish

Add all the ingredients except the garnish in a cocktail shaker, add ice and shake until well chilled. Double strain the cocktail into an empty tin and discard the ice from the shaker. Return the strained mixture to the shaker and dry shake until a thick foam develops. Strain the drink into a rocks glass over fresh ice, and garnish with the dehydrated orange slice.

To make the rooibos syrup: Heat 1-1/2 cups of water until warm, not boiling. Add 2 tablespoons of loose-leaf rooibos tea, and stir in 1/4 oz. sugar until dissolved. Allow the mixture to infuse for 30 minutes, then strain through a fine mesh sieve. Add more sugar if desired. Cool to room temperature before using. Refrigerate for up to one week.

Savannah Spice

Recipe courtesy of Ongetem at Canopy by Hilton Cape Town Longkloof, Cape Town, South Africa

This non-alcoholic alternative to the Ongetem Sunset has warming cinnamon and honey. “We’re always looking for opportunities to showcase local ingredients in unexpected ways,” says Petterson. “Rooibos allows us to tell a uniquely South African story, connecting guests to a flavor that feels both nostalgic and contemporary.”

2-1/2 oz. freshly brewed rooibos tea
3/4 oz. cinnamon syrup (instructions follow)
3/4 oz. honey water (honey to warm water in a 1:8 ratio, stirred to combine and then cooled)
3/4 oz. fresh lime juice
Lime wheel or cinnamon stick, for garnish

Add all ingredients except garnish in a cocktail shaker, add ice and shake until well chilled. Strain into a rocks glass over fresh ice, and garnish with a lime wheel or cinnamon stick.

To make the cinnamon syrup: Add 1/2 cup water, 1/2 cup sugar, and 2-3 cinnamon sticks to a saucepan. Bring to a boil until sugar dissolves, then remove from heat and let steep until cool. Remove cinnamon sticks. Store tightly covered in the refrigerator for up to a week.

Ellermantini

Ellerman House’s Ellermantini

Recipe courtesy of Ryann McPherson, Head Bartender, Bar Roc and Ellerman House, Cape Town, South Africa

Drawing on the classic Martini, this cocktail mirrors the timeless sophistication of this boutique hotel perched above Bantry Bay, which boasts sweeping Atlantic views, a coveted South African art collection and an impressive wine program. A local gin with fynbos, an indigenous shrub with notes of wild rosemary or mint, provides a classic backbone, and red vermouth adds herbed spiciness and subtle sweetness. 

“Rooibos’ warm, earthy notes add depth and a sense of place to a cocktail that reflects the property's refined character, attention to detail, and understated luxury,” according to Jean Freysen, the property’s Food and Beverage Manager. “It complements the botanicals in gin, enhances the oak in brandy and whisky, and pairs with the vanilla notes in dark rum.”

2 oz. South African gin, such as Ellerman House
2/3 oz. Aframisia Red Cape Vermouth (or another sweet red vermouth such as Carpano Antica)
1/3 oz. rooibos syrup (instructions follow)
1/3 oz. fresh lime juice
Sprig of fresh rooibos or lime peel twist, for garnish

Add ice to a cocktail glass or coupe, and set aside. Combine all the ingredients except the garnish to a cocktail shaker, add ice, and shake vigorously for 10-15 seconds until well chilled. Dump out the ice from the cocktail glass or coupe, and double strain the cocktail into the glass. Garnish with the rooibos sprig or lime twist.

To make the rooibos syrup: Boil 8 oz. water and let cool slightly. Add 3 tsp. loose-leaf rooibos tea in a strainer (or 3 tea bags, if preferred). Let steep for 10 minutes, then remove tea. Combine tea with 1 cup sugar in a saucepan, and heat gently, stirring until the sugar dissolves. Allow the mixture to cool. Store in the refrigerator for up to a week.

PLC Old Fashioned

The PLC Old Fashioned from the Pot Luck Club

Recipe courtesy of Pot Luck Club, Cape Town, South Africa

Rooibos brings a distinctly local identity to a classic cocktail while nicely pairing with bourbon’s rich notes of vanilla, caramel and oak, according to Mutobaya. 

“One of its strengths in mixology is the ability to add depth while remaining approachable,” he says. “Rather than overpowering the spirit, rooibos adds layers of earthy complexity, subtle tannin structure and a warm amber-red hue,” without harshness or bitterness. He also adds that it’s naturally caffeine-free, packed with antioxidants, and is thought to support heart health and fight inflammation.

1-3/4 oz. Woodford Reserve Bourbon
1/2 oz. rooibos syrup (instructions follow)
4 dashes aromatic bitters
Orange zest, for garnish

In a mixing glass, combine all ingredients except garnish; add ice and stir until well-chilled. Strain over a large ice cube in a rocks glass. Express the orange peel over the glass, and place it atop the ice cube as a garnish.

To make the rooibos syrup: Combine 1-1/2 cups water, 2 rooibos tea bags, 3/4 cup sugar, 1/4 cup brown sugar, and the zest of an orange in a saucepan. Gently simmer for 10-15 minutes. Remove from heat and allow to cool completely. Double strain through a fine sieve before bottling. Store in the refrigerator for up to a week.

Rooibos Side Car

The Rooibos Side Car at the Tampa EDITION

Recipe courtesy of The Tampa EDITION, Tampa, Florida

Having grown up in Türkiye, where tea was a daily ritual and symbol of hospitality, Director of Bars Nihat Çam was inspired to use rooibos to elevate a traditional Sidecar into a layered, complex cocktail that remains approachable and balanced. 

“Rooibos creates length on the palate, provides a subtle backbone, and helps tie ingredients together while allowing spirits and supporting flavors to remain visible,” he says. “It’s not the loudest ingredient in the glass, but often the one that makes everything else work more harmoniously.” Çam also hails its use in low-ABV and zero-proof cocktails for its ability to provide the structure that’s often missing when alcohol is removed from a drink. 

2 oz. Martell VS Cognac
1/2 oz. Mount Gay Eclipse Rum
1/2 oz. strongly brewed Adagio Vanilla Rooibos Chai, cooled
1/2 oz. honey syrup (equal parts honey and warm water)
1/2 oz. fresh lemon juice
3 dashes Fee Brothers Fee Foam (optional)
Rooibos tea dust or lemon twist, for garnish

Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into a chilled Nick and Nora glass, and garnish with rooibos tea dust or a lemon twist.

Berry Solo

The Berry Solo at KABIN. Photo credit Joanna Lin

Recipe adapted from KABIN, New York, NY

For this cocktail, the Nordic-influenced bar drew inspiration from a classic Norwegian soda called Solo. 

“It tastes and feels like summer, and we wanted to make a refreshing strawberry Gimlet variation with more mature depth, which is where the rooibos comes in,” explains Partner and General Manager Kristine Gutierrez. “It balances out the tartness from strawberry and lemon.” Yuzu kosho is a spicy Japanese condiment made with fermented yuzu zest, red or green chili peppers, and salt; look for it in international markets or online.

1 oz. Altamura Vodka
1/2 oz. Dolin Blanc
1/2 oz. Le Moné
3/4 oz. rooibos-strawberry syrup (instructions follow)
3/4 oz. lemon juice
5 drops dill infusion (instructions follow)

Add all ingredients to a cocktail shaker, add ice and shake until well chilled. Strain into a chilled coupe.

To make the rooibos-strawberry syrup: Steep 1 bag Harney & Sons Rooibos Chai in 8 oz. water for 10 minutes, then remove the tea bag. Add 1-1/2 cups frozen strawberries and cook until soft. Add 1-1/4 cup of sugar, stir, and remove from the heat. When the mixture cools, add 2 teaspoons of yuzu kosho, stir and finely strain. Store in the refrigerator for up to a week.

To make the dill infusion: Combine 1 cup of vodka with a small bunch of dill. Let steep for a day or until desired flavor is reached. Strain out solids.