Signature Wedding Cocktails With VDKA 6100

Even though today is Monday - I figured it would be fun to start the week off with some cocktails and recipes by welcoming VDKA 6100 to my wedding blog {don't forget - it's a holiday weekend coming up for my readers in the US}.

Wedding season is now in full swing and a signature wedding cocktail is the perfect personal touch for the bride and groom to incorporate into their big day. VDKA 6100 is clean, light and easy to mix with an exceptionally smooth taste. VDKA 6100 {which launched in February 2014}, is a premium vodka brand co-created by Hollywood tastemaker Robert De Niro. Here are three VDKA 6100 cocktails that will compliment your upcoming cocktail hour {or party}:
Strawberry Sky Cocktail with Recipe from VDKA 6100 - a pink summer drink garnished with refeshing strawberry and cucumber

Strawberry Sky
A pink summer drink garnished with refreshing strawberry and cucumber slices

• 3/4 parts lemon juice
• 3/4 parts Simple Syrup
• 3 muddled strawberries
• 2 muddled Cucumber slices

In a shaker, muddle strawberries and cucumbers with simple syrup, add lemon juice and VDKA 6100. Shake over ice and strain into a collins glass over fresh ice. Top with soda water, stir, and garnish with a fresh strawberry and cucumber.

Greener Pastures Cocktail with Recipe from VDKA 6100 - a lime, kiwi and basil concoction for every outdoor gathering

Greener Pastures
A lime, kiwi and basil concoction for every outdoor gathering

• 2 parts VDKA 6100
• 3/4 parts Lime Juice
• 1/2 parts Simple Syrup
• 1/2 parts Sweetened Kiwi Puree*
• 3 Fresh Basil Leaves
*one part simple syrup to four parts fresh kiwi puree.

Gently rub basil in a shaker with a muddler. Combine all remaining ingredients in a mixing glass with ice and shake until extremely cold. Strain into a sour glass over crushed ice and garnish with kiwi slices and fresh basil.

Sunday Morning Cocktail with Recipe from VDKA 6100 - a delicious brunch alternative to mimosas paired with celery, lime, pineapple and prosecco

Sunday Morning
A delicious brunch alternative to mimosas paired with celery, lime, pineapple and prosecco

• 1 1/2 parts VDKA 6100
• 1/4 parts celery juice
• 1/2 parts Fresh Lime juice, 
• 1/2 parts Fresh Pineapple Juice
• 1/2 parts Simple Syrup
• Top with Australian Prosecco

Combine all ingredients (except Prosecco) in a shaker and shake until extremely cold. Strain in to a champagne flute, top with Prosecco, and garnish with celery and pineapple.

About VDKA 6100: Crafted in Australia, sculpted in France and designed in New York, VDKA 6100 uses the freshest seasonal whey from grass-fed New Zealand cows and natural spring water, is triple distilled to its purest form and charcoal filtered to eliminate all impurities.