Velvet Buzzsaw

Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.

 

This is the Velvet Buzzsaw, a cocktail created by Matt Hunt in 2019 for Death & Co and published in Death & Co Welcome Home in 2021. This spritzy gin cocktail puts raspberry (in syrup form) as the main character, but the supporting cast is vital to make this drink actually interesting. Gin and raspberry is classic combo seen easily in the Clover Club, which forms the foundation of this drink. Layered with that is rhubarb liqueur which famously pairs with berry flavors. Campari brings some bite and citrusy notes to help this cocktail avoid being a bit of a fruit salad. A tiny bit of blanc vermouth compliments all other previously mentioned flavors, and lemon juice provides the necessary acidity to bring this into balance. The whole cocktail is crushable yet offers some fun complexity.

 

1.5 oz London dry gin (see note)

0.5 oz Giffard rhubarb liqueur

0.5 oz Campari (see note)

0.25 oz Dolin Blanc vermouth

0.75 oz raspberry syrup (homemade is best, DM me for recipe)

0.5 oz fresh lemon juice

cold seltzer

 

Build all of the ingredients into a chilled white wine glass except the seltzer. Add a few 1-inch ice cubes and top with approximately 2 oz of cold seltzer. Stir gently to combine. Garnish with a lemon wheel.

 

Note: I modified this recipe a bit. The original contained 1.25 oz gin and 0.25 Campari, but I felt like that version was too sweet and not bitter enough to my liking.

 

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