Bitter Raspberry Recipe

Make flavored syrup

Combine 60 ml water and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 75 g fresh raspberries and 1 teaspoon dried chamomile to the simmering syrup. Reduce heat to low and gently mash the raspberries with the back of a spoon to release juices. Simmer very gently for 4–5 minutes to infuse chamomile and concentrate raspberry flavor.

Remove saucepan from heat and let steep off the heat for 8–10 minutes so chamomile continues to infuse without becoming bitter. Taste; if it is too floral, shorten steeping next time.

Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cool the cordial to room temperature, then chill in refrigerator for at least 20 minutes before using.

Fill a highball or Collins glass with about 1 cup of ice cubes.

Add 2 tablespoons bitter aperitif and 1 tablespoon dry vermouth to the glass.

Add 15 ml fresh lemon juice to the glass to brighten flavors.

Measure 30–45 ml (about 2–3 tablespoons) of the chilled Raspberry Chamomile Cordial and pour into the glass. Adjust to taste—use 30 ml for more bitter-forward, 45 ml for fruitier.

Top with 90 ml chilled soda water. Gently stir once or twice with a bar spoon to combine without flattening the soda.

Skewer 2 fresh raspberries on a cocktail pick and rest across the rim or drop into the drink.

Optionally sprinkle a pinch (about 1 teaspoon) of dried chamomile flowers on top for aroma and visual contrast.

Serve immediately while soda is lively.