Raspberry Spritz Cocktail Recipe

A Raspberry Spritz brings a bright, fruity twist to a classic cocktail. There’s just something about that mix of tart raspberries, fizzy bubbles, and a splash of citrus that hits the spot—especially when it’s hot out.

You really don’t need much to pull this off. A handful of fresh ingredients, a couple tools, and you’re set.

I usually bring this one out when I want something light but still full of flavor. It’s perfect for a lazy evening or if friends drop by on the weekend.

Honestly, it’s so easy to sip, and the balance of sweet and fizzy makes it a crowd-pleaser. Once you try it, you’ll see—it looks fancy, but there’s not much fuss at all.

Raspberry Spritz Cocktail Recipe

What I like most is how bright and fizzy this drink turns out, and it’s simple to throw together. Sweet raspberries, crisp prosecco, and a splash of soda water—that’s really all you need for something refreshing.

It also looks pretty great in the glass, doesn’t it?

Equipment

• Large wine glass for serving
• Cocktail shaker to mix ingredients evenly
• Strainer to catch seeds or ice
• Bar spoon for gentle stirring
• Measuring jigger for accurate pours
• Small bowl for muddling raspberries
• Fine mesh sieve if you prefer a smoother drink

I like to have everything out before I start, just makes things smoother. Plus, clean tools really do help keep those flavors crisp.

Ingredients

• 4–5 fresh raspberries (plus extra for garnish)
• 1 oz vodka or gin
• ½ oz raspberry syrup or simple syrup
• ½ oz lemon juice or lime juice
• 3 oz prosecco
• 1 oz club soda or soda water
• 1 tsp Chambord (optional for deeper raspberry flavor)
• Ice cubes
• Sprig of mint and sugar rim (optional garnish)

I go for ripe raspberries if I can find them—they just pop with color and flavor. If you like things sweeter, don’t be shy about adding a bit more syrup.

Prosecco brings the sparkle, and soda water keeps things light.

Instructions

• Fill a cocktail shaker halfway with ice.
• Add vodka, raspberry syrup, and lemon juice.
• Shake for about 10 seconds until chilled.
• Strain the mix into a large wine glass filled with ice.
• Pour in prosecco and club soda gently.
• Stir once or twice with a bar spoon to blend.
• Garnish with fresh berries and a sprig of mint.

I always serve it right away so the bubbles stick around. The color is brightest when the raspberries float up near the top.

Notes

Sometimes I swap in gin for the vodka, just for a bit of a botanical kick. If I want it lighter, I’ll cut back on the syrup and add more soda water.

If I’m making a few at once, I’ll mix the base (everything but the prosecco and soda) ahead of time and keep it cold. Then I just top each glass with bubbles when it’s time to serve.

Cold ingredients are key—keeps the ice from melting too quick. I like to chill my wine glass first, just to keep that spritz extra refreshing.

Tasting Notes

The first thing that jumps out at me is the bright pink color. It just looks so refreshing—almost inviting, honestly.

There’s this lively fizz, too, with bubbles racing to the top of the glass. Makes it look playful, which I love.

Taking a sip, the raspberry flavor really hits up front. Fruity, but not in that cloying way; there’s a nice balance.

I notice a bit of tartness that keeps things from getting overly sweet. That keeps the drink feeling light, not heavy at all.

The sparkling wine brings in a dry edge, which works surprisingly well with the fruitiness. I catch a hint of citrus from the spritz—it gives each sip this clean, bright pop.

There’s also a gentle bitterness from the aperitif. It’s subtle, but it adds a little depth and complexity.

That bitterness lingers just enough to make you want to go back for another taste. It’s kind of addictive.

As for the alcohol content, it’s moderate. You can tell it’s there, but it never overpowers anything.

It goes down smooth, especially when served cold over ice. Really, it’s the kind of drink you could keep sipping on a warm afternoon.

The finish is crisp, with a bit of lingering fruitiness. I like how the raspberry slowly fades, leaving behind just a hint of sparkle on my tongue.