Iced Teaquila
6 SERVINGS
1/2 cup sugar
1/4 cup water
3 tablespoons fresh lemon juice
1 1/2 cups guava nectar (see Note)
1 cup brewed Earl Grey tea
1/4 cup silver tequila
Lemon twists, for serving
1. In a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Stir in the lemon juice.
2. In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the teaquila into tall glasses over ice and garnish each with a lemon twist.
MAKE AHEAD The teaquila can be refrigerated overnight.
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