- 10 ounces 80-proof bourbon (I like Evan Williams.)
- 2 heaping tablespoons Marrakesh Mint tea
- 1 cup raw sugar
- 1 cup water
Combine bourbon and tea in a lidded jar. Cap and gently shake. Steep for 20-25 minutes.
Make a simple syrup with equal parts raw sugar and water, stirred and brought to a boil over medium heat to dissolve sugar. Cool. (This will make extra, which holds in the fridge for a couple weeks.)
Strain bourbon into the crystal martini pitcher (that’s been collecting dust in the back of a cabinet since Mad Men went off the air) using a large funnel and paper coffee filter. Add two and a half ounces of simple syrup to pitcher and fill with ice. Stir for 45 seconds.
Strain into chilled coupe glasses and garnish with a mint sprig. Sip whilst wearing seersucker.