Bourbon Fruit Tea Punch

This recipe is from Vivek Surti of Tailor in Nashville, No. 7 on our Hot Ten list this year. His spiked fruit tea is intentionally not too boozy, but you can also leave the bourbon out. “When I was growing up here,” the Nashville native says, “restaurants had three drinks: water, sweet tea, and fruit tea. Our welcome cocktail is an homage to the latter, as well as to punch’s Indian heritage. (Punch comes from the Hindi word paanch, which means ‘five’ since originally there were only five ingredients.) I love fruit tea and wanted to bring it back—with bourbon.”

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