Spiked Southern Tea Recipe

Make honey syrup

Combine 3 tablespoons raw honey and 3 tablespoons hot water in a small jar or container. Stir or shake vigorously until honey is fully dissolved and syrup is smooth. Cool to room temperature before using. Keeps refrigerated up to 2 weeks.

Chill glass

Fill a Collins or highball glass with ice to chill while you assemble the cocktail.

Mix spirits and citrus

In a cocktail shaker, add 2 oz Cathead vodka, 0.75 oz honey syrup, and 0.5 oz fresh lemon juice. Add a few ice cubes (enough to fill the shaker about halfway).

Shake

Shake vigorously for 8–10 seconds until the exterior of the shaker is cold and slightly frosty. This blends and slightly dilutes the sweet components for balance.

Build the cocktail

Discard the ice from the chilled glass if desired and refill glass with fresh ice. Strain the shaken vodka-honey-lemon mixture into the glass. Add 2 oz house-made lemonade and 3 oz sweet iced tea. Stir gently with a bar spoon 6–8 times to combine without over-diluting.

Garnish and serve

Garnish with a lemon wheel or wedge on the rim and an optional sprig of fresh mint. Serve with a straw if desired.

Notes on balance

Adjust sweetness by increasing or decreasing honey syrup by 0.25 oz increments. If you prefer it more lemon-forward, add up to an additional 0.25–0.5 oz fresh lemon juice and reduce lemonade slightly.