Virgin Razzy Mary

Menu PartBeverage
Cuisine TypeAmerican
Razzy Mary

Chef Sharon Hage

SHage Consulting


Alcohol-free cocktails are a must-have on restaurant drinks list, as the “sober-curious” trend continues to be popular. This festive red mocktail is holiday-ready. For guests who opt to indulge, it can also be spiked with vodka and poured over ice.


2 cups IQF whole red raspberries

1 cucumber, peeled and quartered

1 stalk celery, trimmed

1 slice fresh jalapeno, seeded

1 Granny Smith apple, quartered

2 tbsp. freshly squeezed lemon juice

Pinch kosher salt

Pinch freshly ground black pepper

½ cup chilled water

4 sprigs fresh basil, muddled or crushed

Whole frozen raspberries, celery stalks and basil springs, for garnish


  1. Assemble juicer for processing. Remove frozen raspberries from freezer and allow to partially thaw prior to processing, 10-15 minutes. Raspberries can be processed from frozen.
  2. Combine raspberries, cucumber, celery, jalapeno and apple in juicer; process until juiced. Pour into pitcher and add lemon juice, salt, black pepper and chilled water to the juice. (If juice is not to be consumed immediately, cover and refrigerate.)
  3. To serve, muddle a basil sprig in bottom of each of 4 glasses; gently crush. Stir or shake the juice and pour into glasses. To serve, garnish with frozen raspberries, celery and basil.

Photo courtesy of Washington Red Raspberry Commission

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