Often times, when we’re talking about the etymology of drinks, we point to the bartender or bar that made a cocktail popular — not its original inventor, but its greatest spokesperson. For a good example of this, look at Wikipedia’s brief history of the Cosmo, which points to several different possible creations of the drink, then admits that as much as anything else, the credit for its popularity belongs to Sex and the City.
I was reminded of the video just posted on Grantland’s YouTube network, detailing the history of the Arnold Palmer — a mixture of iced tea and lemonade, preferred (in the right ratio, with more tea than lemonade) by the legendary golfer. The video does a good job of explaining just how the “ownership” of a drink dwells not on who invents a cocktail, but on who popularizes it. And who cares whether the “Arnold Palmer” was originally a cocktail, or just a particular soft drink?
Well, the Arnold Palmer, with iced tea, and lemonade, in whatever ratio you prefer, with vodka added, becomes a John Daly. (Named after the erstwhile golfer, known for his hard-partying ways.) We’re not implying that John Daly is a more-fun version of Arnold Palmer, but it’s at least a drink recipe, and this isn’t exactly a soft-drink blog. Either beverage is more of a summer drink, but we’re including it now because these drinks, together, would make an easy low-key spread for a holiday party. Use store-bought lemonade and tea if you must, but neither of the recipes here is very hard to make, and both can be finished a day or two before your event. Set them all out and let your guests make their own John Daly (or Arnold Palmer) in whatever proportion they prefer. This one’s Arnold Palmer’s favorite.
- 1.5 oz. vodka
- 4 oz. iced tea
- 2 oz. lemonade
- 2 quarts boiling water
- 2 quarts ice and water
- 1 dozen tea bags (typical English breakfast or your favorite variety.)
- 12 lemons
- 1 cup sugar
- 1 quart hot water
- 2 quarts ice and water
- Mix all ingredients in a highball glass over ice, and stir with a long spoon.
- Serve with an optional lemon wheel garnish.
- Boil two quarts water in a covered pot that holds at least a gallon.
- Remove the pot from heat, add tea bags, cover, and let steep at least one hour.
- Carefully remove tea bags and combine mixture with ice and water in a large pitcher.
- Makes approximately 1 gallon tea.
- Juice lemons; cut peels into 1/2 inch strips and place them in a non-reactive mixing bowl.
- Pour sugar over lemon peels and stir with a spoon to combine.
- Let peels sit for at least a half hour; pour hot water over peels, stir until sugar is dissolved, and carefully strain solution into a large pitcher.
- Combine with lemon juice and iced water, and stir to mix. Makes approximately three quarts.