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Iced Teaquila
© Richard Gerhard Jung

Iced Teaquila

  1. 1/2 cup sugar
  2. 1/4 cup water
  3. 3 tablespoons fresh lemon juice
  4. 1 1/2 cups guava nectar (see Note)
  5. 1 cup brewed Earl Grey tea
  6. 3/4 cup silver tequila
  7. Lemon twists, for serving
  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. Notes Guava nectar is available at supermarkets and health food stores.