Bridgerton Tea Party Mocktails (5 Recipes)

Bridgerton tea party mocktails are floral non-alcoholic drinks served in coupes and teacups: an elderflower fizz, a lavender lemonade, a strawberry rose fizz, a hibiscus tea cooler and a jasmine citrus cup. The simplest is the elderflower fizz, 2 oz elderflower cordial, 1 oz lemon juice, 1/2 oz lime juice and 3 oz sparkling water over ice. They’re made for spring showers and Easter brunch, and the hibiscus cooler and jasmine cup also suit a cozy fall afternoon tea with scones.

Why You Will Love This

These are five botanical mocktails fit for Lady Danbury’s drawing room. They use real floral syrups and good teas, the kind of things a Regency herbalist might have kept in her stillroom. The elderflower fizz tastes like spring in a coupe glass, and the lavender lemonade is delicate and almost perfumed, the one guests ask about.

They suit Easter brunch , bridal showers , or any afternoon you want to feel like you stepped into a Bridgerton episode. Browse the full mocktails collection, or put a pot from the herbal teas on the same table for guests who want something hot. No artificial flavors or neon colors, just flowers, tea and bubbles.

Quick Reference: All 5 Bridgerton Mocktails

The Story Behind It

In England, taking tea had become a fashionable social custom in aristocratic and middle-class circles well before the Regency period. Historic England traces tea gatherings to the Georgian era and notes that the familiar term and format of afternoon tea developed in the Victorian period. These five mocktails are modern drinks inspired by Bridgerton, rather than historical recipes.

Some use chilled tea, while others rely on floral syrups and sparkling water. For more homemade syrups, our botanical simple syrups guide covers 8 flavors, including lavender, rose and hibiscus, and there’s a dedicated lavender simple syrup recipe .

What You Will Need

For Lady Whistledown’s Elderflower Fizz (1 drink):

• 2 oz (4 tablespoons) non-alcoholic elderflower cordial or syrup (check the label; St-Germain liqueur contains alcohol)
• 1 oz (2 tablespoons) fresh lemon juice
• 1/2 oz (1 tablespoon) fresh lime juice
• 3 oz (6 tablespoons) sparkling mineral water, chilled
• Ice
• Lemon slice for garnish

For The Duke’s Lavender Lemonade (8 glasses):

• 1/4 cup lavender syrup (recipe below)
• 1/4 cup lemon juice
• 3 tablespoons dried culinary lavender
• 1 liter water
• Lemon slices for garnish
• Ice

For the lavender syrup:

• 1 cup water
• 1 cup granulated sugar
• 3 to 4 tablespoons culinary-grade dried lavender buds

For Daphne’s Strawberry Rose Fizz (syrup makes about 12 tall fizzes):

• 2 pounds strawberries, hulled and quartered (about 6 cups)
• 1 1/4 cups granulated sugar
• 2 teaspoons finely grated lemon zest (from 1 lemon)
• 3/4 cup water (1/2 cup if the berries are frozen)
• 1 pinch fine sea salt
• 1 tablespoon lemon juice
• 1 tablespoon rose water (start with 2 teaspoons and taste)
• Per glass: ice, 1/4 cup of the strawberry syrup, 8 oz chilled soda water, and a split strawberry for garnish

For Queen Charlotte’s Hibiscus Tea Cooler (4 glasses):

• 4 cups water
• 4 teaspoons loose-leaf hibiscus petal tea
• 1 cup maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 1 cup ice
• Lime wheel for garnish

For Penelope’s Jasmine Citrus Cup (a small pitcher):

• 2 cups water
• 2 jasmine tea bags
• 1/4 cup honey, or to taste
• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• Sparkling water or club soda
• Ice
• Lemon, lime and orange slices and fresh mint for garnish

How to Make It

Lady Whistledown’s Elderflower Fizz:

1. Add the elderflower cordial, lemon juice and lime juice to a Collins glass or tumbler and stir well.

2. Pour in the sparkling mineral water and stir gently.

3. Fill the glass with ice and garnish with a lemon slice.

The Duke’s Lavender Lemonade:

1. Make the syrup. Bring the water and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Lower the heat to medium-low, stir in the lavender and simmer for 8 to 10 minutes. Cover and let it steep as it cools for at least 10 minutes. Strain through a fine-mesh sieve into a clean jar, pressing the buds gently, and refrigerate.

2. In a pitcher, stir together the lemon juice, the 3 tablespoons dried lavender, 1/4 cup of the syrup and the water. Add a few lemon slices.

3. Refrigerate and let it steep for 2 hours, then strain out the lavender if you like. Serve over ice with lemon slices.

Daphne’s Strawberry Rose Fizz:

1. Toss the strawberries with the sugar and lemon zest in a bowl and let them sit for 30 minutes until they release their juice.

2. Move the fruit and its juice to a saucepan with the water and salt. Heat over medium until the sugar dissolves, then keep it at a gentle simmer for about 10 minutes until the fruit softens and pales.

3. Blend until smooth, working in batches and filling the blender no more than halfway because hot liquid expands.

4. Pour the purée through a fine-mesh sieve set over a bowl, stirring to keep it moving. Don’t press the pulp or the syrup turns cloudy.

5. Off the heat, stir in the lemon juice and rose water, adding the rose water gradually since strength varies by brand. Chill at least 2 hours.

6. For each glass, fill a tall glass with ice, add 1/4 cup syrup and top with 8 oz chilled soda water. Stir once and garnish with a split strawberry.

Queen Charlotte’s Hibiscus Tea Cooler:

1. In a medium saucepan over medium-high heat, combine the water, hibiscus tea and maple syrup. Bring to a boil, stirring now and then, until the syrup dissolves.

2. Let the mixture cool for 25 minutes, then stir in the lemon and lime juices.

3. Fill a tall glass pitcher with the ice and strain the tea into it, discarding the petals. Refrigerate until you are ready to serve, then pour into highball glasses with a lime wheel.

Penelope’s Jasmine Citrus Cup:

1. Pour the boiling water over the jasmine tea bags in a heatproof pitcher. Steep 5 to 7 minutes, then remove the bags and let the tea cool to room temperature.

2. While the tea is still warm, stir in the honey until it dissolves. Once cool, stir in the lemon, lime and orange juice.

3. Refrigerate at least 1 hour until well chilled.

4. Fill glasses with ice and pour in the chilled tea to about three-quarters full. Top with sparkling water or club soda and garnish with citrus slices and mint.

Herbalist Notes

Elderflower (Sambucus nigra) cordial has a honey-floral taste, so a small pour reads as floral rather than sugary, and the fizz needs nothing more than lemon, lime and bubbles. Learn more about this botanical in our elderflower healing benefits guide , or try the classic elderflower cordial recipe (UK style) .

Lavender (Lavandula angustifolia) brings a perfumed, slightly herbal sweetness. Use culinary lavender only, and don’t leave the buds in the pitcher longer than the recipe says, or the drink loses its delicacy. For a deeper look at this herb, see our lavender healing benefits guide .

Rose water gives the strawberry fizz its soft floral note. Use food-grade rose water, not the cosmetic kind, and add it a little at a time. Too much tastes like soap.

Chamomile (Matricaria chamomilla) suits a quiet tea table, and our chamomile guide has more on it.

Hibiscus (Hibiscus sabdariffa) gives Queen Charlotte’s Cooler its deep magenta color. It’s tart like cranberry, which keeps the maple sweetness in check.

When to Serve Bridgerton Mocktails

These drinks fit any spring or summer gathering, and the hibiscus and jasmine ones work for a fall afternoon tea too. They work best for:

• Easter brunch - The elderflower fizz and strawberry rose fizz match the season. See more ideas in our Easter mocktail recipes for adults .
• Bridal showers - Elegant without being fussy. Our wedding shower mocktails guide has 10 more options.
• Mother’s Day - The lavender lemonade and jasmine citrus cup feel like a gift. See our Mother’s Day mocktails for more.
• Book club meetings - Especially if the book is Bridgerton or another Regency romance.
• Afternoon tea parties - Serve all five as a tasting flight with finger sandwiches and scones.
• Baby showers - Every recipe is alcohol-free. Check the label on the elderflower cordial. Our mocktails for pregnancy guide has more ideas.

Make It Your Own

Use champagne flutes instead of coupes for the elderflower fizz at formal events. For a group, multiply the cordial and juices by the number of guests and add the sparkling water to each glass as you pour so it keeps its bubbles.

The lavender lemonade, hibiscus cooler and jasmine cup are all pitcher drinks. Set them on a drink station setup with glasses and ice and let guests pour, so the host isn’t stuck in the kitchen. For more batch recipes, see our best party mocktails for any occasion . The rhubarb rose cooler makes a good sixth drink if you want another floral option.

Common Questions

What drinks do you serve at a Bridgerton tea party?

For a Bridgerton-inspired table, serve black tea with milk and sugar, chamomile or mint tisanes, lemonade, and elderflower cordial diluted with still or sparkling water. These five modern mocktails add floral, fruit and tea flavors to the party.

How do you make elegant non-alcoholic drinks for a party?

Glassware does most of the work. A coupe or vintage teacup makes even sparkling water look intentional. After that, strain well, use fresh citrus juice within 2 hours of squeezing, and chill everything before building. Garnish with something that matches the drink, like a rose petal on the rose drink, not a random orange wheel. For these Bridgerton mocktails, a silver tray and some fresh flowers set the whole scene.

What are the best mocktails for spring entertaining?

Floral, citrus-forward drinks match what’s in season March through May. Elderflower peaks in late May and June in Europe and North America, strawberries arrive in April in warmer regions, and lavender blooms May through July. These five recipes use those botanicals plus teas and fruit that suit lighter, brighter flavors. The hibiscus cooler is slightly tart and works for Easter brunch, or for a fall tea when you want something refreshing.

Can I make these mocktails ahead of time for a party?

Mostly, yes. The hibiscus cooler, jasmine cup and lavender lemonade are pitcher drinks you can make ahead and chill. Make the lavender and strawberry rose syrups ahead and refrigerate them, following each recipe’s storage directions. Build the elderflower fizz and the strawberry rose fizz glass by glass as guests arrive, and add the sparkling water or soda last so it doesn’t go flat.

Where can I find edible flowers?

Whole Foods, specialty grocers and farmers markets carry edible flowers (pansies, violets, rose petals) from March through October. Make sure they’re labeled “edible” and pesticide-free, and never use flowers from florists or garden centers, which are treated with chemicals. One pansy on the elderflower fizz or a rose petal on the strawberry rose fizz is all you need.

Glassware and Serving Pieces for a Tea Table

Affiliate note: If you buy through the Amazon links below, we may earn a commission at no extra cost to you.

Bridgerton mocktails look best in clear glass. Use coupes for the floral drinks, a pitcher or carafes for a self-serve tray, and one tray to keep the table tidy. If you’re buying these pieces as a present, start with home bar gift ideas that get used after the party.

Qipecedm ribbed coupe glasses (set of 4)

Ribbed glass catches the light on a tea table. At 10 ounces they hold a floral mocktail without looking like a thimble.

Bivvclaz 68-ounce glass pitcher

Batch one floral base ahead, chill it with the lid on, and let guests pour. You stay out of the kitchen during the toast.

NETANY glass carafes with lids (set of 4)

For several smaller bases (lavender, elderflower, hibiscus) instead of one big pitcher, lidded carafes keep the flavors separate and still look intentional.

Amazon Basics acacia wood serving tray (17 in.)

Carry coupes, carafes and garnish to the table in one trip. Handles matter when the tray is full.