It’s official – tea cocktails have officially made it into the big time.

How, you may ask?

Well, in this month’s issue of Bon Appetit, the very first recipe in the magazine is, you guessed it, a tea cocktail!

The recipe comes from Damon Boelte, bar manager at Prime Meats in Brooklyn, and as soon as my copy came in the mail (yesterday afternoon) I concocted this drink (yesterday afternoon).   The tea-infused libation, called the Leland Palmer, was fantastic.  Here’s the recipe (with a few suggestions thrown in from your friendly neighborhood Tea Sommelier):

 Photograph by Nigel CoxThe Leland Palmer

1/2 cup honey (recommended: RedBee Orange Blossom)

1/2 cup hot water

3 cups freshly brewed Jasmine Dream, cooled

3/4 cup gin (recommended: Bluecoat gin)

3/4 cup limoncello

3/4 cup fresh lemon juice

1/2 cup fresh grapefruit juice

1 cup chilled club soda

Ice cubes

6 lemon slices (for garnish)

Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely.

Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend.

Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.