Sweet Bourbon Tea

It’s been one of those weeks where the slightest thing bothers me. I’m not sure why this happens, but it usually coincides with a four-day weekend.

It’s Wednesday evening and I’m sitting on my living room floor with my half eaten dinner in front of me. My apartment is small and doesn’t have a dining room or eat in kitchen, so my coffee table is where I eat at night.

My desk in the corner technically doubles as a dining table, but who has the time or energy to pull that bad boy out every night?  Maybe when I have a dinner party I’ll drag it out and make use of it’s proper form. Maybe.

Despite the 90-degree heat wave we’re currently experiencing in Baltimore, I’m craving fall. This could’ve been a bourbon cider post, but I had some tea bags remaining and borderline overripe fruit, so I figured, why not?

This tea is not too sweet and helps you get rid of farmer’s market fruit that will quickly go bad before you can pack it in your lunch bag.

Sweet Bourbon Tea
2 peaches

2 clementines

1 pitcher of tea (homemade or store bought, your call)

1 cup of bourbon

1 lemonata San Pellegrino

Splash of triple sec

Muddle the fruit and place in the pitcher. Refrigerate the pitcher of fruit while you make the tea. If you bought your tea, simply pour it into the pitcher over the muddled fruit.

Add in your bourbon and top off with the San Pellegrino. Taste and add the triple sec if you please. I added a splash because I made my tea slightly bitter due to the addition of the ripe fruit.

Pour into your glass. Sip and repeat.