Mint tea combines with gin and lemon for a bright, tasty 'tail.
Mixer: In a heatproof bowl, stir 3/4 cup boiling water and 2 tbsp. sugar until the sugar dissolves. Add 3 mint tea bags and steep for 4 minutes. Remove the tea bags and let cool. In a large jar, bottle, or pitcher, mix the tea and 1 1/2 cups gin. Cover and refrigerate until cold, about 2 hours or up to 1 week. Up to 2 hours before serving, stir in 2/3 cup fresh lemon juice and keep refrigerated. Stir well before using.
Cocktail: In a Champagne flute, add 3 tbsp. of the mixer and 2 fresh mint leaves. Carefully top with chilled dry sparkling wine (such as Cava). Stir gently. Garnish with fresh mint sprigs.