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.


  • 7 cups water

  • 6 orange pekoe tea bags

  • 1 ½ cups sugar

  • 1 ⅓ 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 for5 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.

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