Cocktails of the Month: Sweet Tea Lemonade & Tequila-Lemon Punch
By: Sid Robinson
Summer has arrived in the Inland Empire, and there’s no better way to cool off with some refreshing cool and light cocktails. Perhaps the best way to beat the heat is to prepare your drinks in bigger quantities and in advance, so all you have to do is pour.
Here are a couple of lemon-based punch cocktails that are easy to make and great for entertaining. But they can also catch up with you pretty quickly, so be careful. As always, please drink responsibly.
Sweet Tea Lemonade
750 milliliters Jeremiah Weed sweet tea vodka
Two packets of powdered Crystal Light lemonade mix
Water and ice
Empty two packets of Crystal Light lemonade mix into a large pitcher or punch bowl. Add a half-gallon (64 ounces) of cold water. Stir to dissolve. Add the sweet tea vodka. Fill with ice. Serve cold. Garnish with lemon slice.
1.75 liters silver tequila
½ cup sugar
1 jalapeno pepper (seeded)
Slice the lemons into quarters and put them in a large pitcher or punch bowl. Pour in the tequila, sugar and jalapeno pepper. Put in freezer and then stir every hour. Freeze overnight. It will be ready to go the next day, but it needs the time to properly blend. Serve over ice. Garnish with lemon slice.
Sid Robinson authors a blog, “Sips, Suds and Spirits” (www.sipssudsspirits.com) that examines the beverage industry. He is managing partner of the strategic communications and public relations firm Robinson and Associates, LLC. (www.robinsonandassociates.us)