Serious Eats: Recipes

Prohibition Sweet Tea

[Photo: Wes Rowe]

A lightly spiked take on classic Southern Sweet tea from Edward Calhoun of Southpaw BBQ in San Francisco. For the tea, use any brand of orange pekoe, or regular black Lipton tea bags. The lemon juice is optional, depending on your taste—some folks would never add lemon to sweet tea, but we like the brightness it adds to this brunch drink.

Note: To make cane syrup, combine 1 cup water with 1 cup raw cane sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Syrup will keep in a sealed container in the refrigerator for up to 5 days.

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