Arnold Palmer The Arnie Recipes

SPIKED ARNOLD PALMER

Steps:

• Gather the ingredients.
• In a cocktail shaker filled with ice, pour the simple syrup and water. Add the lemon juice, straining it through a fine-mesh strainer if you want to remove the pulp and seeds.
• Shake well .
• Strain into a tall glass . You should have about 8 ounces of lemonade, enough for 3 or 4 spiked Arnold Palmers. Keep the excess covered in the refrigerator until needed.
• In a highball glass filled with ice, pour the vodka.
• Top with equal parts of iced tea and lemonade.
• Stir well .
• Garnish with a lemon wheel and mint sprig. Serve and enjoy.

THE ARNOLD PALMER

Steps:

• Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

ARNOLD PALMER DRINK

Steps:

• Gather the ingredients.
• Pour the lemonade and iced tea into a tall glass filled with ice.
• Stir well .
• Garnish with a slice of lemon. Serve and enjoy.

ARNOLD PALMER BARS

Steps:

• For the crust:.
• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a bowl. Cream together until smooth. Add the flour and salt then stir together until a dough forms.
• Press the dough into a 9 x 9-inch square baking pan so you get an even layer covering the whole base.
• Bake for 20-25 minutes until just starting to turn brown around the edges.
• For the top layer:.
• Heat the unsweetened tea in a small pot over a medium heat. Let simmer until reduced down to 1/4 cup.
• In a medium bowl, combine the flour, sugar, eggs, lemon juice and zest, stirring until smooth. Mix in the tea.
• Pour this over the baked crust.
• Reduce the oven to 300 degrees F and bake for another 20-25 minutes until the top is set.
• Let cool then cut into 16 squares and dust with powdered sugar.

ARNOLD PALMER CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.