Ginas Spiked Sweet Tea Recipes

SPIKED SWEET TEA

Steps:

• Make simple syrup: Bring 1 cup each sugar and water to a boil, stirring to dissolve the sugar; let cool. Meanwhile, steep 8 black tea bags in a pitcher with 4 cups hot water, 10 minutes. Remove the tea bags and add 3 cups cold water, the simple syrup and 3/4 cup citrus vodka; chill. Serve over ice with lemon slices.

SPIKED SWEET TEA

Steps:

• Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

GINA'S SWEET MINT TEA

Steps:

• In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat. Remove tea bags after desired bold/mild flavor.
• In a small saucepan, add water, sugar and mint and place over medium heat. Bring liquid to a boil then remove from the heat. Allow the syrup mixture to cool. Pour syrup into tea and mix together well. Serve tea over a glass of ice.

SPIKED SWEET TEA

Steps:

• Combine sugar and 3 cups water in a non-reactive saucepan. 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 a pitcher and then add 1 quart of room temperature water.
• Combine the tea and the cooled simple syrup, mixing well. Refrigerate until cool.
• To serve, fill a 12-ounce glass with ice cubes, a pinch of zest, and a sprig of mint. Add 2 ounces whiskey or bourbon and fill to the top with the sweetened tea. Stir and serve. Repeat as needed.