October 2024 132

Many factors unite us as a community, be it through literature, music, or films. For those of us who enjoy indulging in a drink, cocktails surely make the list as well. There’s a charming aspect to cocktail culture worldwide — while you’re enjoying your favorite mix, someone far away in a different nation might be savoring the same concoction. When it comes to global connections in the realm of spirits, vodka stands out as the frontrunner. You may wonder why vodka? As a versatile spirit that excels when paired with other flavors, vodka can be complemented by countless ingredients, no matter their origin.

We consulted a range of vodka authorities: Claire Mallett from Catch One LA, Mark Simmonds from Broken Shed Vodka, Jennifer Jackson from Thompson Hotels, Ross Hensley from Aspen Vodka, and Sean Kenyon from Blue Collar Cocktails, to hear their thoughts on the vodka cocktails that are cherished and frequently ordered worldwide. Additionally, these drinks are a must-try if you haven’t experienced them yet. Cocktail lovers and creators, whether near or far, often pull inspiration from a variety of cultures and flavors. However, they unanimously agree that vodka serves as a creative canvas, inviting inventiveness with ingredients to craft cocktails that break boundaries and expectations.

Discover more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

The classic gimlet cocktail, traditionally prepared with four parts gin and one part sweetened lime juice, is steeped in English heritage, yet at its core, it serves to highlight a quality base spirit. If you’re using an exceptional gin, your gimlet will undoubtedly impress. So why not replace the gin with a premium vodka and give it the same appreciation?

Mark Simmonds, the master distiller at Broken Shed Vodka, has observed the rising trend of the gimlet, particularly its transformation into a vodka version rather than the traditional gin. “Vodka is experiencing a revival as consumers begin to appreciate the subtle richness of high-quality premium vodkas. It’s the perfect moment to enhance the classic gin gimlet into a vodka variant,” Simmonds remarks. He views this evolution as a sophisticated way to savor premium vodka, and given the wide variety of vodkas produced across different countries, it’s no wonder it has garnered international popularity.

Many are familiar with the kamikaze shooter, which combines vodka, lime juice, and orange liqueur. This shot is a sweet and sour delight best taken with friends, often followed by a jubilant “Woo!” Nevertheless, if we strip it of its lively persona, it’s actually a fairly simple sour cocktail quite similar to a margarita, just swapping vodka for tequila.

Originating on an American naval base in Japan during World War II, this cocktail has transitioned into a widely enjoyed drink not just as a shooter but also as a classic cocktail for any season. For optimal enjoyment, Mark Simmonds recommends preparing it in the style of a martini: the vodka as the main spirit, the orange liqueur serving a role akin to vermouth, and an additional squeeze of lime juice to adjust the sourness to your preference.

While vodka is a prominent choice in the U.S. today, thanks to our love for vodka martinis, Claire Mallett, beverage director at Catch One, shares that it took approximately twenty years for vodka to gain a foothold in America following its introduction in the 1930s. It was James Bond’s famed “shaken, not stirred” martinis that drew American attention to vodka. Meanwhile, in Europe, especially in Russia and Poland, vodka has always been the favored spirit and remains so to this day. “We are currently enjoying the era of the martini,” Mallett notes. “Its simplicity on the palate and versatility in cocktails has made it a favorite, and all vodka truly asks for is to be chilled.”

The dirty martini perfectly embodies the essence of European simplicity. A quick rinse of dry vermouth, followed by 3 ounces of vodka and ½ ounce of olive juice, creates a cocktail that highlights the excellence of quality vodka. To reach that ideal level of ice cold, Mallett advises shaking the martini until ice chips form at the top before it’s poured into the glass.

The Kukur Tihar cocktail, named after the Festival of Dogs in India, beautifully showcases the flavors of India and the South Asia region, which is why Claire Mallett is a huge admirer of this Indian-inspired beverage. This drink is crafted with vodka, olive juice, grapefruit juice, and grapefruit soda, drawing from the inspirations of a Greyhound and a Salty Dog, while introducing Indian spices through cardamom bitters for an extra layer of flavor and flair.

As cocktail enthusiasts explore more adventurous flavors and textures, the Kukur Tihar stands out as a prime example of how global palates are evolving, allowing bold and aromatic flavors and spices to take center stage. In this cocktail, vodka serves as an excellent base spirit, letting the savory and sour notes shine. One sip takes you straight to the bustling streets of Mumbai, where the air is rich with citrus and fragrant herbs.

Meanwhile, the espresso martini maintains its status as a classic favorite in many parts of the United States. According to Claire Mallett, it’s also Australia’s “self-confessed favorite cocktail.” This passion for the coffee-infused drink makes sense, considering Melbourne’s renowned magic coffee culture—one could easily dedicate an entire weekend to exploring the city’s numerous coffee houses if they wished.

Although the espresso martini has its roots in late 1980s London, the Australian variant enhances it with a splash of Mt. Black Coffee Liqueur, ensuring a local twist on a global classic. The Aussie rendition replaces simple syrup with vanilla vodka and coconut rum, providing a smoother and richer sweetness. It also incorporates real espresso alongside the coffee liqueur, contributing to a more intense and robust coffee taste.

The Scots have certainly mastered many things, including the Scotch egg, haggis (which may not be for everyone but has its loyal fans, including this writer), and Scotch whisky as a whole. As noted by Claire Mallett, during World War II, the British Isles turned to Scotch in place of vermouth for martinis due to a shortage, and this substitution became a long-standing tradition, giving rise to the Scottish Pete’s martini. A bold, peaty Scotch, with recommendations pointing to Laphroaig, is floated on top after shaking vodka and olive juice, lending a unique complexity that typically comes from vermouth, but without overpowering the vodka.

This cocktail not only enjoys popularity among martini enthusiasts in the U.K., but it has also won over Scotch aficionados thanks to that distinctive peaty floater. For presentation, decorate it with a fresh rosemary sprig and an olive spear, particularly if you have blue cheese-stuffed olives available.

The cosmopolitan is widely regarded as a quintessential cocktail in the United States. Emerging from a marketing effort in the 1960s aimed at boosting Ocean Spray cranberry juice sales, the cocktail—comprising vodka, Cointreau, cranberry juice, and a dash of fresh lime—struck all the right chords to become immensely popular nationwide, as explained by Jennifer Jackson, beverage enterprise manager at Thompson Restaurants. The drink was further popularized by Dale DeGroff, known as the “King of the Cocktail,” during his time at the iconic Rainbow Room in New York City.

What about the drink’s popularity beyond the U.S.? The answer lies in the influence of the series “Sex and the City.” The show’s international success soared when it became accessible for streaming in various countries on platforms like Netflix and HBO Max. As the favored drink of the iconic character Carrie Bradshaw, the cosmopolitan became synonymous with the image of a glamorous, thriving journalist in New York City, enjoying life with her equally successful friends. (One could debate the plausibility of a journalist afforded a junior one-bedroom apartment on the Upper East Side based on a local paper’s weekly column, but that’s a discussion for another time.) Regardless of your location, even if it’s not listed on the cocktail menu, a competent bartender will effortlessly whip up a cosmopolitan for you, no questions asked.

Any fervent brunch enthusiast knows that no brunch is complete without a cocktail, and more often than not, that drink is a bloody mary. There are countless variations, but the classic bloody mary features vodka as the primary spirit, complemented by a spicy, savory tomato juice blend, garnished with a celery stalk and olives. While it’s nearly impossible to find a brunch menu in the U.S. that doesn’t prominently feature a bloody mary, this beloved drink actually traces its origins back to Paris at Harry’s New York Bar, where it was first created by a bartender named Fernand Petiot.

As stated by Ross Hensley, the global brand ambassador for Aspen Vodka, the cocktail gained widespread attention when Petiot relocated to New York City and added it to the menu at the St. Regis King Cole Bar. By introducing local variations of the bloody mary in St. Regis locations across the globe, the cocktail has transcended its American roots and won over brunch lovers worldwide.

The vesper martini represents a perfect blend of styles: Combine three parts gin, one part vodka, and ½ part Lillet Blanc or dry vermouth, and you’ve created a delightful fusion of flavors all in one glass.

Ross Hensley attributes the widespread appeal of the vesper martini to the suave and insatiable James Bond 007, who made the drink famous in the film “Casino Royale.” The key distinction between Bond’s order and the modern version lies in the use of Kina Lillet, which is no longer produced. The British secret agent and his remarkable cocktail choice have captivated audiences globally, shedding light on the vesper’s presence in cocktail bars worldwide.

The martini, in its essence, is not just a classic cocktail; it serves as a source of inspiration for numerous other drink recipes. While the authentic version typically features gin as its foundational spirit, there’s no reason why a quality vodka can’t take its place. Given Europe’s reputation for excellent vodkas, it’s understandable that the vodka martini enjoys immense popularity across the globe. “Over the past 20 years of the cocktail renaissance, we’ve sought more complexity, unique flavors, and nuances in our drinks,” noted Sean Kenyon, bartender and owner of Blue Collar Cocktails. “The vodkatini has seen a resurgence, but in a new and, I believe, more refined manner; we’re now using vodkas with character and depth.”

Regardless of its origins, the martini’s straightforward nature allows it to be adapted across different cultures, languages, and, importantly, cocktail menus. Wherever you find yourself, if there’s vodka available at the bar, it’s highly likely that patrons are savoring vodka martinis.

Check out the original article on Tasting Table.

Christmas mornings filled with family and friends become even merrier when you indulge in a spiked coffee after exchanging gifts. This comforting and energizing drink is perfect for the chilly holiday season and those long summer afternoons as well. Spiked coffee is enjoyable not only for the warm feelings it brings but also for its versatility. Sometimes it’s iced and enhanced with Irish whiskey, while at other times it’s simply enjoyed hot with a splash of creamy Bailey’s. For a new spin on this boozy coffee treat, consider using flavored vodka for a unique twist.

Regular vodka is a neutral spirit, lacking its own distinct taste and aroma. However, when combined with flavor-forward ingredients, it creates a fantastic canvas for those flavors to shine. When you incorporate flavored vodka into your spiked coffee recipe, the vodka’s infusion becomes the dominant flavor, ensuring that you don’t have to worry about how its taste will blend with your coffee and creamer.

While vodka itself is straightforward, flavored options add richness and intricacy to your spiked coffee, enhancing each sip with a vibrant and refreshing feeling. Just select your favorite flavor-infused vodka and mix it into your coffee — and there you have it — a spiked cup of coffee with a striking yet smooth finish.

Discover more: 13 Types Of Beer Glasses And When To Use Them

If you haven’t tried creating a vodka-infused coffee yet, you might not have a reliable recipe ready to go. While mixing flavored vodka with coffee can be a quick fix, the key to an exceptional drink lies in a carefully considered blend of ingredients and thoughtfully chosen flavors — so it’s important to know about the best mixers for vodka.

One classic pairing is vanilla vodka, which has long been a favorite for coffee enthusiasts. This flavor, known for its warming and cozy nature with a hint of spice, can be enhanced by incorporating cinnamon, a touch of pistachio syrup, and whipped cream, resulting in a rich, nutty, and sweet-spiked coffee. For a bolder option, consider blending coffee with espresso-infused vodka, Irish cream liqueur, and cocoa powder for a thrilling holiday boost.

Feeling a bit creative? Try a vibrant summery mix using citrus-flavored vodka, orange zest, vanilla extract, and a dash of almond syrup; this combination adds a lively and refreshing touch to the deep flavors of dark-roasted coffee. Likewise, spiking coffee with peppermint vodka, white chocolate syrup, and a generous dollop of whipped cream offers a spirited and invigorating experience. Don’t shy away from experimenting with other flavors like maple, hazelnut, and pumpkin spice. Of all the various liquors that pair well with coffee, flavored vodka remains one of the most versatile and flavorful options.

Discover more in the original article on Chowhound.

VICTORIA, BC — “The apples from this orchard are what you’re tasting right now,” remarked Sea Cider Farm owner Kristen Needham as she poured cider into a glass.

Every autumn, Sea Cider Farm & Cider House in Victoria, B.C. engages in apple alchemy, converting the tart fruits from their orchard into something remarkable.

“Cider apple varieties are notably different from the apples we typically eat straight from the tree. Many of the best cider varieties are actually not suitable for eating,” noted Evening’s Saint Bryan while enjoying a tasting session with Needham.

“That’s right. They’re truly awful, practically inedible. But they create outstanding cider!” Needham chuckled.

Needham’s family-owned farm overlooking the Salish Sea has been cultivating a variety of organic apples and transforming them into cider since 2004.

“Our journey began with a vision to shift the way people perceive cider,” she explained.

Sea Cider produces numerous types of ciders, including a non-alcoholic Temperance Series, as well as a special blend crafted from the surplus apples donated by the community every autumn, which she affectionately refers to as her “Crowdsourced Cider.” The arrival of a spicy limited edition known as Witches Broom in bottles signals the onset of fall, according to head cider maker Molly Crandles.

“Witches Broom is our beloved seasonal release for autumn,” Crandles stated. “It features notes of cinnamon, nutmeg, allspice, and ginger.”

The fermentation tanks are regarded as part of the farm family, each named after the people involved in crafting the cider. Sea Cider also provides behind-the-scenes tours and hosts a café featuring a seasonal menu with gluten-free options, all dishes skillfully designed to complement the cider.

There are numerous reasons to settle in and raise a glass to the effort these apples contribute every autumn.

Another remarkable destination in Victoria for unique beverages is Macaloney’s Island Distillery, renowned for creating the world’s first sugar kelp-infused whiskey.

The peat is sourced from Washington state, while the seaweed is gathered from the pristine waters of British Columbia, then roasted and infused into the whiskey. This Sugar Kelp Infused Peated Whiskey is so popular that it often sells out rapidly, leaving the shelves empty shortly after it is bottled. However, if you visit for a tasting and tour, you may have the chance to enjoy a sample of this ocean-inspired spirit.

Sponsored by Destination Greater Victoria.

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For WhistlePig, The Boss Hog XI marks another milestone in an ongoing journey to explore new horizons within the realm of rye whiskey, inspired by global elements to create something unique.

After being introduced to Thandai during the Holi festival in Jaipur, WhistlePig’s innovative whiskey crafting team ventured into Delhi’s Khari Baoli spice market in search of ingredients to produce the world’s first Thandai whiskey barrels.

WhistlePig Whiskey‘s newest offering, The Boss Hog XI: The Juggernaut, brings forth a novel concept in the whiskey industry: the first whiskey aged in Thandai barrels, blending traditional Indian flavors like saffron, cardamom, and a variety of spices.

The inspiration for this unique barrel finish originated from WhistlePig’s blending team during their visit to Jaipur, India, where they discovered the Thandai drink at the Holi festival. Thandai is a traditional Indian drink crafted from a combination of milk, nuts, seeds, and fragrant spices, and is commonly enjoyed during this festive occasion.

Meghan Ireland, the head blender at WhistlePig, shares via Zoom, “The Boss Hog represents our most significant challenge and usually our most considerable risk each year, as we age some of our oldest stocks in methods yet to be attempted in whiskey.” She reveals that the concept was sparked by her visit to Khari Baoli, Asia’s largest spice market located in New Delhi.

“Spices naturally enhance the flavors of rye, which drew us to Khari Baoli,” Ireland notes. “At the Holi festival, thandai made a lasting impression on us, inspiring an exploration beyond the conventional focus on wood and grain for finishing barrels.

Now in its eleventh iteration, The Boss Hog series has remained dedicated to innovation, frequently blending surprising elements from various cultures. WhistlePig leads this creative exploration by adhering to a series of ten guiding tenets, which Ireland mentions serve as motivation for the team to take risks and venture into new whiskey-making realms.

“Last year, we built on our initial five promises by introducing five additional ones, such as ‘Inspired by the Unfamiliar’ and ‘Fearlessly First Amongst All Whiskeys.’ These directives encourage us to think outside the box and constantly raise the standards for what rye whiskey can achieve,” Ireland elaborates.

Mitch Mahar, the master distiller at WhistlePig, recognizes the unique challenges posed by traditional ingredients, especially when it comes to achieving a perfect equilibrium.

“Thandai has a robust aroma, so our primary challenge was to harmonize all the flavors and avoid letting one note dominate,” Mahar explains. While the Thandai notes are prominent, he underscores the necessity of preserving the core rye character. “It’s essential for us that our rye essence shines through. The Boss Hog gives us an opportunity to display rye’s versatility while offering consumers a unique tasting experience.”

The whiskey undergoes aging in original American oak barrels prior to finishing in Thandai barrels. Mahar states that this method introduces layers of intricacy to the whiskey, merging classic rye with floral and tropical undertones.

“The straight rye whiskey aged in new American oak provides a classic base of allspice, caramel, and vanilla, complemented by the richness of extended aging and single barrel strength,” he elaborates. “The influence of Thandai infuses it with vibrant notes of cardamom and saffron, along with seasonal fruits, additional baking spices, and a tropical essence that lingers on the finish.”

The bottle itself adheres to the series’ tradition of featuring significant design elements. Each bottle is adorned with a pewter pig, inspired by the Indian elephant, reflecting the team’s experiences in India.

“The elephants, despite their immense size and strength, are also gentle and graceful—serving as a metaphor for the whiskey itself,” says Ireland.

In line with previous releases of The Boss Hog, the XI release is a limited edition, comprising only 127 barrels. Priced at $600 per bottle, this exclusive rye whiskey targets whiskey enthusiasts and collectors, a bold strategy in today’s market.

American whiskey sales and the spirits market at-large have experienced ups and downs over the past year. This downturn has particularly affected the major players in the U.S. whiskey industry, but it may have created opportunities for craft distillers, as analysts report a rising consumer interest in craft and premium bourbon.

Ireland acknowledges that the cost is a reflection of both the rarity and the effort that goes into its production. She emphasizes that this special release, with its experimental qualities, transcends mere collection; it’s about providing a distinctive tasting adventure.

“A whiskey like this is one you will never see again,” she proclaims.

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