Hojicha Sidles Up to the Bar

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.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.