Ingredients
- For the raspberry syrup:
- 1/2 cup fresh raspberries
- 1 cup sugar
- 1 cup water
- For the cocktail:
- 3 cups brewed black iced tea, cooled
- 1 cup raspberry syrup
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1/2 cup dark rum
- 1/2 cup light rum
- Mint leaves to garnish
Procedures
- Combine raspberries, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until the syrup is a deep red and berries are soft, about 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing to extract as much liquid as possible. Discard the raspberries. Raspberry syrup will keep for one week in a sealed container in the refrigerator.
- To make the cocktail: In a large pitcher, combine the brewed tea, raspberry syrup, lemon juice, both rums, and 8 ice cubes. Stir for about 30 seconds, making sure that all ingredients are incorporated and that the ice cubes begin melting. Pour into ice-filled Collins glasses and garnish with a straw and mint leaves.
Source: http://www.seriouseats.com/recipes/2012/06/drinking-in-season-raspberry-and-rum-iced-tea-cocktail-recipe.html?ref=title
