Raspberry Lemongrass Rickey
This light, sessionable cocktail was created by Anu Apte, who was nominated by the James Beard Foundation in 2025 as Outstanding Professional in Cocktail Service. Anu is the owner of Rob Roy and co-owner of Navy Strength and Vinnie’s, all in Seattle.
Ingredients
- 1½ ounces gin NA gin or a good shōchū from Japan may be substituted
- 1 ounce fresh lime juice
- ¾ ounce lemongrass syrup instructions below
- ½ ounce Washington red raspberry seedless puree
- 2 ounces sparkling water
- Fresh raspberries on a pick and a lemongrass stalk for garnish
Instructions
- Combine gin, lime juice, lemongrass syrup and raspberry puree in a shaker with ice; shake and strain over large ice cubes in a Collins glass.
- Top with sparkling water, stir gently, garnish and serve.
- For lemongrass syrup: Remove/peel the outer husk of a lemongrass stalk and reserve for garnish. Roughly chop the rest of the lemongrass. Combine it in a high-speed blender with 1 cup water and 1 cup sugar, and pulse for about 8 seconds. Pour the blended mixture into a pot and bring to a boil. As soon as a rolling boil begins, remove it from the heat; this ensures the sugar is well dissolved while the lemongrass retains its bright flavor.
Notes
This is 15% ABV when made with gin.