- Dish type
A refreshing, yet intoxicating alcoholic drink. Enjoy this summer drink all year long.
4 people made this
- 3 tablespoons Kentucky bourbon
- 1 tablespoon triple sec or Grand Marnier liqueur
- 125ml still lemonade
- 4 tablespoons lemonade
- 1 wedge lemon
MethodPrep:5min ›Ready in:5min
- In a cocktail shaker, combine whisky, triple sec and lemonades. Shake until mixed, then pour into a highball glass filled with ice. Garnish with lemon wedge.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
This drink screams spring to me. Yesterday was our first warm day of 2013 and I made this while preparing dinner. It was refreshing and delicious. The only change I made was no Triple Sec because we don't have any. This will be a repeater at our house. I did find I prefer it was a bit more Diet 7-Up. CHEERS, STINKYKG!-12 Mar 2013
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Sweet Texas Tea
Usually iced, most often sweet, tea is as beloved a refreshment in the South as the mint julep. It just usually doesn’t go into a julep. But at Bernadine’s, a restaurant in northwest Houston, bar director Leslie Ross does just that with her riff on the Prescription Julep, which is itself a cognac-and-rye-based version of the classic. Ross gives it a second twist by adding sorghum molasses infused with a smoky Earl Grey tea.
Tea—gentle, genteel, soothing—seems the exact opposite of today’s headstrong cocktail culture. Yet increasingly resourceful bartenders are turning to tea to add nuanced flavor and complexity to their drinks. And because it comes in such a wide variety these days thanks to the recent growth in specialty blenders and purveyors, they’re finding it makes an especially versatile weapon in their behind-the-bar arsenal. “I look at tea as an entire flavor bank,” Ross says. “If I’m looking for a certain profile, I can find it with tea.”
That tea and alcohol can play nicely together is not in itself a revelation. Tea was a common ingredient in the batched libations popular during the early days of American independence. Booze-heavy punches would be stretched out with tea instead of water to give them a fuller, richer flavor. With the rise of the modern cocktail in the late nineteenth century, punches—and tea—largely disappeared from the bar. But as antique punches have seen a revival, so too has their longtime companion. And if it can work in a punch, why not a cocktail?
At Empire State South in Atlanta, Kellie Thorn uses tea to push a drink toward either darker or lighter notes. “Black teas are roastier, more earthy,” she says, “while green teas are drier, more floral, and can even take on an ocean-like, salty flavor.” One of her most popular concoctions is Smitty’s Grande Tea, a combination of bourbon, lemon juice, Benedictine, and simple syrup with a teaspoon of Golden Assam, a rich and malty Indian black tea with notes of honey.
Then there are the herbal varieties. When Matt Tocco, the head bartender at Nashville’s Pinewood Social, makes a whiskey sour—generally bourbon, sugar, lemon juice, and egg white—he steeps Weller Special Reserve in something not often seen around Southern bars: chamomile tea. Unusual, but compelling—the chamomile gives the drink a light, warming overtone, sanding down the edge of the whiskey and pulling back on the drink’s sweetness.
And while you’ve surely had iced tea, how about tea ice? Jayce McConnell, the head bartender at Edmund’s Oast in Charleston, South Carolina, makes a drink called the Red Wedding, in which he freezes a blend of sweet tea, hibiscus, ginger, and thyme into cubes and places them in a mix of Elijah Craig twelve-year-old bourbon, Averna (a sweet Italian liqueur), and muddled orange peel. As the cubes melt, the cocktail’s flavor transforms. “It’s boozy and bracing at first,” McConnell says, “but as you go, it gets more spicy and tannic.”
You don’t have to mess with infusions and ice cubes, however, to bring tea to a cocktail. Boiling it down to a simple syrup can make an excellent complement to whiskey-based drinks. Take Sweet Texas Tea (see recipe), an aptly named libation from Eric Brooks, the bar manager at CBD Provisions in Dallas. Brooks combines a sweet-tea-based syrup with lemon, mint, and a healthy pour of bourbon for a more potent take on the South’s quencher of choice.
“Tea and bourbon just go together,” Brooks says. “Tea brings a nice herbal component, and it’s really friendly. When you see tea in a drink, you know it’s going to be refreshing and delicious.”
Cheddar’s Texas Tea Recipe
I love Long Island Iced Teas. I’ve learned, though, that you want to take your time and enjoy them – otherwise, your body will remind you just how much liquor you have consumed… So anyway, our local Cheddar’s restaurant has a Texas Tea on their menu that is just awesome (and cheap)! And me being the Junior Alcoholic that I am, I had to go figure out how to make it.
You’ll need a 16 oz or larger glass for this – I use pint mason jars. First thing you’ll do is fill the glass halfway with lemonade. If you use powdered lemonade, that will be 1 rounded tablespoon of powder (check your directions to make sure) in 8 oz of water. Then add 1 oz of amaretto, 1 oz of vodka (taste doesn’t matter here – but you want something that won’t leave you hungover in the morning), and 2.5 oz of Firefly Sweet Tea vodka. Stir gently and add ice to chill. Make sure that you drink plenty of water before you go to bed – this one can hurt if you consume too much or too quickly!
18 Cocktails Every Tea Lover Should Know
These cocktail recipes give a whole new meaning to teatime.
Whether hot toddies or iced tea are your thing, we've found 18 delicious, tea-infused cocktail recipes to enjoy throughout the year.
How do you make an Irish whiskey punch even more St. Patrick's Day appropriate? Stir in some green tea, of course.
This white rose tea martini&mdashgarnished with floral "confetti"&mdashwould be a beautiful addition to any brunch table this spring.
Treat your mom to a few of these Earl Grey-infused cocktails this Mother's Day.
Mixing in a batch of hibiscus tea not only makes your margaritas even tastier, but also makes them HOT PINK. That's a win-win in our book.
Try this fresh take on the classic Southern cocktail this spring.
Made like a traditional hot toddy&mdashwith tea, honey, whiskey, and lemon&mdashthis cocktail is poured over ice cubes right before serving for a refreshing summer drink.
If peach iced tea is your go-to summer drink, then you've got to try this boozy version for happy hour.
This rum-spiked take on a classic Southern fruit tea recipe is easy to whip up for a crowd.
This mix of gin, prosecco, and iced green tea is just begging to be sipped on a porch this summer.
Once the weather cools off, switch over to this delicious blend of maple whiskey and chai tea.
Adapted from an antebellum recipe, this blend of black tea, rum, brandy, and lemon is one of the most popular drinks served at Husk in Charleston, South Carolina today.
This recipe is unexpected, but so easy to make.
This cocktail is just as delicious warm as it is cold&mdashadapt it as the weather changes.
This spicy blend of tea, rum, and blood oranges is just the thing to sip on a cold winter night.
Give your tea cocktail a tropical twist by mixing in a bit of passion fruit.
This ruby red concoction of fruit juice, bubbly, and black tea simple syrup would make a festive holiday cocktail.
Branch out from your typical whiskey sour routine by adding a bit of chai syrup to the mix.
Texas Tea Recipe
Here I am Googling “Texas Tea” to find out how similar all of the recipes are and to see whether I’m working from a one of a kind recipe, and lo and behold, every other form of Texas Tea is made of a bathtub full of booze and one can of Coke. I hate to disappoint. But, this is a decidedly G-rated version of Texas Tea. Although, it should have claim to the name on the grounds that it actually contains TEA. But, rest assured, even this version would probably be awesome with a tiny bit of hooch in it. But I’ll leave that up to you.
This is adapted from a recipe by the team of Bishop, Cockrell and Brock nee Ridley, Morris and Calhoun of the most excellent Junior League of Abilene’s The Best Little Cookbook in Texas. This recipe is packed with oranges, lemons, tea, and yes, a lot of sugar. But it is a tasty little concoction and received rave reviews from my entire household. It is also wonderful hot, but that is almost unthinkable in July. Just know that it can be done.
On that note, at some point some community cookbooks stopped putting the names of the recipe contributors in the books. It makes me sad. I like this one because it lists both married names and maiden names…as though these women actually existed prior to their name change. Funny. I like imagining the people who came up with these jewels. It is half the fun.
If you need to serve this drink in a hurry, there is one variation I will mention up front. You begin the preparation by boiling 8 cups of water with sugar and lemons. Instead, you can boil only 4 cups of water with the sugar and lemons and then add in ice to the warm container at the very end to make up the volume. It will help it cool down more quickly. Also, I haven’t tried this, but my excellent web advisor/sister-in-law, Valerie, suggested using agave nectar, which is soluble in water, and not have to heat it up at all. Though I think the heat does steep the citrus nicely. Use less sugar or more sugar (or agave) as your heart desires.
This is a most pleasant way to cool off this summer. Grab some fresh mint, oranges, and lemons, and make a big pitcher of this. Adults and kids alike will think you are an ethereal being sent to bring relief to the masses.
Big Batch Paloma Cocktails
This recipe makes 1 gallon of palomas. Drink responsibly, y'all. Preferably on a porch somewhere.
- 2 2/3 cups tequila
- 2 2/3 cups grapefruit juice
- 1 cup lime juice
- 1 cup water
- 5 Tbs agave nectar (can also substitute honey or simple syrup)
- 1/2 tsp salt
- 10 ounces sparkling water (Topo Chico is best)
- In a large pitcher, stir together the grapefruit juice, lime juice, water, and agave nectar or honey. Chill for 1 hour to combine for best flavor. If needed in a hurry, you can drink now.
- Stir in the tequila and salt.
- To serve, fill a three-quarters of your glass with ice. Pour the paloma mixture until the liquid reaches the ice level, and top with sparkling water. Garnish with a salt rim, grapefruit wedges, or lime wedges. Now enjoy!
So this time, a Tito's vodka cocktail didn't make the list, but it certainly makes sense that a tequila cocktail would pull ahead from El Paso to Austin to Beaumont as one of the most popular spirits in the state. If you want to add a little vodka flair, you can always add in Deep Eddy Ruby Red Grapefruit, but just be careful when experimenting with cocktail recipes. Most are designed to mask the alcohol, so it can be hard to gage how much you've actually drank, especially when it comes to liquor pitchers.
If you had to name the other favorite cocktails of Texas, what would you wager? Some might say it's a frosty mug of Shiner or a cold Lone Star can as you float down the river, but to each their own.
8 Tea-Based Cocktails
There’s nothing we like better than a cuppa—except, perhaps, a tea-based cocktail. From a chai-spiced bourbon toddy to chilled orange pekoe spiked with rum, apricot liqueur, and lemon, we’ve compiled 8 delightful drinks made with tea.
Rye-Spiked Cinnamon Tea (Su Jung Kwa)Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that’s commonly served as an after-dinner drink or dessert. Rye whiskey gives the drink an untraditional kick.
Hot Chai ToddyAdding spiced black chai to a traditional hot toddy creates a warming, deeply-spiced, pleasantly tannic drink. See the recipe for Hot Chai Toddy »
Rock & Rye & Rum Punch
Apricot BlossomThis surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. See the recipe for Apricot Blossom »
Back Porch TeaFresh-brewed iced tea gets a boost from gin and fresh fruit in this not-too-sweet cocktail, a drink tailor-made for the very hottest days of summer. See the recipe for Back Porch Tea »
Regent’s PunchThis tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »
CanelazoCanelazo Ecuadorian Tea Cocktail
Birds and Bees
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If you're new to the world of sweet and comforting tea lattes, welcome home. This latte is a chocoholic's dream. It's a great option for lower-calorie drinking chocolate or hot.
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We love all tea cocktails. But this one was created specifically for those moments when you want to treat yourself like royalty. While there is some disparity on the exact.
Sweet Tea Cocktail
Adapted from Anne Stiles Quatrano | Summerland | Rizzoli, 2013
Southern sweet tea cocktail. Whiskey. Lemon juice. It’s like the most sublime summertime take on a hot toddy you can imagine. Pass us another, please. Originally published July 3, 2014. –Renee Schettler Rossi
How The Sweet Tea Cocktail Is Served In The South Note
In the book in which we found this spectacular sweet tea cocktail recipe, author Anne Stiles Quatrano shares how the sweet tea cocktail is served in the South…
“In the South, you can’t have a garden party—or any summer get-together, for that matter—without sweet tea. This is a sweet-tea-based cocktail with a kick of white whiskey. The white whiskey has a smooth, clean flavor, perfectly suited to a daytime cocktail. For the tea, we use Harney & Sons, but any orange pekoe tea will work.
“In the summer, the easiest brewing method is to combine the tea and water in a large glass jar or pitcher, cover the top, and leave it in the sun for a few hours. If you don’t have time to make sun tea, you can of course pour hot water over the tea bag. Or, if you have a cold-brewing device, you could put it to use in this recipe. After making a great deal of iced tea in our restaurants, we’ve discovered a couple of tricks for optimal flavor. We suggest a ratio of 1 ounce bagged tea to a gallon water. When we remove the tea bag from the water, we never use our hands, because it can lend an unpleasantly bitter flavor to the finished tea. Instead, we use tongs or a slotted spoon. And we never squeeze the bag back into the tea when we remove it, as we find that also causes bitterness.
“We’ve served these cocktails in plastic stemless wineglasses from Govino, which are great for a large party, as they don’t break and can be washed and used again. And if a few glasses do happen to wander off, they’re easily replaceable. However, for a smaller crowd or a slightly more formal event, you could use real stemless wineglasses, highball glasses, or mint julep cups.”