Golf legend Arnold Palmer mixed this drink before each of his 62 PGA Tour wins.
Our riff on his recipe:

Smooth black tea, tart lemon, and complex masala chai meld in our take on the summer classic.
 
1 | Brew tea.
Arnold used black tea. For optimal smoothness and a fuller body, we opt for GAO WEN, a whole leaf black tea from Yunnan.
Add 4 grams of tea to your brewing vessel, and steep in 110 grams of hot water (about 4 ounces) for 3 minutes.



2 | Decant and mix.
Pour finished tea over 90 grams ice (3-4 cubes; ice should melt slightly).
Add .25 oz lemon juice (half a tablespoon), .75 oz chai concentrate, and .50 oz simple syrup (alternatively, melt cane sugar into tea when steeping).
Mix vigorously. This will yield 8 oz of liquid.




3 | Finish.
Fill a 16 oz glass with ice, layering slices of fresh or dried lemon.
Pour over tea mix.
Garnish with bruised thyme sprig (slap it!) and a thin sliver of fresh lemon.



For a no-chai version Arnold would recognize,
use 6 grams of tea, 120 grams of water, and .75 ounces of simple
.
________________________________________



Also in SIGNATURE DRINK GUIDES

CURRANT SANGRIA
CURRANT SANGRIA

Tisane-based sangria made with Currant, perfect for al fresco sipping.
Boozy + mock recipe.
CHAI LATTE
CHAI LATTE

Café-tier chai latte with our microbrewed concentrate.
MATCHA LATTE
MATCHA LATTE

Clean, adaptable matcha latte with Matcha Qiandao.