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Here are some fun summer cocktails thanks Belvedere vodka and Volcan Blanco Tequila, cheers!
Belvedere:
Belvedere Vodka has teamed up with Food52 to create the Cocktail Courier Kit, which includes all the ingredients needed to make “The Belvedere Spring Bloom” cocktail as well as a Rosemary Garden Herb Jar (which is equipped with a hydroponic watering system that will have you making fresh herb cocktails all year round)!
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Belvedere Spring Bloom Recipe:
- 1 ½ ounce Belvedere Vodka
- ¾ ounce freshly squeezed lemon juice
- ½ ounce honey syrup
- 3 ounces soda water
Preparation:
Add your Belvedere Vodka, lemon juice, honey syrup, and ice to a cocktail shaker. Give it a good shake (30-40 seconds). Strain the mixture into a glass with fresh ice, then top off with soda water. Give it a swirl with the sprig of fresh rosemary—then finish it all off with a pinch of lavender salt. Enjoy!
To purchase the Belvedere Spring Bloom cocktail set, visit https://www.cocktailcourier.com/cocktail/the-belvedere-spring-bloom/
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Summer Lemonade:
- 2 oz Belvedere Vodka
- 3/4 oz. Lemon Juice
- 3/4 oz. Simple Syrup
- 5 Raspberries
- Ginger Beer
Preparation:
Place all ingredients into a shaker except for ginger beer and shake with ice. Strain and strain over fresh ice. Top off with ginger beer garnish with mint and raspberry.
Volcan Tequila Blanco
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La Valoma Cocktail Recipe:
- 3/4oz Fresh Lime Juice
- 1.5oz Fresh Grapefruit Juice
- 3/4oz Agave Syrup
- A pinch of salt
Preparation:
Combine Volcan Tequila Blanco, fresh lime, and grapefruit juice, salt and agave syrup in a shaker filled with ice. Shake vigorously and strain over ice in a highball glass. Top with soda water and garnish with a grapefruit wedge.
To purchase Volcan Tequila Blanco Tequila visit, https://wineanthology.com/product/24234/volcan-de-mi-tierra-blanco-tequila
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Jalisco Mule:
- 2 oz Volcan Tequila Blanco
- 3 oz Ginger Beer
- ½ Fresh Lime Juice
Preparation:
Combine Volcan Blanco and fresh lime juice in a highball glass filled with crushed ice. Top with ginger beer and stir. Garnish with candied ginger and dehydrated lime wheel.