We’re in it. Days are bright and hot. Nights are short and leave a film of dew on the yard. Late nights and early mornings, watermelon and zucchini and peaches, dirty foot prints, darkened skin, gin and tonics. The long stretch of high summer, July into August, is possibly the most fleeting time of the year, and I always feel a deep need to make the most of it.
Making a pitcher of this tea is possibly the easiest thing you could do to start the weekend off right. Green and black teas, a couple lemons, a bottle of ginger beer, and our favorite brown liquor. Whiskey has a firm grasp on fall and winter, but in this drink, it does right by summer too. I’m particular to Bulleit Rye, but bourbon certainly isn’t bad.
Whiskey-Spiked Iced Tea
Inspired by Thug Kitchen (nsfw!)
Makes about 84 oz.
2 bags black tea
2 bags green tea (ginger and/or citrus green tea is great too)
1/4 c. maple syrup (or agave or honey)
1-1/2 cups whiskey (rye or bourbon preferably)
1 bottle ginger beer
Pour 4 cups of boiling water over the black and green tea bags and let steep for 5 minutes. Meanwhile, juice one of the lemons and thinly slice the other. Remove the tea bags, add the maple syrup, and stir to dissolve. To the tea add 4 cups of cold water, the lemon juice, and the whiskey, and stir to combine. Add the lemon slices and let chill in the fridge. Before serving, carefully stir in the bottle of ginger beer, starting with half of the bottle and adding more to taste. (This is for personal preference- I like more ginger beer, but most of my friends preferred less.)