Farmie Palmer 16 Oz Recipe

Brew and cool tea

Brew 2 strong cups of black tea (use 2 tea bags per cup or double the usual strength) for 4–5 minutes. Remove tea bags and let the tea cool to room temperature, then chill in the fridge if time allows. Alternatively, use cold-brewed black tea prepared ahead.

When ready to assemble, fill a 16 oz (about 480 ml) serving glass with approximately 1 cup of ice.

Make quick lemonade by combining 1/2 cup fresh lemon juice with 3 tablespoons simple syrup and 1/2 cup cold water. Stir until sweetener is fully dissolved. Taste and adjust sweetness: if you used granulated sugar, stir a little longer until dissolved.

Measure out 1/2 cup (120 ml) of the lemonade mixture to use in the 16 oz drink.

If using whole cucumber slices: gently muddle 2 of the cucumber slices in the bottom of a small mixing glass to release a little juice and aroma. Do not over-muddle — you want fresh cucumber perfume, not vegetal bitterness.

Add 1.5 tablespoons cucumber farm syrup (or cucumber simple syrup) to the muddled cucumber. Stir briefly to combine. If using a pre-made concentrated farm syrup, omit muddling and simply measure and add the syrup.

In the iced 16 oz glass, pour in 1/2 cup (120 ml) chilled black tea, then add the 1/2 cup lemonade. Next add the cucumber farm syrup mixture (including any muddled cucumber bits).

Top up with the remaining chilled black tea to fill the glass (aim for total liquid ~14–15 oz leaving room for garnish), stirring gently after each addition to create an even flavor balance. Taste and adjust: add up to 1/2 tablespoon more syrup for stronger cucumber flavor or 1 tablespoon more lemonade for brighter tartness.

Garnish with the remaining cucumber slice, a lemon wheel on the rim, and a mint sprig if desired. Serve immediately with a straw.