Traverse City

FOR THE TEA CONCENTRATE:

Combine 9 ounces boiling water, 1½ teaspoons Lapsang souchong tea leaves, and 1 fresh rosemary sprig in 2-cup liquid measuring cup. Cover and let steep for 5 minutes. Strain tea through fine-mesh strainer into liquid measuring cup or storage container, gently pressing on solids to extract as much liquid as possible; discard solids. Let tea cool to room temperature, then refrigerate until chilled, about 30 minutes. (You should have about 8 ounces tea concentrate, enough for 4 cocktails. Tea concentrate can be refrigerated for up to 1 week.)

FOR THE COCKTAIL:

Add 2 ounces tea concentrate, 1 ounce tart cherry juice, ¼ ounce vegetable glycerin, and ⅛ teaspoon nonalcoholic old-fashioned aromatic bitters to mixing glass, then fill three-quarters with ice. Using bar spoon, stir until mixture is just combined and chilled, about 30 seconds. Strain cocktail into chilled cocktail glass. Garnish with cherries and serve.