Brew one green tea bag in about six ounces of hot water. Let it steep for 3 to 4 minutes, then remove the tea bag. Let the tea cool completely. You can speed this up by placing it in the fridge for 15 minutes. Avoid using hot tea, as it will melt the ice and make the drink watery.

In a small glass or measuring cup, mix pineapple juice, raspberry syrup, hibiscus syrup, and simple syrup (if you are using it). Stir until everything is blended and the mixture is a nice shade of pink.

Take your tall glass and fill it to the top with ice. More ice will make the drink colder and more refreshing. It also helps keep the layers separate for a nice look.

Pour the cooled green tea into the glass first, over the ice. Then slowly pour your fruit mixture over the tea. To create a layered look, pour the fruit mixture slowly over the back of a spoon. The denser juice will sink slightly, creating a two-tone effect.

If you want to add sparkling water, do this last. Pour it in gently so it stays fizzy. Give the drink one or two very gentle stirs from the bottom to mix it slightly without fully blending the layers.

Add a straw and enjoy your drink right away while the ice is still fresh. You can garnish it with a small pineapple slice or a few fresh raspberries on the rim for a nice touch.