Raspberry Lemon Drop Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you mix the drink.

Pour the 1 tsp granulated sugar onto a small plate. Rub the lemon wedge around the rim of the chilled glass, then dip the rim into the sugar to coat evenly. Set the glass aside.

In a cocktail shaker, add 6 fresh raspberries and the 0.75 oz fresh lemon juice. Muddle gently until berries are broken down and juices are released (about 10–15 seconds).

Add 2 oz Tito's Vodka, 0.5 oz simple syrup, and 0.25 oz triple sec (if using) to the shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to remove raspberry seeds and pulp.

Skewer one fresh raspberry on a small cocktail pick or float it on top of the drink and optionally twist a thin lemon peel over the drink to release oils, then drop it in.

Serve immediately while cold.