Celebrate National Sweet Tea Day This Tuesday

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Sweet Tea and summertime go hand in hand. There’s nothing better than grabbing a tall, refreshing glass on a hot summer day, so it’s perfect that we celebrate National Sweet Tea Day on such, Tuesday, August 21.

Sweet Tea, everyone’s favorite thirst quencher, makes the best base for a cocktail and a delicious boozy cupcake. Below we’ve included the Sweet Tea recipes you didn’t know you needed. So, let’s raise a glass (and a cupcake) to National Sweet Tea Day!

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Yields 12 cupcakes

Deep Eddy Sweet Tea Vodka Cupcakes

  • 3 tablespoons Deep Eddy Sweet Tea Vodka
  • 1 stick unsalted butter at room temperature
  • 1 ½ cups powdered sugar
  • 3 ½ tablespoons lemon zest
  • 2 large eggs
  • 1 ¼ cups self-rising flour
  • ¼ cup 2% milk
  • 2 tablespoons lemon juice

Deep Eddy Sweet Tea Vodka Frosting

  • 1 stick unsalted butter at room temperature
  • 3 ½ cups powdered sugar
  • 3 tablespoons Deep Eddy Sweet Tea Vodka
  • 1 Tablespoon lemon Zest
  • 1 Tablespoon lemon juice

Texas Peach Tea

1.5 oz Deep Eddy Sweet Tea Vodka

.5 oz Deep Eddy Peach Vodka

Muddled peaches or Peach Puree (1oz)

4oz Club Soda

Lemon Wedge Garnish

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1.5 oz Deep Eddy Sweet Tea Vodka

.5 oz Deep Eddy Peach Vodka

Muddled peaches or Peach Puree (1oz)

4oz Club Soda

Lemon Wedge Garnish

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1 part Deep Eddy Sweet Tea Vodka

1 part Fresh Lemonade

Splash of club soda

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Recipe:

  • 2 ounces Seagram’s Sweet Tea Vodka
  • 1 ounce lemon juice
  • ½ ounce simple syrup
  • 1 bar spoon strawberry jam

Directions:

  1. Add all ingredients to a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain into your glass over fresh ice
  4. Garnish & Enjoy!
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Recipe:

  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags
  • Woodford Reserve Kentucky Straight Bourbon, to taste (Bobby likes Woodford Reserve)

Directions:

  1. Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
  2. While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
  3. Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
  4. Serve the blackberry tea over ice in tall glasses and float a shot of Woodford Reserve bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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