This drink can be served hot or chilled. If serving hot, just combine all ingredients in a teacup and stir. If serving chilled, chill the tea after brewing and short shake all ingredients over ice and strain into a coupe glass.
Add all ingredients to a tea cup. Garnish with the mint-raspberry skewer.
Recipe from: Sismondo, Christine. "Marrakesh Mule." Food & Drink. Autumn 2012.