Add the sweet tea syrup and bitters to mixing glass and stir to combine.
Fill glass with ice then pour in the bourbon and stir until glass is chilled to the touch (about eight seconds).
Strain liquid into a rocks glass over a large ice cube.
Peel off a stripe of lemon rind and squeeze it over top of the cocktail to express oils then drop peel into the glass for garnish.
Notes
Making the Sweet Tea Simple Syrup
Dissolve 1 ½ cup sugar in one cup of water in a saucepan over medium high heat.
Add six tea bags and bring the mixture to a boil.
Remove pot from heat and steep the tea until syrup is cooled (about 30 minutes) then remove tea bags from syrup. Don't squeeze the bags to get extra liquid out as this releases tannins that can turn the syrup bitter!
PreparationTo large batch this drink, combine two ounces of the tea simple syrup with 8-12 dashes of bitters. Add the ice and six ounces of bourbon then stir until chilled. Divide the cocktails between four rocks glasses and express lemon oil over each one. Makes four servings.Cocktail Tool SubstitutionsInstead of acocktail mixing glassandbar spoon, you can use a highball glass and a regular table spoon or butter knife.And instead of a jiggerto measure the liquor and syrup with, you can use a standard size shot glass, which holds about the same amount of liquid as the jigger's large end.If you don't have a hawthorne strainer a mesh strainer also works well. Or you can use another glass to cover all but a sliver of the mixing glass as you pour so that just the liquid comes out.