Hojicha Sidles Up to the Bar

Roasted green tea introduces body to drinks

At Sexy Fish in Miami, hojicha steps confidently into the cocktail world with the Hojicha & Wildflower, a drink built on Ketel One vodka, hojicha sparkling tea, lychee, hibiscus and lemongrass, with a nonalcoholic counterpart that’s just as compelling. The drink demonstrates how roasted green tea can function as an elevated mixer; it adds structure without leaning into smoke or bitterness and appeals to guests who want nuance without heaviness.

When a high-end cocktail program treats hojicha as a sparkling tea meant for spirits, spritzes and zero-proof builds, it signals a new role for roasted green tea on American bar menus. It’s a flavor that moves comfortably into highballs, tea sours, clarified cocktails and sophisticated nonalcoholic builds—clear evidence that hojicha is entering the craft cocktail canon with momentum.

About the Author

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]Click to Read More Stories by Katie Ayoub