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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- Yield:makes 4 cocktails
- Active time: 5 minutes
- Total time:20 minutes
- 2 cups strong brewed black tea, chilled
- 1 cup ice, plus additional for serving
- 3/4 cup rum (such as 10 Cane)
- 10 tablespoons cane syrup (see note)
- 1/4 cup freshly squeezed juice from 2 to 3 lemons (optional)
- Garnish: 4 lemon wedges
Combine tea, ice, rum, cane syrup, and lemon (if using) in a large pitcher just before serving. Stir well and serve in ice-filled glasses, garnished with a lemon wedge.