5 oz brewed Bourbon Chestnut Herbal Tea, cooled
½ oz POM pomegranate juice
½ oz vanilla-lemon syrup
Add brewed tea, pomegranate juice, and syrup to a shaker. Pull leaves from bottom half of rosemary sprig; add to shaker (reserve remaining half for garnish). Add ice and shake. Strain into Collins glass filled with fresh ice; garnish with rosemary.
Optional low-ABV version: add ½ oz Frangelico hazelnut liqueur.
Bourbon Chestnut Herbal Brew
5 Tbsp Bourbon Chestnut Herbal Tea
20 oz water at 200°F
Infuse 30 minutes; strain fully. Allow to cool before drink assembly.
¾ oz Vanilla Turbinado Sugar
¾ oz Lemon Sugar
1½ oz water at 200°F
Combine ingredients in a heat-safe container. Stir until fully dissolved. Allow to cool before drink assembly.
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