This easy 10-minute Raspberry Long Island Iced Tea is festive, boozy, and refreshing! It's made with real iced tea, without the cola, and freshly squeezed lemon juice - the perfect summertime happy hour cocktail!
Raspberry Simple Syrup:In a small saucepan, combine sugar, water, and raspberries. Heat over medium-high heat until simmering, stirring occasionally. Simmer for 5-7 minutes until the berries have disintegrated into seeds. Remove from heat and strain out the berries and seeds through a fine-mesh sieve into a jar; let cool as needed. See full syrup post for more details on this recipe. You will need 2 ounces of syrup per cocktail recipe for 2.
Long Island: Fill a cocktail shaker with ice and add in all of the liquors, lemon juice, and 2 ounces of raspberry syrup. Cover and shake to combine.
Fill two 8-ounce highballs or Collins glasses with ice. Strain the cocktail equally between the two glasses. Top each glass off with ¼ cup of black iced tea and gently stir. Garnish with fresh mint, raspberries, or a lemon wedge as desired. Enjoy slowly - remember, it's boozy!
Notes
1 ounce = 2 tablespoons
The syrup recipe makes approximately 3/4 cups (12 tablespoons) of syrup. You will need 2 ounces for 2 cocktails as the recipe is written. Store the remaining syrup in an airtight container in the fridge or freeze it in individual portions.