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–+ servings

Raspberry Lemonade Cooler Cocktail Recipe

Raspberry Lemonade Cooler Cocktail Recipe
I mix raspberries, lemonade, and vodka to make a bright and simple drink. Fresh lemon juice, ripe raspberries, and a sweetener come together for a refreshing flavor that just hits the spot.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • A cocktail shaker helps blend the liquid ingredients well.
  • I also need a muddler to smash the raspberries and release their juice.
  • If I don’t have a muddler, the back of a spoon works in a pinch.
  • A fine mesh strainer is useful if I want to remove seeds and pulp for a smoother cocktail.
  • I always use a measuring jigger or small measuring cup for accurate portions.
  • Serving the drink in tall glasses helps keep it cold, especially with lots of ice.
  • A citrus juicer is handy for squeezing fresh lemons quickly, but honestly, sometimes I just use my hands.

Ingredients

Here’s what I need to make one Raspberry Lemonade Cooler Cocktail:

  • 2 oz vodka
  • 1/2 cup fresh raspberries
  • 2 oz fresh lemon juice about 1-2 lemons
  • 1 oz simple syrup I mix equal parts sugar and water
  • 2-3 oz club soda
  • Ice
  • Optional lemon slices and extra raspberries for garnish

Using fresh lemon juice gives the best taste.

Instructions

  • First, I add the raspberries and simple syrup to the shaker.
  • Using the muddler, I press down firmly to break up the berries and mix their juices with the syrup.
  • Next, I pour the lemon juice and vodka into the shaker.
  • I fill the shaker with ice and fit the lid snugly. Then I shake it hard for about 15 seconds—sometimes a little longer if I'm in the mood.
  • If I prefer a clear drink, I strain the mixture through a fine mesh strainer into a tall glass filled with fresh ice.
  • For extra style, I pour club soda on top and give it one little stir.
  • Adding a lemon slice or extra raspberries on the rim is a nice touch, too.

Notes

I adjust the amount of sugar to control the level of sweetness.
If my raspberries are a bit tart, I use a little more simple syrup. For a non-alcoholic version, I leave out the vodka and add more club soda or sparkling water.
I chill my serving glasses for a few minutes before pouring the cocktail to keep everything cold longer.
Using crushed ice instead of cubes makes the drink extra frosty, which I love on hot days.
Sometimes I swap regular vodka for lemon-flavored vodka for a stronger citrus taste.
I avoid frozen raspberries because they make the drink mushy—unless I plan to strain them really well.