Ballin’ Belvedere Holiday Cocktails

Written by Ashley

Belvedere Vodka’s recipe and distillation process has been perfected over 600 years in Poland, truly setting it apart from other spirits brands’ less refined methods.  It mixes beautifully with juices and carbonated beverages, and is even delightful when sipped on its own on the rocks. With the economy still putting a dent in most of our wallets, why not mix your own tumbler of holiday cheer?  Ring the Belvedere Silver bells!  A bottle is the perfect gift for revelers old and new.
$34.99 for a 750ML bottle.  Available at all fine wine and spirits locations.

Find more cocktail recipes at the bar:

Toffee (Candy) Apple

2 oz Belvedere Citrus
3 oz pressed apple juice
½ oz lemon juice

½ home made toffee syrup*

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an apple slice

*Home made toffee syrup
Place a handful of toffee in the bottom of a saucepan and add half a cup of warm water. Apply a gentle heat and stir until the toffee dissolved. Allow to cool.

Candy Cane Punch

2oz Belvedere Orange
5 kumquats sliced
Dash lime juice
½ candy cane syrup*
Ginger beer

Gently press kumquats with candy cane syrup. Add rest of ingredients except ginger beer and shake with cubed ice. Strain over fresh ice into a highball glass and top with ginger beer.

*Candy Cane Syrup
Break down 3 medium sized candy canes and place into a saucepan. Pour over ½ cup warm water and gently heat until the candy cane dissolves. Allow to cool before use.

Belvedere St Clements Toddy

2 parts Belvedere Citrus
1 barspoon organic orange marmalade
2 x 10cm cinnamon sticks
2 cloves
1 small orange zest

Warm the Belvedere over a rocks glass of very hot water.

Add 1 cinnamon stick and 1 clove. Stir through with the bar spoon of marmalade. Rotate the glass to distribute heat and encourage the marmalade to dissolve. In a second glass place the cloves and the second cinnamon. Zest with an orange zest and discard.

Fine strain the first glass whilst still alight into the 2nd glass. Using a tea strainer will extinguish the liquid. The marmalade and spices in the sieve can be rested in the water filled rocks glass.

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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