Tailgating to a tea

<p>Here in the South, few beverages are quite as refreshing on a hot game day as a tall glass of iced tea. Infuse that iced tea with a splash of fruit juice or wine, or even a touch of bourbon, and it can really pack a punch, as these veteran tailgaters have found.</p><p>According to Garrett Bell, whose game-day fish frys are an annual tradition, a fruit tea offers a light blend of lemonade, pineapple and orange juice with freshly brewed tea. This special blend creates a sweet and refreshing flavor that goes well with practically any tailgating fare.</p><p>Another refreshing, surprising blend: hibiscus tea, a delicate combination of dried flowers, white wine and sugar.</p><p>For those who prefer a bolder, full-bodied brew, the Bourbon Meyer is a simple, flavorful concoction of sweet tea and Jim Beam that is sure to please whiskey lovers, says Rusty Thompson, one of the drink’s originators.</p><p>So whether you’re gearing up for an afternoon or evening game, brew up some tea and infuse it with your favorite mixers for a tasty and refreshing game-day treat. </p><p>RECIPE FACT BOX:</p><p>Fruit Tea</p><p>Makes one gallon</p><p>Courtesy of Garrett Bell</p><p>Ingredients</p><p>7 tea bags (or 3 family-size tea bags) </p><p>1 cup sugar </p><p>1 12-ounce can frozen orange juice concentrate (best with no pulp) </p><p>1 12-ounce can frozen lemonade juice concentrate </p><p>2 6-ounce cans pineapple juice </p><p>Preparation</p><p>Brew tea in approximately one quart boiling water.</p><p>In a gallon pitcher, pour brewed tea over sugar and mix until melted. </p><p>Add enough water to fill the pitcher to 1/2 gallon.</p><p>Mix in orange juice and lemonade concentrate until dissolved. </p><p>Add pineapple juice and continue to mix well.</p><p>Add enough water to fill the gallon pitcher.</p><p>Serve cold. Garnish each glass with a sprig of mint if you wish.</p><p>Hibiscus Tea</p><p>Makes a half gallon</p><p>Ingredients</p><p>2 quarts plus 1/2 cup water</p><p>2 ounces white wine</p><p>1 1/2 cups dried hibiscus flowers</p><p>1 cup sugar</p><p>Ice cubes</p><p>Preparation</p><p>In a medium saucepan, combine the water and hibiscus flowers and bring to a boil. Simmer over moderate heat for 5 minutes. Add the sugar and cook, stirring, until dissolved. Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside. Stir the drink occasionally until chilled, about 10 minutes. Strain the iced tea cooler into a pitcher and serve in tall glasses over ice.</p><p>Make ahead: The iced tea can be made up to a day in advance and refrigerated overnight.</p><p>Note: Dried hibiscus flowers – also known as sorrel, or flor de Jamaica – can be found at specialty food stores and at Latin and Caribbean markets.</p><p>Bourbon Meyer</p><p>Makes 1 drink</p><p>Courtesy of Rusty Thompson</p><p>Ingredients</p><p>3 parts sweet tea</p><p>1 part Jim Beam bourbon</p><p>Splash of lemon or lime</p><p>Preparation</p><p>Mix together.</p>