At Peninsula Grill in Charleston, Chef Robert Carter developed this martini to showcase the restaurant's citrusy, Southern-style sweet tea.

8 drinks


  • 2 orange pekoe tea bags

  • 2 cups boiling water

  • 1/2 cup sugar

  • 2 tablespoons fresh orange juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon fresh lemon juice

  • 16 ounces orange vodka

  • Ice

  • 8 lemon wedges


  1. Steep the pekoe tea bags in the boiling water for 5 minutes; discard the bags. Refrigerate the tea until cold, then stir in the sugar, fresh orange juice, fresh lime juice, and lemon juice. Stir until the sugar is dissolved. Refrigerate for up to 1 day.

  2. In a large container, combine the vodka and tea and refrigerate until chilled, at least 2 hours. Stir well. Half-fill a cocktail shaker with ice and add 8 ounces of the mixture. Shake well and strain into 2 chilled martini glasses. Repeat three more times, using fresh ice each time. Garnish each drink with a lemon wedge.

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