Summer Brunch Cocktail: Firefly’s the 19th Hole

Mixologist Will Earls's lemony refresher is perfect for warm-weather mornings.

The 19th Hole

Makes 1 

3 ounces of freshly squeezed lemonade

3 ounces of brewed sweet tea (3 ounces of tea with 1/4 ounce of sugar)

1 3/4 ounces Absolut Ruby Red

Combine over ice, stir, and garnish with lemon or fresh mint. 

Don’t miss a new restaurant again: Subscribe to our weekly newsletters.

More:

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.