Surfside Iced Tea + Vodka Recipe

Brew tea

Brew 2 strong cups of black tea using double the usual amount of tea leaves or 2-3 black tea bags per cup. Steep for 5 minutes, then remove leaves/bags and allow tea to cool to room temperature (or chill in the refrigerator until cold).

While the tea cools, prepare simple syrup if you don't have any: combine equal parts sugar and water (for this recipe 1/2 cup sugar and 1/2 cup water) in a small saucepan, heat gently until sugar dissolves, cool to room temperature.

In a pitcher, combine the cooled black tea, 1/2 cup fresh lemon juice, and 1/2 cup simple syrup. Stir to combine. Taste and adjust sweetness or acidity: add up to 2 tablespoons more syrup or 1 tablespoon more lemon juice if desired.

Just before serving, add 1 cup chilled club soda to the pitcher to give the iced tea some effervescence. Stir gently to preserve carbonation.

Add 6 fl oz vodka to the pitcher with the prepared tea mixture (this yields roughly 4 single servings — see servings below). If using orange liqueur, add 1 fl oz for a subtle citrus-forward boost. Stir gently to incorporate alcohol evenly through the pitcher.

Taste and adjust strength: for a lighter cocktail, add an extra 1/4–1/2 cup chilled tea or club soda; for stronger, increase vodka by 0.5–1 fl oz per serving.

Fill four highball glasses with about 1 cup ice each (or to preference). Place one orange slice and one lemon wheel into each glass, tucking them against the glass wall for presentation.

Pour the tea-and-vodka mixture evenly into the four prepared glasses, leaving about 1/2 inch headroom. Top each glass with a splash of club soda if desired for extra fizz.

Garnish each glass with a fresh mint sprig and one additional citrus slice on the rim. Serve with a straw or stirrer.

Optional: For a pitched serving at a party, float additional citrus rounds in the pitcher and keep a bowl of ice and extra club soda at the bar for guests to top off.