Raspberry Breeze Recipe

Make the syrup

Combine 1 cup fresh raspberries, 3 tablespoons granulated sugar, and 2 tablespoons water in a small saucepan. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the raspberries break down, about 5–7 minutes. Do not boil vigorously; gentle simmer is fine.

Remove from heat and let the mixture cool for 5 minutes, then press through a fine-mesh sieve into a small bowl or jar, using the back of a spoon to extract as much liquid as possible. Discard seeds and solids. Chill the syrup in the refrigerator if not using immediately. Yields roughly 3–4 ounces (enough for several drinks).

Build and shake

Fill a cocktail shaker half-full with ice (about 1 cup). Add 2 oz vodka, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice, and 0.5 oz reserved raspberry syrup. Secure lid and shake vigorously for 10–12 seconds until well-chilled.

Strain and top

Double-strain the shaken mix into a chilled coupe or flute glass (use a fine mesh sieve if available) to remove any tiny seeds or ice shards. Top gently with 2 oz dry sparkling wine or prosecco. Stir gently once with a bar spoon to combine without flattening the bubbles.

Thread 3 fresh raspberries on a cocktail pick or gently float them in the glass. Add a small mint sprig and an optional lemon twist for brightness. Serve immediately while sparkling is still lively.

To make ahead: prepare the raspberry syrup up to 3 days in advance and keep refrigerated. Assemble and top with sparkling wine just before serving.