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)!
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/
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
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
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.
