Red Head Fizz

A refreshing vodka fizz made with lemon and a raspberry shrub that adds a distinct sweet, tangy and fruity flavor to this bubbly cocktail. The perfect ending to a dog day show day!

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail


• 1 1/2 oz Lake House craft vodka (find it here)
• 1/2 oz lemon juice
• 1 oz raspberry shrub (see recipe, right)
• 1/2 oz egg white (about 1/2 an egg white)
• 3 – 4 oz club soda


1. First make the shrub (see recipe, right).
2. To make the cocktail, add the vodka, lemon juice, shrub and egg white to a cocktail shaker. Shake well and pour into a short glass. Top with club soda and serve!

NOTE: Don’t shake the club soda or you’ll have a mess – trust us.

Cold Processed Raspberry Shrub

Shrubs are easy to make and can be used like a simple syrup. Essentially, you mix the fruit with sugar and let it stand so the juice is pulled from the fruit. After letting it sit, simply strain into a clean bottle and store in the fridge.

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.

• 1 cup fresh raspberries (washed)
• 1 cup apple cider vinegar (or red wine vinegar)
• 1 cup sugar

  1. Place berries or fruit in bowl. Cover with sugar and stir.
  2. Cover with plastic wrap and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may take only 5 or 6 hours, or it may need a couple of days. A longer maceration won’t harm anything, so feel free to leave it in fridge longer than it might need.
Strain syrup from fruit. Press lightly on solids to express any remaining juice/syrup. Scrape remaining sugar into syrup.
  4. Add vinegar and whisk to combine.
  5. Pour through funnel into clean bottle. Cap and shake vigorously, and mark date on bottle. Store in refrigerator.
  6. Check periodically. Some sugar may remain undissolved for up to a few days. Shake to combine. After about a week, acids in juice and vinegar should dissolve sugar entirely.

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