Very few liquors impress me. I was amused by chipotle flavored vodka, rum soaked with cranberries and tequila that tasted faintly of dried, smoked wood but I was truly tickled pink by Bakon Vodka. Not your dad's sipping drink, this gem of a liquor smells, tastes, but does not look like the pork product itself. While a Bloody Mary would compliment this clear booze to a B, I vastly prefer the almost sweet, but death-defyingly delicious, Elvis Presley. No matter what the occasion, the King of Rock & Roll does not disappoint with a smoky flavor, hint of sweet and the desire to keep consuming until the cows come home.
The Elvis Presley
1 oz Bakon Vodka
1/2 oz Hazelnut Liqueur
1/2 oz Banana Liqueur
Splash of Cream
Shake with ice and serve like a martini or strained into a shot glass.
Just like the man himself, smothered in bacon and bananas, this succulent sipper will have you wishing for a pair of blue suede shoes to rock out in (all while enjoying your cocktail!)
Trick: Substitute the Hazelnut Liqueur for a little dark chocolate syrup for a super sweet kick!
It's not every day that you get to take happy hour on the road, and what better way to do it than with some killer frozen treats courtesy of Grey Goose? These sweet, sour and tart temptations will delight your taste buds with just one lick. At Behind the Burner, we tend to like our cocktails on a stick, not stirred. Here's our favorite:
Grey Goose L'Orange Frozen Summer
4.5 oz Grey Goose L'Orange
1.5 ox Licor 43
24 oz orange juice (fresh squeezed would be delicious!)
Combine chilled ingredients in order listed. Stir vigorously with whisk for 8 seconds. Pour liquid into molds and place in freezer for 18-24 hours. Re-whisk before pouring.
Tip: Substitute your orange juice with orange seltzer or fanta for a fizzy, frozen happy hour.
These were originally created in a mold by Grey Goose, but if you do not have those molds you can use doubleshot glasses, ice cube trays, and more to create these cooled down cocktails. Nothing says the end of summer like a refreshing lick of your favorite Grey Goose concoction.
On many a night, the evening starts out with a quip to the bartender "I'd love a gin and tonic, extra lime". When responded with "what kind of gin" I'm always a bit baffled. There's the usual Hendricks or the less often queried Tanqueray, but I usually don't deviate. Now I have a reason to; Damrak Premium Distilled Amsterdam Original Gin is dry and delightful, two d's I don't mind having in my drink. Rather than tasting as if I just shaved a pine tree into my glass, Damrak has hints of citrus, including orange and lemon peel, as well as a little cinnamon. The rest, they say, is the distillers little secret. Besides the usual gin and tonic, I'd suggest trying this rather refreshing twist with the Fleet Week by our CEO Divya Gugnani. Sip this one slowly and enjoy some dining al fresco, happy summer!
As far as vodka goes, I don't claim to be any sort of expert. But I can, however, tell the difference between cringe-worthy shots from a frat party and smooth sips from the top shelf of a bar.
As Russia's leading premium vodka, Russian Standard has a smooth, clean taste that is inviting to vodka connoisseurs but will not distance anyone new to the game. This traditional wheat-based vodka has a familiar flavor and scent, but its pleasant feel makes it differ from the standard vodka burn. If you are worried about overpowering vodka in your mixed drink, don't fret; Russian Standard mixes well and adds a depth and complexity that similar brands tend to lack.
As a warm welcome to summer, we suggest creating cocktails that include seasonal fruits and vegetables. As the 2011 summer drink trends roll in, cucumber seems to rank high on the list. So it's time to put down your whipped cream-flavored vodka and pick up a bottle of Russian Standard.
Cucumber Vodka Soda
Serves 4
Ingredients
4 oz vodka
2 English cucumbers
2 Tbsp lime juice
Soda water
2 tsp granulated sugar
Ice
Directions
1. Peel cucumbers and scrape out seeds with a spoon.
2. Puree in a food processor until smooth.
3. Strain cucumber into a glass.
4. Put ingredients into a shaker with ice and strain into 4 glasses.
5. Garnish each drink with a slice of cucumber.
Vodka has always been synonymous with Russia. Not only does Russia produce some of the finest vodka in the world, but in our supermarket lines that are stocked with candy and gum, some Russian stores stock theirs with miniature bottles of vodka. Needless to say, the Russians love their vodka. But it's time for Russia to move on over for a new brand vodka called I Spirit, which is from...drum roll please...Italy.
I Spirit uses traditional vodka-making techniques, with high quality grains and the best white grapes from Fruili in the Northeast of Italy; the vodka is distilled five times. Created by Lapo Elkann, Marco Fantinel, Francesco Cosulich, and Arrigo Cipriani (the well known proprietor of Harry's Bar where the Bellini was made famous), I Spirit is also managed in the U.S. by Cesare Martini, the great grandson of the founder of Alessandro Martini known for founding Martini and Rossi Dry Vermouth.
I-Spirit was created to be used in more than just cocktails. As Italian cuisine continued to increase in popularity, an Italian vodka clearly needed to be used in dishes like Penne Alla Vodka and also citrusy vinaigrettes.
The Signature I Spirit Martini by Cesare Martini
Ingredients
4/5 I Spirit Vodka
1/5 Dry Martini Vermouth
Preparation
1. Fill a shaker with ice.
2. Add a drop of Martini Dry Vermouth and shake to "martinizzare" the shaker. Then pour out and add new ice to the shaker.
3. Pour ingredients and shake.
4. Drop in 2 drops of olive juice (preferably from Taggiasche olives)
5. Strain into a chilled "Coupette" martini glass, garnish with three green olives.
Tip: If you don't like olives, try rolling a lemon or lime on the cutting board to release flavor and get the juices flowing, then cut it open and squeeze into your drink.
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