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 and strain before adding to a glass and garnishing with coffee beans.

See below on how to make the Vanilla Rice Malt Syrup:

Ingredients

  • 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.

Spina-Colada

Ingredients

  • 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 before adding to your glass and garnishing with pineapple and 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 cucumber.

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