Enjoy The Season With Smirnoff
The weather is better now that we are done with winter and on to the spring season. A lot of us are looking to enjoy this season by hanging outside. Now you can get rid of those winter blues by inviting friends over for a BBQ.
Smirnoff is here to help you celebrate these warm weather vibes with a few seasonal cocktails. Whether you’re looking for a spring punch for your next brunch or fun spritzer to mix up yourself these cocktails will give you the spring-time flavor you’ve been waiting for without breaking the bank. For those looking to get ready for beach season there is the Smirnoff Spiked Sparkling Seltzer – one can comes in at just 90 calories. It’s the perfect ready-to-drink beverage to enjoy without feeling guilty afterwards.
Sunrise Over Moscow Mule (courtesy of Jay and Leah from The Gastronom)
Cocktail:
1.5 oz Smirnoff No. 21 vodka
2 oz Fresh squeezed orange juice
.5 oz fresh squeezed lime juice
4 oz ginger beer
Fill copper mug with crushed ice. Add vodka, orange juice and lime juice into the mug. Stir and top with ginger beer. Garnish with candied ginger.
Ice pops:
1.5 oz Smirnoff No. 21 vodka
2 oz Fresh squeezed orange juice
.5 oz fresh squeezed lime juice
4 oz ginger beer
Add all ingredients into a bowl and whisk to mix completely. Pour mixture into ice pop molds and place into freezer. After about 90 minutes, insert sticks into the molds. Allow ice pops to freeze overnight.
Raspberry Brunch Punch (Serves 1)
1.5 Ounces Smirnoff Rasberry
3 Ounces Pineapple Juice
Raspberries and Pineapple Slice for Garnish
Lime Cooler Spritzer (Serves 1)
1.5 ounces Smirnoff Lime Vodka
1 ounce Cranberry- Apple Juice
2 ounces Club Soda
Apple wedge for garnish
Smirnoff Spiked Sparkling Seltzer
Only 90 calories (one of the lowest on the market), 1g carbs, zero sugar, no artificial sweeteners and offers a 4.5% alcohol by volume (ABV).
Related Posts
Print article | This entry was posted by Art Eddy III on April 13, 2017 at 3:53 am, and is filed under Lifestyle. Follow any responses to this post through RSS 2.0. Both comments and pings are currently closed. |
Comments are closed.