From above, the glass gleams with a magenta-to-indigo gradient, filled with crystal-clear ice, thin lemon wheels, glossy lychee pieces, and tiny edible flowers floating on top. A sugared rim catches the light, while fresh mint and a long curled lemon peel create a dramatic, elegant finish.

Midnight in Manhattan Tea Spritz

Name: Midnight in Manhattan Tea Spritz
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Fusion
Ingredients: hibiscus tea, 4 tea bags or 4 tbsp brew; jasmine green tea, 2 tea bags brew; butterfly pea flower tea, 2 tea bags or 2 tbsp dried flowers brew; lychee syrup, 1/2 cup; lychees, 12 whole drain and halve; fresh lemon juice, 1/3 cup juice; sparkling water, 3 cups chill; lemon, 1 whole slice into thin wheels; peel extra for garnish; fresh mint, 1/2 cup pick leaves and sprigs, divided; edible flowers, 2 tbsp use for garnish; ice cubes, 4 cups; sugar, 2 tbsp use for optional rim; water, 3 cups divide for brewing; salt, 1 tiny pinch optional

Category Drink

Prep 20 minutes

Cook 10 minutes

Style Fusion

Technique Steeping

Diet Friendly Vegan

Daily Recipe: May 21, 2026

To celebrate International Tea Day in New York City, this drink turns tea into a showstopping centerpiece: a sparkling hibiscus–jasmine tea spritz layered with lychee, lemon, and a dramatic cloud of butterfly pea tea. Hibiscus brings a tart ruby punch, jasmine green tea adds floral elegance, and butterfly pea tea creates a stunning violet-blue gradient when it meets citrus. The result is refreshing, city-chic, and perfect for a May rooftop toast.

Ingredients (for 4)

Hibiscus tea - 4 tea bags or 4 tbsp - brew
Jasmine green tea - 2 tea bags - brew
Butterfly pea flower tea - 2 tea bags or 2 tbsp dried flowers - brew
Lychee syrup - 1/2 cup
Lychees - 12 whole - drain and halve
Fresh lemon juice - 1/3 cup - juice
Sparkling water - 3 cups - chill
Lemon - 1 whole - slice into thin wheels; peel extra for garnish
Fresh mint - 1/2 cup - pick leaves and sprigs, divided
Edible flowers - 2 tbsp - use for garnish
Ice cubes - 4 cups
Sugar - 2 tbsp - use for optional rim
Water - 3 cups - divide for brewing
Salt - 1 tiny pinch - optional

Preparation

Step 1 - 🍵🌺🫖

Bring 2 cups of water just to a boil. Steep the hibiscus tea and jasmine green tea together for 5 minutes, then remove the tea bags or strain. Stir in the lychee syrup and the tiny pinch of salt if using, then chill until cold.
Step 2 - 🦋💙❄️

Steep the butterfly pea flower tea in 1 cup hot water for 5 to 7 minutes. Remove the tea bags or strain the flowers, then chill until cold.
Step 3 - 🍋🥂✨

If you want a sweet rim, rub the edges of 4 tall glasses with a lemon slice and dip them in sugar.
Step 4 - 🧊🥭🌿

Fill each glass with ice cubes. Divide the halved lychees, lemon wheels, and some fresh mint leaves among the glasses.
Step 5 - 🌺🥤🔴

Pour the chilled hibiscus-jasmine mixture evenly into the glasses, filling each glass about two-thirds full.
Step 6 - 🍋🥄💛

Divide the fresh lemon juice evenly among the glasses and stir gently once or twice.
Step 7 - ✨💧🥂

Pour the well-chilled sparkling water into each glass.
Step 8 - 🔵🟣🥄

Slowly pour the chilled butterfly pea tea over the back of a spoon into each glass to make a blue and violet layered effect.
Step 9 - 🌸🌿🍹

Top each drink with mint sprigs, edible flowers, and a curled strip of lemon peel. Serve right away.

Additional

This is a nonalcoholic celebration drink, but it can easily become a cocktail with a splash of gin, vodka, or prosecco. For a stronger New York tea-house vibe, serve it with a skewer of lychee and mint across each glass. Butterfly pea tea is naturally color-changing, so this drink becomes a little bit of edible theater—perfect for International Tea Day photos.