The Royal Blush Cocktail Recipe

There’s something about a simple cocktail that just lifts an ordinary evening. The Royal Blush is perfect for that—it’s light, fruity, and that soft pink color is a real eye-catcher. It mixes elegance with ease, and honestly, you can whip up a classy drink without breaking a sweat.

Let’s walk through it together, step by step. I’ll cover everything from the tools you’ll need to the order you should add each ingredient.

Balancing the sweetness and tartness is key here, so I’ll share what works for me. Every sip should be smooth and refreshing, not cloying or too sharp.

The Royal Blush Cocktail Recipe

Honestly, I reach for this drink when I want something that looks a bit fancy but isn’t fussy. You get a bright, balanced taste from gin, raspberry liqueur, and citrus. It’s smooth, refreshing, and just sweet enough.

Having the right tools and fresh ingredients really does make a difference. I can’t stress that enough.

Equipment

I keep my bar setup pretty simple, but being precise helps. Measuring and mixing carefully keeps the flavor on point.

• Cocktail shaker – blends everything with ice
• Jigger – lets you measure each pour
• Fine mesh strainer – catches ice shards or pulp
• Bar spoon – for a gentle stir if you need it
• Hawthorne strainer – helps control the pour
• Coupe or martini glass – I chill it first
• Citrus juicer – fresh lemon juice is a must
• Small knife and cutting board – for the garnish

I always chill my glass before starting. Clean, dry tools just keep the flavors bright.

Ingredients

The ingredient list is short, but each one matters. I usually pick a nice gin and fresh fruit—makes a world of difference.

• 1 ½ oz gin (I like something floral or citrusy)
• ½ oz raspberry liqueur (Chambord works well)
• ¾ oz fresh lemon juice
• ½ oz simple syrup (equal parts sugar and water)
• 2 oz chilled sparkling wine or Prosecco
• Fresh raspberries or a lemon twist for garnish

Fresh lemon juice always wins over bottled. The sparkling wine brings a light fizz that keeps things from getting too sweet.

Instructions

Here’s how I put it all together. The shaking and straining steps really shape the final texture.

• Fill your shaker halfway with ice.
• Add gin, raspberry liqueur, lemon juice, and simple syrup.
• Shake it hard for about 10 seconds, until the outside feels frosty.
• Double strain into a chilled coupe glass.
• Top off gently with sparkling wine.
• Add a raspberry or a thin lemon twist for garnish.

When I pour the sparkling wine, I go slow so the bubbles stay. The garnish is more than decoration—it adds a little aroma too.

Notes

Sometimes I tweak the syrup a bit. Less syrup makes it more tart, a little extra softens the acidity—just depends on my mood.

If I’m out of raspberry liqueur, I’ll muddle a few fresh raspberries with sugar before shaking. That gives it a real fruit kick.

Serving it right away keeps the fizz alive and the color bright. I always make sure the sparkling wine is super cold before topping the drink so it stays crisp.

Tasting Notes

The Royal Blush catches my eye with its soft pink color—honestly, it just looks inviting sitting there in the glass.

Light bounces off the surface, giving it this gentle glow that somehow feels both fresh and clean.

Taking that first sip, I get a mix of sweet fruit and light citrus. Those flavors come together in a way that’s smooth and balanced, not heavy or cloyingly sweet.

There’s a faint floral aroma, too—sort of like berries mixed with lemon zest. It brings a brightness that keeps things lively.

The finish hits crisp and a little tart, leaving a cool sensation on my tongue. I really appreciate how the flavor lingers just enough, tempting me to go back for another sip.