Caprioska

I can't believe I've never posted about this classic. I must have made it a dozen times for vodka drinkers who wanted a Caipirinha but didn't want to have the cachaça. The trick to success with this cocktail is to use a raw (coarse) sugar and crushed ice. I personally don't like to shake the lime hulls after I've juiced them, but I will leave one or both in the glass with fresh crushed ice. 

I also don't use only raw sugar, but a simple syrup made from the stuff so that the drink is at least a little bit sweet. See, the large sugar crystals don't really dissolve unless you really shake hard, and that seems to water down the drink a lot. A rich simple with sugar crystals in it should give that grainy flavor that lasts even after you sip away the liquid from the straw. This drink is tart, but it shouldn't be shockingly so. A mix of simple and raw sugar grains is the best of both worlds.

• 2 oz. vodka (Divine Clarity used)
• juice and hulls of one lime
• 1 tbsp. raw sugar crystals (1/2 oz. raw simple syrup with sugar crystals used)

Combine all ingredients including lime hulls in a shaker with crushed ice. Shake and pour into a rocks glass. (Alternatively, I like to shake without the lime hulls in the shaker and place them in the glass with fresh crushed ice. Then strain the cocktail into the crushed ice.)

Carrots Grow On Carrot Trees (Original Recipe)

Always looking for a new savory cocktail recipe, I decided that I would make carrot juice the new tomato juice. It can't be all about Bloody Mary's after all. There needs to be a rooty and bright alternative with turmeric and ginger. And vodka seemed the perfect spirit to let the vegetables shine in this tall cooler of a drink.

The name comes from "The Carrot Seed" a classic kids song that seems to be all about elders and "betters" knowing that gardening has its share of disappointment. The child gardener's parents and older brother are all saying that the carrot won't grow. That's a little how I feel about this recipe. Many people criticize it before giving it a chance. Hopefully you will try it out first before passing judgement.

This recipe uses MurLarkey Divine Clarity Vodka, but any 80-proof vodka or neutral spirit will do. There's also Lakewood's carrot juice (which has a helping of lemon juice to provide acidity, releasing me of the duty of squeezing lemons.) I made a ginger rice wine vinegar infusion with sweet rice wine and ginger slices. This was for cooking, but it turned out to be the right sweetener for the job and it added a nice spiciness. Finally, turmeric provides the backbone of a strong smelling root that pairs well with carrot.

• 2 oz. vodka
• 4 oz. carrot juice
• 1/2 oz. ginger infused sweet rice wine vinegar
  
• pinch kosher salt 
• pinch cayenne pepper
• dash powdered turmeric
• carrot garnish as a stir stick

Combine all ingredients except garnish in a shaker with ice. Shake and strain into a chilled highball glass full of fresh ice. Stir with the carrot and leave it in the glass. 

 

Osaka Choya Martini (Original Recipe)

 

A few years ago I attempted to make a cocktail called the Osaka Dry. This was a sake Martini with a Japanese pickled plum. Unable to find the pickled plums in their traditional plum wine, I pickled small plums (more like apricots than purple plums often found in the U.S.) and made the drink as best I could given the information I had on pickling plums the traditional Japanese way.

Now I'm excited to share that Choya is available in specialty wine shops with single serving jars of plum wine and a traditional Japanese pickled plum. 

Not a sake drink, this Choya Martini is an attempt to spread out the sweet flavor or plum wine. I used MurLarkey Divine Clarity potato vodka for its ability to hang with sweet and even savory cocktails better than wheat vodkas that have more of a citrus whiff about them. It was a good choice and one I'd recommend to anyone looking for ways to mix with plum wine. 

• 3 oz. Divine Clarity vodka
• 1 oz. Choya plum wine
• 1 Japanese pickled plum garnish

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with the pickled plum. 

 

Red Dane

This simple drink lives up to its name: it is red and Cherry Heering was invented by a Dane, Peter Heering. It is now produced in Sweden, but who's checking.

Anyway, the idea is simple. This is a black cherry tasting vodka cocktail. It goes without saying that if you like Heering liqueur, you will like this drink because it proofs up the Heering and produces even more volume. I can't help but think that it would be better balanced with lemon juice, but that's a different drink.

• 2 oz. vodka (MurLarkey Divine Clarity used)
• 1 oz. Peter Heering

Combine both ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 

Smorgasboard Martini (Original Recipe)

Alright, this isn't an original idea. In fact, one of the distinguishing feature of a Martini is the variety of garnishes. Pickles and savory ingredients are pretty common, but olives tend to rule the day. I thing what I was going for was a pickle and vodka cocktail that is reminiscent of Scandinavian pickle boards. Pickled beet, gherkin pickles and goat cheese are pretty original and delicious with vodka. Why not add them to your Martini. 

The trick, though, was not to add pickle juice to the liqueur. (More drinks like that to come.) I wanted a clean look with the taste of pickles and beets without turning the drink purple. I patted off the garnishes to keep them from leaking into the cocktail.

• 3 oz. vodka (Divine Clarity used)
• 1/2 oz. dry vermouth
• sweet pickles, cheese, pickled beets (ham, pickled fish, anchovy as suggested garnishes) 

Fenneltini (Original Recipe)

The flavor of fresh fennel is unlike most other root flavors like licorice or anise. It is more subtle and vestigial, a good quality to have in a Martini. I've thought this for some time, but now I was able to make this drink a reality with fennel fronds and Don Ciccio and Figili Finnocchietto liqueur. It is sweet and fresh tasting, just like the fronds. You can experiment and try gin with this cocktail, but I rather prefer the clean taste of vodka as the background for a drink that already has a lot going on.

• 2 oz. vodka (MurLarkey Divine Clarity used)
• 1/2 oz. dry vermouth (Carpano dry used)
• 1/2 oz. Don Ciccio and Figili Finnocchietto 
• fennel frond

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with the fennel frond. 

Old South Martini

Greet tomatoes are just so southern. On a recent vacation in Virginia, I picked up these Tomolives, pickled greet tomatoes. These Old South tomatoes look like olives, but the explode with dill pickle flavor. I had to make a vodka martini with these.

• 3 oz. vodka (MurLarkey Divine Clarity used)
• 1/2 oz. dry vermouth (Carpano dry used)
• 3 Tomolives

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with Tomolives.

Grayhound And Salty Dog (Revisited)

I've done Greyhounds and Salty Dogs before in different glassware and with other vodkas. This time I'm trying to hit on the rocks glass versions of these drinks. The Salty Dog (bottom) can be done up in a cocktail glass, but the New York Barterder's Guide uses the Old Fashioned glass rimmed with salt and sugar and full of ice. The recipes are basically the same after that.

Greyhound
This is the simple cocktail named after the Greyhound bus lines. It's refreshing and great when you need hydration and relaxation in equal measure.

• 2 oz. vodka (MurLarkey Divine Clarity used)
• grapefruit juice

Build cocktail in a Collins glass full of ice. Add vodka, top with grapefruit and stir.

Salty Dog
This pleasing variation adds sweet and salt to the original drink.

• coarse salt
• granulated sugar
• 2 oz. vodka
• grapefruit juice
• lime wedge

Mix salt and sugar on a shallow saucer. Rim an Old Fashioned glass by wetting the edge by rubbing a lime wedge on it and dipping the glass in the sugar and salt mixture. Fill glass with ice and build the cocktail with vodka and topping it with grapefruit juice before stirring.

The Gherkson (Original Recipe)

Vodka and cornichons, those little spicy pickles that are often served with charcuterie, are a combination enjoyed all over the world. There's something amazing about dipping a pickle into a cold shot of vodka, shooting the vodka and finishing with the pickle. In Eastern Europe, vodka and onion is a common pairing. Drinkers enhance their experience by smelling a cut onion after taking a vodka shot.

All of this led me to the recipe for The Gherkson, a Gibson Martini with cornichons (gherkins) and cocktail onions. The garnishes are from Maille, makers of a very spicy Dijon style pickle brine that also includes these amazing cocktail onions and whole mustard. The vodka is MurLarkey Divine Clarity potato vodka, and I happily picked up Carpano Dry vermouth. This vermouth contains a lot of herbal echoes of their Antica formula and fits very well with a dry and savory Martini.

• 3 oz. vodka (Divine Clarity used)
• 1/2 oz. dry vermouth (Carpano Dry used)
• Maille cornichons and onions

Combine vodka and vermouth in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with cornichons and cocktail onions.

Krautini (Combo)

I was struck by inspiration when I was drinking a Dirty Martini after work. The olive brine in a cocktail is pleasing and appetizing and really goes well with salty food like nuts and pretzels. Why then, with the exception of the Gibson, are there so few savory Martinis?

The idea of pickled cabbage suggested itself as I fixed a bratwurst for dinner. Why not make a Martini with a little of the cabbage juice in it. I tried it two ways, a gin and a vodka drink, and with two kinds of sour kraut, the white and the red cabbage. The one constant was the Rivata dry vermouth with its heavy herbal notes and slight cabbage scent.

Both drinks worked out really well. the white cabbage juice with MurLarkey Divine Clarity vodka was a great combo. Divine Clarity already has a slight bitter dullness (I detect, but no one else seems to think so) that lends itself well to olive and wine cocktails. The white cabbage made this Dirty Martini variation sour with vinegar zip that was every bit as interesting as a standard Dirty Martini.

The red cabbage juice added to MurLarkey ImaGination gin was sweeter but earthy, a bitterness well suited to rosemary and basil notes you find in the gin. Here is the recipe with proportions that work as well for one as another.

•  3 oz. gin or vodka (MurLarkey ImaGination gin or Divine Clarity vodka)
• 1/2 oz. dry vermouth (Rivata Italian used)
• 1 tsp. sour kraut juice (red or white)

Combine ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 

Gingersnap

I've been waiting for a long time to make this cocktail, weighing making my own ginger wine or using a store-bought liqueur being part of my hesitancy. But a cold snap finally made up my mind and I went with a homemade ginger liqueur to pull this one off. The reason for my hesitancy is that the recipe calls for ginger wine, a spirit you brew yourself like a beer but with sugar water and fresh ginger using wine yeast. Who does that? Even I was daunted by the process.

I felt that the flavor of ginger wine, however would be more authentic, and funky tasting than a store bought ginger liqueur. My solution of a homemade liqueur was a good compromise.

Ages ago, I set aside some ginger slices in vodka. After a few days I strained out the solids and added sugar syrup. This ginger liqueur was hot and sweet, but less strong than the vodka was itself. I had just enough of it left to make this drink. I bought candied ginger and used it to good effect to flavor the drink even further.

• 3 oz. vodka (MurLarkey Divine Clarity used)
• 1 oz. ginger wine (homemade ginger liqueur used)
• sparkling water
• slice of candied ginger

Combine vodka and ginger wine in a Collins glass with ice. Top with sparkling water and stir gently. Garnish with candied ginger. 

South Pacific

There's no liqueur that represents the Pacific Ocean in the way that Caribbean rum or Scotch represent the Atlantic. That opens the door to vodka (mainly) or brandy, which comes in handy as the brown spirit in exotic drinks.

I really like this cocktail. That may be because I like brandy and Martell cognac is the clean tasting spirit that a punch-like drink needs. But I also appreciate the need for vodka to control for color and also to keep the drink strong. It wouldn't do to just add more brown spirit in this instance when vodka can thin out the richness and keep the drink bright.

• 2 oz. brandy (Martell VS used)
• 1 oz. vodka (MurLarkey Divine Clarity used)
• 3 oz. pineapple juice
• 1 oz. lemon juice
• 1/4 oz. grenadine

Combine all ingredients in a shaker with ice. Shake and strain into a chilled sour glass. 

Vodka Grasshopper

This is a simple recipe intended to strengthen the potency of the famous Grasshopper, but here vodka takes the place of the cream. I rather liked the change. While I would still consider the Vodka Grasshopper a dessert drink, it no longer resembles a scoop of mint chocolate chip ice cream. If you make the drink according to the original recipe, be careful to have a large cocktail glass--its a whopping six ounces! It's also strong. Feel free to scale it down to your liking as I did.

• 2 oz. vodka
• 2 oz. green creme de menthe
• 2 oz. white creme de cacao

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Macaroon

This pretty drink is designed to taste like those European sandwich cookies flavored with almond, cocoa, and orange zest. The recipe calls for chocolate liqueur. I used MurLarkey cocoa whiskey--which is not a liqueur. I added a half teaspoon of sugar to sweeten the half ounce of cocoa whiskey in the drink.

My Macaroon turned out very good, rich but not too sweet. Cocoa whiskey has a little more rawness of cocoa nibs and grain liqueur--it's not as smooth as creme de cacao. A large orange zest twisted over the drink and rubbed on the rim really helps cut the surgery ingredients.

• 3 oz. vodka (Divine Clarity used)
• 1/2 oz. chocolate liqueur (MurLarkey cocoa whiskey and a half tsp. sugar syrup used)
• 1/2 oz. amaretto
• orange twist

Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Twist orange peel over the drink and drop it in the glass. 

Creamsicle

There's lots of ways to get the vanilla flavor into a Creamsicle cocktail. You can add vanilla extract or use a vanilla liqueur. I infused Divine Clarity vodka with a vanilla bean and added sugar to it to make a vanilla vodka.

The cocktail is designed to taste like an orange ice cream pop, and it does. More or less of any ingredient throws off the balance and you notice that it is actually alcoholic or that it is too sweet.Follow this recipe to get the exact flavor that was intended.

For making the vanilla vodka: infuse one vanilla bean in a cup of vodka for two weeks. Remove the bean and add 1 oz. of sugar syrup and store it in an airtight container. Now here's the recipe.

• 2 oz. vanilla liqueur (vanilla vodka used)
• 4 oz. orange juice
• 2 oz. half-and-half
• orange slice

Combine liquid ingredients in a shaker with ice. Shake and strain into a highball glass full of fresh ice. Garnish with the orange twist. 

Flying Grasshopper

There's no cream in this blended version of the Grasshopper, that famous mint chocolate dessert drink we all know, love, or hate. Blended ice changes the dark green color of the creme de menthe into the bright, creamy look of the original.

I like that the proportion of vodka is greater hear then the cremes. I'm showing off the Divine Clarity vodka in its MurLarkey distillery glass. This is the only Grasshopper served in an Old Fashioned glass and the only one with four parts vodka to one of each liqueur.

• 2 oz. vodka
• 1/2 oz. creme de menthe
• 1/2 oz. white creme de cacao

Combine all ingredients in a blender with cracked ice. Blend until smooth and pour into a chilled Old Fashioned glass. 

Creamy Screwdriver

The Screwdriver is as common as dirt. Not that it's bad. It serves a function of being easy to make and refreshing. But the more uncommon Creamy Screwdriver has egg yolk and is blended. It doesn't get more unusual than that.

And it's good. Blending egg yolk adds a thickness that is hard to identify. It is creamy, helped along by a creamy vodka like Divine Clarity. It is the perfect early afternoon smoothie that doubles as lunch and a drink.

• 2 oz. vodka (Divine Clarity used)
• 1 egg yolk
• 1/2 tsp. sugar
• 6 oz. orange juice

Combine all ingredients in a blender with ice and blend until smooth. Pour into a chilled highball glass. 

Velvet Hammer

I've made this drink before with vodka and dark creme de cacao. Everyone I made the Velvet Hammer for enjoyed it as a strong dessert drink, as the name suggests. Using MurLarkey cocoa whiskey changes it a little (add a tsp. of sugar syrup if you do this). The flavor of cocoa nib whiskey adds more traction that I liked. The drink is less velvety (which I take it to mean smooth and soft like a creamy dessert.) I think that cocoa whiskey works here for the whiskey drinkers who like to taste the spirit in the drink.

• 3 oz. vodka (MurLarkey Divine Clarity used)
• 1 oz. creme de cacao (MurLarkey cocoa whiskey and 1 tsp. sugar syrup used)
• 1 oz. half-and-half

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Anna's Bannana

This is a very approachable tropical cocktail that tastes a lot like a frozen Banana Daiquiri. It is a simple blender smoothie with vodka as its power and lime juice and banana as its base. There's no artificial flavor used here, which is nice, and the drink is pretty tart. Honey adds richness, though and is another natural ingredient. No fake bananas!

• 2 oz. vodka (MurLarkey Divine Clarity used)
• 1 oz. lime juice
• 1/2 small banana slice
• 1 tsp. honey or almond syrup
• slice of lime

Add all ingredients except the lime slice in a blender with cracked ice. Blend until smooth and pour into a chilled wine glass. Garnish with the lime slice.

Tahoe Julius

This can't be a common cocktail. Something about a blended creamy egg and orange juice and vodka drink just says that it is oft overlooked, and making it well is challenging. The effect, if you get it blended very smoothly like I did, it goes down like an orange ice cream. The vodka is sort of an afterthought, however this Divine Clarity is itself very creamy.

• 2 oz. vodka (Divine Clarity used)
• 4 oz. orange juice
• 1 oz. half and half
• 1 whole egg
• 1 tsp. sugar

Combine all ingredients in a blender with ice (like a whole cube tray) and blend until smooth. Pour into a chilled wine glass.