Raspberry Ice Recipe

Prepare glass

Fill a highball or Collins glass about three-quarters full with crushed ice. Set the glass aside to chill while you build the drink.

Build cocktail

In a cocktail shaker (or mixing glass) add the dark rum (60 ml), raspberry liqueur (30 ml) and fresh lime juice (15 ml). If you prefer a slightly sweeter drink, add the simple syrup (7.5 ml). Add a small handful of ice to the shaker.

Shake

Shake vigorously for 8–12 seconds until well chilled (if using a shaker). This chills and slightly dilutes the spirit mix so it balances with the lemonade.

Strain and top

Double-strain the shaken mixture into the prepared glass over the crushed ice to remove small ice shards and any pulp. Slowly top with chilled lemonade (120 ml), pouring gently to preserve carbonation. Give the drink a gentle stir (1–2 turns) to integrate the lemonade without flattening it.

Garnish and finish

Thread 3–4 fresh raspberries onto a cocktail pick or drop them into the drink. Add a lime wheel or wedge on the rim and a sprig of mint for aroma if desired. Serve immediately with a straw.

Optional variations

For a lighter drink, reduce dark rum to 45 ml and increase lemonade to 150 ml. For more pronounced raspberry flavor, float an extra 5–10 ml of raspberry liqueur on top after pouring the lemonade.