From June 1 through June 10, The Standard in Miami Beach is partnering with Belvedere vodka to create a cocktail menu to help raise money for the "EAT (RED). DRINK (RED). SAVE LIVES.," a campaign by Michelin-starred restaurants and bars donating money to The Global Fund to fight AIDS.
The ten day cocktail line-up includes drinks made with Belvedere (RED) specialty vodka and are the creation of Belvedere Global Head of Mixology, Claire Smith.
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The vodka, which debuted in 2011 with intentions to donate contributions from all bottle sales to fight the global AIDS pandemic, is distributed exclusively to bars and restaurants supporting EAT (RED) DRINK (RED) SAVE LIVES.
The campaign spans 19 bars and restaurants across several cities, from Los Angeles to New York, but The Standard is the only location in Miami that is participating. For each drink purchased, The Standard will donate to the campaign.
According to the company, Belvedere has provided funding for more than 4.5 million days of life-saving HIV/AIDS medicine since launching its (RED) series vodka in 2011.
A bottle of Belvedere (RED) retails for $30, with at least half the price going to charity. The (RED) cocktail list is as follows, but the recipes are included for those who would like to make their own:
Honey Berry Breeze
- 1 1/2 oz (Belvedere) RED
- 5 oz fresh pink grapefruit juice
- 1/2 oz honey syrup (2 parts honey:1 part water)
- 2 strawberries
Method: Muddle the strawberries, shake and strain all the ingredients into a highball
glass.
Garnish: Strawberry, pink grapefruit wedge
InspiRED Aperitivo
- 1 1/2 oz (Belvedere) RED
- 1/2 oz Campari
- 5 oz San Pelligrino Aranciata
Method: Build in a highball glass over cubed ice
Garnish: Blood orange/Pink grapefruit wedge
BIG RED Mule
- 1 1/2 oz (Belvedere) RED
- 1/2 oz cinnamon syrup
- 1/2 oz lime juice
- 3 raspberries
- 4 oz ginger beer
Method: Muddle the raspberries. Build the ingredients over cubed ice in a highball
glass.
Garnish: Cinnamon stick and raspberry
Pomegranate Sea Breeze
- 1 1/2 oz (Belvedere) RED
- 3 1/2 oz fresh pomegranate juice
- 2 oz fresh pink grapefruit juice
Method: Build in a highball glass over cubed ice.
Garnish: Pomegranate seeds, pink grapefruit wedge
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