or sipping.
VARIATIONS:
Long Island Iced Tea: Replace the spiced rum with
Add ice to a cocktail shaker.
Add all ingredients.
Squeeze lemon juice into shaker and drop in lemon.
Close shaker and shake well.
Pour drink into large glass (pint beer glasses work well) and enjoy!
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Fill a cocktail shaker with ice; pour in vodka, tequila, rum, gin, Cointreau, and sweet and sour mix. Cover and shake until the outside of the shaker is frosty. Place a few cubes of ice into a highball glass, and strain in the iced tea. Top with the cola, and garnish with a wedge of lime.
In a large pitcher, pour in the water. Add iced tea mix and stir until well dissolved. Refrigerate until ready to serve. Add carbonated drink, stir and pour over crushed ice in tall glasses. Tasty!
Fill large chilled glass with crushed ice. Squirt lemon over ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach or lemon slices and serve at once.
Fill 4 tall glasses with ice cubes.
To each glass add 1 oz of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.
Add ice to glass.
Pour in iced tea.
Add a slice of lemon for a bitter sweet experience.
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water.
Then add ice.
emperature.
Pink Drink:
Brew Acai tea with 6 tea bags and
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
rom the heat, add the tea bags and let steep for
In a drink shaker, combine the gin, triple sec, vermouth, iced tea and ice cubes. Shake until frost forms on the outside of the shaker. Pour into glasses and garnish with lemon wedges.
Mix tea and juice.
Pour over ice.
Top with raspberries. Garnish with fresh mint, if desired.
Makes 8 servings.
Cook water and sugar until mixture boils and becomes clear. Remove from heat and add tea bags.
Remove tea bags after 10 or 15 minutes.
Cool syrup.
If lemon is used, add juice of 3 lemons. For instant tea, fill glass with ice; add 2 or 3 tablespoons of syrup and cold water.
Recipe makes approximately 1 1/2 gallons of iced tea.
In a 5 gallon drink cooler, dissolve tea.
Mix with 3 gallons water.
Add orange juice and 2 blocks of ice.
Measure
water into large saucepan.
Add sugar and let dissolve.
Bring mixture to a boil, then remove from flame.
Put tea bags in water for 3 or 4 minutes depending on strength desired.
Add extracts and lemon.
Stir and serve hot.
Can serve as iced tea drink.
Make stronger tea for serving over ice.
Makes 1 quart.
WITH AN ICED TEA MAKER:
Place splenda and
Mix all of the ingredients.
Add additional Coke before serving.
Makes 10 gallons.
ontainer/well the tea bags go in Put tea bags on top