I made the following recipe for our California Wine Country dinner as a cocktail for us to enjoy with appetizers. I found this recipe on Michael Chiarello’s site and thought it was a great summer drink, which can be made without whisky or bourbon too.
recipe from Michael Chiarello
6 cups sugar
3 cups water
1 1/2 oz (or 3/4 cup) loose black tea leaves
2 quarts water
2 oz Maker’s Mark or your favorite whiskey or bourbon
1/2 bunch mint
Zest of 2 lemons
Combine sugar and water in non-reactive sauce pan. Slowly heat until sugar melts. Remove from heat and cool.
Infuse the black tea in 1 quart of just boiled water for 2 minutes. Strain tea into pitcher, add 1 quart of room temperature water.
Combine the tea and simple syrup, mix well. Refrigerate until cool.
Fill 12 oz glass with ice cubes, a pinch of zest and a sprig of mint. Add 2 oz Markers Mark, and fill to top with the remaining with Sweetened Tea. Stir and serve.
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