I tried my first Raspberry Sour at a friend’s garden party last summer, and honestly, I haven’t stopped thinking about it since. There’s just something about that sweet-tart hit of raspberry and lemon – the kind of drink that manages to feel refreshing but still special, like you put in more effort than you actually did. I will admit: my earliest attempts weren’t exactly a triumph (let’s just say, seeds and pulp everywhere!), but after a bit of spirited experimentation, I think I’ve landed on a recipe that’s become a regular request at my place.
Raspberry Sours aren’t the most famous cocktail around – people usually default to classics like the Whiskey or Amaretto Sour – but this version really deserves more love. It takes all that’s good about traditional sours (a little sweet, a little sharp, definitely boozy), then cranks things up with that jolt of real raspberries. They give the drink its gorgeous color and that layered, slightly jammy flavor.
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Most people see this as a summer-only drink, but I’ll make it as long as I can find half-decent raspberries. It’s pretty enough for fancy occasions (hello, that brilliant pink in a coupe glass), but it goes down just as well during a low-key hangout. Plus, it’s forgiving – you can tweak the ratios to your own taste and even change up the spirits if you’re feeling adventurous.
Flavor-wise, imagine something a little brighter and more nuanced than your average vodka lemonade. The raspberries provide this subtle depth that keeps things from tasting too one-note, while the fresh lemon juice brings a zippy acidity that’s addictively sippable. It’s sweet, but not cloying – basically irresistible.
What you’ll need:
- 2 oz vodka (60 ml)
- 1 oz fresh lemon juice (30 ml)
- 1 oz simple syrup (30 ml)
- 6–8 fresh raspberries (plus a couple extra for garnish)
- Ice cubes
- Lemon slice for garnish
I almost always use a rocks glass with a big handful of ice (small ice melts too quick), but if you want to class it up, a coupe or even a martini glass totally works. Just know it’ll taste boozier with less dilution.
Here’s how I make it:
- Muddle the raspberries with the lemon juice and simple syrup right in your shaker. No need to be dainty – smash them up to extract all that color and flavor.
- Add your vodka and fill the shaker halfway with ice.
- Shake hard – really go for it, about 15 seconds, so it’s fully chilled and frothy.
- Strain into your glass filled with fresh ice. If you’re picky about seeds, double-strain through a fine mesh.
- Garnish with a lemon wheel and an extra raspberry if you’re feeling fancy.
I cannot stress this enough: fresh raspberries make a world of difference. Frozen can do in a pinch, but they don’t have that pop of flavor (and can water things down if you’re not careful).
If you want a booze-free version, just leave out the vodka and top with some sparkling water or lemonade. It’s honestly good enough that no one misses the alcohol. I love serving both versions if I’m hosting a mixed crowd.
Food pairings? I could go on, but my absolute favorite is pairing this with a cheese board – something creamy like brie is magic next to the lively tartness of the cocktail. It also does surprisingly well with grilled chicken or, if you’re treating yourself, a little chocolate on the side.
A few little tweaks I’ve tried (and loved):
- Swapping vodka for gin if I’m in the mood for something more botanical
- Using honey instead of simple syrup – makes things rounder and richer
- Slapping in a couple mint leaves while muddling for extra refreshment
- For spice fans: float a thin slice of jalapeño on top. Seriously, try it once!
The beauty of a Raspberry Sour is how easily you can tweak it – need more zing, add lemon; craving more sweetness, up the syrup. It’s basically impossible to mess it up irreparably.
I’ve lost count of how many times friends who “aren’t into cocktails” ask for seconds (and the recipe). There’s just something about that bright color and reassuringly familiar flavor combo that wins people over every single time.
For real, next time you see a punnet of ripe raspberries, give this a go. Who knows, it might just take over your summer too.
