We swapped in zesty mint tea for black in this classic quencher that gets a kick from bourbon.
- 3 lemons
- ½ cup sugar
- 4 mint tea bags
- 6 oz. bourbon
- Ice cubes
- Mint sprigs and lemon slices
- Grate 2 tsp. zest and squeeze ½ cup juice from lemons. In pot, combine ½ cup water, zest and sugar; over medium heat, cook until sugar dissolves, 3 min. Add juice and 1 cup cold water. Cool; reserve.
- In pot, bring 2 cups water to a boil; add tea bags. Remove from heat; steep 3 min. Remove tea bags; cool.
- Pour into pitcher; add lemon mixture and bourbon. Stir until combined. Divide among 4 ice-filled glasses. Garnish with mint and lemon slices.