This raspberry mocktail is SO refreshing and perfect for any season! It’s flavored with raspberry jam which pairs perfectly with the botanical zero proof aperitif (although this cocktail would work great with any berry jam). To mellow out both the bitter and sweet flavors, it’s shaken with a very unexpected ingredient to create a smooth and frothy finish.
What Makes This a TRUE Raspberry Mocktail?
Let’s be honest, most mocktails are just glorified juice drinks (or at least this has been my experience at bars and restaurants). They’re usually very sweet and lack that bite you would typically get from alcohol. Some people prefer this, but I want my mocktail to make me question whether or not there’s actually alcohol in it.
This mocktail recipe does just that. Using lots of fresh citrus and a non-alcoholic aperitif, this mocktail has that bitter bite that you can only find in real cocktails.
It’s also prepared just like a vodka or whiskey sour – all ingredients are shaken with an emulsifier to create a frothy top with an incredibly smooth flavor. The whole experience just feels like making a true cocktail.
The emulsifier in this case is aquafaba. Using the liquid from a can of chickpeas creates the BEST foamy top and trust me, you cannot taste it one bit.
Garnish with a pick of raspberries and this mocktail is ready to impress.
If you’ve ever had or seen a cocktail with a frothy top, it got that way by utilizing an emulsifier.
This is the process of incorporating a protein into a cocktail. Once shaken, that protein strengthens and forms tons of tiny air bubbles – thus a frothy top.
Most cocktails use an egg white to get that foamy finish but since we’re making a mocktail, this recipe uses aquafaba.
Aquafaba is the liquid from a can of chickpeas and it works JUST as good (if not better) than an egg white. And since this is a non-alcoholic drink, I wanted to make sure it was pregnancy-friendly as well since raw eggs are not recommended.
Raspberry Jam Mocktail
The bitter alcohol bite comes from the citrus and zero proof aperitif, but much of the flavor and sweetness is incorporated through a jam.
Raspberry pairs so well with the floral flavor of an aperitif which is why I chose it for this mocktail. Although, this recipe could really work with just about any jam. Blackberry, strawberry, and cherry are all flavors I think could work well here.
Any type of jam or preserve can be used as well. Seeded, jellied, chunky…use whatever you have! Just make sure to double strain the cocktail to sift out any of the seeds and bits.
For more mocktail recipes (mocktail variation included in the recipe notes) check out my:
- Cranberry Limoncello Spritz
- Strawberry Rhubarb Mojito
- Raspberry Smash Paloma
- Blood Orange Mexican Mule
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Raspberry Mocktail. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Cheers!Print