The most classic iced tea cocktail is a simple combination of tea, lemonade and vodka…but things have come a long way since the John Daley! There are now plenty of ways to enjoy an iced tea this summer, including a few with a little extra kick! Since National Iced Tea Day is coming up this weekend on Saturday, June 10th, we have partnered with the classic tea company Tetley, to bring you some fun and easy iced tea cocktail recipes for the holiday.
Tetley has been in the tea business for more then 150 years, so if anyone can make sure your cocktails have the best ingredients, it’s them. They have also recently released a line of Tetley Super Teas, which fit perfectly with our chosen recipes below. They all have all natural flavors that provide 20% of your daily recommended intake of crucial vitamins, like Vitamins B and C. So, while you get vitamins from the sunshine and your cocktail, you can relax throughout the summer weekend in style!
Hibiscus Margaritas via Minimalist Baker
HIBISCUS TEA CONCENTRATE
- 3 cups water
- 3/4 cup dried hibiscus flowers (find at most tea shops)
- Sweetener of choice to taste (like agave!)
FOR 2 MARGARITAS
- 5-6 ice cubes
- 1/2 cup hibiscus tea concentrate
- juice from 1 large lime
- 2 ounces silver tequila
- 1 tablespoons of agave nectar (optional)
To make the hibiscus tea concentrate, bring 3 cups of water to a boil, add hibiscus tea and stir. Then, remove from the heat and let steep for 30 minutes.
Strain it into a jar or glass container using a fine mesh strainer and add sweetener to taste. Stir to dissolve and let cool.
To make two margaritas, start by adding ice, as well as the cooled hibiscus tea concentrate, lime juice, tequila and agave nectar (optional) to a cocktail shaker and shaking vigorously to combine. Then, pour over two glasses with ice. Salt or sugar rim is optional. Garnish with lime wedge. If it’s too strong for you (what?!), dilute with a splash of sparkling water.
Matcha Mint Juleps via Bojon Gourmet
- 2 teaspoons matcha
- 3/4 cup cool water
- 1/2 cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish
- 2 tablespoons organic blonde cane sugar
- 1-2 tablespoons fresh lemon juice
- 1/2 cup bourbon whiskey
Place the matcha in a bowl, and slowly work in a tablespoon of the water drop by drop, stirring constantly, until the matcha is a smooth paste. Then, gradually stir in the rest of the water.
Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoon) until the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.
Boozy Blackberry Lemon Iced Tea via Paper & Stitch
- 4 cups of fresh brewed Tetley Black Tea Vanilla with Added Caffeine
- 1/3 cup of simple syrup (you can add less or more depending on your preference)
- 1 cup of rum
- Juice from 1 fresh squeezed lemon
- 1 handful of blackberries
- 3-5 mint sprigs
Just muddle the blackberries and mint, then combine all of the ingredients into a jug or glass jar, stir (or shake) and serve over ice. Super pretty and easy!
Iced Green Tea Mojitos via Kirbie’s Cravings
- 1/2 glass of ice
- 8 fresh mint leaves
- 1 tbsp fresh squeezed lime juice
- 1/2 cup of freshly brewed, cooled, Tetley Green Tea Tropical with Vitamin B6
- 1 oz white or light rum
- 1-2 tbsp granulated white sugar (depending on how sweet you want the drink)
- 1 handful of raspberries (optional)
Fill a tall glass halfway with ice. Add in mint leaves and using a cocktail stirrer, muddle the mint leaves slightly until the flavors are released. Add in the lime juice, tea, rum and sugar. Stir until all the ingredients are mixed and sugar is dissolved. Add in fresh berries if desired. Then serve chilled.
Lemon Mint Iced Tea (with Rum!) via Domesticate Me
- 2 quarts boiling water
- 8 Tetley Green Tea Lemon Honey with Vitamin C bags
- 2 cups fresh mint leaves, packed (plus more for garnish)
- ½ cup fresh lemon juice
- ½ cup sugar
- 1 cup good quality rum…or more, depending on your tastes/partying habits
- For garnish: Fresh mint sprigs and 1 lemon, thinly sliced and seeds removed
Remove the tags from the tea bags and tie them all together. Boil 2 quarts water in a kettle or a pot. When boiling, remove from the heat and add the tea bags and the fresh mint leaves. Cover and allow to steep for at least 20 minutes. If you have the time, let it steep for up to an hour. The longer it can steep, the better.
While your tea is steeping, heat sugar and fresh lemon juice until the sugar dissolves and the liquid becomes clear. Set aside.
Once the tea is steeped, strain it into a large pitcher, discarding the mint and tea bags. Mix in the lemon simple syrup and refrigerate until it’s cool.
When your iced tea is cool, add some fresh mint and lemon slices to the pitcher. Then, add the rum! Serve your iced tea over ice. Garnish with a lemon slice or two and a sprig of fresh mint for flair.