Belvedere Vodka’s Guidance for Better Drinking in the New Year

With the end of January dissapearing into the gloom, those of us who kick started the month with high hopes of a more balanced year ahead may already find standards slipping with February rolling on. ‘Dry January’ may have drawn to a close but we need not return to old habits. Belvedere Vodka’s Claire Smith-Warner, Director of Spirits Education, has developed a selection of cocktail recipes to help you take a more considered approach to drinking for the rest of the year. With Belvedere’s tips, you can continue to enjoy better drinking, whilst improving your cocktail making skills. There is no reason to avoid enjoying a great cocktail in order to maintain a wholesome lifestyle in 2016.

Belvedere Vodka uses 100% select Polish Dankowskie rye, is distilled across four columns and does not contain any sugar, glycerine, additives or enhancers. Claire Smith-Warner has combined Belvedere Vodka with a selection of fresh and healthy ingredients and juices to create the ultimate guiltfree cocktail. Enjoy a night at home with friends and toast to the New Year with one of Claire’s creations.

Shaker BarSchool Cocktail Courses

DEL Coffee Cocktail

40ml Belvedere Citrus
25ml Vanilla Rice Malt Syrup*
1 shot espresso coffee(citrusy & fresh roast)
2 green cardamom pods

Gently press the cardamom, shake & strain.
Glass: Coupette/Martini

Coffee Beans

*Vanilla Rice malt syrup
2000g rice malt syrup
1000ml water
4 vanilla pods, cut through and hollowed.
Warm gently and mix through. Leave to infuse with
the vanilla for 1 hour before straining away the
vanilla stalks.
Yield: 2.5ltr


35ml – Belvedere Vodka
7/8 Fresh Ripe Chunks of Pineapple
10ml – Cold-Pressed Spinach juice
5ml – Lemon Juice
80ml – Coco-Face Coconut Water
3 Fresh Basil leaves

Blend all ingredients
Glass: Rocks/Tulip

Pineapple & Pineapple Leaf

Cucumber & Green Teani

60ml – Belvedere Citrus
2 inch piece of cucumber
Dash simple syrup
Dash lemon juice
25ml Green Tea
Piece of fresh ginger
2 basil leaves
Small pinch of Maldon Sea Salt

Muddle cucumber and ginger with a pinch of salt
and simple syrup. Add the rest of the ingredients
and shake with cubed ice. Finely strain into a chilled
cocktail glass and garnish with a thin slice of
Glass: Coupette

Thin slice of cucumber

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