Hello again foodie friends and welcome back to Friday.  Growing up, we always had one beverage staple on the table.  For y’all from the South, you know what I’m talking about.  I’m talking about sweet tea.  There are a lot of teas out there; sun tea, hot tea, green tea, chai tea but none of these are the real deal according to Southern standards.

You can only imagine my chagrin the first time I ordered sweet tea down here in South Florida and the waitress told me that they only had unsweetend iced tea and there is sugar on the table.  What the heck is that? Well, I only serve sweet tea; my Grandma would NOT understand if I brewed anything else.

Memorial day makes me think of grilling and chilling outdoors and no outdoor party is complete without sweet tea.  Well here’s what happens when that beautiful brewed beverage meets a fruity cocktail.  This drink will surely keep you cool in the heat and keep you coming back to the pitcher for more.

-The Hubs

Print Save

Spiked Pineapple Sweet Tea


6 1/2 cups water, divided
8 tea bags
2/3 cup sugar
2 cups pineapple juice
2 cups rum
2/3 cup lemon juice


Bring 4 cups of the water to a boil in a medium saucepan. Remove from heat and steep tea bags for 10 minutes. Remove tea bags and stir in sugar until dissolved. Add remaining water until there are 6 cups total of sweet tea mixture (you may have to add extra to account for the water that evaporated when boiling). Allow tea to cool completely.

Combine sweet tea, pineapple juice, lemon juice, and rum into a 1 gallon pitcher and stir well. Refrigerate or set aside until serving.

Note: Remember to stir the tea prior to pouring; alcohol has less density than tea juice and will rise to the top of pitcher and juice has more density than tea and will settle at the bottom of pitcher.

In a tall glass, add in 4 or more mint leaves and gently muddle (don’t mash or tear, just press lightly with a spoon or muddle). Add in lots of ice and pour in sweet tea and give it one last stir.