1/4 cup loose Earl Grey tea or 4 bags
1/2 cup honey
4 sprigs thyme, plus more for garnish
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice, plus lemon slices for garnish
1 1/2 cups bourbon
1/2 cup Cognac
1 teaspoon bitters
1. Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool. Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs. Both syrup and tea may be covered and chilled for up to 3 days!
2. Meanwhile, place lemon slices and a sprig of fresh herb in each square of a cocktail ice cube tray. Fill with water and freeze.
3. Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Chill up to one day in advance. Serve over fancy ice cubes.