J.w.'s Pink Lemonade™ Recipe

Make simple syrup

Combine 60 g granulated sugar and 60 ml water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear. Remove from heat and let cool to room temperature (about 5–10 minutes).

Finish lemonade

In a jar or small pitcher, combine 60 ml fresh lemon juice, the cooled simple syrup, 180 ml cold water and 0.125 tsp salt. Stir thoroughly and taste; adjust dilution with small amounts of water if too strong. Chill or use immediately. This yields about 300 ml; use 120 ml for one cocktail.

Optional sugar rim

If you want a sugared rim, run the lemon wedge around the rim of a chilled Collins glass, then dip the rim into 1 tablespoon granulated sugar to coat. Set the glass aside.

Shake the cocktail

Fill a cocktail shaker halfway with ice (about 1 cup). Add 50 ml Absolut Citron, 15 ml black raspberry liqueur, and 120 ml of the prepared signature lemonade. Secure the lid and shake vigorously for 8–12 seconds until well chilled.

Serve

Fill the prepared Collins glass with fresh ice (about 1 cup). Strain the shaken mixture into the glass over the ice. If desired, top with a splash (15–30 ml) of remaining lemonade to taste.

Garnish

Thread 2–3 fresh raspberries onto a cocktail pick and rest it across the rim or float raspberries on top. Add a lemon wheel to the rim. Serve with a straw.