Italian Raspberry Lemon Cocktail

A refreshing summer cocktail that mixes lemon liqueur with fresh raspberries for a bright, fruity flavor.

Italian Raspberry Lemon Cocktail

I’m pretty sure Italians have a goal of converting everyone into limoncello drinkers. Honestly, if you’d told me three weeks ago that I should make a cocktail with limoncello in it, I’d probably pretend to think about it and then say no. But then I took a little trip to Italy where I was slyly coerced into having a shot of limoncello here and there, and I realized that limoncello done right is actually pretty amazing. The best one I had, along the coastline of Sorrento, was strong but sweet, and tasted like the most gorgeous essence of lemon zest you can imagine. The flavor was so intensely perfect that the very first sip seemed to instantly transport you to a dreamy, sunny Italian lemon orchard. In the world of limoncello it was sorta revolutionary.

Now that I can actually swallow limoncello without wincing a little bit and even appreciate its unique lemoniness, I obviously had to make a cocktail with it. This one’s pretty quick and easy to make, and it’s super refreshing thanks to the summery combo of ingredients. You get the distinct fruitiness of the raspberries, the bold zing of the limoncello, and the spritz of the club soda all in one cool drink that’s perfect for a pool-side barbecue party.

Italian Raspberry Lemon Cocktial
 
A refreshing summer cocktail that mixes lemon liqueur with fresh raspberries for a bright, fruity flavor.
Author:
Recipe Type: Cocktail
Serves: 1 drink
Ingredients
  • 2 oz fresh raspberry juice (see notes)
  • 1½ oz quality limoncello
  • 1 oz vodka
  • ½ oz simple syrup
  • 2 oz club soda
  • ice
  • raspberries, for garnish
Instructions
  1. In a cocktail shaker, combine the raspberry juice, limoncello, vodka, and simple syrup and shake well.
  2. Fill a highball glass completely with ice and pour cocktail mixture into glass. Add club soda and stir.
  3. Garnish with fresh raspberries and serve.
Notes
To make fresh raspberry juice, muddle raspberries in a glass and transfer to a piece of cheesecloth to squeeze and strain juices from pulp.

 

Alexandra Azary

Alexandra is a self-taught baker and food photographer who shares her creations on her personal blog, Confessions of a Bright-Eyed Baker. She's passionate about food and aims to inspire more people to bake from scratch and get comfortable in the kitchen.

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