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.
- 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.
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.