Raspberry Rum Bliss
A delightful fusion of tangy raspberry-infused iced tea blended with dark and light rum, creating a refreshing and invigorating cocktail that is perfect for a sunny day. The raspberry syrup adds a luscious sweetness, while the hint of lemon juice gives it a zesty twist. This cocktail is a delightful balance of fruity and boozy flavors, making it an ideal choice for a summer soiree or a relaxed evening on the patio.
Raspberry Rum Bliss
A refreshing and tangy iced tea spiked with a delectable raspberry syrup and a splash of dark and light rum, garnished with fresh mint leaves for a delightful summer sip.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Ingredients
- 6 fresh raspberries
- 2 tablespoons sugar
- 2 tablespoons water
- 3/4 cup brewed black iced tea, cooled
- 2 tablespoons raspberry syrup
- 1 tablespoon fresh lemon juice
- 1/2 ounce dark rum
- 1/2 ounce light rum
- Mint leaves to garnish
Instructions
- In a small saucepan, combine raspberries, water, and sugar. Heat over high heat until boiling, stirring to dissolve the sugar.
- Reduce to a simmer and continue to cook until the syrup is a deep red and the berries are soft, approximately 10 minutes.
- Remove from heat and let it cool. Strain through a fine-mesh strainer, pressing to extract as much liquid as possible. Discard the raspberries.
- In a mixing glass or pitcher, combine the brewed tea, raspberry syrup, lemon juice, both rums, and ice.
- Stir for about 30 seconds, ensuring all ingredients are well-incorporated and the ice cubes begin to melt.
- Pour the mixture into an ice-filled Collins glass and garnish with a straw and fresh mint leaves.