Three-Ingredient Happy Hour: Sweet and Tart Mulligan
Happy weekend and welcome back to Happy 3 Ingredient Hour , a weekly drinks column featuring very simple yet delicious libations. This weekend is hot – or at least mildly warm – so I think the porch veranda is fine for a drink.
You have no doubt heard of John Daly, Arnold Palmer, who added vodka to make golf more bearable. This is all well and good, but I think a sweet citrus drink would work better with a darker spirit, and I mean that particular spirit.
Whiskey is what this tea-based cocktail should be, my friends. You can use whichever you like best – Irish, Bourbon, or rye – all will do, but I would stay away from Scotch unless you want the Arnold Palmer peat situation. (Come to think of it, it might not be that bad.)
Apart from substituting whiskey for vodka, I have another trick. Adding sweet tea and lemonade to a cocktail has always seemed overkill. After all, sweet tea already contains water and sugar, why dilute the drink with more water? So instead of lemonade, I’ll add some pure lemon juice to dilute and sweeten the tea. For this refreshing libation you will need:
- 4 ounces of painfully sweet tea. Seriously, drink the sweetest tea you can find.
- 30 grams of whiskey of your choice
- 1/2 ounce lemon juice
Take a glass that has room. If you don’t have special iced tea glasses, a pint or stone jar will work. Fill this thing with crushed ice and pour all the ingredients into a glass. Stir a little until everything is completely cool and drink through a straw, preferably on a porch swing.