02 JAN 2024
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Bartending legend Dale DeGroff started making Smoky Martinis in the ’90s, replacing the classic’s dry vermouth with blended scotch. For this extra-smoky version, his protégé Audrey Saunders swaps in vodka for the gin to showcase the peatiness of a single-malt scotch whisky.
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True to its name, this red wine cocktail from New York City bartender Jeremy Oertel is cause for celebration: He combines vodka, dry red wine, spiced pear liqueur, lemon juice, maple syrup, and seltzer to produce a festive and refreshing drink.
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Though relatively new to the drinking scene, hard seltzers have skyrocketed in popularity, replacing the Vodka Soda as an easy go-to everywhere from the beach to the bar. Aleksandr Russell, a bartender at BlueBlood Steakhouse in Toronto, took inspiration from White Claw in this refined take that mimics the flavors and effervescence of the hard seltzer brand’s most popular flavor.
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Your standard Espresso Martini deserves an upgrade, and this riff from Beau Bradley, the head bartender at Cote and Undercote in New York City, fits the bill perfectly. Instead of the standard Kahlúa and freshly brewed espresso, Bradley uses intense Mr Black cold-brew liqueur to infuse coffee flavor into vodka.
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No need to be a banker or even a lunchtime drinker to enjoy this cocktail. It packs a fruity punch thanks to vodka, dry vermouth, orange liqueur, and freshly squeezed grapefruit juice. Created by bartending pro Eric Alperin, this drink showcases how grapefruit can help bring everything together.
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You don’t need a pool to have a Cabana Boy; just whip up a batch of these and sit in a patch of sunshine. Vodka’s versatility is highlighted in this recipe by Will Piquette, the principal bartender at Alcove in Boston.
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This cocktail is the all-time best-seller at famed NYC bar Employees Only, according to its creator, Dushan Zaric. Essentially a vodka twist on a South Side, this drink employs Meyer-lemon-flavored vodka.
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A number of citrusy flavors combine in this cocktail from Las Vegas bartender and drinks consultant Tony Abou-Ganim. He mixes vodka, Aperol, elderflower liqueur, and grapefruit and lemon juices, plus an egg white for texture and froth, recommending a potato-based vodka to soften the drink’s bitter and floral elements.
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This drink from bar pro Kim Haasarud lives up to the first part of its name with flavors of citrus and berries plus festive rosé Champagne.
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