3 ounces black tea–infused bourbon (see Editor’s Note)
½ ounce lemon simple syrup (see Editor’s Note)
2 dashes Angostura bitters
Stir ingredients with ice and strain over 1 large cube into a chilled rocks glass.
Black Tea–Infused Bourbon
Combine 750 milliliters bourbon, preferably Elijah Craig 12-Year-Old, and ½ ounce Ceylon orange pekoe tea in a nonreactive container. Infuse for 12 minutes at room temperature. Fine-strain and bottle.
Lemon Simple Syrup
Remove zest from 8 lemons using a microplane. Combine lemon zest with 24 ounces of simple syrup (1:1, sugar to water). Infuse for 10 minutes at room temperature. Fine-strain, bottle and store in the refrigerator.