Food Network: Spiked Sweet Tea

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Spiked Sweet Tea
Recipe courtesy Michael Chiarello

6 cups sugar
3 cups water, plus 2 quarts, divided
1 1/2 ounces (or 3/4 cup) loose black tea leaves
2 ounces your favorite whiskey or bourbon per serving (recommended: Maker's
Mark)
Ice cubes
2 lemons, zested
1/2 bunch fresh mint

Combine sugar and 3 cups water in a non-reactive

saucepan. Slowly heat until sugar melts. Remove from heat and cool.

Infuse the black tea in 1 quart of just boiled water for 2 minutes. Strain tea
into a pitcher and then add 1 quart of room temperature water.

Combine the tea and the cooled simple syrup, mixing well. Refrigerate until cool.

To serve, fill a 12-ounce glass with ice cubes, a pinch of zest, and a sprig of
mint. Add 2 ounces whiskey or bourbon and fill to the top with the sweetened tea.
Stir and serve. Repeat as needed.