Before You Get Started
For mixed drinks like this raspberry cocktail, you don’t need to reach for any top-shelf vodka or gin. Save those pricy boozes for drinks where they’re the star and not supporting cast! I’d recommend Fords Gin or Ketel One vodka here, but as long as you use something you enjoy the flavor of, you’ll be fine.
How to Make This Recipe
Muddle the Rosemary
Place the rosemary needles in a small bowl and use a muddler to press the herbs against the bottom or side of the bowl. Twist the muddler in one direction and repeat, pressing the herbs just until they release fragrant oil. Be gentle, though – too much pressure will make them release a bitter-tasting chlorophyll.
If you don’t have an actual muddler tool, you can use the back or the end of a wooden spoon, or a pestle from a mortar and pestle.
Make the Syrup
Transfer the muddled rosemary needles and the oil they released to the saucepan, then add the rest of syrup ingredients. Stir everything together and bring the mixture to a boil, then immediately reduce the heat to low and mash the raspberries with a potato masher.
Simmer & Strain
After you’ve mashed the raspberries, let the mixture simmer for 10 minutes, then move the saucepan from the heat and let the syrup mixture cool completely. Once it’s cooled, pour the mixture through a fine-mesh strainer, catching all of the raspberry seeds and rosemary needles. You don’t want those in your syrup!
Mix Your Drink
Combine gin or vodka, elderflower liqueur, some of that fresh raspberry-rosemary syrup, and ice in a cocktail shaker. Shake everything really well, then strain the liquid into a glass. With or without fresh ice, up to you! Add a floater of champagne and a floater of soda water, then garnish and enjoy!
What I Love About This Recipe
- This raspberry cocktail is so easy to make, even with the homemade syrup! Plus, the prepared syrup will keep for a couple of weeks in the fridge, so you can have some on hand to make an evening cocktail even more easily.
- There’s a ton of delicious flavor in this cocktail. Earthy rosemary, fruity raspberry, floral elderflower, the sweetness of the syrup. Everything is balanced perfectly, and the drink beautifully festive, too.
- Frozen raspberries work so well here – no need to track down some out-of-season fresh ones. Just defrost the frozen berries overnight in the fridge first!
More Holiday Recipes We Love
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FAQs
- What if I don’t have muddler? Can I use something else?
Yes, you can use the back or the end of a wooden spoon, or a pestle from a mortar and pestle. - Can I make the syrup ahead of time?
Yes, the prepared syrup will keep for a couple of weeks in the fridge, so you can have some on hand to make an evening cocktail even more easily.
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