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Recipes

National Vodka Day Celebration

September 30, 2010 By: Alissa Ponchione


Vodka, likely the most popular spirit on your backbar and for good reason, is getting its due with the upcoming National Vodka Day on Oct. 4. Celebrate this clear spirit the right way by enticing your guests with inspiring libations. And what better way to prove the relevance and importance of vodka than by promoting these fun vodka creations on National Vodka Day.

Quince Martini
On the menu at Whisknladle in La Jolla, Calif.

3 ounces vodka infused with Crow’s Pass Farm quince*
1 ounce Lillet Blanc
1 skewer of Manchego and Membrillo cheese for garnish

Fill a pint glass with ice. Add the vodka and the Lillet Blanc, and stir well. Strain into a chilled Martini glass, and garnish with the Manchego and Membrillo cheese skewer.

*To make quince vodka: Quarter 3 pounds of quince. Combine with 5 liters of vodka, and refrigerate for two months to infuse completely.

Quince


Fire Breathing Dragon
Created by H. Joseph Ehrmann, proprietor of Elixir, San Francisco.

1 ½ ounces Square One Organic Vodka
2 ounces Beverage Artistry El Corazon, thawed
½ ounce lime juice
½ bar spoon of chipotle pepper in Adobo sauce

Combine all ingredients into a cocktail shaker. Add ice. Shake vigorously for 10 seconds. Strain and pour over ice into an Old Fashioned glass. Serve.


Blue BAMBlue BAM
Courtesy of Blue Angel Vodka.

3 ounces Blue Angel Vodka
Dash Curacao

In a shaker combine vodka and Curacao together with several ice cubes. Shake vigorously, and then strain into a chilled Martini glass. Garnish with an orange or lemon twist.


MojitoPassionate Mojito
Courtesy of SKYY Spirits.

2 ounces SKYY Infusions Passion Fruit vodka
6 pieces muddled mint
1 muddled lime
3 ounces lemon lime soda
1 ½ ounces simple syrup

Muddle mint and lime with sugar in a cocktail shaker. Add SKYY Infusions Passion Fruit vodka, soda and simple syrup with ice and shake vigorously. Strain into a Highball glass with fresh ice, and garnish with mint leaves.


MIlanoMilano Sesquicentennial
Created by Tony Abou-Ganim, The Modern Mixologist.

¾ ounce Campari
¾ ounce SKYY Infusions Citrus
½ ounce Cointreau
½ ounce fresh blood orange puree
1 ounce fresh lemon sour (2 parts freshly squeezed lemon juice, and 1 part simple syrup)
1 teaspoon egg white
Chilled soda water (Using the Campari isi soda siphon)

In a mixing glass of a Boston shaker set add Campari, SKYY Infusions Citrus, Cointreau, blood orange puree, fresh lemon sour and egg white. Shake until well blended. Strain over fresh cubed ice into a chilled 7-ounce Collins glass. Spritz with chilled soda water.


Yazitini
Courtesy of Yazi Ginger Vodka.

2 parts Yazi Ginger Vodka
1 part triple sec
1 part cranberry juice
1 part lime juice

Shake with ice and serve up in Martini glass. Garnish with a lime wheel.


Paris Hilton
Served on the menu at Café Noir in Providence, R.I.

2 ounces ABSOLUT Pears vodka
1 ounce St-Germain Elderflower Liqueur
½ ounce citrus mix
½ ounce soda water

Combine all ingredients in a cocktail shaker packed with ice, shake until your hand freezes and strain into a chilled Martini glass. Finish with your extra long lemon twist and serve.

Paris Hilton


Prairie Tartini
Courtesy of Prairie Organic Vodka.

2 ounces Prairie Organic Vodka
2 ounces honey-rhubarb simple syrup
4 ounces soda

Shake with ice and strain over fresh ice in a tall glass. Fill the rest of the glass with soda water.


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