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Rosé, Bourbon and Blue

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● 1 cup raw sugar
● 2 cups blueberries, divided
● 2 cups brewed unsweetened black tea
● 1 1/2 cups Bogle Rosé
● 1 cup bourbon
● 3/4 cup fresh lemon juice, plus 8 lemon slices, for garnish

Cooking Instructions

1. Add sugar, 1 cup water and 1 1/2 cups blueberries to a food processor and purée until smooth. Strain into a large pitcher. Stir in tea, wine, bourbon and lemon juice. Refrigerate until chilled, about 2 hours.

2. Fill 8 rocks glasses halfway with ice. Divided cocktail between glasses. Garnish with lemon slices and remaining blueberries.