Brew a strong black tea by steeping 3 tablespoons (or 3 tea bags) of loose-leaf/tea bags per 3 cups of just-boiled water for 5 minutes. Strain and let cool to room temperature, then chill in the refrigerator if time allows (about 20–30 minutes).

Mix base

In a cocktail shaker, add 3/4 cup ice (enough to chill), 3 fl oz lemon vodka, 1 fl oz bourbon, 1 fl oz cooled black tea, 1 fl oz simple syrup, 1 fl oz fresh lemon juice and 3 dashes of Angostura bitters.

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the mixture is well combined and chilled.

Strain and build

Fill a highball glass with fresh ice. Double-strain the shaken mixture into the glass to remove small ice shards. Top with 6 fl oz chilled club soda, gently stir once with a bar spoon to combine without losing all carbonation.

Garnish and serve

Garnish with a lemon wheel or wedge on the rim. Optionally add a long lemon twist. Serve immediately with a straw or stirrer.

Tips

Adjust sweetness by increasing or decreasing simple syrup. Use chilled ingredients for best clarity and fizz. For a stronger tea flavor, increase tea to 1.5 fl oz per cocktail and reduce vodka slightly if desired.

Optional / Batch (serves 6)

To batch for a party (makes ~6 drinks): combine 18 cups chilled strong black tea, 36 fl oz lemon vodka, 12 fl oz bourbon, 6 fl oz simple syrup, 6 fl oz fresh lemon juice and 18 dashes Angostura bitters in a large pitcher. Stir to combine and chill. When ready to serve, fill each glass with ice, pour 3 fl oz of the mix into each glass (or adjust to taste), then top each with 6 fl oz chilled club soda and garnish with a lemon wheel.