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Lemony Spiked Sweet Tea

Kicked up with golden rum, this sweet tea is an interesting take on a longtime Southern classic. This recipe is from "Emeril at the Grill" by Emeril Lagasse.

  • Servings: 10
Lemony Spiked Sweet Tea


  • 7 cups water
  • 6 orange pekoe tea bags
  • 1 1/2 cups sugar
  • 1 1/3 cups freshly squeezed lemon juice
  • 1 cup Bacardi 151 or other high-proof golden rum
  • Fresh mint sprigs, for garnish


  1. Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for
    5 minutes.

  2. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.

  3. Serve over ice, in tall glasses garnished with mint sprigs.

Reviews (3)

  • Pure Carnivore 11 Jun, 2014

    Totally agree that freshly brewed ice tea makes a wonderfully refreshing summer cocktail, but if you prefer less sugar and vodka instead of rum i would highly recommend the caveman's arnold palmer....

  • crankyfrekles 13 Mar, 2012

    This recipe is great for Summer. I've made it twice and the second time I cut WAY back on the sugar. otherwise this drink is an instant hangover. LOL!

  • JoyChristine 25 May, 2009

    I used this recipe as a base for peach sweet tea. Using celestial seasonings peach tea, and subtracting the rum. It made such a refreshing, fun and fruity drink that I had a hard time keeping glasses full at our summer picnic.

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