Spirits Whisky Bourbon-Tea Julep Be the first to rate & review! 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. By Alexander Smalls Updated on October 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Kelly Marshall Active Time: 10 mins Total Time: 25 mins Yield: 6 Ingredients 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 Directions 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. Rate it Print