Spiked Mango Passionfruit Sweet Tea

Now that Cinco de Mayo is over, put down the tequila. And pick up a bottle of Honey Whiskey, y'all. Have you tried this stuff? Maaaaaan it's good. But wait – don't start chugging just yet. You've gotta save it for the perfect summer cocktail: Spiked Mango Passionfruit Sweet Tea. As if sweet tea isn't delicious enough on it's own, right? But spiked sweet tea is truly delightful on a hot day – and it has been H.O.T in Portland.

I'm not a southern belle, so naturally I had to add some tropical to this equation. I brewed the tea per the usual sweet tea recipe, but added much less sugar to compensate for the sweet fruit juice and honey whisky. Traditional whisky is also lovely in sweet tea – but frankly, I just really like Honey Whiskey. It sort of... takes the edge off? So I modified the recipe to accomodate it.

And, voila.

Served on ice with a wedge of lemon and fresh mint, this drink is smooth, refreshing, and just the right amount of sweet. Bring it on, summer.

Spiked Mango Passionfruit Sweet Tea

Makes 1 full pitcher

6 cups water
8 bags of tea 

1/2 cup sugar

2 cups Trader Joe's Mango Passionfruit juice

Honey Whisky (6+ oz)
Mint and lemon slices for garnish

Bring water to a boil in a medium saucepan. Remove from the heat, add tea bags, and let steep 5-10 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher and add juice. Stir to combine and let chill for at least 1 hour in the refrigerator (I let cool overnight). Stir again before serving.

Add ice and 1 ounce of Honey Whisky to each glass. Pour sweet tea over rum, and garnish with mint and a lemon wedge. Put your feet up and enjoy.