Taproot at Home :: Thyme & Honey Whiskey Iced Tea

We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]

Thyme & Honey Whiskey Iced Tea

by Ashley English
Originally published in Issue 5::DREAM. 

As a Southerner, I’ve long been steeped in the tradition of iced tea. Add in a bit of first-of-spring thyme, some honey, and a dash of whiskey (if you'd like), and this classic beverage gets a sophisticated, seasonal makeover.

Serves 4-6.

The Goods

6 cups boiling water
5 regular-sized bags black tea
1 tablespoon fresh thyme leaves (removed from the stem), plus thyme sprigs, for serving
1/3 cup honey
4 cups cold water
1 cup whiskey
1/2 lemon, juiced
ice cubes

The Deal

1) Steep the boiling water, tea, and thyme leaves for 5 minutes.

2) Remove the tea bags. Continue steeping the thyme leaves for another 10 minutes.

3) Strain off the thyme leaves using a fine-mesh sieve. Transfer the tea to a pitcher.

4) Stir in the honey.

5) Add the cold water, whiskey, and lemon juice. Stir to fully combine.

6) Place two large handfuls of ice in the pitcher.

7) To serve, place ice cubes, a lemon peel twist, and a thyme sprig in each glass and top off with tea.

Click here to download a pdf of this recipe.

 

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