Dierks ' Lemonade Recipe
Dierks ' Row 94 bourbon, fresh muddled raspberries, lemon juice, simple syrup, lemonade & sparkling water
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Fruit & Mixers
Garnish & Finish
Method
Cocktail Base
Muddle raspberries
Place 6 fresh raspberries in a mixing glass or shaker. Add 0.5 oz simple syrup and gently muddle until broken down and pulpy but not completely pulverized (about 10–15 gentle presses). This releases bright raspberry flavor without too much bitterness from the seeds.
Combine spirits and citrus
Add 2 oz Row 94 bourbon and 1 oz fresh lemon juice to the muddled raspberries. Briefly dry-shake (no ice) for 8–10 seconds to better integrate fruit with spirit and aerate the mixture.
Fruit & Mixers
Shake with ice
Add a generous handful of ice (about 3/4 cup) to the shaker and shake vigorously for 10–12 seconds until well chilled.
Strain and top
Strain the shaken mixture into a Collins or highball glass filled with fresh ice (use the remaining ice). Pour in 3 oz chilled lemonade and gently stir once to combine. Top with 2 oz chilled sparkling water to add effervescence.
Garnish & Finish
Garnish the drink with one fresh raspberry skewered on a cocktail pick and a lemon wheel on the rim. Optionally, lightly slap the lemon wheel between your hands and place it on the rim to release oils for extra aroma.
Serve with a straw and a stirrer. Recommend serving immediately while sparkling water is fizzy.