Raspberry Rose Gin Sour Cocktail Recipe

I love mixing cocktails that feel special but don’t require a ton of effort. A Raspberry Rose Gin Sour hits that sweet spot—it’s got fresh fruit, floral notes, and smooth gin, all in one glass. Here’s how I make a balanced cocktail that looks elegant and tastes super refreshing.

Bright raspberries bring a sweet-tart kick, and the rose? It’s subtle, just a soft floral nudge. When you shake it up with gin and citrus, the whole thing turns out light, crisp, and honestly, pretty easy to drink.

Let me walk you through the ingredients, the steps, and what you can expect with every sip. You’ll be able to whip this up at home, no problem.

Raspberry Rose Gin Sour Cocktail Recipe

This drink really shines because it blends the tartness of raspberries with those gentle floral rose notes. It’s refreshing, balanced, and you don’t need much to pull it off.

Equipment

I keep my tools simple. A cocktail shaker is a must—it mixes and chills everything just right. I grab a strainer to keep out seeds and ice, which makes the texture smoother.

A jigger helps me measure accurately. When I use fresh raspberries, I grab a muddler or even just a spoon to crush them. Then I pick out either a rocks glass or a coupe, depending on my mood.

• Cocktail shaker
• Strainer
• Jigger
• Muddler or spoon
• Rocks glass or coupe glass

Ingredients

This recipe is all about fruit and floral flavors. I like how gin balances with the sweetness from raspberry syrup or just fresh berries. If I have rose gin or some rose syrup or rose water, I’ll use that for the floral hint.

For the sour part, I always go with fresh lemon juice. To get that classic foam, I use either egg white or, if I want to keep it vegan, aquafaba. Simple syrup helps mellow out the tartness, and of course, I toss in some ice cubes. Sometimes I’ll finish with a splash of soda water if I want something lighter.

• 2 oz gin (raspberry gin or rose gin is great)
• 1 oz fresh lemon juice
• 3–4 fresh raspberries or ½ oz raspberry syrup
• ½ oz simple syrup
• 1 egg white or 1 oz aquafaba
• 2–3 drops rose water or ½ oz rose syrup
• Ice cubes
• Fresh mint for garnish (optional)
• Soda water (optional)

Instructions

First, I toss the raspberries in the shaker and muddle them until they’re juicy. Then I pour in the gin, lemon juice, simple syrup, rose syrup or rose water, and either egg white or aquafaba.

I shake everything up without ice first (that’s a dry shake—it helps with the foam). After that, I add ice cubes and shake again until the shaker’s really cold. I strain the drink into my glass.

If I’m in the mood for something lighter, I’ll add a bit of soda water on top. Sometimes I throw on a mint sprig or an extra raspberry for a little flair.

• Muddle fresh raspberries in shaker
• Add gin, lemon juice, syrup, rose flavor, and egg white/aquafaba
• Dry shake (no ice)
• Add ice cubes and shake again
• Strain into glass
• Top with soda water if you want
• Garnish with mint or raspberry

Notes

I’ve noticed that fresh raspberries give a brighter flavor, but if I’m in a hurry, syrup does the trick. When I use rose gin, the floral note really pops, but plain gin with a bit of rose water feels lighter.

If I go with egg white, I make sure to shake well for a thick foam. Aquafaba is my move when I want it vegan, though the foam comes out a little softer.

I always taste before serving. If it’s too tart, I’ll add a splash more simple syrup. If it’s too sweet, I squeeze in more lemon juice. That way, the cocktail stays balanced and totally refreshing.

Tasting Notes

I take the first sip and right away, the bright tartness from the fresh lemon juice jumps out. That tartness balances the raspberry syrup’s sweetness—it doesn’t come off as too sharp, which I appreciate.

There’s a clean, herbal base from the gin sitting underneath all that fruit. I really like how the rose water’s floral notes soften things up and bring in a gentle aroma.

Shaking in the egg white gives the drink a smooth, silky texture. I notice a light foam on top, so each sip feels soft and almost creamy.

A little sweetness lingers at the end. It’s subtle, not heavy, but just enough to round out those sour notes.

Key flavors I notice:

• Raspberry: sweet and a bit tart
• Rose: floral and delicate
• Gin: crisp, herbal
• Lemon: bright, fresh
• Egg white: creamy texture, no real flavor

The sweet, sour, and floral notes come together in a way that makes this drink feel refreshing—and honestly, a little special. Each ingredient brings its own layer, but nothing gets lost or overpowers the rest.