Ingredients:
- 1 cup (200g) Granulated White Sugar
- 1 cup (240ml) Filtered Water (for syrup)
- 4 cups (960ml) Filtered Water (for tea)
- 4 large Black Tea Bags (or 4 tsp loose leaf tea)
- ¾ cup (180ml) Freshly Squeezed Lemon Juice
- 8 fluid ounces (240ml) High-Quality Vodka
- Lemon wheels or wedges (for garnish)
- Small sprigs of Fresh Mint (for garnish)
- Crushed or Cubed Ice
Instructions:
- Prepare the Simple Syrup: Combine the sugar and 1 cup of filtered water in a medium saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and allow to cool completely to room temperature.
- Brew and Chill the Tea: Bring 2 cups (480ml) of filtered water to a rolling boil. Pour the hot water over the tea bags in the large heatproof pitcher. Steep for 5 minutes, then remove the tea bags immediately. Add the remaining 2 cups (480ml) of cold filtered water to rapidly cool the mixture. Refrigerate the brewed tea for a minimum of 2 hours, or until thoroughly chilled.
- Mix the Base Lemonade: In a separate container, combine the freshly squeezed lemon juice with 1 to 1 ½ cups of the cooled Simple Syrup (adjust the amount to your preferred sweetness). Stir well until incorporated.
- Assemble the Spiked Palmer (Batch Mixing): Retrieve the chilled iced tea and the lemonade base. Pour the prepared lemonade base directly into the large pitcher containing the chilled tea. Add the 8 fl oz (240ml) of Vodka to the pitcher. Stir gently to combine. Taste and adjust sweetness if necessary.
- Serve and Garnish: Fill 4 highball or Collins glasses generously with ice. Pour the Spiked Arnold Palmer mixture over the ice. Garnish each glass with a fresh lemon wheel or wedge and a small sprig of mint. Serve immediately.