In the Bergamot

• 3 Earl Grey tea bags
• 8 ounces Cocchi Vermouth di Torino or other sweet vermouth
• 8 ounces Aperol
• 8 ounces bourbon
• 1/2 ounce orange bitters
• Ice
• 16 ounces chilled club soda
• 16 orange twists, for garnish

1. In a bowl, cover 3 Earl Grey tea bags with the vermouth; let steep for 20 minutes, then strain into a pitcher.
2. Stir in the Aperol, bourbon and bitters; refrigerate until chilled, about 2 hours.
3. Stir, then pour into chilled ice-filled collins glasses.
4. Stir in 2 ounces of club soda for each drink and garnish with 2 orange twists.

cocchi, bourbon, orange bitters, club soda, orange twists

Taken from www.foodandwine.com/recipes/in-the-bergamot-cocktails-2013 (may not work)