Twisted Tea Recipe

Brew strong tea

Bring 4 cups of water to a boil. Remove from heat, add 4 black tea bags, and steep for 6–8 minutes for a strong, full-bodied brew. Remove tea bags and discard.

While the tea is hot, stir in 3/4 cup granulated sugar until completely dissolved to make a sweet tea concentrate. Allow the sweetened tea to cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes).

Zest one lemon and one orange (about 1 tablespoon each). Juice fresh lemons to yield 3/4 cup lemon juice and juice oranges to yield 1/2 cup orange juice. Strain juices to remove seeds and excessive pulp.

Once the sweet tea is chilled, stir in the lemon juice, orange juice, lemon zest, and orange zest until combined. Taste and adjust citrus balance to preference (add up to 2 tablespoons more lemon or orange juice if you like it tarter).

Lightly bruise 12 mint leaves between your palms to release oils. Place the mint leaves and 1 inch of thinly sliced fresh ginger in a small jar or cup with 1/4 cup of the prepared tea mixture and gently muddle a few times to infuse aromatics (do not over-muddle the mint into bits). Let rest for 5 minutes, then strain solids out and return the infused tea back to the main batch.

Combine the chilled, citrus-enhanced tea mixture with 2 cups vodka (or light rum) in a large pitcher and stir to combine. Chill for at least 15 minutes so flavors marry. When ready to serve, add 2 cups chilled club soda or sparkling water to the pitcher and stir gently to preserve bubbles.

Fill tall glasses with ice (about 3/4 cup per glass). Pour Twisted Tea over the ice, leaving a little room at the top. Garnish each glass with a lemon slice and a mint sprig. Optionally, lightly slap a mint sprig to release aroma before adding.

Serve immediately. Stir gently before drinking to incorporate any settled citrus or spirits.