Grab that rocking chair. This twist on a summertime staple will quickly become your cocktail of choice for those front porch happy hours.
Rosé Iced Tea
2 bottles Underwood Rosé (or 4 cans)
1 quart-size sachet Smith Teamaker Hibiscus Iced Tea
5.25 oz fresh-squeezed lemon juice
2.75 oz simple syrup
Steep 1 quart size sachet of tea in 2 bottles of Rosé for an hour, no longer than two hours. Remove sachet, add simple syrup and lemon juice to wine and stir. Serve over ice with a lemon twist. Makes around ten 5 oz drinks.
Photography by David L. Reamer