-
1
Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding as much of the white pith as possible.
-
2
Set half of the zest aside for steeping and refrigerate the remaining half in a zip-top bag or other airtight container for garnishing.
-
3
Bring the water to a boil, remove from the heat, and add the loose tea or tea bags and the orange zest set aside for steeping.
-
4
Let steep for 5 minutes.
-
5
Pour through a fine-mesh strainer into a 3-quart heatproof container; discard the solids in the strainer.
-
6
Refrigerate the tea until cold, at least 3 hours.
-
7
Meanwhile make the mint syrup.
-
8
Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat.
-
9
Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.
-
10
Remove from the heat and let cool to room temperature, about 1 hour.
-
11
Strain through a fine-mesh strainer set over a medium bowl; discard the solids.
-
12
Cover and refrigerate until ready to use.
-
13
When ready to serve, stir the Scotch or bourbon and half of the mint syrup (about 1 cup) into the tea.
-
14
Taste and add more syrup as needed.
-
15
Fill 8 highball glasses with ice and add several strips of the remaining orange zest to each glass.
-
16
Pour the tea mixture over the ice, garnish with a sprig of mint, and serve.
