Palmer Park Swizzle

The ultimate Southern refresher, this cocktail from the Bayou Bar at the Pontchartrain Hotel in New Orleans combines tea-infused bourbon, lime juice and mint for a boozy take on iced tea.

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  • Servings: 1 cocktail

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  • 2 cups bourbon
  • 1 black tea bag, preferably Luzianne 
  • 1 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • 8 mint leaves
  • 1 mint sprig, for garnish 
  • Ice cubes, plus crushed ice for serving

How to make this recipe

  1. In a 1-quart jar, steep the bourbon with the tea bag for 2 hours; discard the tea bag. Fill a shaker with ice and add the lime juice, simple syrup, mint leaves and 2 ounces of the tea-infused bourbon; shake well. Strain into an ice-filled collins glass and garnish with the mint sprig; serve immediately.

Photo © Eva Kolenko Published November 2016

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