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Makin' it with Maren: Mixology Made Easy. A Cocktail Blog.

The Summer Flirt Cocktail: An Rasberry and Blood Orange Drink Made with Aperol and Veev.

By: Maren Swanson • May 14th, 2017
Summer Flirt Cocktail

Summer is on my mind! Fresh seasonal fruit is abundant and so are longer days, so happy hour isn’t as rushed for me – bonus! This week I played around with a fun new cocktail made with fresh raspberries, blood oranges, raspberry simple syrup, Veev, Aperol and lemon juice. I call my new cocktail The Summer Flirt because it sent my tongue on a tangy-sweet trance and I couldn’t wait for more.
Summer Flirt Cocktail: Veev, Aperol, Raspberries, Raspberry Simple Syrup, Lemon

This summer cocktail flirted with me, and I flirted back! Dangerous, lol. Romance isn’t just for Valentine’s Day. So, if you could strain romance into a gorgeous coupe glass and share it with your love, you would, right? Well, that’s how I did it. And then you just have to love the color on this drink - vibrant red! The blood orange, aperol and raspberry combination really make this cocktail stand out. A real head turner.

Summer Flirt Cocktail

This was a raspberry heavy week. I made Raspberry Lemonade Bars, and they turned out better than I imagined. I’m just so obsessed with the combination of raspberries and lemons, so of course I managed to make them into this drink as well. If you do make this drink and make the raspberry simple syrup, you’re one step closer to making my Raspberry Lemonade Bars because it’s in that recipe too – win-win!!

Summer Flirt Cocktail

What are your favorite fruity combinations? Maybe you love something I’ve never tried before and I’d love to hear about it! It’s gonna be a hot summer, so flirt it up with my FLIRT COCKTAIL! ;)

The Flirt Cocktail

Summer Flirt Cocktail


  • 1 oz Veev
  • 1/2 oz Aperol
  • *3/4 oz raspberry simple syrup
  • 4 muddled raspberries
  • 1/2 oz fresh lemon juice
  • ice

  • Garnish:
  • mint sprig, raspberry, bamboo skewer
  • *Raspberry Simple Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 12 raspberries

  • Bring a 1/2 cup of water and a 1/2 cup of sugar to a boil and stir until sugar dissolves. Remove from heat and add 12 muddled raspberries. Let steep for 30 minutes. Strain out seeds. Refrigerate for up to a week in an airtight container.


    Add all ingredients into a cocktail shaker. Secure shaker top and shake until tin turns frosty cold. Strain liquid into a coupe glass or over fresh ice and add garnishes. Enjoy!

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