Restaurants›Big Bad Breakfast - Downtown Little Rock›Spiked Southern Tea Recipe

Spiked Southern Tea Recipe

Inspired by Big Bad Breakfast - Downtown Little Rock
Time10m
Serves1

Cathead vodka, honey, house-made lemonade, sweet tea

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Ingredients

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Cocktail

Honey syrup (makes ~6 oz)

Method

Honey syrup

1

Make honey syrup

Combine 3 tablespoons raw honey and 3 tablespoons hot water in a small jar or container. Stir or shake vigorously until honey is fully dissolved and syrup is smooth. Cool to room temperature before using. Keeps refrigerated up to 2 weeks.

Cocktail assembly

2

Chill glass

Fill a Collins or highball glass with ice to chill while you assemble the cocktail.

3

Mix spirits and citrus

In a cocktail shaker, add 2 oz Cathead vodka, 0.75 oz honey syrup, and 0.5 oz fresh lemon juice. Add a few ice cubes (enough to fill the shaker about halfway).

4

Shake

Shake vigorously for 8–10 seconds until the exterior of the shaker is cold and slightly frosty. This blends and slightly dilutes the sweet components for balance.

5

Build the cocktail

Discard the ice from the chilled glass if desired and refill glass with fresh ice. Strain the shaken vodka-honey-lemon mixture into the glass. Add 2 oz house-made lemonade and 3 oz sweet iced tea. Stir gently with a bar spoon 6–8 times to combine without over-diluting.

6

Garnish and serve

Garnish with a lemon wheel or wedge on the rim and an optional sprig of fresh mint. Serve with a straw if desired.

7

Notes on balance

Adjust sweetness by increasing or decreasing honey syrup by 0.25 oz increments. If you prefer it more lemon-forward, add up to an additional 0.25–0.5 oz fresh lemon juice and reduce lemonade slightly.