Tea and Whiskey Highball Recipe

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