Kathy Casey’s Liquid Kitchen®
Spiked Iced Tea Punch
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
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.