I blended fresh raspberry syrup, lemon juice, soda water and vodka into a modern Vodka Sour with a raspberry twist that made me rethink the classic.

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I love discovering cocktails that make me pause and taste more than once. The Raspberry Vodka Sour does that, it pairs vodka with fresh raspberry syrup so every sip hits bright and a little wild.

I remember the first time I had it I stood at the bar wondering if it was dessert or a real cocktail, and that question keeps pulling me back. It feels playful but not childish, the kind of drink that sparks conversation and a little mischief.

If you like a Vodka Sour with attitude you’ll want to try one soon.

Ingredients

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Vodka, neutral spirit, no nutrients, adds boozy warmth, calories not vitamins, smooth versatile mixer.
Fresh lemon juice, vitamin C and tangy acid, adds sour brightness, low calories, refreshing.
Raspberry syrup, mostly sugar, gives sweet fruit flavor and vivid color, homemade ok.
Egg white, protein rich foam, adds silky texture and body, use fresh cautiously.
Soda water, zero calories, adds fizz, lightens drink and balances sweetness, simple.
Fresh raspberries, fiber and antioxidants, tart and sweet, pretty seasonal garnish.
Ice chills and dilutes, changes strength over time, keep some extra, sparingly.

Ingredient Quantities

2 oz (60 ml) vodka

3/4 oz (22 ml) fresh lemon juice

3/4 oz (22 ml) fresh raspberry syrup or raspberry simple syrup

1 egg white (optional)

Soda water to top, about 2-3 oz (60-90 ml)

4 fresh raspberries for garnish

Ice for shaking and serving

How to Make this

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1. Chill a rocks glass or coupe and grab everything: 2 oz vodka, 3/4 oz fresh lemon juice, 3/4 oz raspberry syrup, ice, soda water and 4 raspberries for garnish. If you’re using the egg white have it ready.

2. In a cocktail shaker combine the vodka, lemon juice and raspberry syrup, then add the egg white if using.

3. Do a dry shake (no ice) about 10 to 15 seconds to emulsify and build foam. If you skipped the egg white you can skip the dry shake.

4. Add a good handful of ice to the shaker and shake hard for 15 to 20 seconds until the shaker is frosty cold.

5. Fine strain the mix into your chilled glass over fresh ice (or into a coupe without ice) to catch seeds and any pulp.

6. Gently top with 2 to 3 oz soda water — pour slowly or over the back of a spoon so you don’t destroy the foam.

7. Garnish with the 4 fresh raspberries, either skewered or floated on top, and give it a tiny stir if needed.

8. Serve right away. Tips: use pasteurized egg white or 2 tbsp aquafaba if you worry about raw eggs, adjust syrup to taste if it’s too sweet or too tart, and chill your vodka beforehand for a smoother sip.

Equipment Needed

1. Chilled rocks glass or coupe, for serving and keeping the foam intact
2. Cocktail shaker (Boston or cobbler), for the dry shake and the ice shake
3. Jigger or measuring spoons, to measure 2 oz vodka and the 3/4 oz portions
4. Fine mesh strainer, to catch seeds and pulp when you pour
5. Hawthorne or shaker strainer, to hold back ice while pouring from the shaker
6. Bar spoon or regular spoon, use the back of it to gently pour soda and to do a tiny stir
7. Citrus juicer or handheld reamer, for fresh lemon juice
8. Ice scoop or tongs and a handful of ice, plus 2-4 cocktail picks or small skewers for the raspberries

FAQ

Q: Can I use store bought raspberry syrup or frozen raspberries instead of fresh?

A: Yes. Store bought syrup works fine, just taste first cause some are much sweeter so you might use a bit less. If using frozen raspberries, thaw and muddle or simmer into a quick syrup, then strain out seeds.

Q: Do I have to use the egg white, what does it do?

A: You don't have to. Egg white gives a silky foam and softer mouthfeel, but it doesn't change flavor much. If you want a vegan option try 1 oz aquafaba instead. If using real egg whites pick pasteurized eggs or be aware of the small raw egg risk.

Q: How do I make quick raspberry simple syrup?

A: Combine equal parts sugar and water, heat till sugar dissolves, add fresh raspberries, simmer a couple minutes, mash, then strain. Cool and store in fridge for up to 2 weeks.

Q: What's the best way to shake this cocktail, especially with egg white?

A: Do a "dry shake" first: shake without ice for 10 seconds to build foam, then add ice and shake hard 10 to 15 seconds to chill. Strain into glass and top with soda.

Q: What glass should I use and how do I garnish it?

A: Serve in a Collins or highball glass since you top with soda. Garnish with 3 or 4 fresh raspberries and a lemon slice or twist. Looks nice and keeps it easy to sip.

Q: Is it strong, can I make it lighter?

A: It’s a moderate cocktail because of 2 oz vodka. To lighten it, drop the vodka to 1.5 oz, add more soda or lemon, or use lower proof vodka. You can also increase the syrup a little if you like it sweeter but balance the lemon so it doesn't get cloying.

Raspberry Vodka Sour Recipe Substitutions and Variations

Vodka: swap for gin for a herbier, floral edge, blanco tequila for an agave bite, or white rum if you want it a touch sweeter. Keep the same 2 oz.
Lemon juice: use fresh lime juice for a sharper tang, or a 50/50 mix of lemon and orange juice for a softer, brighter flavor.
Raspberry syrup: muddle 8-10 fresh raspberries with 3/4 oz simple syrup, or use 3/4 oz raspberry liqueur (eg Chambord) but cut back a little on added sugar.
Egg white (optional): replace with 2 tbsp aquafaba (chickpea brine) for a vegan foam, or just omit and do a hard shake for texture instead.

Pro Tips

1) Use pasteurized carton egg white or aquafaba if you worry about raw eggs, but if you do use a fresh egg do a dry shake first to get a better foam. Don’t skimp on shaking, you want a dense, silky head that holds up when you add the soda.

2) Taste and tweak the syrup ratio before you finish the drink. Raspberry syrup can vary a lot, so start with less and add more if you need it. If it feels too sweet try a splash more lemon, not just more soda.

3) Strain twice. Use a normal strainer and then a fine or mesh strainer to catch seeds and tiny pulp so the mouthfeel stays smooth. Also pour the soda slowly over the back of a spoon so you dont flatten the foam.

4) Think about temperature and ice. Chill the glass and the vodka ahead of time, use big clear ice for the serving glass to melt slower, and use very cold ice in the shaker so the drink gets properly frosty without watering down too fast.

Raspberry Vodka Sour Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I blended fresh raspberry syrup, lemon juice, soda water and vodka into a modern Vodka Sour with a raspberry twist that made me rethink the classic.

Servings

servings

Calories

223

kcal

Equipment: 1. Chilled rocks glass or coupe, for serving and keeping the foam intact
2. Cocktail shaker (Boston or cobbler), for the dry shake and the ice shake
3. Jigger or measuring spoons, to measure 2 oz vodka and the 3/4 oz portions
4. Fine mesh strainer, to catch seeds and pulp when you pour
5. Hawthorne or shaker strainer, to hold back ice while pouring from the shaker
6. Bar spoon or regular spoon, use the back of it to gently pour soda and to do a tiny stir
7. Citrus juicer or handheld reamer, for fresh lemon juice
8. Ice scoop or tongs and a handful of ice, plus 2-4 cocktail picks or small skewers for the raspberries

Ingredients

2 oz (60 ml) vodka
3/4 oz (22 ml) fresh lemon juice
3/4 oz (22 ml) fresh raspberry syrup or raspberry simple syrup
1 egg white (optional)
Soda water to top, about 2-3 oz (60-90 ml)
4 fresh raspberries for garnish
Ice for shaking and serving

Directions

Chill a rocks glass or coupe and grab everything: 2 oz vodka, 3/4 oz fresh lemon juice, 3/4 oz raspberry syrup, ice, soda water and 4 raspberries for garnish. If you’re using the egg white have it ready.
In a cocktail shaker combine the vodka, lemon juice and raspberry syrup, then add the egg white if using.
Do a dry shake (no ice) about 10 to 15 seconds to emulsify and build foam. If you skipped the egg white you can skip the dry shake.
Add a good handful of ice to the shaker and shake hard for 15 to 20 seconds until the shaker is frosty cold.
Fine strain the mix into your chilled glass over fresh ice (or into a coupe without ice) to catch seeds and any pulp.
Gently top with 2 to 3 oz soda water — pour slowly or over the back of a spoon so you don’t destroy the foam.
Garnish with the 4 fresh raspberries, either skewered or floated on top, and give it a tiny stir if needed.
Serve right away. Tips: use pasteurized egg white or 2 tbsp aquafaba if you worry about raw eggs, adjust syrup to taste if it’s too sweet or too tart, and chill your vodka beforehand for a smoother sip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.