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The Sevillian

Bourbon-spiked iced tea is made all the more refreshing with a splash of fresh mint syrup.

2 oz. bourbon
1 oz. orange marmalade
½ 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.

Kimberly Patton-Bragg, New Orleans

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