Add granulated sugar, star anise, cloves, and ground cinnamon to the hot tea. Stir to dissolve sugar and bring the mixture to a gentle simmer over medium-low heat.

Simmer gently for 5 minutes, stirring occasionally, then remove from heat and let steep for 10–15 minutes so the spices infuse fully.

Strain the syrup through a fine mesh sieve to remove solids. Cool to room temperature, then refrigerate. Yields about 1 cup. Use 0.75 oz in the cocktail and store the rest up to 2 weeks.

Cocktail

Chill glass

Place an old-fashioned glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare the drink to chill it.

Add bourbon whiskey, spiced black tea syrup, fresh lemon juice, dark cherry liqueur (or black cherry syrup), and 2 dashes of Angostura bitters into a mixing glass or cocktail shaker.

Fill the mixing glass with ice (about 1 cup) and stir with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you prefer a slightly more aerated drink, shake vigorously for 10 seconds and then strain — stirring is recommended for an old-fashioned style.

Discard the chilling ice/water from the serving glass (if used). Place a single large ice cube into the chilled old-fashioned glass.

Strain the cocktail over the large ice cube into the prepared glass.

Garnish with a candied orange slice or a twisted strip of lemon peel expressed over the drink, and drop a brandied or maraschino cherry beside it. Optionally give the rim a light spritz of lemon oil from the twist for extra aroma.

Serve immediately.