We’ve got beverages named Arnold Palmer and John Daly. So why not make a spin off cocktail of the two.
Classic summery Sun Tea, fresh squeezed lemonade, seasonal peaches, and whiskey to top it all off. (This would also be an amazing batched cocktail!!)
If you don’t know what sun tea is, let me introduce you to the epitome of my childhood summers. It’s 90 degrees outside; You’re running barefoot in your backyard, jumping through the little sprinkler. You go inside to ask for a snack and your mom has a pitcher of tea and a plate of watermelon waiting for you. Now this isn’t just any tea, this is sun tea.
Sun Tea is made just like how it sounds. In the sun. You place a clear glass container filled with tea bags and leave it outside all day long. The sun heats up the water over time, and the tea bags slowly steep. Mind you, my mom and I were making this in the 90’s and the opinions on food safety were a little more lax (however, I did in fact live to tell the tale). Current day, according to science it is relatively dangerous to leave it out for longer than 4 hours so we’ve adjusted the recipe down below. If sun tea still gives you the ickkk, opt for regular brewed iced tea.
Sun Tea
To make:
Using a half gallon clear glass pitcher, steep 5-8 tea bags of your choice in room temperature water. I used Lipton Iced Tea and Chamomile Tea. Place outside on a hot-sunny day for 3-4 hours. Remove the tea bags. Taste and Sweeten to your liking (I used about 4 Tbsp of Sugar for lightly sweetened). Place into the fridge directly after until you are ready to serve.
Homemade Lemonade:
My ratio is: 1:1:4
1 part 1:1 simple syrup
1 part freshly squeezed lemon juice
4 parts water.
I made a 12 ounce container which was 2 oz. Simple Syrup, 2 oz. Lemon Juice, 8 oz. Water.
Bar Tools Needed:
Okay lets jump into the cocktail recipe!!
Ingredients:
2 oz. Rye Whiskey (I used Hudson Whiskey NY-Short Stack)
2 oz. Sun Tea
4-5 Peach Slices Muddled(canned peaches also will work!)
.75 oz. Simple Syrup
2 Dashes Angostura Bitters
Top with Lemonade (~1.5 oz.)
How I made it:
In a cocktail shaker add peaches, simple syrup and 2 dashes of angostura bitters. Muddle until peaches are smashed (Super ripe peaches work best). Add whiskey, sun tea and ice. Shake vigorously. Dirty dump the contents of the shaker into a cocktail glass (I used a 16 oz. glass). Top with more ice and a splash of lemonade.
Sip and Enjoy! :)