For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves. For the cocktail: Combine the bourbon, tea, lemon juice, lime juice and 2 ounces mint syrup in a cocktail shaker and shake for 5 seconds. Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig.
SERVINGS: 1
Calories: 230
Total Fat: 0 grams
Saturated Fat: 0 grams
Protein: 0 grams
Total carbohydrates: 35 grams
Sugar: 33 grams
Fiber: 0 grams
Cholesterol: 0 milligrams
Sodium: 2 milligrams
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Recipe courtesy of Bobby Flay
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