Tea Pot Recipe

Brew

Brew 1 black tea bag (or 1 tablespoon loose leaf) in 1 cup of just‑off‑boil water for 4–5 minutes to make a strong concentrate. Remove tea bag/strain leaves and let the tea cool to room temperature, or chill briefly in the fridge or an ice bath until cold.

Fill a cocktail shaker halfway with ice. Add 4 oz bourbon, 1 oz cooled black tea, 1 oz lemon juice, 0.75 oz simple syrup, 1 oz peach liqueur, and 3 dashes of Angostura bitters.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is cold and slightly frosty.

Fill two rocks glasses or a teacup-style serving vessel with ice (about 1 cup each or shared as desired). Strain the shaken cocktail evenly between the two glasses.

Top each glass with about 1 oz club soda if you prefer a lighter, effervescent finish (optional). Gently stir once to integrate.

Garnish each drink with a lemon wheel, a sprig of fresh mint, and an optional peach slice. For a tea-pot presentation, serve with an extra mint sprig tucked into the handle of a small teapot or present the two glasses on a small tray with a warmed teapot for aesthetics.

Combine equal parts sugar and water (for this recipe you can make 1/2 cup each). Heat gently while stirring until the sugar dissolves. Remove from heat, cool to room temperature, and store in the fridge up to 2 weeks.