Active Time

　　20 minutes

　　Total Time

　　40 minutes (plus freezing time)

　　The classic iced tea and lemonade combo (aka the Arnold Palmer) is transformed into a boozy frozen cocktail perfect for backyard parties and barbecues. Freezing the drink components into ice cubes before blending is an easy way to keep the flavors concentrated.

　　

Ingredients

Makes 4

　　8 black tea bags, preferably English breakfast

　　5 tablespoons sugar

　　3 1/2 cups store-bought or homemade lemonade, divided

　　1 cup vodka, divided

　　Lemon wheels (for garnish)

　　

Special Equipment

4 ice cube trays

　　

Step 1

Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).

　　

Step 2

Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3–4 hours.

　　

Step 3

Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.

　　

Step 4

Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl. Garnish with lemon wheels.

　　

Do Ahead

Step 5

Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.