Raspberry Fizz

ABV 0% / 0 alcoholic units

Primary ingredient: Hibiscus Tea & Raspberry

A Brief History of the Raspberry Fizz Mocktail

The Raspberry Fizz is a contemporary alcohol-free cocktail designed by Cotswold Cocktail School, combining the rich fruitiness of raspberry with fragrant hibiscus tea, fresh lemon and sparkling non-alcoholic wine.

Inspired by classic sparkling cocktails, the Raspberry Fizz uses non-alcoholic Prosecco and soda water to create a light, celebratory serve without the alcohol.

Seedless raspberry jam provides an intense raspberry flavour and natural fruit sweetness, while hibiscus tea introduces floral notes, gentle tartness and a vibrant ruby colour.

Taste and Flavour Profile

The Raspberry Fizz is bright, fruity and refreshing with a balance of sweet raspberry, tart citrus, floral hibiscus and a crisp sparkling finish.

• Raspberry: Seedless raspberry jam delivers concentrated berry flavour with a balance of sweetness and natural tartness.
• Hibiscus Tea: Deep red in colour with a distinctive floral aroma and naturally tart, berry-like flavour that complements raspberry beautifully.
• Lemon Juice: Freshly squeezed lemon juice provides acidity and freshness, balancing the sweetness of the raspberry and simple syrup.
• Simple Syrup: Adds sweetness and helps create a smooth, rounded mouthfeel.
• Non-Alcoholic Prosecco: Introduces crisp orchard-fruit flavours, acidity and delicate bubbles, giving the Raspberry Fizz its celebratory character.
• Soda Water: Lengthens the drink and adds additional effervescence for a clean, refreshing finish.

Food Pairings

The Raspberry Fizz works particularly well with lighter dishes, canapés and desserts:

• Goat's Cheese: The acidity and berry flavours provide a refreshing contrast to creamy goat's cheese.
• Smoked Salmon: Raspberry, lemon and hibiscus provide enough acidity to cut through the richness of smoked salmon.
• Summer Salads: Particularly good alongside salads featuring goat's cheese, walnuts, berries or balsamic dressing.
• Chocolate Desserts: Raspberry is a natural partner for dark and milk chocolate, while the sparkling finish keeps the pairing fresh.
• Berry Desserts: Try with raspberry tart, pavlova, cheesecake or fresh summer berries.

Bar Equipment

• Jigger
• Boston shaker
• Hawthorne strainer
• Conical/fine sieve
• Bar spoon
• Wine glass

Ingredients

• 10g seedless raspberry jam
• 20ml freshly squeezed lemon juice
• 20ml simple syrup*
• 20ml Hibiscus Bora Bora loose tea
• 60ml non-alcoholic Prosecco
• 20ml soda water
• Ice
• Garnish: Fresh raspberry and lemon twist

Method

• Add the raspberry jam, freshly squeezed lemon juice, simple syrup and hibiscus tea to a cocktail shaker.
• Add ice and vigorously shake until well chilled and the raspberry jam has completely incorporated.
• Fine strain into a wine glass filled with fresh ice.
• Add 60ml non-alcoholic Prosecco.
• Top with 20ml soda water and gently stir to combine.
• Garnish with fresh raspberries and lemon twist.

*Simple syrup – one part sugar to one part water. Gently heat in a pan until the sugar has completely dissolved and allow to cool before using.

Tip: For the best flavour, prepare the hibiscus tea slightly stronger than you would for drinking. This allows its tart, floral character to remain noticeable alongside the raspberry and sparkling wine:

• Steep 3g of loose Hibiscus Bora Bora tea  in 50ml boiled water for 10 minutes and strain (your steeping extra as the tea blend will absorb some of the liquor). 

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