New This Month

Raspberry-Herb Cocktail


Make a signature cocktail: Mash up a pile of raspberries with mint, vodka, and Prosecco for drinks that will awaken your palate (and your table's palette).

  • Servings: 8
Raspberry-Herb Cocktail

Photography: Quentin Bacon

Source: Martha Stewart Living, September 2005


  • 1 1/2 pints fresh raspberries (about 4 cups)
  • 1 to 2 tablespoons sugar
  • 6 large sprigs (about 2 ounces) fresh mint, basil, or both, plus more for garnish
  • 1/2 cup vodka
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 bottle (750 mL) Prosecco or Lambrusco


  1. Reserve 16 berries. Mash the remaining berries, the sugar, and herbs in a large glass bowl. Stir in vodka, lemon juice, and Prosecco. Pour mixture through a sieve into a pitcher, pressing through; discard solids. Serve over ice. Squeeze 2 berries into each drink. Garnish with herb sprigs.

Reviews Add a comment

  • danaealexandra
    21 FEB, 2011
    Considering raspberries are a fortune this time of year I bought frozen ones, let them thaw in hot water and I have a feeling my version was just as good and way cheaper. Also, don't throw away the solids! They're delicious! My husband decided to just eat them with a spoon, but you could definitely make great smoothies with it!