Enhance your outdoor experiences with refined takes on classic Lowcountry favorites.

Move over, sweet tea, there’s a new brew in town. Spiked iced tea is crashing the party, adding a twist to this iconic Southern staple. Whether you’re bridging cocktail hour and tea time or just embracing your inner genteel rebel, these flavor-packed cocktails are made for sipping under the shade of a live oak. From an alcohol-free sweet tea punch that could charm a garden party crowd, to a bourbon-laced Arnold Palmer fit for a front porch throne, these recipes prove that the Lowcountry does tea time best — with or without a little extra “cheer.”

 Le Cookery of Hilton Head 

Sweet Tea Punch

Ingredients

4 family-sized tea bags

A handful of mint sprigs

3/4 cup granulated sugar, plus more to taste

1 12-ounce can frozen citrus blend juice concentrate, thawed

1 tablespoon vanilla extract

1 tablespoon almond extract

Water

Orange slice (garnish)

Directions

[1] Place the tea bags, mint sprigs and sugar in a gallon pickle jar or container. Pour 7 cups of boiling water, and stir gently to agitate the sugar. Leave to steep for 10 to 15 minutes until a very dark amber. [2] Discard the tea bags and mint. Add the juice concentrate and stir well. Leave to cool slightly for about 20 minutes, then fill the container to the top with cold water. [3] Stir in the extracts, and taste for sweetness, adding sugar and orange slices, if desired. This tea will keep covered on the counter or in the fridge for a few days. Stir well before serving over ice. Garnish with an orange slice (optional). 

 Cassandra’s Kitchen Store 

Ina Garten’s Arnold Palmer Iced Tea

Ingredients

2 tea bags, such as Earl Grey or English breakfast

2 cups boiling water

1/2 cup freshly squeezed lemon juice

1/2 cup sugar syrup 

1 cup good bourbon

1/2 lemon, cut through the stem  and cut in 1/4-inch-thick half-rounds

Directions

[1] Place the tea bags in a 2-cup glass measuring cup, and add the boiling water. Allow to steep for 10 minutes, then discard the tea bags. [2] Pour the iced tea into a large pitcher, and add the lemon juice, sugar syrup and bourbon. [3] To serve, fill highball glasses half full with ice, and pour in the drink mixture. Garnish with a half-round of lemon, and serve ice cold.

Note: To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan, and bring to a boil over medium heat. Cook until the mixture is clear. Cool, and refrigerate indefinitely.