This post almost didn’t happen.
I’d decided halfway through the day that I just wasn’t feeling it, that I had too much going on, that my life is spiraling away from me, and that I just couldn’t muster up the energy to make this post.
“It’s OK,” I told myself. “36 weeks of Magazine Mondays was a good run. At least I made it this far.”
And then I just couldn’t do it.
This recipe is a Bobby Flay recipe. I don’t know if I’ve mentioned this before, and anyone who I would consider a good friend knows this about me…I loathe Bobby Flay. I won’t get into all the reasons here, but I can’t stand the man.
However.
This recipe mixes berries, bourbon, & sweet tea, which y’all know I am a fan of ALL OF THAT, so I made it.
And it was delicious.
In no way does it change my opinion of Bobby Flay, but if we were trapped in a bar during…I don’t know, a snowstorm or something, now I know we could at least drink together.
(Also, don’t forget this giveaway is still going on! Enter to win a fabulous Instant Pot.)
Blackberry-Bourbon Iced Tea
Serves 4-6
Ingredients
3 cups blackberries
3/4 cup sugar
2 Tbsp. chopped mint, plus more for garnish
6 black tea tea bags
6 cups cold water
Bourbon to taste (Pro Tip: A shot is 3 Tbsp.)
Ice
Mix the berries, sugar, and chopped mint together in a bowl and mash either with a potato masher or a wooden spoon and set aside.
Bring the water to a boil. Remove from heat and add the tea bags. Let steep for 5 minutes, then remove the tea bags and pour the tea over the blackberry mixture. Let this sit at room temperature for at least an hour.
Pour the mixture through a strainer and into a pitcher. Press the solids with a spoon to get all the flavor. Cover and refrigerate until cold.
Serve in a tall glass (or, you know, a mason jar) over ice and float a shot of bourbon on top. Garnish with fresh mint.
