Raspberry Radler

Raspberry Radler

A beverage being poured into a cup on a mirrored table.

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Stephanie De Luca

  • Total Time

    15 minutes (plus 1 hour for chilling)

Successful day drinking is about balance—you want low-ABV cocktails that prioritize flavor and festivity over potency. This radler is exactly that: Brace yourself for the puckery fruitiness. A mild lager or wheat beer is the right choice here so it doesn’t overpower the berries. If you aren’t thrilled by the idea of crushed berries floating in your drink, strain the raspberry-Campari mixture through a fine-mesh sieve before chilling.

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8 servings


oz. fresh or frozen raspberries


cup (150 g) sugar


tsp. Diamond Crystal or ½ tsp. Morton kosher salt


cup fresh lemon juice (from about 5 lemons)


cup Campari


12-oz. cans light lager or wheat beer

Lemon slices (for serving)


  1. Step 1

    Cook 12 oz. fresh or frozen raspberries, ¾ cup (150 g) sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring occasionally, until berries start to soften and fall apart and sugar is completely dissolved, 6–8 minutes (frozen raspberries will take about 2 minutes longer).

    Step 2

    Remove pan from heat and smash berries with a potato masher or fork. Add ¾ cup fresh lemon juice (from about 5 lemons) and ½ cup Campari. Transfer raspberry mixture to an airtight container (you should have about 2¾ cups), cover, and chill until cold, at least 1 hour and up to 2 days.

    Step 3

    To serve, place ⅓ cup raspberry mixture (stir well to redistribute seeds and pulp first) in each of 8 tall glasses filled with ice. Top each with 6 oz. light lager or wheat beer and stir lightly to combine. Garnish each one with a lemon slice.

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