Raspberry Iced Tea Margarita

Serves 4 Cocktails

Prep Time 10 min

Cook Time 5 min

Total Time 15 min


For the Raspberry Simple Syrup (There will be more than 1/2 cup; save any leftover in the fridge for up to two weeks)

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup raspberries (rinsed)

For the Cocktail

  • 2 cups brewed iced tea
  • 4 oz tequila
  • 2 oz orange liqueur
  • 3 oz fresh squeezed lime juice
  • 3 oz fresh squeezed lemon juice
  • 1/2 cup raspberry simple syrup


    • Garnish with lime slices, lemon slices, and raspberries


    To Make the Raspberry Simple Syrup

    1. Combine sugar and water in medium saucepan over medium-high heat. Stir until sugar dissolves.
    2. Add raspberries and bring to a simmer, reduce heat to low. Simmer for 10 minutes.
    3. Remove from heat. Cover and let steep for 10 minutes.
    4. Strain syrup (careful if it's still hot) and cool completely. Store in airtight container in the fridge for up to two weeks.

    To Make the Cocktail

    1. Mix equal parts sugar and Kosher salt for rim (optional - add a bit of lime zest). Moisten rim of glass with lime wedge, then dip rim in sugar/salt combination.
    2. Fill glass with ice. Mix tea, tequila, orange liqueur, lime juice, lemon juice and raspberry simple syrup into cocktail shaker with ice and shake until cold; pour over ice in glasses.
    3. Adjust raspberry syrup as needed for desire sweetness. Garnish with fruit.
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