Halloween Cocktails from Belvedere
- 2 oz Belvedere IX
- 5 blackberries
- 4 blueberries
- ½ oz ginger syrup
- Dash lemon juice
Muddle berries with the ginger syrup and add Belvedere IX. Shake with cubed ice and strain over fresh ice into a rocks glass. Garnish with Aperol foam.
Aperol Foam Recipe
- 500g 100% Pressed Pomegranate juice
- 230g Aperol
- 100g cold water
- 60g simple syrup (1:1)
- 6.5 sheets gelatine (200 bloom count)
Simple syrup (Combine 200g of white sugar with 200g boiling water. Stir until sugar is fully dissolved. Cool in fridge.)
Soak gelatine sheets in cold water for 5 minutes. In a separate bowl add all remaining ingredients and mix well. Fine strain out any bits of pith as these will clog up the siphon. Heat gelatine and 1/3 of the mix on stovetop but do not boil. Take off heat, combine with remaining mixture. Mix thoroughly. Pour into soda siphon and charge with NO2. Chill in fridge.
- 2oz Spiced pumpkin infused Belvedere*
- 1 oz puree*
- 1 oz spiced syrup
- 1 small piece of fresh ginger
Muddle ginger with the syrup in the base of a cocktail shaker. Add pumpkin infused Belvedere and shake with cubed ice. Garnish with a slice of ginger
*Spiced pumpkin infused Belvedere
Roast 500g peel pumpkin (braised with honey) at 200C for 45 mins. Remove from oven and place into a small saucepan with bay leaves and cover with 200g of water. Bring to the boil and simmer for 1 hour. Remove the bay leaves and blend with 500g of Belvedere Vodka. Pass through a muslin cloth to remove pulp and use. Keep refrigerated.
- 50ml Belvedere Citrus
- 6 Cherry Tomatoes
- 10ml Simple syrup
- 4 Dashes Tabasco
Muddle tomatoes with simple syrup. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled coupe or martini glass. Garnish with a small piece of basil.
Belvedere Vodka is 80 proof, 40% alcohol by volume. For more information on Belvedere Vodka, please visit their website, Facebook, or Twitter.
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