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