• 1 pyramid infuser or 2 tbsp of Tea Forté Earl Grey tea
• 6 ounces of water, plus 2 cups
• 2 cups of sugar
• 2 ounces bourbon whiskey
• 2 dashes of Angostura bitters
• 1-2 handfuls of ice
• 1 orange peel (for garnish)
For Earl Grey Tea Syrup: Steep pyramid infuser or loose tea in 6 ounces of near boiling water for 3-5 minutes. Discard infuser or tea leaves and set tea liquid aside. In a small sauce pot, bring 2 cups of water to a boil. Add 6 teaspoons of reserved tea liquid and remove from heat. Add sugar and stir well to dilute. Cover and let stand for 10 minutes, then strain into a separate container.
For the cocktail: Combine 1 teaspoon of the Earl Grey Tea Syrup, whiskey and bitters into a mixing glass half-filled with ice. Stir and pour into a double old fashioned glass with ice. Garnish with an orange peel.