Miami Beach Iced Tea Recipes

Steps:

• Fill a highball glass with ice cubes.
• To a cocktail shaker (no ice), add the vodka, rum, gin, tequila, blue curacao, lemon juice, and simple syrup.
• Shake vigorously for 5-10 seconds; pour into the glass.
• Add in the Sprite to the glass; stir; garnish with a lemon wedge.

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

Steps:

• Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.
• Pour peaches and water into a blender.
• Blend on high speed until well blended.
• Add sugar and blend for a few more seconds.
• Add more water until there is 1 quart.
• Blend for a few seconds-- pulse.
• Pour this mixture into the pitcher of tea and stir until well mixed.
• Chill before serving.
• Serve over ice or warm up for a hot drink.