Photo Credit: Matteo Prandoni/Yvonne TNT for BFA
Last night, supermodel Nina Agdal, actor Alan Cumming and more celebrated the launch of Belvedere Organic Infusions at The Belvedere Greenhouses along with Chef/ Top Chef Judge (and 2021 Emmy Nominee!) Kwame Onwuachi, florist Original Rose, and designer Maxwell Osborne (Public School), who custom-designed the interactive, sustainable Greenhouse installations that were the centerpieces of the event and inspired by one of the three Belvedere Organic Infusions flavors – Lemon & Basil, Pear & Ginger, and Blackberry & Lemongrass.
Guests were able to select individual ingredients from the garden, such as lemon, cucumber, and blackberry, to create their own custom Belvedere cocktails while touring the immersive experience at The Belvedere Gardens.
Additional attendees included DJ and fashion tastemaker Mei Kwok, TV Personality James Desantis (Backyard Envy), DJ Timo Weiland, and Bachelor alum Chelsea Vaughn.
EVENT COCKTAIL RECIPES:
Garden of Elizabeth
Ingredients:
- 1 oz Belvedere Lemon & Basil
- ½ oz Honey Water
- ¼ oz Fresh Lemon Juice
- 1½ oz Champagne
- ½ oz Pressed Apple Juice
- Lemon Wheel
- Basil Leaf
Method: Add Belvedere lemon basil, Honey water**, Pressed apple juice, lemon juice, and shake with ice in a cocktail shaker. Strain into a cocktail glass and add sparkling wine and garnish with a lemon twist and basil leaf.
The Original Spritz
Ingredients:
- 1 ¼ oz Belvedere Blackberry & Lemongrass
- ¼ oz Dry Vermouth
- 1 TSP Honey Water
- 2 oz Dry Sparkling Wine
- 2 Fresh Blackberries
- Sprig of Mint
Method: Place all ingredients except for sparkling wine into a spritz glass and add ice. Stir briefly, then add sparkling wine. Garnish with two blackberries and a sprig of mint.
The Chef’s Kiss
Ingredients:
- 1 ½ oz Belvedere Pear & Ginger
- ½ oz Honey Water
- ½ oz Fresh Lemon Juice
- 3 oz Soda Water
- 1 dash Orange Bitters
- Cucumber Ribbon
- Sprig of Rosemary
Method: Place Belvedere ginger and Pear infusions, orange bitters, Honey water**, and lemon juice into a cocktail shaker. Add ice to the cocktail shaker and shake until cold and properly diluted—strain into a collins glass over fresh ice and top with soda water. Add cucumber garnish to the glass and top with rosemary spring.
