Nationwide Vodka Day falls on a Friday this 12 months, so that you don’t have a lot of an excuse to not attempt these superb cocktails! You’re welcome.
The Blue View No. 2 from Habitat at 1 Resort South Seaside
1.5oz Absolut Elyx
zero.5oz St. Germain
1.5oz Vybez CBD Blueberry
Garnish with 1 edible flower
Pour first three elements right into a shaking tin and shake for ten seconds. Pour 1.5 ozVybes CBD into a relaxing Elyx Coupe. Fantastic pressure cocktail into coupe and garnish with an orchid.
The Smirnoff Paloma
1.5 oz. Smirnoff No. 21 Vodka
four oz. Grapefruit Soda
2 Lime Wedges
White Grape 75
1.5oz CÎROC White Grape
1 Sugar Dice
2 Dashes Peychaud or Angostura bitters
The Bowline from The Deck at Island Gardens
1 1⁄2 ozTito’s Vodka
1⁄2 ozFalernum (Notice: Caribbean liqueur; almond, ginger, lemon, cloves and allspice) 1.zero ozBlackberry jalapeño syrup (Muddled jalapño and blackberry, infused syrup made in-house)
1.zero ozLemon Juice
Shake and pressure over ice
Garnish: Blackberry and lemon wheel
Peach Blossum Courtesy of Wealthy Colli @ Butcher Bar, Philadelphia, PA
1.5 ozCrystal Head Vodka
.75 ozpeach purée
.5 ozCombier Peach
.5 ozOrange Juice
Citron Cloud Bitter from Katsuya (South Seaside & Brickell)
2oz Stoli Vanilla
1 Barspoon Citron Honey Tea
2 Basil Leaves / 1 egg White
Garnish with basil leaf
The Olympian from Vim & Victor Chef Spike Mendelsohn
1 half of ozKetel One Botanical vodka
1 ozeasy syrup
three/four ozlime juice
three mint leaves
Lime wheel garnish
45 ml Patron Silver
15 ml Gray Goose La Poire
30 ml Apple Juice
15 ml Contemporary Lemon Juice
15 ml Easy Syrup
Shake and pressure right into a rocks glass. Garnish with a slice of cucumber.
35 ml Gray Goose
15 ml Elderflower Cordial
15 ml Contemporary Lime Juice
20 ml Celery Juice
Sprint of Chartreuse
Shake and pressure over ice in a highball glass. Garnish with a celery stick.
The Bloody Fall by Trevor Schneider, Nationwide Reyka Ambassador
2 components Reyka Vodka
2 components fresh-squeezed Heirloom tomato juice
¼ half lime juice
2 dashes Worcestershire sauce
2 dashes Tabasco
Pinch of celery salt, cumin, salt & black pepper
Mix all elements into cocktail shaker and roll forwards and backwards. Serve in Collins glass and garnish with lime wedges, mini peppers and cherry tomatoes on a rosemary skewer.
French Mule courtesy of Progressive Eating Group’s BOA Sundown and Santa Monica
2 ozGuillotine Vodka Heritage (infused with Earl Gray
.25 ozAmaro (Montenegro)
.5 ozGinger Syrup
.25 ozEasy Syrup
.75 ozLemon juice, freshly squeezed
1 ozPineapple juice, freshly squeezed
Shake, Pressure into Collins glass. Garnish with contemporary mint sprig, lemon wheel, and candied ginger.
Pumpkin Spice Espresso Martini
1 Half Kahlúa
1 Half Absolut Vodka
1 Half Espresso
half of half Monin Pumpkin Spice
Add the entire elements right into a shaker with ice and shake. Fantastic-strain into a relaxing cocktail glass. Garnish with three espresso beans.
Le Frog courtesy of Progressive Eating Group’s ROKU West Hollywood
1.5oz GV Originale
.5oz Easy Syrup
.75ozLime juice, freshly squeezed
three contemporary cucumber slices
6 contemporary thai basil leaves
Muddle 2 dashes of celery bitters
Pinch of salt
Shake, double pressure and pour into rocks glass. Garnish with contemporary Cucumber peel across the inside the glass.
The Belvedere Brunch Bliss by Chef Candice Kumai
1.5oz. Belvedere Vodka
.75oz. Lime Juice
1 sprint Angostura Bitters
Place all elements in a shaker besides the Kombucha and shake with ice. Pressure right into a coupe glass and prime off with ice-cold Kombucha. Garnish with a lime wheel.
Fleur de Lis courtesy of Parker & Quinn in NYC
1.5 ozof Gray Goose Cherry Noir
zero.5 ozof St Germaine
zero.5 ozof contemporary lemon juice
zero.5 ozof honey easy
zero.5 ozof pomegranate blueberry juice
Prime with Prosecco
three blueberries to garnish
Mix elements, serve in a champagne flute, prime with prosecco and garnish with three blueberries.
Cranberry Raspberry Cosmo
Cranberry Raspberry Spindrift
2 tsp sugar
Muddle 10 cranberries and 10 raspberries along with 2 tsp. of sugar in your shaker. Add ice and three oz. of vodka. Shake vigorously. Pressure into 2 glasses over ice. Prime with Cranberry Raspberry. Garnish with contemporary cranberries and raspberries. Get pleasure from!
Stoli Cucumber Spritzer
2 components Stoli Cucumber Vodka
three components Prosecco
1 half Lemon Juice
Mint spring for garnish
Mix elements in a glass and garnish with a mint sprig.
The Benny Courtesy of Will Steigerwald, Bar Director @ Liberte at Sofitel, Philadelphia, PA
1.5 Crystal Head Vodka
.5 ozCedilla Açaí liquor
.5 ozGinger easy
four mint leaves
Sleeping Beauties Accessible at The Stayton Room at The Lexington Resort
1.5 ozKetel One Vodka
¾ ozFreshly Squeezed Lemon Juice
½ ozWhite Peach Puree
½ ozMassenez Crème De Pèche
¼ ozChareau Aloe Liqueur
1 Bar-spoon Easy Syrup
three dashes Peychaud’s bitters
1 Edible orchid, for garnish
Mix all elements besides the garnish within the cocktail shaker. Add chilly ice and shake vigorously. Double pressure into a relaxing cocktail coupe and garnish with the edible orchid.
Fall Sundown Courtesy of Stunning Booze
2 ounces of Seagram’s Additional Easy
four ounces of grapefruit juice
¼ ounce of grenadine
Grapefruit and umbrella garnish
Add grenadine to a highball glass. Add grapefruit juice and Seagram’s Additional Easy to a shaker. Shake then pressure over ice into highball glass.
1½ oz. New Amsterdam Vodka 80-Proof or New Amsterdam Vodka Gluten-Free
four oz. Ruby Purple Grapefruit Juice
Squeeze of a Lime wedge
Salt rimmed glass & Ruby Purple Grapefruit
Add elements right into a salt rimmed Collins glass full of ice, and stir collectively to mix/chill. Garnish.
2oz Fugu vodka
2 slices jalapeño
2 slices orange
Muddle jalapeño and orange in cocktail shaker. Add elements and ice. Shake till chilly. Pressure over contemporary ice in a glass rimmed with Tajín, prime with soda water. Garnish with cucumber and jalapeño slice.
“Horchata White Russian”
1.5oz Fugu Horchata vodka
1.5oz espresso liqueur
1oz heavy cream or half & half
Mix all elements in a cocktail glass. Add crushed ice and swizzle till frosty on the skin of the glass. Garnish with grated nutmeg.
The Good Ketel One Martini
1.25 oz. Ketel One® Vodka
zero.25 oz. dry vermouth
Stir vodka with ice in a mixing glass. Pressure right into a martini glass. Garnish with a lemon twist.
1.5oz Guillotine Vodka Originale
.5oz Aperol apéritif (bitter orange liqueur) .5oz Orange juice, freshly squeezed
.75ozLemon juice, freshly squeezed
.5oz Agave syrup
Glassware: Wine Glass
Shake, add 1oz tonic soda after shake and pour right into a wine glass over ice. Garnish with orange half-moon in cocktail.
1.5 oz. CÎROC™ Apple
1 splash(es) of Ginger Beer
Muddle strawberries in a shaker. Add CÎROC™ Apple to the shaker and shake properly. Prime with splash(es) of Ginger Beer. Garnish with a sprig of rosemary and a strawberry slice.
2oz SKYY® Vodka
zero.75 ozHoney Syrup 1:1
zero.75 ozFresh Lemon Juice
1 Sprint Orange Bitters
Shake in a mixing tin and pressure right into a flute glass. Garnish with a lemon pigtail.
WTRMLN Vodka Cooler (Serves: 12)
1L WTRMLN WTR bottle
1 cup vodka
half of cup Triple Sec
6 tablespoons contemporary lime juice
Contemporary watermelon slices, for garnish
Mix WTRMLN WTR, vodka, Triple Sec, and lime juice. Pour into long-stemmed glasses full of ice cubes, and garnish with a watermelon slice.
Wild Berry Sparkler (Created By Rekorderlig)
1 Can of Rekorderlig Wild Berry Cider
.5oz lemon juice
1 sprig contemporary rosemary
Shake all elements besides the cider. Pressure right into a flute. Prime with Wild Berries Cider. Garnish: Blueberry, Raspberry, Rosemary Sprig