Sweet Texas Tea
Sweet Texas Tea
Difficulty: MediumServings
1
servingsPrep time
15
minutesIngredients
2 mint sprigs, plus more for garnish
3/4 oz. fresh lemon juice
1 oz. black tea syrup (recipe below)
2 oz. Elijah Craig 12-year-old bourbon
2 dashes The Bitter Truth Lemon Bitters
- BLACK TEA SYRUP
8 oz. water
4 tbsp. loose black tea
1 cup sugar
Directions
- In a cocktail shaker, muddle mint sprigs and top with remaining ingredients.
- Shake. Serve over pellet or crushed ice in a collins glass.
- Garnish with mint.
- For the Black Tea Syrup:
- In a small saucepan, heat water to boiling.
- Meanwhile, place loose tea into a small infuser.
- Remove pan from heat, add tea, and steep 5 minutes.
- Remove infuser.
- Return pan to stovetop and bring tea to a slow boil.
- Add sugar, stirring until it is completely dissolved, about 2 minutes.
- Remove from heat and let cool.
- Syrup can be stored in a sealed glass container and refrigerated for up to 1 month.
