photo credit: Caroline Fontenot

photo credit: Caroline Fontenot


1 bottle of Woodford Reserve
2 liters of fresh brewed tea
.5 cup sugar
15 lemons
15 sprigs of mint
1 large punch bowl


First, peel the lemons (avoiding as much of the pith as possible). Place the peels into the punch bowl with the sugar. Pick the leaves of 10 sprigs of mint and place into the punch bowl with the lemon peel. Brew tea directly into punch bowl with lemon peel, sugar, mint and lemon juice and mix well. Juice the peeled lemon into the punch bowl. Allow mixture to cool then add ice and bourbon. Serve garnished with mint.

by Jeff Banks, The Luminary

(Originally featured in Town & Country Magazine)