The Orange Blossom Recipe

Steep the tea and infuse cinnamon

In a small saucepan combine 1 cup water and 2 cinnamon sticks. Bring to a gentle simmer over medium heat.

Remove from heat, add 1 cup granulated sugar and stir until mostly dissolved.

Add 1 cup black tea (either brewed very strong or use 1 regular tea bag worth of leaves/tea — for clarity: if using brewed tea, brew 1 cup strongly and add now). If using a single tea bag method, add the tea bag directly to the hot sugar-water and steep 4 minutes.

Stir in 1 tsp ground cinnamon if using. Let the mixture cool to room temperature with the cinnamon sticks still steeping for 15–20 minutes to deepen flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container. Discard solids. Refrigerate until chilled. Syrup keeps up to 2 weeks refrigerated.

Fill a highball or Collins glass halfway with ice (about 1 cup).

Measure 6 oz fresh orange juice and pour over the ice.

Add 1½ to 2 tablespoons (about 0.75–1 oz) of the chilled cinnamon tea syrup to start. Taste and adjust: add more syrup for sweeter, spicier notes or less for a drier drink. (Recommended: 1.5 tablespoons for subtle warmth, 2 tablespoons for pronounced cinnamon-tea flavor.)

Top with 3 oz still water and stir gently to combine, making sure syrup is fully incorporated.

Garnish with an orange wheel or twist and a cinnamon stick as a stirrer. Serve immediately.