INGREDIENTS

• 4 oz Raspberry Iced Tea
• 0.75 oz Lemon Juice
• 0.5 oz Simple Syrup
• 4 Raspberries
• 2 - 4 Basil Leaves

SIMPLE SYRUP

Combine equal parts sugar and water in saucepan over medium heat and stir until dissolved. Remove from heat, let cool. Store in a sealed container in refrigerator.

 ASSEMBLY

• Brew your raspberry iced tea following standard brewing instructions.
• Muddle raspberries, basil leaves, and simple syrup in a cocktail shaker.
• Add raspberry tea, and lemon juice with a full scoop of ice and shake.
• Double strain over new ice in a high­ball glass and garnish with a lemon wheel, raspberries, and a basil leaf.

Optional: Add 1.5 oz gin for alcoholic version.