This recipe was first published in our story about Chicago’s The Ladies’ Room.

“Inspired by Adrienne Lo’s mother, Allison, who brings bundles of herbs, like anise hyssop, to the restaurant every week, this recipe is a simplified version of the bourbon-forward sweet tea we make here. She throws some of these into her legendary iced tea to keep cool during the warm summer, but feel free to get creative and use any fragrant herb, like Thai basil, rosemary, or tarragon, in it.” – Annie Bebe-Tron, beverage manager

120ml Cyrus Noble bourbon
120ml Lightly sweetened black tea*
90ml Sweet vermouth
30ml Lemon juice
5-6 Mint leaves

Build all ingredients in a cobbler shaker, add a small scoop of ice and shake lightly. Pour over ice into two tea cups. Garnish with lemon wheel and mint sprig.

* Add 30g cane sugar to 480ml Ceylon black tea.