Raspberry Lemon Drop Recipe

Combine and muddle

Place the 6 fresh raspberries in a small jar or mixing glass. Add 2 oz Tito's vodka. Using a muddler or back of a spoon, gently muddle the raspberries 8–10 times to release juices and color. Don’t pulverize the seeds excessively — you want flavor and color, not grit.

Steep briefly

Seal the jar or cover the mixing glass and let the vodka steep with the raspberries for 8–12 minutes at room temperature for a bright, fresh flavor. For a more intense raspberry flavor, steep up to 30 minutes; strain sooner if you prefer lighter color/less seed flavor.

Strain

After steeping, press the raspberry-vodka mixture through a fine-mesh strainer (or a double layer of cheesecloth) into a small measuring cup. Use the back of a spoon to press out as much liquid as possible, then discard the solids. Measure out 2 oz of the strained raspberry-infused vodka for the cocktail; if you have slightly less, top with plain vodka to reach 2 oz.

Make quick simple syrup

Combine 2 tbs granulated sugar and 2 tbs water in a small saucepan. Warm over low heat, stirring until the sugar dissolves completely (do not boil). Alternatively, microwave in a microwave-safe container in 20–30 second bursts, stirring between, until dissolved. Remove from heat and cool to room temperature.

Measure syrup for cocktail

Once cooled, measure 0.75 oz of the simple syrup for the cocktail. The prepared syrup will yield more than needed — refrigerate any leftover syrup for future drinks (keeps ~2 weeks). If you prefer, use 0.75 oz of pre-made simple syrup instead.

Prepare the glass

Chill a coupe or martini glass in the freezer for a few minutes or fill it with ice water while you prepare the drink.

Sugar the rim

Pour 1 tbs granulated sugar onto a small plate. Run the lemon wedge around the rim of the chilled glass to moisten, then invert and dip the rim into the sugar, twisting to coat evenly. Shake off excess and set the glass aside. Keep the lemon wedge for the cocktail if you like.

Build & shake

Into a cocktail shaker add the 2 oz raspberry-infused vodka, 0.75 oz fresh lemon juice, and 0.75 oz simple syrup. Add the 6 ice cubes. Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double strain & serve

Remove the ice from the chilled sugared-rim glass if you used ice water. Double-strain the shaken mixture through a fine-mesh strainer (to catch any raspberry seeds/pulp) into the prepared glass.

Garnish

Thread 1 fresh raspberry onto a cocktail pick or place it in the drink. Add a lemon twist over the top to express oils, then rest it on the rim or float it. Serve immediately.