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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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 It
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.
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