Home / All Cocktail Recipes / vodka / Velvet Raspberry
Blackleaf Organic Vodka
Velvet Raspberry
I’m a sour girl, always have been. Foam it up without the eggs — vegan or not, you’re getting this flavor. - Thandi
Velvet Raspberry is a cocktail that doesn’t whisper—it sings in bold, tart harmony, wrapped in silky texture and unapologetic attitude. Curated by award winning mixologist Thandi Walton with intention and a sour soul, this drink is for those who love contrast: sweet but not soft, smooth but never shy.
At the center is Blackleaf Organic Vodka, whose pure, clean profile allows each vibrant ingredient to shine through. Its silky mouthfeel is the perfect base for the velvet experience this cocktail promises. Muddled fresh raspberries burst with color and flavor, lending both depth and a touch of wildness that’s grounded by the citrus clarity of fresh lemon juice.
A splash of simple syrup, adjusted to your liking, balances the bright acidity without dulling it—because this drink was made to keep you on your toes. Fee Foam offers a vegan-friendly froth that builds a luscious, cloud-like head, while still keeping things light and accessible. Prefer tradition? An egg white works just as well to give that same signature smooth finish.
After a dry shake to emulsify and a hard ice shake to chill, the cocktail is double strained into an elegant coupe or Nick & Nora glass—sleek, stunning, and dressed with a raspberry skewer for just the right touch of flair.
Thick with foam, sharp with flavor, Velvet Raspberry is the kind of cocktail that proves you don’t need eggs to serve up richness—and you don’t need to tone it down to keep things classy. As Thandi puts it: I’m a sour girl, always have been. And this drink? It’s got the edge to prove it.
Blackleaf Velvet Raspberry
1 Serving(s)
Ingredients
Tools of the Trade
Instructions
- In a cocktail shaker, muddle 4 to 5 fresh raspberries until fully broken down.
- Add 1½ oz. of Blackleaf Organic Vodka, ¾ oz. of freshly squeezed lemon juice, ¾ to 1 oz. of simple syrup (to taste), and 5 to 6 drops of Fee Foam (or 1 egg white for a classic texture).
- Dry shake vigorously (without ice) for about 10 seconds to emulsify the mixture and build a rich foam.
- Add 1 large ice cube or 3–4 smaller cubes, then shake again—hard—for another 10 to 12 seconds until well chilled and frothy.
- Double strain the cocktail into a chilled Nick & Nora or coupe glass to remove solids and ensure a silky finish.
- Garnish with a skewer of fresh raspberries laid across the rim or balanced on the glass.
