From a detailed guide on infusing your liquor to spring cocktails to the perfect margarita, we love coming up with new, inspired cocktail recipes. In perusing old favorites, we realized that we hadn’t yet given a particular barrel-aged, distilled spirit the love it deserves. Bourbon, we’re looking at you. For this particular occasion, we enlisted Head Chef Elana Karp, who dreamt up a strong-but-sweet cocktail recipe that’s also got a bit of a caffeine kick.
2 cups bourbon
1 black tea bag
1 cup sugar
8 mint leaves
1 mint sprig, for garnish
Make Simple Syrup
In a medium pitcher, steep the bourbon with the tea bag for 2 hours. Discard the tea bag.
Rinse peach and roughly chop, discarding pit. In a small pot, combine peach, sugar, and 1 cup water. Bring to a boil and then reduce to a simmer. Simmer until sugar is completely dissolved, about 2 minutes. Strain through a fine mesh sieve and gently press on the peaches to allow some of the pulp to fall through.
Halve limes and juice. Pick mint leaves. Fill a shaker with ice and add lime juice, 1 ounce peach syrup, mint leaves and 2 ounces of the tea-infused bourbon. Shake well. Strain into an ice-filled glass and garnish with the mint sprig. Serve immediately.