Friday turnover, you’re two-deep at the pass, and someone asks for “something raspberry, but not sweet—like, proper modern, not lolly water.” You clock the bottle of Vedrenne Crème de Framboise on your backbar. Here’s your cheat code: it’s all tart, berry punch with a dry enough edge, so you can sell raspberry that feels fresh—not childish. So, what do you actually make with it, and which bottle’s worth ordering? Quick answer: get Vedrenne Crème de Framboise 24% 700ml. It’s classic, it’s versatile, and every recipe below is built for venues or home. No weird syrups or bamboozling prep involved.
Why Vedrenne Crème de Framboise Gets the Nod
Let’s cut the faff. Most so-called raspberry liqueurs taste like melted sherbet. Not Vedrenne. What you get is actual raspberry tartness and enough natural acidity to balance out any party-punch recipe, spritz, or proper sours. A hero bottle you can actually use across busy cocktail lists, or at home without scaring the mates off with fake lolly flavour.
5 Raspberry Liqueur Cocktails That Don’t Read “Sweet”
Here’s your shortlist. Everything’s built to be fast, easy to scale, and properly balanced. (We’re not running a dessert bar over here.)
1. Raspberry Lemon Drop (Shaker Hero)
- 60ml vodka
- 20ml Vedrenne Crème de Framboise
- 25ml fresh lemon juice
Method: Shake hard over ice, double strain into a chilled martini glass.
Garnish: Fresh raspberries in the glass base, or a lemon twist if you’re tight on fruit.
Glass: Martini.
Swap it up: Gin stands in for vodka if you want more botanical lift.
2. Raspberry Spritz (Silly-Easy Build)
- 40ml Vedrenne Crème de Framboise
- 60ml Feudi Dubl Sparkling Aglianico Rosé NV Brut
- 30ml soda water
- 4 fresh raspberries
Method: Build in a big wine glass filled with ice—Framboise in first, then sparkling, then soda, then stir once. Don’t dry shake or mess around.
Garnish: More fresh raspberries, or a lime wheel if the barback’s gone AWOL.
Glass: Balloon or large white wine glass.
Swap it up: Use lemon soda instead of soda water for a sharper kick.
3. Raspberry Daisy (For Cognac Nerds—But Crowd Friendly)
- 45ml Jean Fillioux Cognac VSOP
- 15ml Vedrenne Crème de Framboise
- 10ml pineapple syrup (or honey if stock's low)
- 20ml fresh lemon juice
- 30ml soda (to top)
Method: Shake all but soda with ice, strain into a double old fashioned packed with crushed ice, top with soda, pack more ice on top.
Garnish: Single raspberry and a mint sprig (old mate, if you’ve got it).
Glass: Double Old Fashioned.
Swap it up: Run honey syrup if you don’t keep pineapple on station.
4. French Martini (Raspberry-Forward)
- 45ml vodka
- 15ml Vedrenne Crème de Framboise
- 30ml pineapple juice
Method: Shake hard with ice, double strain into a coupe.
Garnish: Three raspberries on a pick.
Glass: Coupe.
Swap it up: Go apple juice if pineapple’s out.
5. Vodka Raspberry Sour (Batched or Single Serve, Always Works)
- 50ml vodka
- 15ml Vedrenne Crème de Framboise
- 25ml lemon juice
- 15ml egg white or aquafaba (for the foamy top, optional)
Method: Dry shake (no ice) to fluff the whites, then shake again with ice and fine strain into a rocks glass, on fresh ice.
Garnish: Lemon twist, or raspberry if you’ve prepped them.
Glass: Rocks glass.
Swap it up: Aquafaba stands in for egg white. (Good for batching and vegan guests.)
Raspberry Flavour Fast-Track (Table)
| Raspberry Note | Best Acid | Best Spirit/Mixer |
|---|---|---|
| Tart fruit | Lemon | Vodka, gin |
| Berry depth | Lime | Cognac |
| Fresh/lifted | Soda, prosecco | Spritz base |
Fast, Useful Tips for Service & Home Bar
- Batching: Bulk the liqueur and citrus in advance, then add spirit to order for big turns. Egg white? Separate batch without for vegan/quick service.
- Glassware: Chill your coupes and martinis in the fridge ahead of shift. One less thing for the team to stuff up.
- Garnish hacks: Freeze fresh raspberries in blocks of soda for visual punch and zero extra dilution. Lemon twists always win if prep’s gone astray.
- Don’t overpour: This liqueur’s punchy—15–20ml max is the right spot to avoid syrupy, dull drinks.
- Acid is king: Fresh lemon and lime, always. Don’t sub in bottled stuff—your balance will swing to fake sweetness.
- Menu sell: “Raspberry, not raspberry jam.” Lean into that natural fruit tartness.
What to Add to Cart (Bundle)
- Vedrenne Crème de Framboise 24% 700ml – core bottle for every recipe above.
- Feudi Dubl Sparkling Rosé NV Brut – all spritz and sparkling specs covered.
- Jean Fillioux Cognac VSOP – for depth in a Daisy or any Cognac-forward riff.
Internal Links for More Cocktail Moves
If you’re tinkering with fruit liqueurs, take a peek at our Passionfruit Liqueur Cocktails Without the Sticky Syrups or Pear Liqueur Drinks for Winter Menus blogs. Both packed with builds that make clever use of Vedrenne and keep service snappy.
Ready to Build a Better List?
Your backbar (and regulars) will thank you. Nab the hero bottle—shop Vedrenne Crème de Framboise here—and keep your drinks sharp, not syrupy. Any questions or need a full list plan? Give us a yell at Bouchon. Your venue (or Friday home session) just got miles easier.