Ahh, iced tea on a sweltering summer day.

This drink is what I consider to be the perfect intersection of afternoon tea and cocktail hour. The black tea has just enough caffeine to get you through an afternoon slump, while the bourbon gives you that feel-good buzz to unwind after a long day of working … or in my case, cruising Pinterest. (Just kidding—I do work. Sometimes.)

Peach-Ginger Iced Tea + Bourbon

*Makes one pitcher

6 cups of water

3 satchels of Zhena’s Gypsy Tea (It used to be called Passionate Peach, but they changed the name to Peach Ginger.)

2 tbs honey

8-10 dashes Angostura bitters

Freshly cut lemon wedges

6 ounces of bourbon (I used Bulleit, since someone left it at our house after a party.)

Bring the water to a boil in a medium pot. Throw in the tea satchels, and take the pot off the burner while the tea steeps for about five minutes. Stir in the honey while the tea is still hot, and transfer into a pitcher. Let it cool in the fridge for a few hours (or if you’re impatient, you could probably stick it in the freezer). Add bourbon, bitters and ice, and squeeze in the sliced lemons. Enjoy on your porch or patio.

Delicious add-ons:

Personally, I like to make cocktails that seem fancy but are scandalously easy to make, but if you want to get all Martha Stewart, just pick one of these to throw in the mix:

–       Fresh mint springs

–       Fee Brothers Peach Bitters

–       Pureed Palisade peaches

–       Peach schnapps

–       Candied ginger garnish