Iced tea and lemonade - does a more classic summer refreshment duo exist? Mix them together and you get the famous Arnold Palmer. Mix them together with Vincent Bottling Co. and add a bit of alcohol and you've taken things to a whole new level.
This sophisticated sipper takes a bit of preparation, but it is completely worth it when the tangy, sweet, smoky, complex bubbly drink hits your tongue. Serve this with barbeque to elevate a simple meal or serve with extra seltzer in champagne flutes at brunch.
2 oz. tea-infused bourbon
3 oz. smoked lemonade
2 dashes chocolate or mole bitters
Lemon wedge for garnish
Mix lemonade and bourbon together in a cocktail shaker filled with ice until ingredients are chilled. Pour into glass over crushed ice and add bitters. Top up with seltzer if desired and garnish with lemon wedge.
For tea-infused bourbon:
2 cups of bourbon
2 Earl Grey or similar black tea bags
Pour two cups of bourbon in glass jar. Place tea bags in bourbon and allow to steep for 15 minutes. Remove tea bags and seal jar. Bourbon will last indefinitely, but use within one year for optimal tea flavour.
For smoked lemonade:
Enough mesquite wood chips to cover the bottom of your smoker
6 to 8 large lemons
½ cup of simple syrup
6 cups of seltzer or more as needed
Cut lemons in half and place in smoker, flesh side down. Instructions for building your own indoor smoker with stuff you already have are here. Smoke for 45 minutes to an hour, until lemon have some give but remain firm. Juice lemons into a glass jar and reserve ½ cup.
Mix together smoked lemon juice and simple syrup, adjusting the ratio of sweet/sour to your liking. Add the seltzer slowly, until desired smokiness is achieved.