Mr. Tea Recipe

Make syrup

Place raw sugar and hot water in a heatproof jar or small saucepan. Stir until most of the sugar dissolves. Add the loose-leaf black tea (or tea bag). Let steep for 5 minutes for a medium-strength infusion, 8–10 minutes for stronger tea flavor. Stir once or twice while steeping.

Remove the tea leaves or discard the tea bag, pressing gently against the side of the strainer or bag to extract liquid. Taste and if sugar has not fully dissolved, warm briefly and stir until fully dissolved. Let syrup cool to room temperature (about 15–20 minutes) before using. Refrigerate leftover syrup up to 10 days.

Chill an old-fashioned glass by filling it with ice and setting aside, or place in freezer for a few minutes.

In a mixing glass or shaker filled with ice, combine Michter's bourbon (2 oz), black tea–infused raw sugar syrup (0.75 oz), and fresh lemon juice (0.5 oz).

Add 2 dashes peach bitters and 1 dash aromatic bitters to the mixing glass.

Stir the mixture briskly for 20–30 seconds (or about 30–40 revolutions) until well-chilled and slightly diluted. This preserves clarity and silkiness for spirit-forward cocktails.

Discard ice from the chilled old-fashioned glass. Place a large ice cube (or fresh ice) into the glass.

Strain the cocktail from the mixing glass into the prepared old-fashioned glass over the large ice cube.

Express oils from a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick pinch to spray the oils across the surface. Rub the rim with the peel and drop the twist into the glass as garnish.

Serve immediately.