When we think summertime cocktails, “refreshing and fun” come to mind. Blends of fruits and juices, frozen or on ice, are true spirit lifters.
This refreshing concoction uses sorbet and an elixir that is created and frozen the night before—well worth the wait.
To make elixir, combine and freeze overnight:
½ oz. orange flower water
6 fresh mint leaves
2 oz. fresh-squeezed orange juice
2 oz. fresh lemon sour
1 oz. orange candy syrup
1 oz. wild berry syrup
¾ oz. Belvedere Citrus Vodka
¾ oz. Belvedere Black Raspberry
Pour elixir into a champagne flute, about one-third full. Place a small scoop of berry and orange marmalade sorbet on top, and garnish with a strawberry on a sexy pick.
Sweet meets tart, and the rest is history.
1 ½ oz. Belvedere Citrus
Dash of orange bitters
Small sprig of rosemary
1 oz. Amarena Fabbri cherry syrup
3 oz. fresh-squeezed orange juice
2 oz. fresh-squeezed blood-orange juice
1 oz. fresh lemon sour
1 oz. blood orange syrup
Combine ingredients in a cocktail shaker filled with ice. Place a dollop of white-chocolate mousse at the bottom of a martini glass. Next, add a frozen pineapple wedge basted with cherry syrup; drop in a fudge brownie. Pour in the contents of cocktail shaker, top with a tiny chocolate cookie and a paper-thin slice of Granny Smith apple. Garnish the drink with a cherry, and serve with a small spoon.