pink raspberry vodka lemonade
Hey, it’s Friday, you know what that translates to in VE language? Cocktails.
A quick hello and intro to this pretty glass before I dip. This weekend J undergoes his second COVID vaccination, which involves a bit of a leap up the interstate and hopefully another stop at this adorable local coffee shop boasting a baseball-loving barista who actually knows his shit. My final shot is next Thursday. We’re already planning a big list of to-dos once we’re both in the clear and within the scope of full immunity. I. Cannot. Wait. Been a long time coming, kids.
It rained furiously when I created this cocktail, so the bright colors counteracted the dreary climes pleasantly well. I earlier in the day ran and just barely made it inside before the severe thunderstorm warning rolled in, and also managed to snap these photos before my studio area was fully engulfed in darkness. As far as timing goes, I nailed it.
No big to-do about this cocktail. Reduce the raspberries in some water and honey to make a concentrated liquid and avoid an infusion of raspberry seeds in your teeth. The essence provides a wonderful and subtle tartness that springs into your tastebuds with the lemonade, yet still has some sweetness from the honey. Muddle some mint, add the vodka – hell, you can leave it out if you don’t want alcohol, but I personally love me a boozy lemonade and that’s what Cocktail Friday is all about – and shake it up. All that’s left after that? Enjoy. If you don’t, I’ll be sad.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More fun with vodka cocktails:
Peter Cottontail’s Carrot Patch Cooler
Creamy Coconut Espresso Chai White Russian
Ingredients
- 4-5 mint leaves
- 1/4 cup raspberry essence
- 1-2 tsp honey (optional)
- 2 oz vodka
- 1/2 cup lemonade
raspberry essence
- 1/2 cup raspberries
- 2 tbsp honey
- 1/2 cup water
Instructions
- In a small sauce pot, boil raspberries, honey, and water for about 5 minutes until raspberries soften. Strain over a bowl or jar, pressing gently on the solids inside of the strainer to release more liquid. Let cool. This will make enough for 2 servings, so feel free to double or triple the recipe as needed.
- Muddle mint leaves in the bottom of a cocktail shaker. Add raspberry essence, honey (if you want a touch more sweetness), vodka, and lemonade. Pour in ice and shake until cold. Strain in a cocktail glass over ice. Top with fresh mint and additional raspberries, as desired.
