Ice Pick Recipe

Infuse vodka

Zest one whole lemon, avoiding the white pith. Place the zest in a clean, sealable jar and pour 8 oz (1 cup) of vodka over it. Seal and store at room temperature or in the refrigerator for 24–48 hours, tasting after 24 hours until the vodka has a bright lemon aroma. Strain out the zest through a fine mesh strainer or coffee filter into a clean bottle. You will use 2 oz of this lemon-infused vodka per cocktail.

Brew tea and sweeten

Brew a strong cup of black tea using 1 tea bag (or 1 tbsp loose leaf) in 1 cup of just-boiled water. Steep 4–6 minutes for robust flavor. Remove the tea bag or strain leaves, stir in 2 tablespoons granulated sugar while the tea is still hot until dissolved. Add 1 cup cold water to cool the brew. Chill if not using immediately. This yields about 2 cups of sweet tea; measure 1/2 cup (4 oz) per cocktail (see assembly).

Fill a cocktail shaker or mixing glass halfway with ice (about 1 cup).

Add 2 oz lemon-infused vodka, 4 oz (1/2 cup) chilled southern sweet tea, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup (optional) to the shaker. The simple syrup is optional if your sweet tea is already sweet enough.

Shake vigorously for 8–10 seconds to chill and slightly dilute, or if you prefer a gentler preparation, stir the ingredients with ice for 10–15 seconds in a mixing glass.

Strain into a rocks glass filled with fresh ice (or a highball glass if you used more tea).

Garnish with a lemon wheel or a twist and optionally a mint sprig. Serve immediately.