For anyone who loves experimenting with new recipes, either on the plate or in the glass, there are fewer things more fun than discovering a slew of new cocktails to try out — even better if actor Robert De Niro is attached to them. As a way to celebrate the United States launch of VDKA 6100 (that's read as "vodka," in case you were wondering), which premiered in New York, Connecticut and New Jersey earlier in the month, the brand shared eight recipes that promise a "twist of tomorrow."

Originating in Australia, VDKA 6100 is distilled in New Zealand, designed in New York, and the bottle is sculpted in France. Distilled three times using fresh seasonal whey that's sourced from grass-fed cow's milk and spring water from New Zealand, the vodka is filtered through a bed of carbon, which apparently gives it a smooth finish that is best enjoyed on the rocks.

According to the company, De Niro was "tapped from the beginning for his reputation as a visionary in the hospitality business." We're not quite sure how much involvement he actually has, but we hope the co-creator did more than just lend his name for some attention.

"I'm very proud to be associated with the creative team behind the launch of VDKA 6100. It will be personally rewarding to be a part of its growth," says De Niro.

Check out the below recipes and try VDKA 6100 out for yourself! 

Greener Pastures

• 2 parts VDKA 6100
• 3/4 part lime juice
• 1/2 part simple syrup
• 1/2 part sweetened kiwi puree (one part simple syrup to four parts fresh kiwi puree)
• 3 fresh basil leaves

Gently rub basil in a shaker with a muddler. Combine all remaining ingredients in a mixing glass with ice and shake until extremely cold. Strain into a sour glass over crushed ice. Garnish with kiwi slices and fresh basil.

Sunday Morning

• 1 part VDKA 6100
• 1/4 part celery juice
• 1/2 part fresh lime juice
• 1/2 part fresh pineapple juice
• 1/2 part simple syrup
• Top with Australian Prosecco

Combine all ingredients (except Prosecco) in a shaker with ice and shake until extremely cold. Strain into a champagne flute, top with Prosecco and garnish with celery and pineapple.

Strawberry Sky

• 2 parts VDKA 6100
• 3/4 part lemon juice
• 3/4 part simple syrup
• Soda water
• 3 strawberries
• 2 cucumber slices

Muddle strawberries and cucumbers with simple syrup. Combine lemon juice and VDKA 6100 in a shaker with ice and shake until extremely cold. Strain into a collins glass over fresh ice. Top with soda water, stir and garnish with a fresh strawberry and cucumber.

6100 Margarita

• 2 parts VDKA 6100
• 1/2 part lemon juice
• 1/4 part lime juice
• 1/2 part cinnamon agave nectar (heat 4 ounces of agave nectar with 2 sticks of cinnamon. Remove from heat and let rest over night. Remove cinnamon sticks)
• 2 sticks of cinnamon
• Brown sugar
• Combine all ingredients in a shaker with ice and shake until extremely cold. Rim a rocks glass with cinnamon and brown sugar. Strain into the rocks glass over fresh ice.

Tickled Pickle

• 2 parts VDKA 6100
• 3/4 part lemon juice
• 3/4 part simple syrup
• 1 part sour pickle brine
• 1 part Australian lager beer

Combine ingredients (except beer) in a shaker with ice. Shake and strain into a tumbler glass. Top with a heavy splash of lager beer. Stir gently. Garnish with skewered mini pickles and dust with cayenne pepper.

6100 Gimlet

• 2 parts VDKA 6100
• 3/4 part fresh lime juice
• 1/2 part simple syrup

Combine all ingredients in a shaker with ice and shake until extremely cold. Strain into a coupe glass and garnish with a lime wedge.

6100 Bloody Mary

• 2 parts VDKA 6100
• 4 parts tomato juice
• 1/4 lemon
• Dash of Worcestershire sauce
• Dash of soy sauce
• Dash of oyster sauce, 1 teaspoon of Dijon mustard
• Pinch of fresh black pepper and cayenne pepper
• Dash of stout beer
• Dash of hot sauce

Combine all ingredients and roll gently in a shaker without ice. Pour into a collins glass rimmed with celery salt/pepper/Old Bay Seasoning, and garnish with celery, a cherry tomato, and a mini pepper.

6100 Mojito

• 2 parts VDKA 6100
• 3/4 part simple syrup
• 4 lime wedges
• 4 quarter-sized ginger slices
• Sprig of mint
• Splash of soda water

Muddle ginger slices and lime slices in a shaker. Add VDKA 6100, simple syrup, and large sprig of mint. Shake and strain over ice in a collins glass and top with a splash of soda and a squeeze of a lime wedge. Garnish with mint, and candied ginger.