A foolproof recipe of equal parts, Rob Krueger’s light, citrus-forward blend gets a spicy kick from bison grass vodka.
Expanding the repertoire of classic aperitivo cocktails, Joe Campanale adds his Frozen Sgroppino, a mix of vodka, lemon sorbet and prosecco.
Co.So's Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.
Thai cuisine aficionado Andy Ricker aims to replicate his southeastern Thai dining experiences with the Salted Plum Vodka Collins, an alcoholic twist on an existing Thai drink template.
This blend of vodka, coffee liqueur and fresh espresso—first called the Vodka Espresso—is universally regarded as a modern classic cocktail.
This ostentatious, two-vessel assemblage—vodka, passion fruit, lime and vanilla in one glass, a shot of sparkling rosé Champagne on the side—was a sensation at London's Townhouse and its sister bar, LAB.
The Dukes' Martini—murderously dry and cold—is famous worldwide and cherished by some as the definitive expression of the Martini.
This was the preferred concoction of Gertrude Niesen, an actress and singer and frequent patron of Manhattan’s Stork Club in the 1930s and ‘40s, and it’s a hell of a drink.
Like the forefather of an Espresso Martini, this relative of a traditional Alexander, from The Stork Club Bar Book, goes down like a milkshake with a sharp boozy snap at the end.