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How to make spiked iced tea punch
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- Kathy Casey , Chef & Mixologist
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Kathy Casey
Chef & Mixologist
Chef and mixologist Kathy Casey shows us that getting creative with punch is fun and easy. Not only can you use whatever base spirit strikes your fancy, but you can also jazz up your serving bowl with decorative ice and sliced fruit. This Spiked Iced Tea Punch is perfect for a party!
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Instructions
How to make spiked iced tea punch
RECIPE
20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey
INSTRUCTIONS
Poke the cloves into the orange, then cut it into 3 slices.
Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl.
Add the boiling water, let steep for 1 hour, then remove the tea bags.
Add the ice water, juices, and brown sugar, stir until the sugar is dissolved.
Add the whisky and chill until ready to serve. 
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