In a bowl, cover 3 Earl Grey tea bags with the vermouth; let steep for 20 minutes, then strain into a pitcher. Stir in the Aperol, bourbon and bitters; refrigerate until chilled, about 2 hours. Stir, then pour into chilled ice-filled collins glasses. Stir in 2 ounces of club soda for each drink and garnish with 2 orange twists.
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