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1
Prepare a grill or large grill pan for high heat.
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2
Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat.
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3
Turn off the heat, add the tea bags and let steep for 5 minutes.
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4
Discard the bags, pour the hot tea into a liquid measuring cup and let cool for 10 minutes at room temperature, stirring occasionally.
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5
Let the tea chill in the refrigerator while you grill the lemons.
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6
Slice one of the lemon halves into 4 thin rounds.
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7
Place the remaining halves flesh-side down on the grill pan, and cook until the flesh is deeply charred, about 5 minutes, rotating the lemons as needed so they char evenly.
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8
Place the sliced rounds on the grill, and char on both sides, about 3 minutes total.
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9
Transfer the lemon halves to a plate, and let cool for at least 10 minutes.
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10
(You will be squeezing them, so they should be cool enough to handle.)
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11
Reserve the charred rounds for garnish.
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12
Squeeze the cooled lemon halves into a medium bowl or a liquid measuring cup (you should have about 1 cup of juice).
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13
Whisk in the honey and 1 cup cold water.
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14
To serve, fill 4 tall glasses with ice.
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15
Divide the lemonade mixture equally among them.
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16
Stir 1/2 to 1 ounce bourbon into each glass.
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17
Slowly pour 1/4 of the chilled tea into each glass-it should float on top of the lemonade, making a two-layer drink.
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18
Garnish each glass with a charred lemon slice, and serve immediately.
