June 04, 2019 2 min read

Raspberry Rose Gin Fizz Recipe

 You GUYSSSSSS! I think our girl spring is officially here! The sun is shining, the birds are chirping and patio weather is finally upon us. This Raspberry Rose Gin Fizz Recipe is the perfect cocktail to kick off the season. It's a little floral with a touch of sweetness. And can we talk about how pretty it is? It would be great for a spring brunch, baby shower or any time you need a pretty pink moment of booze.


Video Details:
  • Get the coupe glasses here
  • Get the measuring cups here
  • Get the measuring spoons here
  • Get the cocktail shaker here

Raspberry Rose Gin Fizz Recipe (makes one cocktail)


For the raspberry simple syrup

  • 1 cup raspberries
  • 1/2 cup water
  • 1/2 cup sugar

For the cocktail

  • 1 1/2 oz gin
  • 3/4 oz Chambord or any raspberry liqueur
  • 3/4 oz lemon juice
  • 3/4 oz raspberry simple syrup
  • 3 drops rosewater
  • 1 egg white
  • 1 1/2 oz sparkling water
  • Edible rose petals for garnish
  • Potato masher or something to smash the raspberries
  • Strainer
  • Cocktail shaker
  • Small sauce pan

  1. Start by making the raspberry simple syrup. Combine the sugar and water in a saucepan over medium heat until sugar is fully dissolved. Bring the mixture to a simmer and then remove from heat and let it cool completely. This gives you plain 'ol simpIe syrup!
  2. Once the simple syrup is cool (about 30 minutes), add the raspberries. Use a potato masher to crush the raspberries up. Pour the simple syrup mixture into a strainer and throw away the excess raspberries.
  3. Add the egg white to your shaker and shake for about 15 seconds without ice. Once you’ve gotten your egg white all hot and bothered, fill your shaker with the rest of the ingredients, except for the sparkling water.
  4. Add ice to your cocktail shaker and aggressively shake it for about 30 seconds.
  5. Once thoroughly shaken, add ice to your cocktail glass and pour in the cocktail mixture. Top off with sparkling water and give her a good garnish.


Cheers, babycakes!

Recipe adapted from Honestly Yum

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