52 oz. (6 ½ cups) hot water
10 orange pekoe tea bags (such as Lipton)
One 1-liter bottle (4 ¼ cups) sweet tea vodka (such as Firefly)
16 oz. (2 cups) freshly squeezed lemon juice
8 ounces (1 cup) Mint simple Syrup (recipe follows)
7 to 8 cups ice cubes
16 to 18 fresh mint sprigs, for garnish
16 to 18 lemon wheels, for garnish
A riff on the classic Arnold Palmer, this recipe is courtesy of Stephen Savage, general manager and beverage director at New York City’s Tipsy Parson restaurant. Savage serves this in a glass Mason jar – the type used for home canning. To serve it to a crowd, look for a large glass jar with a spigot toward the bottom. For a while, Ball (a canning jar manufacturer) made one-gallon jars like this. If you can find a couple of those, they would be ideal.
In a small bowl, pour the hot water over the tea bags and let steep for about 15 minutes. Remove the tea bags, pressing gently to extract the liquid before discarding. Let cool to room temperature.
Pour the steeped tea into a container that holds at least 6 quarts. Add the vodka, lemon juice, and mint syrup and stir until thoroughly blended. Add the ice and stir well to chill.
To serve, pour into pint canning jars or similar-size glasses and garnish each drink with a sprig of mint and a lemon wheel.
Mint Simple Syrup
1 cup sugar
8 oz. (1 cup) water
1 bunch of fresh mint, separated into sprigs
In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the mint between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the mint sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep up for about 2 weeks.
Find the book at Johnson’s
Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.