I don’t know about you, but I’ve been sweating my ass off all week. It’s been so hot here that all I want to do is day drink, and I am not your typical day drinker, but I must admit, this is the third day in a row I’ve made these. This drink is so light and fresh that you barely notice there is any booze in it. My kids have also been gone for almost 2 weeks, so for the past few nights after a long day of work, my husband is welcomed by my delicious Arnold Palmer. This is not normal behavior for me, but sometimes I like to bring it back old school and act like a 50’s housewife just like June Cleaver. I hope you guys know who June Cleaver is, and if you don’t, I feel really old right now. Anyways, it’s a great way to start the evening on a hot summer night. I didn’t add a lot of sugar, because I decided to make a lemon verbena simple syrup for some added sweetness. And boy is it yummy! I also made a lavender simple syrup that also compliments Arnold like no other. So try this boozy Arnold Palmer and let me know what you think. Add a little lemon wedge and a sprig of mint to dress it up. It’s super easy and takes less than 30 minutes to make this delicious concoction. This recipe makes enough for about 6-8 drinks, but if you want to have at least 2 per person, I would double it. You can’t just have one. Enjoy!
boozy arnold palmers
I used Lipton black tea, but early grey would be amazing.
boozy arnold palmer
- 4 cups boiling water
- 6-8 tea bags-depends how strong you like your tea
- 1/2-3/4 cup sugar
- 1 teaspoon lemon zest
- 4 cups cold water
- 1 cup of your favorite bourbon
- 1/2 cup fresh squeezed lemon juice
- lemon slices and fresh mint for garnish
lemon verbena simple syrup
- 1 cup of sugar
- 1 cup of water
- 3 Tablespoons lemon verbena leaves
- For the arnold palmer: Boil 4 cups of water. Once water is boiled, turn off stove, add tea bags, sugar, and lemon zest. Stir until sugar is dissolved. Cover, and let steep for 5 minutes.
- Pour mixture over a fine mesh strainer. Add cold water, bourbon, and lemon juice. Cover and chill for 30 minutes. Serve over ice and garnish to your heart’s desire
- For the lemon verbena simple syrup: Bring 1 cup of water to a boil, add the lemon verbena leaves and sugar. Stir until dissolved. Pour the simple syrup through a sieve and discard leaves. Chill in the refrigerator. Should last up to 3 weeks.
- If you want to make a lavender simple syrup, follow the same directions as the lemon verbena, just use lavender blossoms. The tight purple ones are the best.