Step 1

Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.

Step 2

Kentucky Half-and-Half: In a pitcher, stir together syrup, bourbon, and tea. Cover and refrigerate up to 1 day, if desired.Serve in glasses with frozen lemon wedges, mint sprigs, and cherries.