Celebuzz Cocktail Hour: Memorial Day Cocktails Featuring Stella Artois Cidre
With Memorial Day just a few days away, the season of backyard BBQs and rooftop happy hours is soon to begin.
Whether you’re attending a great party or hosting your own, it’s important to pick the perfect drink to pair with the occasion. If you’re looking for some refreshing cocktail recipes for your barbecue, look no further than Stella Artois Cidre.
Stella Artois Cidre (which has become a Celebuzz staff favorite) is a dry, balanced cider made with hand-picked apples from wine-growing regions that pairs a soft, fruity sweetness with a crisp dryness – ideal for the warmer summer months.
Check out our newest cocktail recipes below, grab your favorite wine glass and swap your white wine or rosé for Stella Artois Cidre this season.
In addition to picnic-perfect 12-ounce bottles, Stella Artois Cidre is also now available in 16-ounce cans, for your ultimate summer convenience.
Pitcher Perfect Cocktail Recipes:
Credit: Marc Stroobandt, Master Beer Sommelier
Stella Artois Cidre Bellini
8 oz. pear juice or pear puree
16 oz. Stella Artois Cidre
Mix ingredients together in a large pitcher. Pre-chill wine glasses or champagne flutes with ice cubes and discard the ice before pouring in the cocktail.
Stella Artois Cidre Cimosa
12 oz. orange juice
12 oz. Stella Artois Cidre
Mix ingredients together in a large pitcher. Pre-chill wine glasses with ice cubes and discard the ice before pouring in the cocktail.
Very Happy Hour Cocktail Recipes:
Credit: Joann Greenwood, Bar Manager, The Sage Rabbit (Lexington, KY)
Stella Artois Cidre Twist
1 small sugar cube
2 dashes of Angostura bitters
2 dashes of orange bitters
Mix the ingredients together in a champagne flute, and top with Stella Artois Cidre. Lightly stir and garnish with a lemon twist.
The Ananas Artois
¾ oz pineapple jalapeño juice (see recipe below)
A scoop of ice
Mix the ingredients together in a double old fashioned glass. Top with Stella Artois Cidre and stir. Garnish with a skewered pineapple slice dusted with nutmeg.
To make the Pineapple Jalapeño Juice:
2 whole pineapples
2 fresh jalapeños
A pinch of sea salt
Stella Artois Cidre
½ cup of raw sugar
Remove the pineapple’s skin, top and bottom. Slice into 1 inch thick discs and cut the jalapeños in half lengthwise. On a baking tray or platter, drizzle ¾ of the pineapple slices and the jalapeños with olive oil and add a dusting of nutmeg. Grill on medium heat for 8 minutes per side until the jalapeños’ skin is well blistered and it has softened significantly. Place the pineapple, jalapeños, a pinch of salt and ½ bottle of Stella Artois Cidre in a food processor and purée. Strain the mixture 2-3 times. While the juice is warm, stir in the raw sugar until dissolved. Garnish with slices of the remaining pineapple.
*Can be made up to 4 days prior to serving and stored in an air tight container.
Please remember to drink responsibly, and do not drink and drive!