Spirits Whiskey 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 Alexander Smalls Instagram Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award. Food & Wine's Editorial Guidelines 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