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.

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Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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 for5 minutes.

  • 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.

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


Reviews (3)

71 Ratings
  • 5 star values: 16
  • 4 star values: 24
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 0
Rating: Unrated
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....
Rating: Unrated
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!
Rating: Unrated
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.