Here in Brooklyn, we’re in that weird transition between the hot days of summer and the approaching chill. My newest tea cocktail aims to incorporate the transitions of flavor that come with the changing leaves. I call it the Harvest Tea.

There is a little preparation that needs to happen before you can assemble the cocktail. Namely, making the tea mixer and chilling it so it doesn’t melt your ice and water down your drink. First, you need to make the tea mixer:

colorful leavesSPICED EARL GREY
8 oz boiling water
1 teaspoon Earl Grey Reserve
2 star anise
2 whole cloves
5 cardamom pods

Heat water to a boil, then take off heat and add the tea leaves. Steep minutes, and strain. Add the spices and steep another 10-12 minutes, and strain again. Chill to at least room temperature.

Once chilled, you can now prepare the cocktail.

4 oz Spiced Earl Grey, chilled
2 ounces Bourbon (recommended: Bulleit)
1 ounce honey (recommended: Redbee’s Buckwheat)
1 cinnamon stick

Fill a 12-ounce highball glass with ice. Add Bourbon and tea mix. Top with honey and stir with cinnamon stick until fully incorporated.

Enjoy with the brisk autumn weather and the rapidly changing leaves!