As a foodservice operator, being resourceful pays off. By applying existing ingredients to new menu items, you can create a more dynamic menu while keeping your inventory down...enter the Bourbon Raspberry Iced Tea Buck.
No longer sequestered to summer seasons and strictly serving straight up over ice, raspberry herbal iced tea has proven to be a versatile base for cocktails and more.
For the base of this cocktail, we're using Newman's Own Organics Raspberry Herbal Iced Tea.
Bourbon Raspberry Iced Tea Buck Cocktail
1.5 oz Bourbon
2 oz Raspberry Iced Tea
.5 oz Lemon Juice
.5 oz Simple Syrup
2 - 4 oz Ginger Beer
Combine equal parts sugar and water in a saucepan over medium heat and stir until all sugar crystals have dissolved. Remove from the heat, let cool, and store in a seal-able glass container in the refrigerator.
Brew your raspberry iced tea following standard brewing instructions (see brewing instructions here if you're using our suggested Newman's Own version).
Muddle raspberries and simple syrup in a cocktail shaker.
Add bourbon, raspberry iced tea, lemon juice, a full scoop of ice, and shake.
Double strain over new ice in a highball glass, fill up with ginger beer, stir once to combine, and garnish with a lemon wheel and raspberry on a cocktail pick.
Lastly, snap a photo before it's gone.
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