Vodka Recipes for Serious Mixologists

 

Are you a real deal mixologist? Do vodka recipes with exotic flavors you may have never even heard of excite you? Then we have some vodka recipes to share with thee. Gourds, squashes and pumpkins have no place in cocktails. Step your mixed drink game up this fall by adding bespoke ingredients like persimmon, pears and cider. With fall becoming synonymous with pumpkin-spiced everything, separate yourself from the rest and be elit. elit by Stolichnaya has teamed up with bartenders from Miami and across the country to create elevated fall-focused cocktails.

 

Cape Cod Sour

Created by Ben Potts, Bartender at Beaker & Gray, Miami

1.5 oz Elit Vodka

.75 oz Simple Syrup

.75 oz Lemon Juice

2 bar spoons cranberry preserves

2 dash orange bitters

1 egg white

Float red wine

Method: Shake all ingredients except wine with ice, shake again without ice, strain into large rocks glass, top with red wine float, garnish with lemon zest.

 

All Things Considered

Created by Joe Calles, Bartender at Luxbar, Chicago

2 oz. elit Vodka

1.5 oz. Persimmon Cordial

.75 oz. fresh lemon juice

1 pinch kosher salt

Method: Place all ingredients into a shaker tin. Add ice. Shake and dilute until chilled. Strain and pour into a coupe glass garnished with fresh grated cinnamon.

Persimmon Cordial

2 cups diced and skinned fuyu persimmons

2 cups sugar

2 cups water

Method: In a small sauce pan, add diced and skinned fuyu persimmons, sugar, and water. Bring to a simmer and let cook for 45 minutes before straining. Then take 1 cup of the diced/skinned persimmons and blend it back into your persimmon syrup. Store in refrigerator for up to 2 weeks.

 

 

Cider of the elit

Created by Amin Benny, Bartender at Fig and Olive, LA

2 oz. elit Vodka

.5 oz. Pear Purée

.5 oz. Fresh Lime Juice

.5 oz. Homemade Cider Syrup

2 oz. Unfiltered Apple Juice

Method: Shake and strain over ice and serve in a rocks glass topped with a Dehydrated Apple Ring garnish. Place straw through hole in ring.

Cider Syrup

1 Cup Water

1 Cup Refined Sugar

2 Cinnamon Sticks

2.5 TBSP Whole Clove

Method: Lightly toast cinnamon and clove. Add water a steep spices until water starts to boil. Add sugar and stir till dissolved. Let heat, but do not let boil. Cover and allow it to get to room temperature. Strain out all spices. Refrigerate and should be good for 2 weeks.