Posts tagged ‘Vodka’

March 20, 2012

Persephone’s Drinks Cabinet | Texas Savvy Firefly

Even a cocktail can be local and seasonal.  Especially if it has lovely ruby red grapefruit juice in it along with a super smooth locally distilled vodka, in this case Savvy, out of Austin.  The recipe: grapefruit juice and vodka in a two to one ratio.  A splash of grenadine.  Stir.  Pour over ice.  Superb.

Playlist included Look at Miss Ohio, covered by Miranda Lambert.

December 29, 2011

Persephone’s Drinks Cabinet | Stone Fruit Sparkler

What’s New Year’s Eve without a sparkly cocktail?  Although I know folks are firmly on either side of the fence about them.  ‘Tis the season, I say.

Just about everyone loves a little (or perhaps a lot, God love ‘em) bubbly this time of year.  Give your glasses of sparkling wine, Cava, Prosecco, Asti, Crémant, Champagne (the choices really are almost endless, really), a little extra glee with a splash of Middle West SpiritsOYO Stone Fruit.  This year’s seasonal vodka is kissed with sweetness from Montmorency cherries, peaches, apricots and loveliness.  I think it pairs deliciously with an Asti (which deserves another look; it’s not what it used to be) and is perhaps even better garnished with a homemade maraschino.

Cheers to another great year!

OYO Stone Fruit Sparkler, makes one

1.5 oz Stone Fruit Vodka, chilled

1 dash orange bitters (Fee Brothers are good)

5 oz sparkling wine

In a champagne saucer or flute, combine the vodka, bitters and top with the sparkling wine.  Imbibe.

Playlist included Shampain, by Marina and the Diamonds.

May 10, 2011

Persephone’s Drinks Cabinet | Candied Ginger Vodka Gimlet

Sometimes, you just want a little cocktail, but only have a few things in the fridge or pantry.  This is perfect drink for those times.  We seem to almost always have a lime or a knob of ginger lying around as I’m always making Asian noodles of one sort or another.  Tried and true, this is a gimlet with just a little twist.  It’s extra delicious with OYO Vodka.  But then again, just about everything is better with a little OYO Vodka.

Candied Ginger Gimlet, makes one

3 ounces vodka, use OYO if you can find it

1 ounce lime juice

1 ounce ginger simple syrup

For the candied ginger simple syrup:

In a nonstick pan, take a thumb-sized piece of ginger, peeled and diced, and throw it in with a tablespoon of sugar and a tablespoon of water.  Heat it until it becomes extremely syrupy, and add it to your simple syrup (1/2 c sugar, 1/2 water, brought to a boil, simmered for a moment or two and allowed to cool).  Let it infuse for as long as you like, but try to give it at least 15 minutes. Strain.

For the cocktail:

In a shaker with crushed ice, combine all ingredients, shake well, and strain into a martini glass. Garnish with ginger and lime.

Playlist included Surfboard, by Esquivel.

January 3, 2011

Persephone’s Drinks Cabinet | Blood Orange Nocturne

On the leftover nights, I don’t really bother with buying a bottle of wine.  (Although one would have gone marvelously with the leftover crab rollatini and lettuces with ume plum and blood orange vinaigrette.)  Instead, I mix up a couple of cocktails for Hades and me.  And in a lovely turn of events, I wound up with something that I would eagerly serve at any cocktail party.

Cheers to seasonal leftovers and winter cocktails.

Blood Orange Nocturne, makes one

2 ounces vodka (the house vodka is Chopin, but OYO is a close second)

2 ounces blood orange juice

1.5 ounces lime thyme simple syrup (equal parts lime juice and sugar with a generous helping of fresh thyme sprigs, simmered until dissolved and cooled)

Splash of tonic water, or some champagne, if you’re feeling saucy. And you should.

3 supremed segments of blood orange, sprig of thyme for garnish

In a cocktail shaker combine the vodka, orange juice and syrup.  Shake over ice until very cold.  Pour into a martini glass, top with a float of tonic water or champagne, the orange slices and the thyme.

Playlist included Nocturne op. 9 no. 2, by Chopin.

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