Frozen Arnold Palmer

The classic iced tea and lemonade combo (aka the Arnold Palmer) is transformed into a boozy frozen cocktail perfect for backyard parties and barbecues. Freezing the drink components into ice cubes before blending is an easy way to keep the flavours concentrated.

8 black tea bags, preferably English breakfast
5 Tbsp. sugar
3½ cups homemade lemonade, divided
1 cup vodka, divided

Garnish:
lemon wheels

Special Equipment:
4 ice cube trays

Bring 3½ 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 3½ cups tea).

Divide 3 cups tea between 2 ice cube trays; chill remaining ½ cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining ½ cup lemonade. Freeze until solid, 3-4 hours.

Blend lemonade ice cubes, ½ cup vodka, and ½ 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 ½ cup tea and ½ 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.

Makes 4 servings.

Make Ahead: Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.