Belvedere unveiled four new vodkas (Bloody Mary, Grapefruit, Orange, Citrus) at an event in New York earlier this week, hosted by Belvedere Senior Mixologist Claire Smith . She is in the photo above, standing almost protectively, with the products that inspired her to create some of the Summer-ready recipes, below.
These Belvedere fruit vodkas are made with real, macerated fruit, not artificial flavorings, and are sure to wow your Summer guests (and yes, you can drink them over ice, straight, too). Some of the recipes Susan showcased will be easier for the home host or hostess to create than others, but some of the preparation can be done up to days in advance.
My favorite recipe, the St. Clements punch below, can be made in a big batch and served up ice cold in a lovely punchbowl (now you have a reason to unearth that punchbowl you inherited from Great Aunt Greta, and actually use it)!
lemons and 1 orange, avoiding as much as possible cutting into the white pith.
Reserve the lemons and orange and put the peels into a large glass bowl. Add 6
ounces of sugar. Using a muddler, mash the peels into the sugar until it is wet
with the fruit oil. Let sit for at least 30 mins, preferably an
orange and lemons to get 6 ounces of juice. Pass the juice through a fine-mesh
strainer. Stir the juice into the oleo-saccharum and then remove the peels and
Belvedere Orange. Stir and taste. Add 2 tablespoons nectarine jelly and stir.
glass and garnish with a lemon twist.
to barely cover them. Let them stand for forty-eight hours, then drain off the
vinegar, squeezing the juice out of all the fruit with the vinegar. If
strawberries are used, the vinegar must be poured over a second supply of fruit
before it will attain the proper flavour; but one supply of raspberries is
sufficient. Measure out the liquor when it is ready, and to every pint allow a
pound of sugar. Put it in a porcelain-lined kettle with the sugar and let it
boil for ten minutes, then bottle it and set away in a cool place. A cupful of
this syrup is sufficient to flavour a quart of ice water.”
Garnish with a lemon wedge
garnish with an edible flower