Raspberry Fizz Recipe

Cook syrup

Combine raspberries, sugar, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer, crushing the berries with a spoon or spatula. Simmer for 5 minutes until the sugar is dissolved and the mixture is fragrant and deep red.

Strain and finish

Remove from heat and let cool for 5 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. Stir in 1 tablespoon fresh lemon juice to brighten the syrup. Let cool to room temperature, then refrigerate until chilled. Yields about 6–8 oz (enough for multiple drinks).

Chill glass (optional): If you prefer a very cold cocktail, place a highball or Collins glass in the freezer for 10 minutes or fill with ice and let sit while you mix.

Build the drink

In a shaker or mixing glass, add 1 oz raspberry simple syrup, 1/2 oz fresh lemon juice, and 1.5 oz vodka (or gin). Add a small handful of ice, then shake vigorously for 10 seconds to chill and slightly dilute.

Serve

Fill the chilled glass with fresh ice (cubes or crushed). Strain the shaken mixture into the glass. Top with about 3 oz club soda or sparkling water and give a gentle stir to combine.

Garnish and finish

Thread 3–4 fresh raspberries on a cocktail pick or drop them into the glass. Add a lemon wheel or twist on the rim and a sprig of mint if using. Taste and adjust: add more syrup if you want it sweeter (up to 0.5 oz) or more lemon juice for brightness.

Serve immediately with a straw or stirrer. Store leftover raspberry syrup refrigerated up to 10 days.