Arnold Palmer

The tannin does the work of the spirit

An Arnold Palmer is named after the golfer who ordered it at the bar after a round, and the drink rests on tea tannin. Tannin is astringent: it dries the roof of your mouth and gives a long, grippy finish, exactly what a spirit provides in a highball. Brew it right and the drink needs no alcohol at all.

Measures in ml and oz

For a pitcher, make the lemonade separately: 240 ml of juice, 240 ml of syrup, 480 ml of water.

Technique: brew hot, chill hard, mix cold

Use 12 g of loose black tea per 250 ml of water at 95 °C for exactly five minutes; Assam gives malt, Ceylon a brighter cup. Lift the leaves out, then pour the tea over a tall glass of ice, because slow cooling clouds it. Build the lemonade with cold water.

Bite without alcohol

Brew the tea stronger than you would drink it alone, then add 30 ml of tonic or soda, which sharpens the finish and lifts the lemon aroma. A bruised slice of fresh ginger gives a heat that reads like strength.

Mistakes and repairs

• Bitter, drying tea. You steeped too long: dilute with 30 ml of cold water.
• Cloudy lemonade. Hot water on lemon juice sets the pulp; build it cold.
• Sweet and flat. Cut the syrup to 15 ml and add a quarter lime.

Variations with a name

• John Daly — the alcoholic version, with vodka; the name is the difference.
• Sparkling Palmer — top with 60 ml of soda water for a lighter drink.
• Green Palmer — sencha brewed at 75 °C for two minutes: grassier.

Arnold Palmer FAQ

What is an Arnold Palmer made of?

Equal parts iced tea and lemonade over ice. Many bars pour 60 % tea to 40 % lemonade so the tea stays in front.

How much caffeine is in one?

A 90 ml measure of tea brewed at 12 g per 250 ml carries roughly 25-35 mg, about a third of a cup of coffee.

Can I make it ahead of time?

Make the tea and the lemonade separately and refrigerate both up to two days, then mix at the last moment: mixed and stored, the tannin turns harsh.