Why not enjoy a cocktail with brunch? There’s no need to stop at pastries and cheese. After all, we are being indulgent.
1/2 cup granulated sugar
8 English Breakfast teabags
1 cup fresh mint leaves,
plus more for garnish
2 cups bourbon
In a large pot over high heat, bring 4 cups of water to a boil. Add the sugar and stir to dissolve. Remove from the heat and add the teabags. Let steep for 10 minutes and then discard the teabags. Chill for at least 1 hour.
When you are ready to serve, use a muddler or wooden spoon to muddle the mint in a pitcher until fragrant. Add the bourbon, the chilled tea and 4 cups cold water. Stir.
Squeeze the juice from one lemon into the mixture and taste. Add the juice from the second lemon to balance the sweetness as necessary. Serve over ice in rocks glasses and garnish with more mint.
Recipe from First, We Brunch by Rebecca Wellman. Copyright 2017 © by Rebecca Wellman.