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Recipe: Arnold Myint’s Raspberry Sparkling Spritzer

In the mood for a sweet treat during happy hour? Chef Arnold Myint shares his recipe for a “berry” good Raspberry Sparkling Spritzer!


Raspberry Sparkling Spritzer
Makes 1 Cocktail


For the raspberry simple syrup:
2 cups sugar
1 cup fresh raspberries
3 large lemon peels

For the cocktail:
3 to 5 ice cubes
4 ounces sparkling wine
2 ounces gingerale
1 lemon slice


1. Make the simple syrup: Place sugar, 2 cups water, raspberries, and lemon peel in a medium saucepan over high heat until liquid comes to a rolling boil. Immediately reduce heat and simmer until liquid is vibrant red. Remove from heat and let cool completely. Strain and refrigerate until ready to use. Simple syrup can be kept, refrigerated, up to one week.

2. Make the cocktail: Place ice cubes in a Collins glass. Add 1 ounce simple syrup, sparkling wine, and top with gingerale. Garnish with lemon slice and serve.

Note: To make decorative raspberry ice cubes, place a raspberry into each mold of an ice cube tray. Cover with water and freeze until cubes are solid. Keep frozen until ready to use.

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