Chanel Iman and Petra Němcová celebrated the launch of Belvedere Peach Nectar with host Chef Chloe at a garden themed party at E.P & L.P. rooftop to unveil the new flavor on April 13. Throughout the evening, guests enjoyed the Belvedere jamboree and Belvedere Peach Nectar Spritz cocktails with paired bites by Chef Chole to complement the cocktails.
Belvedere partnered with renowned vegan chef, Chloe Coscarelli, marking their first partnership within the vegan category. To bring the refreshing Peach Nectar flavored vodka to life, Chef Chloe created 4 exclusive vegan recipes. Whether you’re at a chic garden party, by the pool or at a rooftop BBQ, each recipe perfectly complements flavors with a natural sensibility, resulting in deliciously pleasing pairings of culinary and cocktails.
Chloe’s Tips on How to Host the Perfect Summer BBQ:
Garnishing Your Cocktail
While it can be tempting to let your imagination run wild when garnishing your summer cocktail, remember that all good cooks use garnishes that represent an ingredient actually present in the drink. Think peach slice for a Belvedere Peach Nectar spritz, or pineapple wedge for a piña colada …no rosemary sprig unless you can taste rosemary in the cocktail!
Cocktail on the Fly
No time to play bartender at your own party when you’re busy greeting guests? No problem! Setting up a thoughtful do-it-yourself bar can be just as fun. Display a container with decorative straws, a pail of ice, soda water, Belvedere Peach Nectar, a refreshing juice like mango or coconut water, and some fresh fruit or cocktail umbrellas. Your guests will have fun mixing their own cocktails and can adjust the strength according to personal preference.
Ice-Ice Baby
Want to wow your guests with ice cubes? Make your own ice (any shape) by placing fresh mint leaves, edible flowers, berries or chopped fruit in the ice cube tray, filling with water, and freezing. The result is a precious looking collection of ice cubes almost too pretty to eat!
RECIPES AND COCKTAIL PAIRINGS
APPETIZER:
Avocado- Peach Bruschetta (with fresh mint and a balsamic drizzle)
PAIRING:
Belvedere Peach Nectar Spritz
1.5 oz. Belvedere Peach Nectar
1 oz. Sweet Vermouth
Top with Sparkling Water
Combine all ingredients in spritz glass over ice. Garnish with a slice of peach and a sprig of thyme.
ENTRÉE:
Grilled Pizza with Pesto, Eggplant and Blistered Peaches
PAIRING:
Belvedere Savory Smash
1.5 oz Belvedere Peach Nectar
.5 oz St-Germain
½ oz. Fresh Squeezed Lime Juice
Pinch of Sea Salt or Sea Salt Bitters
One Quick Dash of Worcestershire Sauce
3-4 Fresh Cucumber Slices
Club Soda
Add all ingredients, except Soda Water, to a shaker without ice and shake. Pour into a highball glass and add ice. Top with Soda and garnish with a peach wedge.
BRUNCH:
French Toast with Maple-Peach Compote and Coconut Whipped Cream
PAIRING:
Belvedere Ripened Rush
2 oz. Belvedere Peach Nectar
.75 oz Fresh Lemon Juice
.75 oz Simply Syrup
Chandon
Add all ingredients, except Chandon, to a shaker without ice and shake. Pour into a highball glass and add ice. Top with Chandon and garnish with an organge wedge.
DESSERT:
Chocolate Olive Oil Cake with Boozy Berry Sauce
PAIRING:
Belvedere Jamboree
1.5 oz. Belvedere Peach Nectar
.5 oz. French Fortified Wine
.5 oz. Fresh Grapefruit Juice
.5 oz Fresh Lemon Juice
1 bar spoon Apricot Preserves
Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with a grapefruit twist.
Photo Credit: Getty Images
