Raspberry Lemon Drop Recipe

Combine raspberries, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 6–8 minutes until raspberries break down and sugar dissolves.

Remove from heat and let the mixture steep 10 minutes off the heat to intensify flavor.

Strain through a fine mesh sieve into a bowl or jar, pressing solids with the back of a spoon to extract syrup. Discard seeds and solids.

Cool to room temperature, then refrigerate until cold. Syrup will keep refrigerated in a sealed container for up to 2 weeks.

Prepare glass

Rub the rim of a chilled martini or coupe glass with the lemon wedge. Pour the tablespoon of granulated sugar onto a small plate and dip the wet rim into the sugar to create a sugared edge. Set glass aside.

Mix cocktail

In a cocktail shaker, add vodka, fresh lemon juice, raspberry syrup, triple sec, and simple syrup (if you prefer a sweeter drink). If using egg white for a frothy texture, add it now.

Dry-shake (no ice) vigorously for 15 seconds if you used egg white. This emulsifies the egg and creates foam.

Add ice to the shaker (about 6 cubes) and shake vigorously for 12–15 seconds until well-chilled and the shaker feels cold to the touch.

Double-strain the cocktail into the prepared sugared glass using both the shaker strainer and a fine mesh sieve to remove ice shards and any small raspberry bits.

Garnish with two fresh raspberries skewered on a pick and a lemon twist or wheel on the rim. Serve immediately.