Bring 1 cup water and the tea to a boil in a small pan. Add the sugar and stir until dissolved. Cool, then strain into a container with a lid.
Combine the bourbon, allspice liqueur and 1 tablespoon of the tea syrup in an 8-ounce mug. (Save the remaining syrup to drizzle over fruit or cake.)
Fill the mug with hot water. Stir and garnish with the lemon.
Recipe courtesy Green Street Grill, Cambridge, MA for Food Network Magazine