Leland Palmer Recipes

Steps:

• Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend. Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.
• * Limoncello, a lemon-flavored liqueur, can be found at many supermarkets, at Trader Joe's markets, and at liquor stores.

Steps:

• Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).
• Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3-4 hours.
• Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.
• Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl. Garnish with lemon wheels.
• Do Ahead
• Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.