Iced Teaquila

  • Servings: 6

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  • 1/2 cup sugar
  • 1/4 cup water
  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups guava nectar (see Note)
  • 1 cup brewed Earl Grey tea
  • 3/4 cup silver tequila
  • Lemon twists, for serving

How to make this recipe

  1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.

  2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.

Make Ahead

The teaquila can be refrigerated overnight.


Guava nectar is available at supermarkets and health food stores.

Contributed By Photo © Richard Gerhard Jung Published August 2001

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