Spiked Firefly Palmer Recipes

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea.
• Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags.
• Pour half of the tea into ice cube trays and freeze until firm, 3 hours. Refrigerate the rest.
• Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool.
• Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes.
• Pour the drink into glasses. Garnish with lemon slices and mint.

Steps:

• Mix together in a tall glass with ice.

Steps:

• In a pitcher, combine the iced tea, lemonade and limoncello. Stir with a cocktail spoon. Divide into 6 glasses filled with citrus ice cubes or regular ice cubes and serve with straws.

Steps:

• Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.