Summer Mixology with Gypsy Vodka

As much as we love our cocktails at Michigan Chews & Brews, we’ve never actually been that good at creating them. When Gypsy Vodka reached out to collaborate, we jumped at the chance to play mixologists. We even paired their spirits with other Michigan heavyweights like MAWBY, McClure’s, and Faygo. Needless to say, all of our drinks turned out phenomenally.

Which one do you want to try the most?

Sexy ’75 (Gypsy Recipe)

Gypsy Vodka Faygo Red Pop Michigan
Gypsy Vodka

Putting a SEXy spin on the traditional French ’75 makes everyone happy.

  • 2.5 oz Petoskey Stone Gin
  • 0.5 oz Lemon Juice
  • 0.25 oz Simple Syrup
  • Top with MAWBY Sex Brut Rose
  • Rim the glass with the lemon peel garnish

Gypsy Red D

Gypsy Vodka Faygo Red Pop Michigan
Gypsy Vodka

Detroit meets Petoskey in this refreshing cocktail.

  • 2 oz Gypsy Vodka over ice
  • Top with Faygo Red Pop

Very Cherry-Tini

Gypsy Vodka
Gypsy Vodka

It’s basically National Cherry Festival in a martini glass.

  • 2 oz Gypsy Vodka
  • 1 oz simple syrup
  • 1 tsp cherry syrup (like what’s in Luxardo Cherries)
  • 2 cherries
  • Shake vodka and syrup with ice and strain into a martini glass. Garnish with cherries.

Garden Goddess (Gypsy Recipe)

Gypsy Vodka
Gypsy Vodka

Does it get summerier than cucumber and basil? We don’t think so. This drink hits those notes and then some.

  • 2 oz Petoskey Stone Gin
  • 0.5 oz Fresh Lime Juice
  • 0.5 oz Cucumber Syrup
  • Basil (muddled)
  • Shaken, strained & served up with cucumber and lime wheels

Bloody Mary

Gypsy Vodka
Gypsy Vodka

Fact: We are big fans of McClure’s Bloody Mary mix. Add Gypsy for the perfect boozy brunch.

  • 3 oz Gypsy Vodka
  • 8 oz McClures Bloody Mary Mix
  • 2 squirts Worcestershire sauce
  • Pepper to taste
  • Garnish with a McClure’s pickle & olives

Fancy Gin & Juice

Gypsy Vodka
Gypsy Vodka

Pretty sure Snoop himself would approve of this tasty drink.

  • 1.5 oz Petosky Stone Gin
  • 4 oz Simple Times Strawberry Basil Lemonade
  • 1 basil leaf
  • Shaken with ice and strained
  • Garnished with basil & lemon peel

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