A fresh take on a classic American drink: the Arnold Palmer

We've reached the part of the summer in which every action is determined by the soaring temperature – not just how we dress (as lightly as possible) and when we spend time outside (before noon or after dusk), but even what we eat and drink. Staying hydrated is key, so along with salads and popsicles, we're loving that definitive summer beverage, the Arnold Palmer, a half-and-half mix of lemonade and iced tea.

However it came to be named after the famous golfer, this country-club classic is an excellent thirst-quencher, but of course it's not alcoholic. As I set about creating an after-five version, I wanted a drink that tasted as close to the real thing as possible, but without being lazy (just make an Arnold Palmer and add a shot!) or lowbrow (Jeremiah Weed and Mike's Hard Lemonade – ugh). The Remixed product tastes more snooty St. Andrews than Caddyshack, but it's still a snap to make.


• 4 ounces lemonade
• 4 ounces iced tea

Combine and serve over ice. Garnish with lemon wedge.


• 2 ounces tea-infused vodka
• 1 ounce fresh-squeezed lemon juice
• 1 ounce simple syrup

First, make the vodka. Combine 12 ounces of vodka with 1 tablespoon plus 1 teaspoon of loose tea. (If you don't want to commit, 4 ounces of vodka and 1.5 teaspoons of tea will net you enough for just two drinks.) I tried a lot of teas and liked Earl Grey the best, but English breakfast is also good, and hard-core Lipton iced tea fans should use orange pekoe. Let the mixture sit at room temperature for four hours, then strain out the tea. Do not squeeze or press the tea leaves; this will give you a dusty, bitter finished product.

In a cocktail shaker (no ice) lightly shake together 2 ounces of tea-infused vodka, 1 ounce of lemon juice and 1 ounce of simple syrup. Pour over crushed ice in a tall glass; garnish with a lemon wedge and serve with a straw.

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