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Outrageously Cheesy Cocktails

Clean the Sky - Positive Eco Trends & Breakthroughs

The VELVEETA Veltini is Availabel at Select BLT Restaurants

— July 20, 2022 — Lifestyle
The VELVEETA Veltini is a new outrageously cheese cocktail that will be available during golden this summer. To create the unexpected cocktail, VELVEETA joined forces with BLT Restaurant group that will appeal to pleasure-seekers all over. The new offering hopes to encourage fans to live a bold, unrestrained life.

With a delectable twist on the classic martini, the VELVEETA Veltini elevates the classic cocktail. For the finishing touches, VELVEETA stuffed olives, and Jumbo VELVEETA Shells & Cheese are garnished with a cheese drip and a cocktail pick of VELVEETA infused vodka, olive brine, and vermouth.

“As we look to summer, one of life’s greatest pleasures is enjoying summer sips during golden hour,” said Kelsey Rice, Senior Brand Communications Manager for VELVEETA. “We wanted to find a way to elevate this experience for our fans even further, by bringing the rich, creamy goodness of VELVEETA to a martini in a unique and unexpected way for the ultimate outrageous pleasure.”
Trend Themes
1. Cheese Cocktails - Innovative cocktails featuring cheese as the main ingredient offer a unique and unexpected experience.
2. Elevated Classics - Creating twists on classic cocktails that elevate the flavors and sensations can attract pleasure-seekers.
3. Unconventional Garnishes - Unusual and creative garnishes, like VELVEETA-stuffed olives, can add a touch of novelty and playfulness to cocktails.
Industry Implications
1. Food and Beverage - This industry can explore the potential of using cheese as a key ingredient in cocktail creations.
2. Hospitality - Innovative and playful twists on classic cocktails can attract customers and elevate their overall experience at restaurants and bars.
3. Marketing and Advertising - Brand collaborations, like VELVEETA and BLT Restaurant group, can create buzz and excitement around new, unconventional cocktail offerings.
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