Muddle the raspberries. In a cocktail shaker, add 8–10 fresh raspberries. Gently muddle until they release juice and form a pulpy mixture. Don’t pulverize the seeds—just press to release the juice.

Add the citrus and sweetener. Pour in 1.5 ounces fresh lemon juice and 0.75–1 ounce simple syrup or honey syrup. Start with the lower amount if you prefer tangy, then adjust to taste.

Choose your spirit. Add 2 ounces of vodka for a clean base. If you want herbal notes, use gin. For a sunny twist, go with blanco tequila.

Ice and shake. Fill the shaker with ice. Shake hard for 10–12 seconds until the outside frosts over. This chills, slightly dilutes, and blends the flavors.

Strain into a glass. Add fresh ice to a rocks or highball glass. Fine strain the cocktail over the ice to catch raspberry seeds and pulp. If you like a pulpy texture, standard strain is fine.

Top and tweak. Add 1–2 ounces cold water or club soda to lengthen and lighten the drink. Taste and adjust sweetness or acidity if needed.

Garnish. Add a lemon wheel, a few whole raspberries, and a sprig of mint. Give the mint a gentle clap between your palms to release aroma before placing it in the glass.

Serve immediately. This cocktail shines when it’s cold, bright, and fresh.