Tea-Infused Vodka, Limoncello, and Robert Palmer

You ever hear of a drink called the Arnold Palmer? It’s iced tea and lemonaid. It’s pretty decent if you are a square.

My version is made with tea-infused vodka, limoncello, and lemon juice. I call my drink the Robert Palmer because it’s SIMPLY IRRESISTIBLE!!! 

The Robert Palmer:  Simply Irrisistable!

  • 6 parts Tea-Infused Vodka
  • 4 parts limoncello (50 proof or higher)
  • 1 part fresh lemon juice

This is the the ratio of ingredients if you want to prep some goofy amount not mentioned in this post. Keep in mind, 6+4+1 = 11. So, take your goal amount, say it’s a litre, and divde by 11. 1000ml divided by 11, rounded down, is 90ml. That means you’ll want 540ml of vodka, 360ml limoncello, and 90ml lemon juice. Get it? IT’S MATH!!!!

Making a single drink:

  • 3 oz tea-infused vodka
  • 2oz limoncello
  • 1/2 oz fresh lemon juice

Metric?? sure:

  • 90 ml tea-infused vodka
  • 60 ml limoncello
  • 15 ml fresh lemon juice

Pour over a pint glass full of ice and enjoy.


This stuff is dangerous. Tastes great, but I make it with 80 proof tea-infused vodka and 75 proof limoncello. This is a “Pants down, then shit” kinda drink.

That’s great, Tastykakes, but how do I get these ingredients??”

Good point. Tea-infused vodka can be made at home in a day. Limoncello takes a few weeks to make. Or you can buy some. Here’s the rub:  Store bought limocello is shit. IT’S SHIT!!!!!!!!  I will give you the recipe for both. You won’t make them because you’re a lazy prick.

Tea-Infused Vodka

  • 6 tablespoons quality black tea (that’s 2 grams if you’re civilized and 6 teabags if you married your cousin)
  • 750 ml bottle of vodka

Dump the tea into the bottle of vodka. Let it steep for 24 hours. Dump the vodka through a coffee filter or fine mesh to remove the tea leaves. Boom! You’re done! Pour it back into the bottle from whence it came and put the goddamn cap on it, Sillyass. 

Limoncello

  • 8 large, bright yellow lemons. Like hand grenade size lemons. Or 10-12 smaller lemons. Better to err on too many lemons. 
  • 500 ml Everclear (150 proof)
  • 500 ml home made simple syrup. (Google it if you don’t know how to make it. It’s easy. Sugar + water heated on a stove.)
  • Microplane zester
  • Glass mason jar

Use the microplane zester to remove the yellow lemon zest. Microplane is key because it gets the zest without any of the bitter white pith. Don’t use a veggie peeler or we’ll all be taking the pith. Place the zest in the mason jar and fill with 150 proof Everclear. Don’t use vodka or you’ll end up with a weak, shit limoncello. Screw the cap on the mason jar (dunsky!) and leave it in a cupboard or pantry for three weeks or until the yellow zest has been stripped of all it’s color. When it is done, filter out the zest using a coffee filter. I use a reusable coffee microfilter. You can use a paper coffee filter if you are a pleeb. Combine the lemon-infused Everclear with an equal amount of simple syrup. 

500ml of lemon-infused 150 proof Everclear + 500 ml of simple syrup will give you a litre of 75 proof limoncello.  Much of the store bought limoncello is 30 proof, weak-ass limoncello that is made from artificial flavors and  tastes like a cheap lemon drop candy you might find at a convalescent home or a Salt Lake City dildo shop. Make it yourself, as instructed, and it will taste like what you get in Sorrento or Capri.

Drink, get caffeine/alcohol blitzed, grind teeth, shit pants, and enjoy life. Puto.

 

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Posted on July 4, 2017, in cocktails. Bookmark the permalink. Comments Off on Tea-Infused Vodka, Limoncello, and Robert Palmer.

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