Emeril's Rum-Spiked Sweet Tea
Browse the recipe Emeril's Rum-Spiked Sweet Tea
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YIELD about 1 gallon
INGREDIENTS
| 3 quarts | water |
| 8 | orange pekoe tea bags |
| 2 1/2 cups | sugar |
| 1/2 cup | freshly squeezed orange juice |
| 2 tablespoons | freshly squeezed lemon juice |
| 2 tablespoons | freshly squeezed lime juice |
| 2‑3 cups | white rum, to taste |
PREPARATION:
- Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, sugar and orange, lemon and lime juices. Allow the tea to steep for 10 minutes, remove the tea bags and set aside to cool. Stir well, then transfer to a large pitcher. Refrigerate until thoroughly chilled.
- Just before serving, add the rum to the tea and serve in tall glasses filled with ice. Garnish with orange, lemon and/or lime slices.
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Cocktails