photo by Julia Gartland
developed for Food52
The complex and rich notes of vanilla and caramel in the Maker’s Mark 46® bourbon are complemented by a brown sugar and black tea-infused syrup, peach nectar, and fresh mint for coolness.
Makes 1 cocktail
Ingredients
For the cocktail:
1/4 cup fresh mint leaves, loosely packed
1/4 part black tea syrup
2 parts Maker’s Mark 46® bourbon
1/2 part peach nectar
1 dash aromatic bitters
Mint sprig, for garnish
For the black tea syrup:
4 Earl Grey black tea bags
1 cup water
1 cup brown sugar
Directions
For the cocktail:
Add mint and black tea syrup to a julep cup or rocks glass. Muddle well so mint oils are all released.
Add Maker’s Mark 46® bourbon, peach nectar, and bitters to the glass. Stir to combine, fill with crushed ice, garnish with mint sprig, and serve.
For the black tea syrup:
Bring water to a boil in a small saucepan. Remove from heat and add tea bags, letting steep for 3 to 4 minutes until extremely fragrant.
Remove tea bags, and return the saucepan to the stove over high heat. Right before the tea begins to boil, turn off the heat and stir in the brown sugar to dissolve. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.