Iced Teaquila


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Iced Teaquila
Photo: © Richard Gerhard Jung


  • ½ cup sugar

  • ¼ cup water

  • 3 tablespoons fresh lemon juice

  • 1 ½ cups guava nectar (see Note)

  • 1 cup brewed Earl Grey tea

  • ¾ cup silver tequila

  • 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.


Guava nectar is available at supermarkets and health food stores.

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