As someone who frequents The South far too often, it is surprising that I have never become a fan of sweet tea. It’s just too sweet. But this reworking of sweet tea as a cocktail from Simon Gibson at the Brooklyn Star is the perfect balance of sweet and sour. Drink up.
Recipe:
- 2 oz. Four Roses Bourbon
- 1 oz. sweet tea syrup
- 1 oz. lemon juice
- 1/2 oz. egg white
- bourbon soaked cherry garnish
1. Combine all ingredients in cocktail shaker with ice.
2. Shake and strain into glass with new ice.
3. Enjoy
4. Repeat
To create the tea syrup: let two large Lipton iced tea bags sit in three pints of boiling water for 30 minutes. If left too long, it gets bitter. Remove tea and add 1 quart of sugar while the water is still hot. Stir to dissolve and allow to cool.