Gin may be making waves with a bevy of botanicals, but the evergreen vodka never went out of style. With a subtle flavour and taste, it is a preferred option for bartenders who want to play around with cocktails. In fact, people in the business have been experimenting with several new terroirs and flavours such as whey. And according to dedicated international spirits magazinem Spirits Business, vodka sales are expected to reach $40 billion by 2030.
To celebrate International Vodka Day on October 4, we present some classic and unique cocktails that you can easily rustle up at home.
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CHAU SPECIAL BY GAUTAM FROM SOUL MYKONOS
Ingredients
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100 ml fresh watermelon juice
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100 ml fresh orange juice
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30 ml vodka
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30 ml tequila
Method
Mix all ingredients and serve in a watermelon shell.
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ANGREZI THARRA FROM SUSHIL DHANAI (MIXOLOGIST)
Ingredients
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Vodka 60ml
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Gulkand 15gm
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Ice cube 8 to 10 cubes
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Lemon juice 45ml
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Anise syrup 15ml
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Paan syrup 30ml
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Fresh paan leaves 3
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Sambucca 30ml
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Top up with sparkling water
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Glass: Mason jar (small)
Method
In a cocktail shaker, combine ice, paan leaves, and gulkand. Muddle them nicely using a pestle. Add lime juice, paan syrup, sambuca, sugar syrup, and vodka to the shaker. Shake the mixture vigorously. Pour the prepared mixture into a glass that’s half-filled with ice. Top it up with Banta soda. Garnish with paan leaves, lemon slices, and a cherry.
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GOLDEN GLORY FROM MAYFAIR, DWARKA
Ingredients
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30 ml saffron-infused vodka
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30 ml sandalwood-infused vodka
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10 ml rose syrup lime juice
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2 pieces green cardamom
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5 pieces pistachio
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6 cube ice cube
Method
Put ice cubes in a shaker. Add all the ingredients and shake. Pour into a bird glass and serve.
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SAILOR FROM MIXOLOGIST MUKESH PATWAL OF MOLECULE
Ingredients
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Vodka 60 ml
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Citric Acid 10ml
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Clarified grapefruit juice 30ml
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Vetiver cordial 20ml
Method
Mix all the ingredients and shake them together. Garnish should be a molecule stamp with edible flower.
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ILSA’S LAST SONG FROM ANUSHKA BAGCHI, RICK’S
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50 ml lychee vodka
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15 ml vetiver syrup
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20 ml lemon juice
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1 egg white
Method
Start infusing vodka with lychee overnight to make Ilsa’s Last Song. Then, prepare homemade vetiver syrup. When ready to serve, shake the infused vodka and vetiver syrup in a cocktail shaker, first dry and then wet shaking. Strain the cocktail into a flat-bottom whiskey glass with a block of ice, garnish with vetiver root and a couple of dashes of Angostura bitters.
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FIREWORK FROM ABSOLUT
Ingredients
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Ice cubes
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45 ml Absolut Vodka
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60 ml lemonade
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60 ml ice tea
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1 wedge lime
Method
Fill a highball glass with ice cubes. Add all ingredients. Garnish with a lime wedge.
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SEA BREEZE FROM ABSOLUT
Ingredients
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Ice cubes
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45 ml Absolut Vodka
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80 ml grapefruit juice
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45 ml cranberry juice
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1 wheel lime
Method
Fill a highball glass with ice cubes. Measure and Add 1½ ounces of Absolut Vodka. Measure and add 2½ ounces of grapefruit juice. Add 1½ ounces of cranberry juice. Garnish with a lime wheel.
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VODKA MOJITO FROM ABSOLUT
Ingredients
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45 ml Absolut Vodka
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20 ml simple syrup
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6 whole mint leaf
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4 quarters lime
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Soda water
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Mint leaf
Method
Add mint leaves, lime, and simple syrup in a highball glass. Fill with crushed ice. Add Absolut Vodka. Stir. Top up with soda water. Garnish with mint leaf.
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COSMOPOLITAN FROM ABSOLUT
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Ingredients
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Ice cubes
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40ml Absolut Citron
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20ml Triple Sec
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20ml lime Juice
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20ml cranberry Juice
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1 twist of orange zest
Method
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with an orange zest twist.
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MOSCOW MULE FROM ABSOLUT
Ingredients
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Ice cubes
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40 ml Absolut Citron
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15 ml lime juice
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Ginger beer
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1 lime wedge
Method
Fill a chilled stainless steel or copper mule mug with ice cubes. Add 1.5 parts Absolut Vodka and 0.5 parts lime juice. Top up with ginger beer. Garnish with a lime wedge.
