7 Cocktails to Toast to National Iced Tea Day
We’re not even halfway through June, but it’s already proven to be a sweltering summer so far. One of the best ways to beat the heat is a tall glass of iced tea, especially in honor of National Iced Tea Day. But if you’re experiencing a spot of showers like we are in the Big Apple, you know it could always use a generous spike. Try out one of these spins on the classic summer sipper:
Easy Breezy Tea
1 ½ oz. Belvedere Lemon Tea
3 oz. Lipton Peach Tea
Build in a high ball glass over ice and garnish with a lemon wedge and sprig of mint.
The United Nations by The Mulberry Project
1 ½ oz. Pink Grapefruit-Infused Ketel One
½ oz. St. Germain
1 oz. Fresh Pressed Lemon Juice
½ oz. Peppermint Herbal Tea-Infused Syrup
1 Egg White
½ Bar Spoon of Fresh Ginger
½ oz. Laphroaig
Rinse a coupe glass with the laphroaig and discard. Add all of the other ingredients to a cocktail shaker and shake. Add ice and shake again. Double strain the cocktail into a coupe glass and garnish with a lemon wheel.
1 ½ oz. Three Olives Mango Vodka
¾ oz. Tuaca
¼ oz. Sweet & Sour mix
Splash of Lemon-Lime Soda
Combine the ingredients in a cocktail shaker over ice. Shake and strain into a tumbler and garnish with a lemon wedge.
Classic Tea Punch
50 oz. Belvedere Lemon Tea
40 oz. Premade Arizona Iced Tea
10 oz. Simple Syrup
20 oz. Lemon Juice
Zests of 2 lemons
Combine all of the ingredients to a large punch bowl, add cubed ice, and stir. Garnish with lemon slices.
Northside by The Mulberry Project
2 1/2 oz. Ginger and Blood Orange Tea-Infused Gin
1 oz. lime
1 oz. honey
3 slices of Cucumber
For the gin: Infuse the blood orange tea and 1 tbsp. of ginger in a bottle of gin for an hour prior to serving
Muddle the slice of cucumber in a cocktail shaker before adding ice. Combine all of the ingredients over ice, shake and strain into a highball glass over ice. Garnish with a cucumber slice.
½ oz. Three Olives Dude Vodka
½ oz. White Rum
½ oz. Gin
½ oz. 1800 Tequila
½ oz. Triple Sec
½ oz. Pineapple Juice
Build over a tumbler with ice and stir. Garnish with a pineapple slice.
Ainsworth Park Sweet Tea
2 oz. Belvedere Lemon Tea
1 oz. Aperol
1 oz. Lemon Juice
2 oz. Simple Syrup
2 oz. Iced Tea
Combine all of the ingredients over ice in a cocktail shaker. Shake and strain in to a mason jar over ice and garnish with a lemon wheel.