Arnold Palmer with Baked Lemons

Ingredients:

• 6 large lemons, cut in half crosswise
• 4 bags of black tea
• 1.25 cups honey
• 60 - 110 ml of bourbon

Preparation:

1. Preheat a grill or large grill pan to high heat.
2. In a small saucepan, bring 1.5 cups of water to a boil over medium-high heat. Turn off the heat, add the tea bags, and let steep for 5 minutes. Remove the bags, pour the hot tea into a measuring cup, and let cool at room temperature for 10 minutes, stirring occasionally. Refrigerate the tea while you prepare the lemons.
3. Cut one of the lemon halves into 4 thin slices. Place the remaining halves, flesh side down, on a grill pan and cook for about 5 minutes, until the flesh is charred, moving the lemons as needed for even cooking. Place the thin slices on the grill and cook until blackened on both sides, about 3 minutes total. Transfer the lemon halves to a plate and let cool for at least 10 minutes. Reserve the slices for garnish.
4. Squeeze the cooled lemon halves into a medium bowl or measuring cup (you'll get about 1 cup of juice). Stir in honey and 1 cup of cold water.
5. To serve, fill 4 tall glasses with ice. Divide the lemonade evenly between them. Stir 15-30 ml of bourbon into each glass. Slowly pour in 1/4 of the iced tea—it should remain above the lemonade to create a double-layered cocktail. Garnish each glass with a lemon wedge and serve immediately.