Anastasia Island Iced Tea Recipe

Brew and cool tea

Brew a small amount of strong black tea (about 1 tsp loose leaf or 1 teabag in 60–90 ml near-boiling water) and let steep 3–4 minutes. Remove tea leaves or bag and cool to room temperature (or chill briefly). Measure out 1 oz (30 ml) for the recipe.

If you don't have simple syrup ready, make it by combining equal parts sugar and hot water, stirring until dissolved, then cool. Measure 0.5 oz (15 ml).

Combine spirits and mixers

Fill a cocktail shaker with ice. Add 0.5 oz vodka, 0.5 oz white rum, 0.5 oz gin, 0.5 oz silver tequila and 0.5 oz triple sec. Add 0.75 oz fresh lemon juice, 0.5 oz simple syrup and 1 oz cooled strong black tea.

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until the exterior becomes cold and slightly frosty. This chills and dilutes the mix to balance the strong spirits.

Strain and top

Fill a Collins glass (or highball) with fresh ice (about 1 cup). Strain the shaken mixture into the glass. Carefully top with 2 oz of cola, pouring gently to preserve carbonation and create a layered appearance if desired. Give the drink a very gentle stir (1–2 turns) to integrate the cola without flattening it.

Garnish with a lemon wheel or wedge on the rim and, if using, a sprig of fresh mint. Serve with a straw and a small spoon or stirrer on the side so the guest can adjust sweetness if desired.

Optional: For a slightly sweeter, more island-style finish, float a thin lemon slice and a small mint sprig on top. Drink responsibly.