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This pretty, and very pink, Raspberry Thyme Negroni Sour was inspired by the Valentino pink that’s been everywhere in fashion this summer. A homemade raspberry thyme simple syrup is muddled with fresh figs. Then added to a shaker with gin, vermouth, and Campari for a fun pink twist on the classic Negroni. I also added an egg white for fizziness plus pretty bubbles, thus making this a Negroni Sour! Definitely not your average cocktail, but so fun and delicious!

Raspberry Thyme Negroni Sour |

Bringing Cocktail Saturday back with a fun twist on a Negroni Sour, which is simply a classic Negroni shaken together with an egg white. The egg white, while optional, gives this cocktail fizz and pretty bubbles!

But it’s the inspiration for this drink that I’m excited to share details on. More than anything, I am constantly inspired by fashion. The colors, the silhouettes, the classic looks, and the trends.

This summer I couldn’t help but notice that Valentino PINK was everywhere in the fashion world. From the sky-high stilettos to the pinks bags and dresses. It seemed as though everyone was rocking this pink, which is now more commonly referred to as Barbican pink. But in my opinion, the trend all started with Valentino, and Valentino pumps are really what inspired this cocktail.

Pink is not my color, but something about this trend really inspired me. It screams cocktail! So I ran with it.

Give me an excuse to splurge on some fun shoes and make a really fun drink and I’m all in.

Raspberry Thyme Negroni Sour |


To make the syrup, start with fresh raspberries, thyme, and honey. Simmer everything together with water, then strain, and let cool.

For the drink, I was really excited to use figs. They feel so fancy and Italian to me, which felt so fitting. Muddle a fresh fig with the gin. Then add in the vermouth, Campari, a splash of lemon, and the egg white.

If you can’t find fresh figs, just omit them, or use fig preserves.

Shake everything together vigorously with ice, then strain into a fun martini glass for the full effect.

Garnish with fresh thyme and enjoy a fun summery cocktail!

It’s so pretty, right? I know it’s different, and I know my idea with the photos is not my usual, but I really wanted to have fun with this – and I did!!

Mixing this up will make any night feel special. The prettiness alone is sure to put you in a good mood!

Raspberry Thyme Negroni Sour |

Looking for other summer drink recipes? Here are some favorites:

Salted Spicy Watermelon Margarita Popsicles

Creamy Coconut Lime Mojito

Frozen Aperol Peach Margarita

Strawberry Mojito

Lastly, if you make this Raspberry Thyme Negroni Sour, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Raspberry Thyme Negroni Sour

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 drink
Calories Per Serving: 593 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Raspberry Thyme Syrup

  • 1/4 cup water
  • 1/3 cup fresh raspberries
  • 1/3 cup honey
  • 6 sprigs fresh thyme

Negroni Sour

  • 1 fresh fig, halved, or 1 teaspoon fig preserves
  • 1 ounce gin
  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • 1 ounce lemon juice
  • 1-2 ounces raspberry syrup
  • 1 egg white (optional)


  • 1. To make the raspberry syrup. In a medium pot, bring 1/4 cup water, the raspberries, honey, and thyme to a boil over high heat. Boil 2-3 minutes, mashing the berries down to release their juice. Remove from the heat. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.
    2. In a cocktail shaker, add the fig, gin, vermouth, Campari, and lemon juice. Muddle together, squashing everything to release the juices. Fill with ice and add the 1-2 ounces raspberry syrup and the egg white. Shake vigorously until fizzy on top, about 1 minute. Strain into a glass. Drink and enjoy!
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  1. I really love a lot of your recipes, however, I think someone should have proofed before posting this one. Seems it was hurriedly done.

    1. Hi Tonya,
      Both my mom and I proof the recipes, but we are human, so we do make mistakes:) Everything has been fixed and you can now follow the recipe as written. Happy Sunday! xx

  2. 4 stars
    This was Amazing! Our figs are just getting ripe so this is the first recipe I’ve made with them. While a couple of details were missing (I know that sweet vermouth is used in Negronis and you can add amount of syrup in to suit your personal preference… it’s not rocket science) I made these and they were a hit!

    1. Hey Karen,
      Happy Sunday! Thanks a bunch for making this cocktail and sharing your feedback! I love to hear that it was enjoyed! Cheers!

  3. I love these pictures!! So creative and so fun. I also wanted to say— while I love your recipes, I also love learning more about your personal style and brands you follow. Thank you for sharing!

  4. I have been following your recipes since 2014… remember those Halloween cakes with the black sticks and the Sunday slow cooker beefy sauce with sun dried tomatoes added for tang? I’ve got to say, I miss that style. Miss the trying harder and vulnerability when you stepped outside of your comfort zone. Sure, you’ve made a ton of money off of your profession and I’m all for that, but promoting 1100 dollar shoes with a recipe just seems wrong, for like most of the population. This post was a cute and clever but gluttonous and a turn off. (No, I’m not religious or trying to put you down for having money). I’m just a regular upper middle class California girl and a mom of three, and I have made many of your recipes, but have slowly stopped doing so… because the more you keep promoting brands and such, the more turned off I become by how this site and you have evolved. Sure, Sunday favorites posts can be interesting, but what happened to diving deeper into showing us the creation of a recipe? Recipes don’t have to all be perfect. They don’t all have to shown only the endings. Let us see some flaws, girl. Let us see where you struggle, and I’m not meaning with posting the correct measurements, but with being a cook. Let us see some pics of where you messed up, your mess, where you laughed and where you cried. Sure, the shoes were cute. The drink, yummy. But I’m finally stepping up to say— Go deeper as a cook and be real.

    1. While not trying to be mean or anti HBH, I agree. Growth and broadening the HBH journey is looking more like Goop and less like the adventure I joined. Clearly the business is doing well but this faithful follower came for the approachable recipes, creativity and lessons not the bling. That’s one pricey prop! The cocktail deserves more attention.

    2. It’s not your place to tell anyone how to live or run a business. You’re very judgmental. “Miss the trying harder”? That’s pretty rude

      1. Maybe so. I guess I’ve just been missing the girl who started this blog to ease her anxiety about school, cooking and decorating her food to calm her mind and bring her family a home cooked meal in the mountains. But I also understand people grow and change as they grow up and especially if they become famous and have tons of sponsors they have to promote and sell. Im not trying to hate— not at all. And in all honesty, I wouldn’t have said anything, because it’s been happening since like kitchen aid helped the barn, etc. but those shoes. 1100 dollars. What cocktail? Click the link! It’s all about pink shoes that have nothing to do with being a cook!

        Todays post just made me sad. That is all. You can delete all my comments. Actually, please do. I’d like to keep things positive.

    3. I just want to clarify. I do love your recipes and your upbeat attitude and I do see you’re creativity. I’m just simply saddened by the constant promotion of expensive stuff. It takes away from your actual creation. I want to see more of what you create and think and feel, not brands most people cannot afford. I hope my feedback is taken as constructively as possible. I will still be following alone daily! Cheers!

    4. Great feedback. I’m also an upper class mama of three tiny people and new to HBH. I appreciate your honesty. I work hard for my patients/community and need some reliable recipes to feed the farm.

  5. 1 star
    Please proof read your recipes – the egg white and simple syrup are missing from your instructions, the amount of water used is different, you don’t specify dry or sweet Vermouth.

    1. Hi Sus,
      Sorry for any confusion, the recipe has been fixed:) You will add the egg white and syrup in step 2, 1/4 cup of water, and then sweet vermouth is best! I hope you love the cocktail! xT

    1. Hey Kate,
      So sorry for any confusion! You are going to add 1-2 ounces of syrup in step 2 with the egg white. Please let me know if you have any other questions! xTieghan

  6. I noticed that the egg white is in the ingredients but not in the method. Easy to figure out where it goes but perhaps not for everyone.

    1. Hey Kirsten,
      So sorry for any confusion, but the recipe is fixed:) You will add the egg white in step 2 with the raspberry syrup! I hope you love this cocktail! Cheers!

  7. Questions! 1. Do you shake the syrup with the rest of the ingredients? 2. Where does the egg white come in? Is that safe?

    1. Hey Dee,
      Sorry for any confusion! Yes, you are going to add 1-2 ounces of the syrup in step 2 and shake with the egg white. I recommend using a pasture raised egg for the cocktail! I hope you love the recipe:) xxT

      1. Love your recipes and all are awesome, just one little thing I thought in cocktails with egg white the egg white to be shaken with the liquor before you add the ice to make it safe for drinking and not risk salmonella? Your instructions here’s say add the ice, then the syrup and egg white.

        1. Hi Anna,
          The egg white is getting shaken with the liquor in step 2, it all gets added and then shaken. Please let me know if you have any other questions!! xx

    1. Thanks Shelly! I fixed the recipe and yes you are going to add the egg white in step 2 with the raspberry syrup:) Cheers! xx

  8. The egg white is missing from the instructions. Do you add after the muddling and before shaking? I’m also wondering about Jodi’s question. Is it 1/4 or 1/2 cup water in the syrup (the instructions and ingredient list are different)?

    1. Hey Sam,
      So sorry for any confusion, you are going to add the egg white in step 2 with the raspberry syrup and then 1/4 cup of water in step 1. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. It has to be 1/2 cup water otherwise the ratios are way off. A 1/4 cup is 3 tablespoons which is nothing and insufficient to make a syrup. I don’t know about the egg white. I’d have to look up another recipe and see how it’s traditionally used in drinks. Too bad the instructions are mucked up. Looks like a good drink.

      1. Hi Melissa,
        Sorry for any confusion, the recipe has been fixed and all instructions are correct:) Please let me know if you have any other questions! xx

      2. 5 stars
        The water content in the raspberries is what evens the ratios out. I made it as is with 1/4 cup of water, and it was perfect.

        1. Hey Melanie,
          Fantastic! Thanks so much for making this cocktail and sharing your review, I am so glad it was enjoyed! xx

    2. Hey there,
      Sure, you could totally skip the egg white, that would be just fine! Love the idea of a little Prosecco for some bubbly! I hope you love the cocktail! xTieghan

    1. Hey Courtney,
      You are going to add the egg white in step 2 with the raspberry syrup. I hope you love the recipe, let me know if you give it a try! xT

  9. For the syrup you have 1/2 in the ingredients and then you use 1/4 in the instructions. Which one is correct?

      1. Hey Griffin,
        You are going to add 1-2 ounces of syrup per cocktail! I hope you love the recipe! Cheers! xTieghan

    1. Hey Jodi,
      So sorry for any confusion, you will want to use 1/4 cup of water in step 1. Please let me know if you have any other questions! Cheers! xx

    1. Hey Lauren,
      So sorry for any confusion, you are going to use 1-2 ounces of syrup per drink. Let me know if you give it a try, cheers!! xTieghan