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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.
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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.
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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.
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