Stir together the tea and vodka in a 12 or 16-ounce mason jar. Cover with its lid and allow to infuse at room temperature for 1 week, shaking it once a day. Strain, and reserve the infused vodka.

For the roasted stone fruit & bungalow tea punch, preheat the oven to 425 degrees Fahrenheit. Place the fruit halves on a baking sheet, interior facing up, and sprinkle them with the granulated sugar. Roast in the oven until the fruit has wrinkled slightly and the edges of the fruit are slightly golden, about 30 to 40 minutes.

In a large pitcher, stir together the apricot nectar and 8 ounces of the bungalow tea infused vodka. Add the roasted fruits and stir to incorporate. Cover the pitcher and refrigerate overnight. Serve chilled with fresh mint garnish. Makes 4 servings.