Gin. Rum. Pisco. I love these summertime spirits. But I have to admit, as the season heats up, I find myself missing bourbon. So I came up with this light and refreshing, blueberry-muddled, bourbon and black tea sipper, I’m calling Tea Time Blueberry Bourbon Cocktail
- ½ cup granulated sugar
- ½ cup water
- 12–15 fresh mint leaves (lightly crushed to release oils)
- 2 cup fresh blueberries (divided)
- 2 cup strong black tea (chilled or at room temperture)
- 2 cup bourbon
- 1 cup sparkling rosé wine (plus more for topping)
- 1 cup freshly squeezed lemon juice
- 6 long sprigs mint (as garnish)
Make the mint syrup: Stir together sugar, water and mint leaves in a small saucepan set over medium-high heat. Heat the mixture, stirring occasionally until the sugar is dissolved. Lower heat to a simmer and continue cooking until a syrupy consistency is achieved, about 5 minutes more. Remove from heat; let stand 30 minutes.
Prepare the cocktail: Put half the blueberries into the bottom of a 2‑quart or larger pitcher. Use a cocktail muddler or wooden spoon to break up the fruit. The resulting pulp should be lightly mashed into various sized pieces, but not completely pureed. Strain the prepared mint syrup into pitcher, discarding the mint leaves. Add tea, bourbon, 1‑cup sparkling rosé and lemon juice to pitcher. Refrigerate until chilled, at least 2 hours and up 24 hours. Don’t skip this part because the flavors really deepen and the color really develops.
To serve: Stir the cocktail well to distribute the blueberry pulp, then quickly pour the cocktail (including the pulp) into long, tall, ice-filled iced tea glasses. Top each with a splash of sparkling rosé. Garnish with mint sprigs and remaining blueberries.