BOURBON FRUIT TEA PUNCH
INGREDIENTS
6 black tea bags or 3 Tbsp. loose black tea
½ cup sugar
¾ cup fresh orange juice
¾ cup pineapple juice
½ cup plus 2 Tbsp. fresh lemon juice
1½ cups bourbon (such as Buffalo Trace)
Mint sprigs and lemon wheels (for serving)
• Brew tea in 2 cups boiling water in a teapot or measuring glass for 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups of fruit tea and 1½ cups of bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.
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Want to know where this recipe came from? Read the article here. Tailor in Nashville, Tennessee. It isn't just Indian food - it's a tapestry of memories and traditions.
