It’s 1960 at the Cherry Hills Country Club in Denver, Colorado. A man steps up to the bar and orders an iced tea with lemonade. Nearby, a woman recognizes him as he walks away and says to the bartender, “I’ll have that Palmer drink,” inadvertently launching the iced tea phenomenon known as The Arnold Palmer.
At our Tea Bar in the Mission, we’re introducing our take on this classic iced tea, named in homage to the golf great, that we’re calling The Rosie Palmer.
We brew The Rosie Palmer with our organic Breakfast Blend (aka English Breakfast black tea). Smooth, full-bodied, malty, and brisk, this Dian Hong-style blend is exceptionally high-grade black tea with a characteristic red liqueur, full flavor, and delicate muscatel finish.Then we add fresh lemon juice, a splash of rose water, and a touch of sugar.
I’d love to pour you a cup of of our Iced Rosie Palmer–only available at our new Tea Bar. But if you can’t be here in person, why not brew up a batch at home with the recipe below?
How to Make The Rosie Palmer
- 3 tbsp organic Breakfast Blend black tea
- 2 tbsp sugar
- 16 oz boiling water
- 16 oz ice
- 2 tbsp organic lemon juice
- ¼ tsp rosewater
- Bring 16 oz water to a boil. Add 2 tbsp sugar, stir until dissolved. Pour boiling water into a Tea Lounge Teapot with 3 tbsp Breakfast Blend black tea. Steep for 5 minutes.
- Meanwhile, add ice to a Tall Vivid Brewpot, approximately ¾ full. When steeping is finished, decant tea into the Tall Vivid Brewpot.
- Gently stir in 2 tbsp lemon juice and ¼ teaspoon rosewater. Refrigerate until ready to serve. Garnish with a lemon wedge.
For a stronger tea flavor and higher caffeine content, try adding more tea or increasing steep time (5-10 minutes).
Leave out the rosewater to make the classic Arnold Palmer.
Turn it into a cocktail by adding liquor: add vodka (John Daly), tequila (Juan Daly), or even Everclear (Happy Gilmore).