Bourbon-Tea Julep

Tannins from black tea add a beautiful hint of bitterness to Alexander’s twist on a classic mint julep. Oleo saccharum, also known as citrus oil, is made here by steeping lemon peels in sugar; its bright flavor is the perfect lift to finish each sip.

Bourbon Tea Julep
Photo: Kelly Marshall
Active Time:
10 mins
Total Time:
25 mins


  • 1 1/2 cups bourbon or corn whiskey (such as Uncle Nearest)

  • 2 black tea bags or 2 teaspoons loose black tea

  • 1/2 cup Oleo Saccharum (citrus oil)

  • 1/2 cup fresh mint leaves, plus mint sprigs, for garnish

  • Crushed ice


  1. Combine bourbon and tea bags in a 1-quart mason jar. Let steep 15 minutes. Discard tea bags (or strain mixture, if using loose tea), and return infused bourbon to jar. Add oleo saccharum, mint leaves, and 1 cup ice; cover tightly with lid. Shake vigorously until chilled. Fill 6 chilled mint julep cups with crushed ice; strain mixture into prepared cups. Garnish with mint sprigs.

Make Ahead

Bourbon can be infused up to 1 month ahead and kept in a covered container at room temperature.

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