Best Texas Tea Recipes

CLASSIC TEXAS TEA

Steps:

• For the sour mix: Stir together the lemon juice and Simple Syrup in a glass.
• For the Texas tea: Fill a Collins glass with ice. Pour in the vodka, gin, rum, tequila, whiskey, triple sec and 1 ounce of the sour mix. Top off with a splash of cola. Stir once with a bar spoon and serve. No garnish needed.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

TEXAS TEA III

Steps:

• In a tall glass filled with ice, combine vodka, rum, tequila and triple sec. Top with equal parts sweet-and-sour and cola. Squeeze juice of lemon wedge and lime wedge over top; stir.

TEXAS TEA I

Steps:

• In a cocktail mixer, combine vodka, rum, tequila, lemon juice and cola. Stir, and pour into glass filled with ice.

TEXAS TEA

Steps:

• In a pitcher, combine the first 7 ingredients; serve over ice. Garnish each individual serving with a slice of lemon or lime.

BIG KEV'S TEXAS STYLE LONG ISLAND ICED TEA

Steps:

• Pour vodka, gin, triple sec, rum, and tequila into a tall glass with ice. Top off with cola. Stir gently. Garnish with lemon and lime wedges.

RANDY'S TEXAS TEA

Steps:

• In a large pitcher, combine sugar, salt and hot water. Stir until completely dissolved. Sir in the tea, orange juice and lemon juice. Serve in tall glasses with ice and slices of citrus fruit.

TEXAS TEA

Steps:

• Fill a large pitcher (about a 10 cup capacity) three quarters of the way with iced tea. Pour in the rum and stir with a wooden spoon. Toss in the lemon slices and a handful of fresh mint. Put the drink in the refrigerator to steep and chill for a few hours. Fill six highball or other tall glasses with ice and fill with the Texas tea. Garnish with more mint if desired.

PEACH TEXAS TEA

Steps:

• Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.
• Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.

TEXAS TEA II

Steps:

• In a blender, combine . Blend until smooth. Pour into glasses and serve.
• In a cocktail mixer, combine whiskey, triple sec, lemonade and lemon-lime soda. Shake until mixed, then pour into a Collins glass filled with ice. Garnish with lemon wedge.

TEXAS TEA

Steps:

• Fill mixing glass with ice.
• Add tequila, vodka, rum triple sec and sour mix.
• Shake.
• Pour into a Collins glass.
• Add more ice, if necessary.
• Top with cola.
• Garnish with a lemon slice.

TEXAS TEA SANDWICHES

Steps:

• Dump the softened cream cheese in bowl #1 and mix for about 30 seconds with a mixer to just make it creamy. Stir in the chopped green onions and the garlic powder. Set aside.
• Place the chopped ham, mustard and pepper in bowl #2 and mix with a wooden spoon until all of the ham is coated with mustard. Set aside.
• Assemble your work area: You will need Bowl #1, Bowl #2, container of softened butter with olive oil, a couple of butter knives, a knife to trim crust away, tooth picks and a platter to place finished sandwiches on.
• Begin to assemble: 1. Take a piece of whole wheat bread and spread the butter on it, then spread the ham mixture on top. 2. Take a piece of white bread and spread butter on one side of it. Place the butter side down on the ham mixture of the other piece of bread. On the same slice of white bread, now butter it again and spread the cream cheese mixture on top. 3. Take another piece of whole wheat bread and butter it. Place that butter side down on top of the cream cheese mixture you just spread. On the same slice of whole wheat bread, butter it again and spread the ham mixture on top of it. 4. Since everything is bigger in Texas, we are adding one more layer! Take a piece of white bread, butter it and place it butter side down on the ham mixture. Butter it again and then spread the cream cheese mixture on top. 5. Butter a slice of whole wheat and place it butter side down on the cream cheese.
• Now, take your assembled sandwich to a cutting board and trim the crust from all four sides. Then slice it into either 4 squares or 4 triangles. Place a tooth pick in each of the small sandwiches and move to your serving platter.
• Continue in this way until you have finished with your ingredients. If you have any left over cream cheese or ham mixture, I typically clean out some cherry tomatoes and stuff them with one of the mixes. These add some color to your tray and a second little snack.
• (This is my daughter's "thumb's up"!) Again, this can be made with regular whole wheat and white bread as well as smoked ham lunch meat. OR you can use homemade breads or fresh from the bakery. You could also use a different kind of ham and slice it small. I have tried all different versions and never met one that I didn't like. I will say though that I have found that they smoked lunch meat ham sliced in small pieces holds together the best for serving and eating. You can also alter what type of bread you start with so your sandwiches end with a different type and your platter has both white and whole wheat showing. I haven't found a great use for the left over crust, other than giving my dogs a few of them. :) If you think of something let me know!

PEACH TEXAS TEA

Steps:

• Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger.Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

RANDY'S TEXAS TEA

Steps:

• In a large pitcher, combine sugar, salt and hot water. Stir until completely dissolved. Sir in the tea, orange juice and lemon juice. Serve in tall glasses with ice and slices of citrus fruit.