Form ice cubes in a highball glass. Stir together Bacardi, Campari and grapefruit juice.
Shape into a glass and top with the iced tea. Garnish with the grapefruit split and lemon balm and bring to the table on the spot.
Related Recipes:
![](https://gourmojo.com/wp-content/uploads/peach-ice-cream-mascarpone-slices_1-41830-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://gourmojo.com/wp-content/uploads/halloween-cocktail_1-42105-1-300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![Photo](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
Servings: 1.0 (servings)
Form ice cubes in a highball glass. Stir together Bacardi, Campari and grapefruit juice.
Shape into a glass and top with the iced tea. Garnish with the grapefruit split and lemon balm and bring to the table on the spot.