Thank U, Next Recipe

Brew and chill tea (can be done ahead)

Brew a strong black tea: steep 2 standard black tea bags (or 2 teaspoons loose leaf) in 12 fl oz (about 350 ml) just-boiled water for 5 minutes. Remove tea leaves/bags and let cool to room temperature, then chill in the refrigerator until cold. You will use approximately 4 oz of this tea per cocktail.

Combine cocktail

Fill a shaker (or mixing glass) with the ice cubes. Add 2 oz bourbon, 4 oz chilled strong black tea, 0.5 oz fresh lemon juice, 0.5 oz maple syrup, and 2 dashes Angostura bitters. The ratio yields a balanced sweet-smoky profile with bright acid.

Shake or stir

If you prefer a slightly frothier, colder drink, place the shaker top on and shake vigorously for 8–10 seconds. For a gentler dilution and clearer appearance, stir with a bar spoon for 12–15 seconds until the exterior of the shaker/mixing glass becomes chilled.

Strain and serve

Strain the mixture into a rocks glass filled with fresh ice (or a highball glass if you prefer). If served over a large single cube, pour over the cube and let it settle.

Garnish the cocktail with a lemon wheel on the rim and a sprig of fresh mint tucked beside it. Optionally, lightly pinch a small amount (about 1/4 tsp) of smoked sea salt between your fingers and sprinkle it on the exposed part of the lemon wheel or a tiny pinch on the drink’s surface to add a subtle smoky-saline accent. Serve immediately.