Raspberry Basil Smash

At a glance

What stands out: A raspberry basil smash is the light, refreshing mocktail every summer menu needs! It’s evenly balanced with sweet berries, bright lemon, and a hint of herbaceous basil. (And can easily be turned into a cocktail!)

How long it takes: 10 minutes
Equipment you’ll need: glass, muddler or spoon
Servings: 1

Real raspberries > flavored syrup. Always.

You know that feeling when you order a “fresh raspberry” cocktail at a restaurant and it tastes like Kool-Aid? Yeah. That’s not what this is.

This raspberry basil smash uses real raspberries — muddled right in the glass — so the flavor is fresh and bright, not syrupy sweet. The basil adds an unexpected herby note that makes it taste a little more interesting than your average summer drink. And whether you want a mocktail or a cocktail, this works either way.

Ten minutes, one glass, so worth it.

What makes it special:

• Speedy and straightforward: Mix up your raspberry basil smash in 10 minutes or less!
• Customizable sweetness: Depending on the sweetness of your raspberries and your preference, you may not even need any simple syrup at all!
• Mocktail or cocktail: Like our watermelon slushie and blood orange mocktail, you can easily make this a proper cocktail by adding gin or vodka.
• Basil makes it interesting: It’s an unexpected pairing that works incredibly well — a little herby, a little floral, and it makes the whole drink feel elevated (something that’s so important to us in a mocktail!).

What goes in

You’ll find the full ingredient list in the recipe card, but here’s an overview of what you’ll need.

• Fresh raspberries: Raspberries are fantastic for cocktails and mocktails because, unlike blueberries and strawberries, they break down well when muddled, adding lots of flavor to this drink.
• Fresh basil leaves: Basil adds a subtle herbal note that pairs surprisingly well with berries.
• Lemon juice: Tart lemon balances the sweetness and makes the drink taste more vibrant.
• Simple syrup: You can adjust the amount depending on how sweet you like it. We like to make our own simple syrup rather than buying it at the liquor store. You only need 2 ingredients, just sugar and water, and simple syrup keeps in the refrigerator for up to a month.
• Sparkling water or club soda: To add refreshing effervescence but no extra sugar to this mocktail, top it up with club soda, seltzer, or sparkling water. Flavored seltzers, like LaCroix, Spindrift, and so on, could be substituted, especially ones that have lemon or raspberry flavoring.

How it comes together

Muddle the fruit and herbs. In the bottom of a glass, mash the raspberries and basil leaves together. Don’t muddle too aggressively! Smashing fresh herbs too much imparts bitter flavors into your drinks.

Build the base. Add the lemon juice and simple syrup to the glass. Fill the glass with ice.

Add the bubbles. Pour in the sparkling water or club soda, then give everything a gentle stir to combine.

Garnish and serve. Top with a few extra raspberries or a sprig of basil if you’d like, and enjoy right away.

Variations

• Use different berries. Blackberries work well too, or try mulberries if you happen to have a tree in your yard!
• Change up the citrus. Use lime juice instead of lemon for a different flavor.
• Try a non-alcoholic spirit. For a more complex mocktail, use a non-alcoholic spirit like Seedlip or something similar. Look for a variety with citrus, botanical, or herbal notes, rather than warm, spicy notes.

Cocktail Option

• 1 to 2 ounces gin or vodka. If you’d like to turn this mocktail into a cocktail, stir in gin or vodka when you add the lemon juice and simple syrup. Vodka is pretty much flavorless; gin adds a botanical note that pairs especially well with the basil.

Ways to serve it

Brunch: Mocktails are reliable for a brunch when you’d like a special drink but don’t want to serve alcohol. It goes well with brunch favorites, like lemon ricotta pancakes, overnight French toast casserole, asparagus frittata, and lemon bread.

Summer gatherings: Serve this raspberry basil smash as no-alcohol option alongside refreshing cocktails like one of these straightforward summer cocktail recipes. Be sure to include something to nibble on, like roasted tomato ricotta crostini, spinach artichoke bites, and rosemary roasted almonds. Lately, we’ve been loving mini crab cakes with lemon aioli!

Dinner al fresco: Pair this mocktail with light meals like honey garlic salmon, grilled shrimp salad, or classic spinach salad.

Keeping leftovers

This drink is best made fresh. If you’re planning on making multiple cocktails for a social gathering, you can get a head start by making a batch of simple syrup at least a day ahead and refrigerate it. Squeeze a few lemons and refrigerate the juice. Chill the sparkling water and make sure you have plenty of fresh ice. Right before your guests come, rinse the raspberries and basil leaves.

• Yield: 1
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• ¼ cup fresh raspberries
• 2 fresh basil leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon simple syrup, or to taste (see note)
• ½ cup sparkling water or club soda
• ice

Method

1. In the bottom of a glass (see note), gently muddle raspberries and basil until juicy and fragrant.
2. Add lemon juice and simple syrup. Fill the glass with ice.
3. Top with sparkling water and stir gently. Garnish with extra raspberries or basil.

Notes

Choosing a glass: You’ll need a glass that holds at least 8 ounces, like an old-fashioned glass or rocks glass. A tall highball (Collins) glass or a large stemless wine glass are good choices, too. If you choose a larger glass, you’ll be able to add extra ice!

Cocktail option: Add 1 to 2 ounces of gin or vodka when you add the lemon juice and simple syrup.

Try a non-alcoholic spirit. For a more complex mocktail, use a non-alcoholic spirit like Seedlip or something similar. Look for a variety with citrus, botanical, or herbal notes, rather than warm, spicy notes.

How to make simple syrup: In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, then lower the heat and simmer for 5 minutes until sugar is completely dissolved. Cool, then refrigerate until ready to use. This will make enough for 16 mocktails or cocktails; however, you can easily decrease or increase the recipe.. The simple syrup will keep for up to a month in the refrigerator.