Golf Tea Recipe

Brew the tea

Bring 8 cups of water to a rolling boil. Remove from heat and add 6 black tea bags. Steep for 5 minutes for medium strength or up to 7 minutes for stronger tea. Avoid oversteeping to prevent undue bitterness.

Sweeten and cool

Remove tea bags, gently pressing each against the side of the pot with a spoon to extract flavor (do not squeeze hard). While the tea is still hot, stir in 3 tablespoons granulated sugar until dissolved. Add 1 cup fresh lemon juice and stir to combine. Let the tea cool to room temperature (about 20–30 minutes) then refrigerate until well chilled, about 1 hour.

Just before serving, chill the ginger ale and club soda. These are added at the end to preserve fizz. Measure 2 cups ginger ale and 2 cups club soda and keep them cold.

Assemble and serve: In a large pitcher, add 6 cups of ice cubes, 12 fresh mint leaves (lightly bruise the leaves by clapping between your palms or gently muddling to release aroma), and 8 lemon slices. Pour in the chilled tea base until the pitcher is about three-quarters full (approximately 6 cups of tea). Add the 2 cups ginger ale and 2 cups club soda, stirring gently to combine. Taste and adjust: if you want it sweeter, add a little more ginger ale or a teaspoon of sugar dissolved in a splash of warm water; for more lemon brightness, add another 2 tablespoons lemon juice.

Optional boozy version: If making alcoholic "golf tea," stir in up to 1 cup whiskey (or bourbon) to the combined pitcher, mix gently, then refrigerate briefly for 10 minutes so flavors marry. Serve immediately after chilling.

To serve in glasses: Fill tall glasses with ice, pour Golf Tea over ice, garnish each glass with a lemon slice and a sprig of mint. Enjoy cold.