Riverside Palmer Recipe

Place strawberries and raspberries in a blender or food processor. Add the granulated sugar and lemon juice.

Pulse until mostly smooth, scraping down the sides as needed. If the puree is very thick, add water, 1 teaspoon at a time, until it reaches a pourable but still slightly thick consistency (about 1 tsp).

Strain the puree through a fine-mesh sieve into a small bowl using the back of a spoon to press solids; this yields a smooth puree. Discard seeds and solids. Chill until ready to use.

Build the Cocktail

Fill a cocktail shaker halfway with ice.

Add 2 oz Firefly Sweet Tea Vodka, 1 oz fresh lemon juice, 0.5 oz simple syrup, and 1 oz fruit puree to the shaker.

Shake vigorously for 10–15 seconds until the outside of the shaker is cold and well-chilled.

Fill a highball glass or Collins glass with fresh ice (about 3/4 full).

Strain the shaken mixture into the prepared glass over ice.

Top with 3 oz cold lemonade; stir gently once or twice to combine, preserving a light layered look if desired.

Garnish with a lemon wheel on the rim and a sprig of fresh mint tucked into the ice.

Serve immediately with a straw. Optionally, toss a few whole berries into the drink for visual appeal.