Redefining Vodka: From Wallflower to Star of the Show

Once upon a time, vodka had a reputation as the go-to spirit for college students and the main ingredient in lackluster cocktails. Enter the craft movement. Ambitious bartenders and innovative distilleries are changing the game, transforming vodka into a versatile and exciting spirit that deserves a place on the top shelf.

One such transformation can be found at The Betty supper club in Atlanta, where beverage director Darius Naderi infuses Aperol with seasonal strawberries and swaps cranberry juice for a crafty comeback of the Cosmopolitan. The result is the Retropolitan, an adult-style Kool-Aid that manages to be dangerously gulpable while still maintaining a level of sophistication fit for thoughtful sipping.

So, what’s responsible for the layers of flavor in this cocktail? Surprisingly, it’s the vodka. Naderi uses Pennsylvania-based Boyd & Blair vodka, made with locally sourced potatoes fermented with Champagne yeast. This process draws out a rich, silky sweetness, adding salty earth and vanilla undertones to the bitters and berries. It’s a prime example of the rising wave of vodkas that are shedding the spirit’s wallflower image.

Gone are the days when vodka was defined by the Alcohol and Tobacco Tax and Trade Bureau as “without distinctive character, aroma, taste, or color.” The spirit has now diversified so much that in 2020, the TTB scrubbed that characteristic-less definition. As Tony Abou-Ganim, author of Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails, puts it, “It’s no longer just Popov and Smirnoff.”

Vodkas now come from all over the world and are distilled from novel ingredients. Take Japan’s Haku, a clean, rice-based vodka, or South Africa’s approachable Vusa, distilled from sugar cane. California’s St. George offers a fruity vodka made with pears, while Greek vodka Kástra Elión, derived from olives, adds a briny punch to martinis. Low-ABV vodkas like the smooth, 55-proof Sommarøy provide a more tempered intoxication, while Purity’s organic vodka offers an earth-friendly option.

But it’s not just the newcomers who are shaking things up. Established producers like Chopin have also diversified their offerings. In addition to their popular potato-based flagship, they now offer a wheat vodka and a rye vodka. The latter has become a standard on the martini carts of upscale restaurants, thanks to its spiciness. Aviram Turgeman, beverage director at Manhattan’s Monterey, loves adding a dash of orange bitters and an orange twist to bring out its “citric lift.” Chopin’s Bartender’s Choice, a higher-proof version of their rye vodka, is tailor-made for multi-ingredient mixed drinks.

With the resurgence of the vodka martini, people are discovering and celebrating local distilleries that produce exceptional spirits. Take Oregon’s Thinking Tree Spirits, known for their “farm-to-flask” approach. Their Main Stage vodka is made from Cascades water and non-GMO white wheat sourced from neighboring growers. Distilled 21 times, it may be smooth and creamy, but it certainly isn’t bland. Its lemon-blossom tones shine in a spicy, pickly martini called The Lovesick Crocodile.

Flavored vodkas are also getting a gourmet makeover. Thinking Tree stands out with their spritz-worthy vodka infused with organic lavender and given a vibrant purple hue with butterfly pea flower. “After decades of intentionally flavorless plain vodka or overly artificially flavored vodka, people now want vodka that offers notes that nod to the origin of the spirit and that can be complemented with cocktail ingredients rather than overpowered by them,” explains Darcey Howard of Thinking Tree.

Another shift happening in the world of vodka is a growing appreciation for the styles preferred in its countries of origin. While the West has long favored a neutral product, countries like Poland and Russia have embraced a big, robust style of vodka. Colorado’s Woody Creek Distillers captures this essence in their vodka by distilling it only once from estate-grown potatoes. The result is an alluring “funk” that boasts flavors of musty, vegetal, mushroomy, and potato skin. The vodka steals the spotlight in a cocktail called the Rocky Mountain Wizard, featuring white vermouth and yellow Chartreuse for an herbaceous, earthy punch. For Abou-Ganim, the best way to savor this rootsy vodka is by pouring it straight from the freezer beside a dollop of osetra caviar.

From crafty concoctions to diverse flavor profiles, vodka is reclaiming its status as a spirit worth savoring. So, the next time you find yourself at a bar or perusing the liquor store, don’t overlook the vodka section. You might just discover a whole new world of spirits waiting to be explored. Cheers!

Unconventional Twists on Classic Cocktails

When it comes to cocktails, sometimes a little experimentation can lead to some truly delightful surprises. In this blog post, we’re going to explore three unique variations on classic cocktails that will have your taste buds singing.

First up, we have a twist on the quintessential Cosmopolitan cocktail. Instead of the usual cranberry juice, this recipe calls for strawberry-infused Aperol. The result is a sweet, tangy, and fruity punch-like drink that will leave you craving more. And the best part? The leftover liqueur-soaked strawberries can be spooned over sorbet or ice cream for a deliciously indulgent treat.

Next on our list is a surprisingly invigorating libation that relies on Ancho Reyes, a Mexican chile liqueur made from smoky, sun-dried ancho chiles. The earthy and sweet aromas of dark chocolate and coffee, along with an assertive heat, make this cocktail a standout. But what really takes it to the next level is a touch of pickle juice, which adds a hint of salt and elevates the robust flavors of the drink.

Finally, we’re delving into the world of vodka cocktails with a twist. Did you know that only 3% of vodkas worldwide are made from potatoes? That’s because the fermentation process for potato vodka is finicky. However, mixologist Tony Abou-Ganim has found a gem in Woody Creek’s vodka, which boasts earthy and nutty notes that pair perfectly with the mellow, honey-like sweetness of yellow Chartreuse. While potato vodkas may not be as common as rye vodkas, they can still be easily found at most liquor stores.

So there you have it, three unconventional twists on classic cocktails that are sure to add some excitement to your next gathering. Whether it’s the strawberry-infused Aperol Cosmopolitan, the invigorating Ancho Reyes creation, or the earthy and nutty Woody Creek vodka concoction, each of these drinks offers a unique and delicious experience. Cheers to trying something new and discovering the unexpected delights of mixology!

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