Raspberry Spritz Recipe

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.

Recipe Facts



Active: 10 mins
Total: 40 mins
Serves: 1 serving

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  • 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. 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. 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.

Special equipment

medium sauce pan, strainer, wooden spoon

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