Southern Spiked Sweet Tea Tips and Recipe
Labor Day is just around the corner and some of us will be hosting holiday or end-of-summer backyard parties. At my get-togethers I like to offer a wide variety of food and beverages for guests to choose from. As evening approaching the adults like to enjoy a cocktail or two before they head home. Trust me, I’m a stickler and never let anyone over drink.
Today’s guest post recipe features Southern Spiked Sweet Tea along with preparation & serving tips to go along with the recipe.
From FM Kitchen & Bar in Houston, Texaz
Rochelle Tougas, General Manager (experienced bartender) on making Southern Spiked Sweet Tea:
“I am a HUGE tea lover, especially a spiked tea. Bourbon is traditionally used to create a spiked tea. I do whiskey more often than any other spirit in my spiked tea, but the second choice for me would have to be vodka—specifically Monopolowa as it’s just a clean vodka not crazy expensive without the burn. If I am going to use whiskey in my spiked tea, my choice is always Maker’s Mark bourbon, all the way.
When aiming for the right sugar ratios in tea, I believe it comes down to personal preference. I feel I represent myself as a Southerner through and through as I need my Sweet Tea to be SWEET. I will generally use:
Southern Spiked Sweet Tea Recipe
2 ounces of spirit
3 ounces of Luizianne tea
1 ounce of simple syrup (or make a peach syrup at home that I love in my tea).
My accoutrement of choice is frozen peaches; for my boyfriend, I throw in fresh mint leaves from our garden.
Glassware is one of the most important parts of cocktail presentation, because it just gives you an idea of what you’re about to get yourself into. When I hear “spiked tea,” I think of sitting on a porch at my family house in Alabama with a mason jar filled with spiked tea and frozen peaches to keep it from getting watered down and imparting more flavor as you get down into the drink more. Plus, you get a snack at the end.”
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