Whiskey and tea are one of those classic Southern combinations that isn't worth messing with, but to punch up the mix (pun intended), basil simple syrup and fresh lemon juice add a nice summery twist. Plus, making an entire batch of this bevvy is way easier than shaking each cocktail individually.
- For peach tea-infused bourbon:
- 1 quart bourbon (we like Maker's Mark)
- 4 bags peach tea
- For basil simple syrup:
- 1 cup sugar
- 1 cup torn basil leaves
- For punch:
- 12 parts peach tea-infused bourbon
- 16 parts brewed black tea
- 6 parts fresh lemon juice
- 6 parts basil simple syrup
- Basil, for garnish
- Lemon wheels, for garnish
- To make infused bourbon, pour bourbon into a non-reactive glass container. Add tea bags and let rest until peach flavor is prominent. (This will likely take 1 hour, but taste after 30 minutes to see.) Remove tea bags. Keep bourbon refrigerated or in a cool dark space indefinitely.
- To make basil simple syrup, pour 1 cup water into a pot and add sugar. Bring to a simmer on the stove and stir. Remove from the heat and add basil. Once cooled, remove basil. Keep syrup covered and refrigerated for up to two weeks. Discard if there are any signs of mold.
- To make punch, combine infused bourbon, black tea, lemon juice, and basil simple syrup in a punch bowl. Add ice and garnish with basil and lemon wheels. (For a single cocktail, combine 1 1/2 parts infused bourbon, 2 parts tea, 3/4 part lemon juice, 3/4 part syrup, and ice in a cocktail shaker.)
Recipe created exclusively for Greatist by April Wachtel, owner and educator of Swig + Swallow and Craft Mocktails.