Iowa Spring-Summer 21 - 40

Lynchburg Lemonade

S&B Summer Peach Iced Tea
From S&B Farms Distillery

1 cup Tennessee whiskey
1 cup triple sec

8 cups boiling water

1 cup sour mix

7-8 black tea bags

4 cups lemon-lime soda

1½ cups Sir Winston Peach

  Add whiskey, triple sec, and sour mix to a pitcher
with ice and stir. Top with soda and garnish with
lemon or lime wedges.
  Variations include using juice and simple syrup
instead of the sour mix and soda; using bourbon
instead of the Tennessee whiskey; and adding bitters
for more complexity.

2-3 fresh peaches, diced
1 cup sugar
1 cup water
1 lemon, juiced
  In a large pitcher, pour hot water over tea bags,
letting steep 5 to 7 minutes. Bring peaches, sugar,
water, and lemon juice to a boil, then reduce heat to
medium and simmer. Strain syrup through a strainer
to remove fruit chunks. Add peach syrup and Sir
Winston to the tea and then chill. Serve over ice.

Peach Sweet Tea with Wine
750 ml bottle Riesling wine, chilled
6½ ounces S&B Farms Distillery Sir Winston Peach
6½ ounces soda water
15-ounce can sliced peaches, drained (or fresh
sliced peaches)
40 ounces sweetened tea
  Add the wine, Sir Winston Peach, soda water, and
peaches to a 2½-quart pitcher. Add sweet tea to fill the
pitcher. Stir to combine and serve over ice.

Maker's Mark Sweet Tea
Mint Julep
4 cups freshly brewed and chilled black tea
2 cups Maker's Mark Bourbon
1 cup simple syrup
¼ cup fresh lemon juice
Mint
Lemon wedges
  Muddle half of the mint with simple syrup. Combine
Maker's Mark Bourbon, chilled tea, muddled simple
syrup, and lemon juice over ice and stir. Garnish with
mint and lemon wedges.

40 IOWA SPIRITS
Iowa Spring-Summer 21

Table of Contents for the Digital Edition of Iowa Spring-Summer 21
