Raspberry Spritz

Photograph: Elana Lepkowski

One of the best parts of late spring/early summer: berry season. One of the worst parts of berry season: picking seeds out of your teeth. This low-alcohol cocktail allows you to capture the essence of raspberries without all those little seeds. You may have tried an Aperol Spritz before. This version has a touch more refreshing bitterness thanks to Cocchi Americano. Since there's no stiff spirit involved, this is the sort of drink you can enjoy all afternoon.

Raspberry Spritz

About This Recipe

Yield:makes 1 cocktail
Active time:10 minutes
Total time:40 minutes
Special equipment:medium sauce pan, strainer, wooden spoon
This recipe appears in: All Berry, No Seeds: The Secret to a Great Raspberry Spritz


  • For the Raspberry-Mint Syrup:
  • 1 cup raspberries
  • 1 cup sugar
  • 1 cup water
  • 10 mint leaves
  • For the cocktail:
  • 3 ounces dry sparkling wine
  • 1 ounce club soda
  • 2 ounces Cocchi Americano
  • 3/4 ounce Raspberry-Mint Syrup
  • Raspberries and mint, for garnish


  1. 1

    For the raspberry mint syrup: In a medium saucepan, combine raspberries, sugar, and water over medium-high heat. Mash raspberries with a wooden spoon to break up. Bring to a boil and then remove from heat. Add mint leaves and stir to combine. Cover and let stand for 30 minutes. Using a fine-mesh strainer, strain into an airtight container. Syrup keeps up to 1 month in the refrigerator.

  2. 2

    For the Cocktail: Fill a rocks glass or goblet with ice. Add sparkling wine, club soda, Cocchi Americano, and Raspberry-Mint Syrup. Gently stir to combine. Garnish with raspberries and a sprig of mint.


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