Raspberry & Orange Blossom Spritz
A Raspberry & Orange Blossom Spritz is 50ml of vodka or unsweetened pink gin over ice in a large wine glass, topped with 150ml of Fever-Tree Raspberry & Orange Blossom Soda Water and finished with fresh raspberries, two of them pressed against the glass. About 2.0 UK units with vodka at 40% ABV. The serve is Fever-Tree’s. Orange blossom is the hard half. A little smells of flowers; a little too much tastes of soap. Raspberry holds it back: its acid and the dryness of its seeds keep the scent on the fragrant side. Vodka lets the soda lead. A pink gin adds juniper and berries, which works only when the gin is unsweetened, because the soda already carries all the sweetness the drink can take.
Glassware: Wine Glass
Garnish: Raspberries two pressed against the glass
Ingredients
150ml
Fever-Tree’s soda water flavoured with raspberry and orange blossom. It brings all the flavour and sweetness the drink has, so nothing else sweet goes in. Cold and freshly opened.
50ml
Vodka at 40% ABV lets the soda lead. An unsweetened pink gin adds juniper and berry; a gin liqueur adds sugar the drink cannot take.
A handful
Fresh raspberries. Two pressed against the glass release acid and the dryness of their seeds, which hold the orange blossom back; the rest sit whole for colour.
Fill the glass
Cubed, filled to the top. The scent of orange blossom grows as the drink warms, and cold keeps it in proportion.
Instructions
Drop a handful of raspberries into a large wine glass and press two of them lightly against the side.
Fill the glass with cubed ice.
Pour in the vodka or pink gin.
Top with the soda, poured slowly down the side of the glass.
Stir once, gently, from the bottom.
Source: the producer's own published serve (Fever-Tree). Last checked 9 October 2026.
Expert Tip
Press two raspberries against the side of the glass before the ice goes in, and leave the rest whole. The pressed ones give up their acid; whole fruit floating on top adds colour and little else. If it tastes soapy, add acid, not soda. A squeeze of lemon pulls an over-scented glass back; more soda only gives you a bigger soapy drink. Read the pink gin label. A bottle sold as a gin liqueur is sweetened and weaker than gin, and it tips the glass into syrup. If in doubt, use vodka.
Behind the Raspberry & Orange Blossom Spritz
Flavour Profile
Where It Comes From
It is a recent serve published by Fever-Tree for its Raspberry & Orange Blossom Soda, with no bar or bartender behind it. The measures are theirs: 50ml of vodka or pink gin to 150ml of soda over ice.
Orange Blossom Is Difficult
Orange flower water has a long history in drinks and cooking. It scents the Ramos Gin Fizz and a good deal of North African and Middle Eastern baking, and bartenders handle it with care, because the margin between fragrant and soapy is narrow.
Some of the compounds behind its scent are also used to perfume soap, which is why the association comes so quickly. A few drops too many and most people name it at once.
So almost every fix for this drink reduces the floral note rather than adding something else.
Why the Raspberry Matters
Acid keeps a floral note reading as fragrance. The Ramos carries lemon and lime for the same reason, and orange blossom in cooking usually arrives alongside citrus or yoghurt.
Raspberry brings acid and a slight astringency from its seeds. The astringency is the less obvious half, and it gives the drink a dry edge that sweet fruit alone would not.
Three Ways to Pour It
What the spirit does to 150ml of the soda
Vodka, 40% ABV
- What it adds
- Strength, almost no flavour
- The drink
- The soda leads: light and fragrant
Pink gin, unsweetened
- What it adds
- Juniper and berry
- The drink
- Drier, with more going on
Pink gin liqueur
- What it adds
- Sugar
- The drink
- Too sweet: leave it out
| Spirit | What it adds | The drink |
|---|---|---|
| Vodka, 40% ABV | Strength, almost no flavour | The soda leads: light and fragrant |
| Pink gin, unsweetened | Juniper and berry | Drier, with more going on |
| Pink gin liqueur | Sugar | Too sweet: leave it out |
Keep It Cold
Scent comes forward as a drink warms, so a glass that was balanced at the first sip can be heavy with orange blossom by the last.
Fill the glass with ice and make it a drink for twenty minutes, not an hour.
For elderflower and raspberry together, try the Elderflower & Raspberry; for a spritz built on prosecco, a Hugo Spritz.
Make it at home
Master the Techniques
More to explore
Frequently Asked Questions
What is Fever-Tree Raspberry & Orange Blossom Soda?
Why does my spritz taste of soap?
Can I use pink gin?
Are the raspberries just a garnish?
How strong is a Raspberry & Orange Blossom Spritz?
Can I make it alcohol-free?
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Ramos Gin Fizz
A Ramos Gin Fizz is 45ml of London Dry gin, 15ml each of fresh lemon and lime juice, 30ml of sugar syrup, 30ml of egg white, 60ml of double cream, three dashes of orange flower water and two drops of vanilla extract, shaken long and hard, strained into a chilled highball with no ice and lifted with 60ml of soda water. About 1.8 UK units. It contains raw egg and dairy. Henry C. Ramos is credited with it at his Imperial Cabinet saloon in New Orleans, and 1888 is the year usually given. During the 1915 carnival his bar is said to have had 32 staff shaking it at once. The measures are the IBA’s. The shake is the work: cream and egg white need time to whip into a foam dense enough for the soda to push up out of the glass.
Hugo Spritz
A Hugo Spritz is 25ml of elderflower liqueur, 90ml of cold prosecco and 30ml of soda water, built in a large wine glass full of ice with a slapped sprig of mint and a lime wheel, then stirred once. It holds about 1.5 UK units, a little less than an Aperol Spritz, and tastes floral where that one is bitter. Roland Gruber created it in 2005 as bar manager at San Zeno Bar in Naturns, South Tyrol, as an alternative to the Venetian spritz. His first version used lemon balm syrup, and elderflower replaced it. He considered calling it Otto and, by his account, chose Hugo at random. From South Tyrol it spread through north-east Italy, then into Austria, Switzerland and Germany.
Elderflower & Raspberry
An Elderflower and Raspberry is 35ml of gin or vodka and 30ml of Chambord over ice in a copa glass, lengthened with 150ml of Fever-Tree Elderflower Tonic Water. One raspberry is muddled in the glass first, two more go in whole, and a lemon wedge is squeezed over. The recipe is Fever-Tree’s own serve. About 1.9 UK units. It is drier than it sounds. Chambord, a black raspberry liqueur at 16.5% ABV, is sweet, and the quinine in the tonic holds it in check. The elderflower sits between the two, floral and honeyed, joining sharp fruit to a bitter finish. Gin or vodka changes the drink. Gin adds juniper and makes it an aperitif; vodka steps back and leaves the fruit in front. The spirit is a short pour by design, because the mixer is most of the drink.
Where this one sits
Recipe by Dan Freeman · Updated 12 October 2026