Velvet Grove Recipe
ALB Vodka, Chambord, Cassis, Faretti Biscotti Liqueur, Raspberry
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Muddle
Place 4 fresh raspberries and 0.25 oz simple syrup into a cocktail shaker. Gently muddle until the berries are broken down and the mixture is pulpy but not completely pulverized (about 8–10 light presses). This releases fresh raspberry flavor and balances the liqueurs.
- 2
Add spirits
Add 2 oz ALB Vodka, 0.5 oz Chambord, 0.5 oz Crème de Cassis, 0.5 oz Faretti Biscotti Liqueur and 0.5 oz fresh lemon juice to the shaker with the muddled raspberries.
- 3
Shake
Fill the shaker with ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This chills and dilutes the drink to the right balance.
- 4
Double strain
Double-strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove seeds and pulp, leaving a smooth, silky texture and a deep velvet color.
Garnish & Serve
- 5
Skewer one fresh raspberry (and an optional mini biscotti) on a cocktail pick and rest it across the rim of the glass. Lightly grate a touch (about 1/4 tsp) of lemon zest over the surface for a fragrant top note if desired.
- 6
Serve immediately. The Velvet Grove is best enjoyed chilled with the delicate interplay of vodka, berry liqueurs, and the biscotti’s almond-biscuit warmth.
