Iced Tea Cocktails

A follow-up to Crowdsourcing Cocktails: Iced Tea

iced tea ad 2

Last week I put a question to the crowd: what cocktails could I make with my leftover iced tea?  A few of you replied with excellent suggestions, which I took to my kitchen along with my barware.

Fellow bloggers G-Lo (It’s Just the Booze Dancing) and Susannah (What Tastes Good) both provided recommendations.  However, I didn’t follow their suggestions to the letter, but rather tweaked them slightly based on my personal tastes and what I had on hand.

First, G-Lo recommended the following:

How about one part homemade Limoncello, of which I have plenty, and three parts Sun Tea, shaken and poured over ice in a tall glass and then topped with a splash of San Pellegrino Blood Orange Soda? Garnish it with a wedge of lemon and BOOM! you’re done.

Thankfully, I still had some homemade limoncello (a little less than G-Lo, I believe) and was able to easily find San Pellegrino Aranciata Rossa (Blood Orange) at the neighborhood grocery store.  (As an aside, I prefer Orangina to San Pellegrino, but that’s neither here nor there in this case.)  After mixing things up, I was surprised at how nicely it tasted.  Each ingredient was equally recognizable and the juice didn’t over-sweeten the drink and I thought it would.

I made a slight modification for my second helping, however: instead of shaking the three together, I stirred them in my glass over ice.  Stirring better separated the flavors a bit more and didn’t chill the drink as much, which I more preferred.  More importantly, I was able to use two homemade products – tea and limoncello – killing two birds with one cocktail, as it were.

The second recipe was sent by Susannah, who suggested:

Sweet iced tea (infused with fresh mint if you can) and bourbon. That’s pretty much the best I can do once the temperature gets above 90…

Here I must admit: I cut corners.  As the recipe called for sweet tea, I used my sun tea (not infused with mint) with a half tablespoon or so of sugar, along with the bourbon, in two-to-one proportions (two parts tea, one part bourbon).  This too wasn’t bad and definitely provided a boozier kick than G-Lo’s recipe.  Yet I preferred the former limoncello-based drink to the latter – perhaps it’s my penchant for malt-based whisky (rather than corn-based bourbon), or it could have been my preference for unsweetened tea over sweetened.

Nevertheless, both cocktails used the surplus tea as I had intended and taught me a couple of new cocktails in the process, which was why I had originally asked the question.  I spent a few moments in the kitchen with my cocktail shaker, which these days, is an exceedingly rare occurrence.

Thanks to you both for sharing the information, very much appreciated!

Published in: on August 5, 2013 at 11:01 pm  Comments (3)  
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