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.

4.70 from 79 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 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


  1. In a small saucepan, combine raspberries, water, and sugar. Heat over high heat until boiling, stirring to dissolve the sugar.
  2. Reduce to a simmer and continue to cook until the syrup is a deep red and the berries are soft, approximately 10 minutes.
  3. Remove from heat and let it cool. Strain through a fine-mesh strainer, pressing to extract as much liquid as possible. Discard the raspberries.
  4. In a mixing glass or pitcher, combine the brewed tea, raspberry syrup, lemon juice, both rums, and ice.
  5. Stir for about 30 seconds, ensuring all ingredients are well-incorporated and the ice cubes begin to melt.
  6. Pour the mixture into an ice-filled Collins glass and garnish with a straw and fresh mint leaves.