Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Add 6 sprigs fresh thyme, 2 sprigs fresh rosemary, 10 fresh mint leaves, and 1 tablespoon lemon zest to the saucepan. Reduce heat to low and simmer gently for 5 minutes to infuse.

Remove from heat and let steep for 15–20 minutes, covered, to deepen the herb flavors. Taste after 15 minutes and steep longer if you want a stronger herb character.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on the solids to extract syrup. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep in the fridge up to 2 weeks.

Black Tea Concentrate

Brew strong tea

Place 4 teaspoons loose-leaf black tea (or 4 standard tea bags) into a heatproof pitcher. Pour 2 cups boiling water over the tea and steep for 4–5 minutes for a concentrated brew. Avoid oversteeping longer than 6 minutes to prevent excessive bitterness.

Strain the tea leaves (or remove bags) and allow the concentrate to cool to room temperature. Chill in the refrigerator if making ahead. You should have about 2 cups of strong black tea concentrate.

Cocktail Assembly

Measure and mix

In a shaker filled with ice, add 1.5 tablespoons garden herb syrup, 3/4 ounce fresh lemon juice, and 1.5 ounces whiskey if using. Add 4 ounces cooled black tea concentrate.

Shake vigorously for 8–10 seconds to chill and dilute, or if you prefer a lighter dilution, stir gently in a mixing glass with ice for 10–15 seconds.

Strain into a rocks glass over fresh ice (or into a chilled coupe if serving without ice).

Garnish with a lemon wheel and/or a sprig of thyme tucked into the drink for aroma. Serve immediately.