The Gen XY Lifestyle
Reyka’s Summer Solstice cocktails
Reyka has shared some cocktail recipes designed for the Summer Solstice, but they’re good for pretty much any occasion.
Thanks to its proximity to the Arctic Circle, Iceland is plunged into darkness during the winter months, and emerges into endless twilight and days filled constant sunlight.
The Icelanders traditionally see this as a time of great bounty, and is celebrated with plenty of merriment. None more so than on the longest day of the year: Summer Solstice, which takes place this year on 21 June 2015.
Joe Petch, who is the Brand Ambassador of Reyka – a small batch vodka made in Iceland with arctic water and lava rock filtration – has created a range of cocktails to kickstart the occasion; or in our tropical case, more refreshing cocktail recipes to help combat the infernal heat.
REYKA CRIMSON SUN
Ingredients
· 1 part Reyka Vodka
· 1 part pomegranate juice
· 6 mint leaves
· ½ part runny honey
· Sparkling wine/Champagne
Preparation
Add all of the ingredients, except the Champagne, into a chilled flute and stir. Top with cold champagne. Garnish with mint.
REYKA ALL DAY MARY
Ingredients
· 2 parts Reyka Vodka
· 3 parts red tomato juice
· 3 parts yellow tomato juice
· 1 sprig coriander
· 1 sprig basil
· Salt & pepper
· Chili sauce
Preparation
Add all ingredients into a large glass with cubed ice and stir. Garnish with mozzarella, tomato and herbs.
REYKA CLEAR SKIES
Ingredients
· 2 parts Reyka Vodka
· 3 parts coconut water
· 3 wedges of lime
· 6-8 mint leaves
· ½ part sugar syrup
· 2 parts soda
Preparation
For sugar syrup, combine 2 parts sugar with 1 part water and heat until the sugar dissolves. Bottle and refrigerate. Add all ingredients, except the soda, into a highball glass and stir. Add cubed ice, stir, top with soda and serve. Garnish with mint.
REYKA MIDSUMMER’S DAY
Ingredients
· 2 parts Reyka Vodka
· 1 part grapefruit juice
· 2 fresh tarragon leaves
· ½ part lime juice
· ½ part sugar syrup
Preparation
For sugar syrup, combine 2 parts sugar with 1 part water and heat until the sugar dissolves. Bottle and refrigerate. Shake all ingredients together. Fine strain (using a tea strainer) into a chilled martini glass. Garnish with grapefruit zest and tarragon.
