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Raspberry Lemonade Vodka - Bright, Refreshing, and Easy to Make

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Vodka: A clean, mid-range vodka works best. Choose unflavored for a classic taste, or raspberry vodka for extra fruitiness.
  • Fresh raspberries: About 1/2 cup per drink, plus more for garnish.
  • Fresh lemon juice: 1–1.5 ounces per drink. Fresh-squeezed makes a big difference.
  • Simple syrup: Equal parts sugar and water, warmed until dissolved and cooled. Start with 1 ounce per drink and adjust to taste.
  • Cold water or soda water: Optional, to top and lighten the drink. Soda water adds a refreshing sparkle.
  • Ice: Cubes for shaking and serving.
  • Garnishes: Lemon wheels, extra raspberries, and fresh mint (optional).
  • Tools: Cocktail shaker, muddler (or the back of a spoon), fine mesh strainer, jigger or measuring spoons, and a highball or rocks glass.

Method
 

  1. Make the simple syrup: Combine 1/2 cup sugar and 1/2 cup water in a small pot. Warm over low heat, stirring until the sugar dissolves. Let it cool completely. Store any extra in the fridge for up to 2 weeks.
  2. Muddle the raspberries: Add 1/2 cup fresh raspberries to a cocktail shaker. Gently muddle until they release their juices. You want a pulpy puree, not a paste.
  3. Add the lemon and vodka: Pour in 1–1.5 ounces fresh lemon juice and 2 ounces vodka. Add 1 ounce simple syrup to start.
  4. Ice and shake: Fill the shaker with ice. Shake hard for 10–12 seconds to chill and dilute slightly.
  5. Strain and pour: Double strain (through the shaker’s strainer and a fine mesh strainer) into an ice-filled highball or rocks glass to catch seeds and pulp.
  6. Top and taste: If you like it lighter, add 1–2 ounces cold water or soda water. Taste and add a splash more syrup or lemon to balance as needed.
  7. Garnish: Add a lemon wheel, a few raspberries, and a sprig of mint. Serve immediately.