The Raspberrini is a modern Sour that combines the acidity of raspberries with the clarity of Vodka. The Framboise liqueur note adds depth without tasting too sweet. Perfect for warm evenings when you want something light yet complex. The color is reminiscent of sunsets – murky yet radiant. If you love raspberries, you’ll adore this drink: it tastes like summer, without being tacky.
Here’s what you need for the Raspberrini
30 g fresh or frozen raspberries (plus 3–4 for garnish)
1 tbsp fine sugar (approx. 10 g)
2 drops of fresh lemon juice
1 splash of Framboise liqueur (approx. 0.5 cl)
4 cl Vodka (chilled)
Ice cubes for shaking
Key points
The trick lies in straining: raspberries release bitter compounds quickly if steeped too long. Use only the clear juice and remove the seeds immediately. If using frozen berries, thaw them briefly first – this makes it easier to press out the juice. The Framboise dose is crucial: too much makes the drink sticky, too little leaves it flat. Half a centilitre is enough to enhance the fruitiness without overpowering the acidity.
Variations
- Raspberrini Fizz — Top the finished drink with 6 cl chilled soda water and stir gently. Garnish: raspberries and a lemon twist. Ice: crushed ice in the glass.
- Raspberrini Smash — Do not strain the raspberries; instead, lightly muddle them with 6 mint leaves and 1 cl sugar syrup in the shaker. Add 4 cl Vodka and 2 cl lemon juice, shake, and serve over crushed ice. Garnish: mint leaf and raspberry.
Frequently asked questions
Can I use frozen raspberries?
Yes, but they need to be thawed briefly before crushing. Frozen berries yield less juice, so increase the amount by 10 g. The flavor is more intense but less fresh.
Which Framboise works best?
Choose a liqueur with at least 20 % ABV – overly sweet varieties will overpower the raspberry note. If you don’t have Framboise, you can substitute 0.5 cl raspberry syrup, but reduce the sugar to 1 tsp.
Why does my drink taste bitter?
Either the raspberries were steeped too long or the seeds weren’t strained thoroughly enough. The seeds contain tannins that turn bitter quickly. Better to strain twice – once when crushing, and once when pouring into the glass.
