While raspberry lemonade itself has long been a favourite non-alcoholic refreshment, particularly in the United States, the alcoholic version emerged as part of the modern cocktail boom in the late 20th century. With vodka's rise in popularity during the 1980s and 1990s, bartenders began blending it with fruit-forward mixers to create easy-to-drink, crowd-pleasing cocktails. The Raspberry Lemonade Cocktail quickly became a staple at summer parties and outdoor events, valued for its vibrant colour, balanced sweet-tart flavour, and wide appeal. Its versatility also led to variations featuring gin, rum, or sparkling wine.

• 45ml vodka (citrus or plain)
• 150g fresh raspberries (or frozen and thawed)
• 120ml freshly squeezed lemon juice (about 3–4 lemons)
• 100g sugar (adjust to taste)
• 500ml cold water (still or sparkling)
• Ice

Garnishes
• Lemon slices
• Fresh raspberries
• Mint sprigs

Prepare the glass: Fill a highball or large tumbler with ice.
Mix: In a shaker, combine vodka, raspberry purée, lemon juice, and simple syrup. Shake well.
Pour: Strain into the prepared glass.
Top up: Add soda water (or lemonade for a sweeter version) and stir gently.
Garnish: Add a lemon wheel, raspberries, and a mint sprig. Serve chilled.