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Iced Tea Cocktails For Everyone
Try out these boozy iced teas in celebration of National Iced Tea Day

Don 't celebrate National Iced Tea Day like a square...add some fun (aka booze) into your life by trying some of these delicious iced tea cocktails! Sunday June 10th is the day to imbibe, so check out some of these great NYC bars that serve up iced tea cocktails, or check out the recipes to whip up some of your own!


Jbird Cocktails  
The Imperial March Chinese Black Tea infused Cognac 1st Cru, Raspberry Syrup, Lime Juice, Champagne 
 
The Haberdasher  
The Blues Sisters Gin, Housemade Wild Blueberry Tea Syrup, lemon, lime, muddles basil and blueberries, bottomed with charged water and topped with bitters
 
Bistro The Tea Set  
Summer Village Martini Grey Goose vodka, red peach vanilla tea syrup, soda, mint leaves, served on the rocks
Organic Big Apple Mate Champagne Cocktails Champagne and big apple mate tea syrup

Junoon

The Om Shaanti Chamomile-infused Vodka, Maraschino Liquor, Lavender, Mint and Egg Whites

Craftbar

Midnight in the Southern Garden Four Roses bourbon, sweet tea, lemon and marmalade     

David Burke Garden at The James Hotel

Red and white sangria chef Burke's signature non-alcoholic sparkling beverage, 12NtM, made with fruit, spices and teas 

Bread & Tulips

Park Avenue Tea Wodka, Pineapple Ice Tea, Lemon, Candied Ginger

Or make it yourself...

Arnold "Alcoholic" Palmer (Served at The Bedford)

2oz Sweet Tea Lemon Infused Kanon Organic Vodka
3/4oz lemon juice
3/4oz simple syrup
1 1/2oz Organic Iced Tea

Garnish with lemon wheel and a sprig of mint.

Moscow Tea Party
                   
1.5oz Russian Standard Vodka Gold                   
2oz peach puree                    
3oz black tea               
0.5oz honey water               
0.5oz lemon juice       

Serve it in a russian tea glass and garnish it with a slice of white peach. Enjoy!

Tonic Tea (served by Candard, Inc.)

2 ounces Vodka

1/2 ounce lemon juice

2 1/2 ounces Earl Grey or similar tea (chilled and sweetened)

Shake on ice. Add slices of your favorite early summer fruits and a slice or two of jalapeño pepper. Pour over ice in a tall glass. Optional: top with a splash of seltzer or champagne. Garnish with cilantro

Fancy Bourbon Punch (created by Matt Wallace, Mixologist) 

1 liter Maker's Mark® Bourbon

1 cup granulated sugar

Peels of 3 lemons and 1 orange

Juice of peeled fruit

1 liter of strong tea (preferably green tea)

250 ml champagne (club soda can be used for a less fancy version)

Freshly grated nutmeg

Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity). Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool. Add the juice of the peeled fruit, tea, and bourbon. Stir. Top with champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.

 

Hibiscus Cooler (served by Canard Inc.)

2 cups boiling water

1/2 cup dried organic hibiscus flowers

3/4 cup organic sugar

1/4 cup freshly squeezed organic lime juice

4 cups chilled water 

Ice

8oz Vodka (use after you make the tea)

In a medium bowl, pour the boiling water over the flowers and steep for 10 minutes. Strain the liquid into a pitcher and discard the flowers. Stir in the sugar and lime juice, add the water. Mix in 8 oz of the Vodka of your choice, stir and serve over ice! If you are using store bought tea bags make 6 cups of iced tea, stir in 8 oz of Vodka of your choice and mix with ice and serve chilled!

Raspberry Champagne Cordial (courtesy of The TeaCookbook from Harney & Sons)

8 tbsp or 6 teabags Raspberry Herbal tea

2 tbsp sugar

1 bottle champagne or Prosecco (chilled)

12-18 fresh raspberries

Bring 1/2 cup (120ml) of water just to a boil. Stir in the tea leaves and sugar and steep for 3 to 4 minutes. Strain the liquid into a small spouted measuring coup, pressing to extract as much liquid as possible, and refrigerate until cold. Pour the champagne into 6 flutes. Slightly tipping each glass, carefully pour about 1 1/2 tablespoons (22ml) of the chilled tea down the interior side of each flute. Add 2 to 3 raspberries to each and serve.

 Or for those who opt-out of the alcohol...

Maslow 6 Wine Bar

Lemon, Melon & Mint cooler Watermelon, Lemon, and Mint, muddled and shaken with oolong tea