The Sevillian

Bourbon-spiked iced tea is made all the more refreshing with a splash of fresh mint syrup.
2 oz. bourbon
1 oz. Seville orange marmalade (regular orange marmalade will work, just avoid overly sweet brands)
1/2 oz. mint syrup
4 oz. brewed iced tea (Patton-Bragg uses Luzianne)
Tools: shaker
Glass: Collins
Garnish: fresh mint sprig
Combine all ingredients and dry shake. Pour without straining into an ice-filled glass and garnish.
For the mint syrup: Combine 1/2 cup of granulated sugar and 1/2 cup of water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, and while the syrup is warm, but not hot add 1/4 cup fresh, packed mint leaves and let it steep until leaves darken, about 15 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

Kimberly Patton-Bragg, New Orleans