or sipping.
VARIATIONS:
Long Island Iced Tea: Replace the spiced rum with
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 large glass with ice. Pour peach schnapps, vodka, gin, tequila, and rum over the ice; stir in sweet and sour mix. Top with a splash of cola; stir.
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 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.
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!
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 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.
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
WITH AN ICED TEA MAKER:
Place splenda and
Blend watermelon in a blender until smooth; add lime juice and blend well. Add peach-flavored iced tea; blend until combined. Dilute with water to desired strength.
Fill a tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice.
In a 3qt stock pot, combine the tea bags, water and sugar.
Brew on med-low heat.
Open the canned peaches, and drain the syrup into the pot.
Drop in 3-5 peach slices.
Reserve the rest of the peaches on the side.
Brew the tea to just under a boil.
Remove from heat.
Strain off the tea bags, but leave the peach slices.
Return tea to pot, cover and let sit until tea is room temperature.
Place tea into a a pitcher for serving.
Refrigerate until chilled.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
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.
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