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Home » Uncategorized » Spiked Sweet Tea

Spiked Sweet Tea

June 20, 2009 · WCC Administr@tr · 1 Comment

I made the following recipe for our California Wine Country dinner as a cocktail for us to enjoy with appetizers. I found this recipe on Michael Chiarello’s site and thought it was a great summer drink, which can be made without whisky or bourbon too.

Spiked Sweet Tea
recipe from Michael Chiarellodsc02379-3220756

6 cups sugar
3 cups water
1 1/2 oz (or 3/4 cup) loose black tea leaves
2 quarts water
2 oz Maker’s Mark or your favorite whiskey or bourbon
Ice
1/2 bunch mint
Zest of 2 lemons

Combine sugar and water in non-reactive sauce pan. Slowly heat until sugar melts. Remove from heat and cool.

Infuse the black tea in 1 quart of just boiled water for 2 minutes. Strain tea into pitcher, add 1 quart of room temperature water.

Combine the tea and simple syrup, mix well. Refrigerate until cool.

To serve:
Fill 12 oz glass with ice cubes, a pinch of zest and a sprig of mint. Add 2 oz Markers Mark, and fill to top with the remaining with Sweetened Tea. Stir and serve.

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  1. the happy family says

    June 22, 2009 at 5:01 am

    now we're talkin!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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