Raspberry Gin Spritz Recipe
Raspberry, elderflower, gin, bubbles
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Ingredients
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Base Cocktail
Top & Garnish
Method
Prepare Raspberry Purée
Muddle
Place 6 fresh raspberries and 0.5 oz simple syrup in the bottom of a cocktail shaker or mixing glass. Use a muddler or the back of a spoon to gently crush the berries until they release their juices but still retain some texture.
Strain (optional)
If you prefer a smoother drink, press the muddled raspberry mixture through a fine-mesh sieve into a small container, discarding seeds. Reserve about 0.5 oz–0.75 oz of the strained purée. If you like more texture, skip straining and proceed with the muddled mixture.
Build & Shake
Add 2 oz gin, 0.75 oz elderflower liqueur, 0.5 oz fresh lemon juice and the reserved 0.5–0.75 oz raspberry purée (or the unstrained muddled raspberries and syrup) into the shaker with the purée. Fill the shaker with ice (about 1 cup).
Shake vigorously for 10–12 seconds until well chilled (if using unstrained berries, shake a little longer to combine).
Serve & Finish
Double-strain the shaken mixture into a chilled large wine glass or highball glass filled with fresh ice to remove pulp and small seeds (if you used strained purée you can single-strain).
Top gently with 3 oz chilled sparkling wine or prosecco (or chilled soda water for a lighter option). Pour slowly to preserve bubbles and avoid excessive foam.
Give the drink one very gentle stir (1–2 rotations) to combine the topper without flattening the bubbles.
Garnish with 3 whole raspberries speared on a cocktail pick, a lemon twist expressed over the drink, and a mint sprig if desired.
Serve immediately.