Mourning Cup

Ingredients

• 1 sprig fresh rosemary
• 2 green tea bags or 2 tablespoons loose-leaf green tea
• 3 cups water
• 1 tablespoon honey
• ½ teaspoon rose water (optional)
• Roughly cracked or small ice cubes

Equipment

• 2 Highball or Collins glasses

Instructions

1. In a heatproof glass measuring cup, using a muddler, lightly bruise the rosemary to release aroma from the leaves. Add the tea bags to the measuring cup. Set aside.
2. Into a carafe or small pitcher, pour 2½ cups of water and set aside.
3. In a small saucepan, bring the remaining ½ cup of water to a boil over high heat. Stir the honey into the boiling water and remove the pan from the heat. Pour the hot water over the rosemary and tea bag. Let sit for 30 seconds and pour the entire contents of the measuring cup into the carafe. Stir to combine. Transfer to the refrigerator and let steep 4 to 8 hours, until your desired strength is reached. Strain and stir in the rose water, if using. Divide between two highball glasses and serve over ice.