Vodka Cocktails

GREY GOOSE®

GREY GOOSE® Honey DeuceThe Signature Cocktail of the U.S. Open
1 ¼ parts GREY GOOSE® Vodka
Fresh squeezed lemonade
½ oz Chambord® or premium raspberry liqueur
Crushed ice
Honeydew melon balls for garnish
Fill chilled highball glass with crushed ice and add GREY GOOSE® Vodka. Top
with lemonade to just below the rim and then add Chambord®. Garnish with
honeydew melon balls. (Using various berry cordials will give different nuances to the drink.
Try a blackberry cordial or a cherry brandy.)

GREY GOOSE® La Poire Peartini
2 oz. GREY GOOSE® La Poire Flavored Vodka
¼ oz. DISARONNO Originale Liqueur
¼ oz. Simple syrup
½ oz. lemon juice
Add all ingredients in a shaker filled with ice. Shake vigorously, and
strain into a chilled martini glass. Garnish with a pear slice.

GREY GOOSE® L’Orange Cosmopolitan
3 oz. GREY GOOSE® L’Orange Flavored Vodka
½ oz. premium orange liqueur
Splash of Cranberry juice
Squeeze of fresh lime
Add all ingredients in a shaker filled with ice. Shake vigorously, and strain into a chilled martini glass. Garnish with an orange peel.

Grey Goose® Mediterranean Mary
MIX
3 heaping Tbsp of pre-made olive tapenade
2 Tbsp olive oil
½ tsp dried oregano leaves
½ tsp dried basil
1 heaping tsp celery salt
1 heaping tsp freshly ground black pepper
32 oz tomato juice
5 tsp hot sauce
2 oz fresh lemon juice
2 oz fresh lime juice
Combine all ingredients in a pitcher with a tight-fitting lid.
Close the pitcher and shake vigorously.
Prepare up to four days in advance.

COCKTAIL
1½ oz GREY GOOSE® Vodka or GREY GOOSE® Le Citron Flavored Vodka
1 oz dry sherry
3 oz Mediterranean Mary mix
2 Tbsp coarse salt and a lemon wedge for rimming
Rub the juicy side of a lemon on the outer edge of a tall glass then roll the glass lip in coarse salt. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into prepared glass, and present with a cucumber spear and an olive.

Run for the Roses
Makes two 4½ oz drinks
3 oz GREY GOOSE L’Orange Vodka
2 oz peach brandy
2 oz southern sweet iced tea*
2 oz fresh lime juice
2 Rose petals for Garnish, Chambord for floating
Add ingredients into a cocktail shaker filled with ice. Shake vigorously and train into two rocks glasses filled with crushed ice; float Chambord. Garnish with rose petals.

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SKYY Vodka

SKYY Ginger Lemon Drop

2 oz SKYY Infusions Ginger
1 oz Freshly squeezed lemon juice
½ oz Maple syrup (or simply syrup)
Lemon twist for garnish
Shake, serbe up or on the rocks. Garnish with lemon twist.

SKYY Call Me Ginger
2 oz SKYY Infusions Ginger
4 oz Cola
Squeeze of lime
Mix in a glass filled with ice and garnish with a lime wheel.

Love Potion #10
Created by Gavin Steele, Howl at the Moon, Houston, TX
1½ oz X-Rated Fusion Liqueur
½ oz SKYY Infusions Grape
Splash of Cranberry Juice
Pineapple Juice
Combine all ingredients except for pineapple juice in a cocktail shaker with ice. Shake vigorously and strain into a 12 oz rocks glass with fresh ice. Top with pineapple juice and garnish with lemon and lime wedges.

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ABSOLUT

Brazilian Cola
1 part ABSOLUT BERRI AÇAÍ
½ part ABSOLUT VANILIA
Dash of Grenadine
Fill with cola Garnish with a cherry Build in rocks glass over ice.

Berri Ricky
2 oz ABSOLUT BERRI AÇAÍ
1 oz fresh lime juice
1 oz agave nectar (or simple syrup)
4 oz club soda
Build ingredients over fresh ice in a highball. Stir. Garnish with a lime wheel.
ABSOLUT Berri Acai Sour
1 oz ABSOLUT BERRI AÇAÍ
¾ oz Simple Syrup
1 oz fresh lemon juice
Shake & strain into a rocks glass filled with ice. Garnish with blueberries.

The Winning Cocktail from “On the Rocks: The Search for America’s Top Bartender”

The Country House
Joseph Brooke, Winner, On the Rocks: America’s Top Bartender
1½ oz ABSOLUT® Citron
1 oz Honey syrup
¾ oz Lemon juice
2 Dashes peach bitters
2 Sage leaves
3 Raspberries
Shake first 4 ingredients in a shaker with ice and strain into a chilled cocktail glass. Garnish with sage leaves and raspberries.

Solstice Cocktail
Todd Appel, Runner-Up, On the Rocks: America’s Top Bartender
1 oz ABSOLUT® Mandarin®
¾ oz Benedictine
1 oz Fresh squeezed orange juice
1½ T fine apricot preserves
Fresh grated nutmeg
Allspice
Orange wedge
Stir ABSOLUT Mandarin, Benedictine and preserves together in a mixing glass. Add orange juice and fill with ice. Shake and strain into iced rocks glass or straight up in a cocktail glass. Garnish with grated nutmeg and orange wedge.

ABSOLUT Bloody
1½ oz ABSOLUT Vodka
3 oz Tomato juice
½ oz Lemon juice
2 dashesHhot sauce
2 dashes Worcestershire sauce
½ tsp horseradish
1 pinch salt
1 pinch pepper
Mix in a tall glass with ice. Garnish with a celery stalk.
ABSOLUT Cosmo (Picture, right)
1½ oz ABSOLUT CITRON
1 oz cranberry juice
¾ oz Hiram Walker® Triple Sec
¼ oz Fresh limejuice
Mix ingredients in a cocktail shaker with ice. Strain into a cocktail glass. Garnish with an orange peel
ABSOLUT Tonic Twist
1 oz ABSOLUT Vodka
3 oz tonic water
Mix in a tall glass with ice. Garnish with a fresh lime twist.
ABSOLUT Crush
1½ oz ABSOLUT MANDRIN®
3 oz Fresh squeezed orange juice
1 oz Hiram Walker® Triple Sec
Mix in a cocktail glass with ice. Garnish with an orange slice.

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NUDE Vodka

High Nude (Martini)
Recipe provided by NUDE Vodka
3 oz Nude Vodka
¾ oz Freshly Squeezed Orange Juice
Splash of Lime
Splash of Simple Syrup
Champagne Floater
Combine all ingredients except the champagne into a shaker filled with ice. Shake thoroughly and pour into martini glass then top off with the champagne floater.

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Tommy Guns® Vodka

The “Flapper®” Martini
1 ½ oz Roaring 20ʼs Tommy Guns® Vodka
½ oz Malibu Rum
¼ oz Grand Marnier
½ oz Midori Splash of Pineapple Juice.

The “Speakeasy®” Martini
1 oz Roaring 20ʼs Tommy Guns® Vodka
½ oz Midori
½ oz Grand Marnier
¼ oz of Roses Lime Juice
Splash of Pineapple Juice

The “Scarface®” Al Capone Martini
1 ½ oz Roaring 20ʼs Tommy Guns® Vodka
½ oz Chilled Espresso
½ oz Remy Martin XO
½ oz Kaluha
Splash of Pineapple Juice

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Chopin Vodka

Dried Apricot Martini
2 oz Chopin Vodka
5 Dried Apricots
1 oz Crème de Peche
1/6 oz Simple Syrup
Dash of Lemon Bitters
Muddle apricots with simple syrup, add crème de peche, Chopin and bitters. Shake over ice and double strain into a martini glass. Garnish with a dried apricot.

Strawberry Cranberry Mule
2 oz Chopin Vodka
3 Strawberries
8 Fresh Cranberries
2/3 oz Fresh Lime Juice
1/3 oz Simple Syrup
4 oz Ginger Beer
Muddle strawberries and cranberries in Boston glass. Squeeze half a lime, add simple syrup and Chopin. Shake and strain into highball over fresh ice. Top with ginger beer and garnish with a lime wedge.

Chopin Red Wine
2 oz Chopin Vodka
1 oz Dark Cherry Juice
4 Raspberries
3 Blackberries
6 Cranberries
1/3 oz Noilly Prat Red (optional)
Muddle berries together in a Boston glass, add Chopin, dark cherry juice and optional vermouth. Dry shake ingredients and double strain into a Boston can.
Add ice, stir briefly and strain into stemless wine glass.

Apricot Peach Caipiroska
2 oz Chopin Vodka
1 Lime
1 Teaspoon Raw Sugar
5 Dried Apricots
1/3 oz Crème de Peche
Muddle the limes, dried apricots and raw sugar in a rocks glass. Add Chopin and Crème de Pech, top with crushed ice and stir thoroughly. Garnish with a lime wedge.

Cardamom Pear Martini
2 oz Chopin Vodka
1 Pear
1 Cardamom Pod
1/3 oz Simple Syrup
Dash of Lemon Bitters
1 oz Fresh Lemon Juice
Muddle pear and cardamom in bottom of Boston glass. Add Chopin, simple syrup, lemon bitters and fresh lemon juice, shake over ice and double strain into a martini glass. Garnish with a pear fan.

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Cold River Vodka

Cold River Blueberry Tart
2 oz Cold River Blueberry Vodka
1oz Lemonade
Fresh mint
Splash of club soda
Muddle 3 or 4 mint leaves in a shaker. Add ice, vodka and lemonade. Shake and pour into a chilled martini glass. Top with a splash of club soda, garnish with blueberries and a mint leaf.

Cold River Rosemary Martini
3 oz Cold River Vodka
1½ oz Rosemary syrup
Squeeze of fresh lemon
Splash of pear brandy or pear au de vie
Combine ingredients in a cocktail shaker over ice and shake well. Strain, garnish with a sprig of rosemary and serve.

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Vermont Vodka

Vermont Autum Gold
2 oz Vermont Gold Vodka
2 oz Irish Mist Liqueur
In a rocks glass filled with crushed ice add Vermont Gold Vodka and Irish Mist.
Drizzle a drop of honey on top.


Miscellaneous

Van Gogh Starry Night
In honor of the birthday of the artist Vincent Van Gogh
1 oz Van Gogh Açai-Blueberry Vodka
4 oz Sparkling Rosé
Pour chilled Van Gogh Acai-Blueberry vodka into a flute. Top with sparkling rosé wine and garnish with a starfruit.

Pink Martini
2½ oz ÍS Vodka
3 oz Sprite
1 oz Lime Juice
Dash of Organic Berry Juice
Sprig of Mimosa
Combine ÍS Vodka, Sprite and lime juice in a shaker. Add ice, shake well.
Strain into a martini glass. Add a dash of berry juice for color. Garnish with sprig of fresh Mimosa.

Green Tea ÍStini
½ oz ÍS Vodka
1½ oz Cooled Green Tea
½ tsp Honey
Squeeze of Lemon
Lemon Twist for Garnish

ÍS Vodka Spa
2 oz ÍS Vodka
1 oz Soho Lychee Liqueur
½ oz Lime Juice
Pressed Cucumber & Mint Peel and slice half a cucumber.
In a shaker, muddle cucumber with 2 sprigs of mint and ÍS Vodka. Add Soho Lychee liqueur, lime juice and ice. Shake well and strain into a martini glass. Garnish with mint. Perfectly refreshing by the pool!

Provencal
Rain Organics Vodka Mix-off Winner, Leslie Bucher, Portland, OR
1 ¼ oz. Rain Organics Lavender Lemonade Vodka
1 oz. lemon juice (juice from ½ lemon)
¾ oz. of rosemary infused simple syrup
1 oz. egg white (whites from one egg)
Fresh thyme sprig
In an ice-filled pint glass, pour vodka, lemon juice and rosemary simple syrup, then top with egg white. Shake very vigorously to froth egg white—about 20 seconds. Strain contents into a martini glass. Lay fresh thyme across the froth.

FireFly Peach Tea Vodka Ale
1 part FireFly Peach Tea Vodka
1 part Green Tea Ginger Ale

FireFly Tea Breeze
1 part FireFly Raspberry Sweet Tea Vodka
Equal parts Grapefruit and Cranberry juice

Cherry Cobble Cocktail
Recipe provided by mixologist and contributing editor, John Pomeroy, exclusively for Bar Business Magazine
2 oz 44 North Rainer Cherry Vodka
1 oz fresh squeezed lime juice
½ oz simple syrup
Shake all ingredients with ice and double strain into rocks glass filled with frozen cherries.