One of the challenges of summer in Arizona is finding a cocktail that can quench your thirst. I wish I could find the original link that suggested this drink, but my memory fails me. Regardless, Mint Julep Iced Tea is one of THE most refreshing drinks during the cray hot summer here in Scottsdale.

1. Using my 10 cup coffee maker, I use 1 of the gallon family sized tea bags and 10 cups of water and make some really strong tea.
2. Add 1/4 to 1/2 cup of sugar (don’t bother with fake sugar, ruins the bourbon)
3. I take a package of mint (1-3 oz package from produce section at grocery store), chop it up, then I place it on a flattened coffee filter, and roll it up. Then roll it in a second coffee filter. I then tie the ends with string.
4. Place mint in tea and let cool in fridge for 1 hour or so.
5. After cooling, I’ll add about 2 quarts of water to the tea/mint mixture.
6. To this mixture, I’ll add anywhere from 12-30 ounces of whiskey. (basically anywhere from a ratio of 5to1 to 3to1). Personal favorites are Bulliet, Evan Williams Barrel Select, or Maker’s Mark.