Club Razz Recipe

Brew mint tea

Bring 3 cups water to a gentle boil. Remove from heat and add mint tea bags (or loose-leaf in an infuser) and the fresh mint sprigs. Steep 5 minutes for a bright mint character or 7–8 minutes for stronger flavor. Add the lemon slices to the steep for the last minute.

Strain the tea into a heatproof container, pressing gently on the mint to extract aroma. Discard solids. Allow tea to cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes) if not using immediately.

Make quick raspberry syrup

In a small saucepan combine 1 cup raspberries, 1 tbsp sugar, and 2 tbsp water. Cook over medium heat, gently crushing berries with a spoon, until mixture simmers and thickens slightly, about 4–6 minutes.

Remove from heat and strain through a fine mesh sieve into a bowl, pressing solids to extract as much juice as possible. Discard seeds. Let syrup cool to room temperature (or chill briefly) before assembling the drink.

In a tall glass or shaker, add 2–3 tbsp of the cooled raspberry syrup (adjust to taste). Add 6 oz chilled mint-lemon tea, 0.5 oz fresh lemon juice, and a handful of ice cubes (about 1/2 cup). Stir or gently shake to combine and chill.

Pour the mixture into a serving glass filled with fresh ice. Top with 6 oz chilled club soda to fill and create effervescence. Stir gently once to integrate.

Garnish with a mint sprig and 2–3 fresh raspberries; float a lemon slice if desired. Taste and adjust sweetness by adding more raspberry syrup or a touch of simple syrup if needed.

Serve immediately with a straw or stirring spoon.