Active Time

　　2 minutes (plus 5 minutes for syrup)

　　Total Time

　　7 minutes (plus 4 hours 5 minutes for syrup)

　　The Razzle Dazzle is soda fountain classic that can be found in the epic 1905 tome, The Dispenser’s Formulary, Or, Soda Water Guide. It is one of the key texts of soda fountain culture: one in which many mostly forgotten nonalcoholic mixed drinks await, ready for resurrection.

　　This drink is a standout: a marriage of pineapple, raspberry, and vinegar that despite its novelty by today’s standards fits nicely at home with the historic mixed drinks of the soda fountain. Served on fine ice—cracked, crushed, or pebble ice depending on your availability and inclination—and with a healthy dose of soda water, the drink is a bracing cooler. Instead of a cherry on top, the Razzle Dazzle calls for crushed raspberry.

　　At this drink’s heart is the interplay between the bright and blustery esters of pineapple and the bite of both citric and ascetic acids. The latter comes in the form of raspberry vinegar, an ingredient that shows up more than a few times in The Dispenser’s Formulary. It’s easy to make at home by simply blending vinegar and the fruit—I prefer to use sherry vinegar, which lands really nicely with pineapple—not far off from the sherry and pineapple flavors in classic cocktails like the Bizzy Izzy Highball.

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What you’ll need

　　Chevron

　　Chevron

　　Blender

　　$140 At Amazon

　　Fine-Mesh Strainer

　　$12 $11 At Amazon

　　Cocktail Shaker

　　$20 At Amazon

　　Cocktail Strainer

　　$10 At Amazon

　　

Ingredients

Makes 1 (with additional syrup)

　　

Raspberry Vinegar

6 oz. fresh raspberries (about 1½ cups)

　　1 cup sherry vinegar

　　

Razzle Dazzle

1½ oz. chilled club soda

　　1½ oz. fresh pineapple juice

　　½ oz. fresh lemon juice

　　½ oz. simple syrup

　　½ oz. raspberry vinegar

　　Orange half-moon and lightly crushed raspberries, for serving (optional)

　　

Raspberry Vinegar

Step 1

Blend 6 oz. fresh raspberries (about 1½ cups) and 1 cup sherry vinegar in a blender on low speed just to smash berries, about 5 seconds. Pour into a resealable container and let sit at room temperature at least 4 hours or up to overnight.

　　

Step 2

Strain raspberry mixture through a fine-mesh sieve into another airtight container (you should have about 1 cup). Cover and chill until ready to use.

　　Do ahead: Raspberry vinegar can be made 1 month ahead. Keep chilled.

　　

Razzle Dazzle

Step 3

Fill a glass about two thirds full with crushed, cracked, or pebble ice. Add 1½ oz. chilled club soda.

　　

Step 4

Combine 1½ oz. fresh pineapple juice, ½ oz. fresh lemon juice, ½ oz. simple syrup, and ½ oz. raspberry vinegar in a cocktail shaker. Fill shaker with ice, cover, and shake until just chilled, about 5 seconds.

　　

Step 5

Strain into prepared glass and stir to combine. Mound crushed ice to form a rounded peak on top. Top with orange half-moon and lightly crushed raspberries (if using).