Understanding Vodka - Learn How to Make 25 Vodka Cocktails, Styles, Flavors, Pairing & more. . .

1. WELCOME TO UNDERSTANDING VODKA: Welcome to Understanding vodka. In this comprehensive course, you'll learn more than you even knew there was to understand about this wonderful spirit known as vodka. In this course, we'll review the following topics. Vodkas, European origins, flavors and styles, serving and how to pair vodka with food. Vodka production, Old World Regional types and styles of vodka. How to make 25 different popular Vodka cocktails with a bonus of all the variations of the classic vodka martini. Legal standards of what vodka can legally be called, and understanding all the base ingredients used in vodka and how that affects its flavor. With so many vodka brands on store shelves and in bars, It's hard to really know what to choose from. After taking this course though, you'll be an expert on the different styles and flavors. I'm not talking about whip cream flavor here. There's actually a different subtle flavor found between different regular vodkas. But maybe you never even really noticed it before. But now you will. There's more to this alcohol than just the cosmopolitan cocktail. But I'll teach you how to make that one anyway, along with those 24 other cocktails as well. Now you'll know. A brief introduction to vodka. Vodka is a distilled alcoholic beverage consisting of water and ethanol would traces of flavorings and impurities. It's possible to make vodka from distilling various fermentable ingredients including corn, potatoes, grapes, beats, sugarcane, and cereal grains, amongst many other items. Currently, typical Belarussian, Polish, Russian, and Lithuanian vodkas are 40% alcohol by volume or 80 proof. A minimum 37.5% ABV or alcohol by volume has been established for any European vodka by the European Union. However, products sold his vodka, United States, well, they must have an alcohol content of 40% ABV, or more often, vodkas distilled multiple times and sometimes filtered to remove all impurities, undesired flavors, and commoners. Vodka is lack of flavor, allows it to be mixed with many numbers of other spirits, juices and mixtures for very high versatility. Vodka has low-level of fusel oils and contours or impurities that flavor spirits, but they can contribute to the after-effects after heavy consumption. This neutrality or lack of flavor, allows rocket to be easily flavored with other ingredients and has helped to make vodka as popular as it is today. 2. OLD WORLD REGIONS & VODKA STYLES: Old world vodkas. Vodka is usually an flavored. However, many flavored vodkas haven't made in traditional vodka drink and areas, often as homemade bruise or for medicinal purposes. Red pepper, fruits, ginger, unsweetened chocolate, vanilla, and cinnamon are all familiar flavorings added vodka. Typically, VOC has consumed meat or straight in the so-called vodka belt countries of Eastern Europe and around the Baltic Sea. Bad because versatility has led to explosive growth over the past few decades by being able to add flavors of any conceivable notion. Its versatility is boundless joy by itself, or mixed into a cocktail. Even though it's exact origins can't be pinpointed, there's no doubt what its future will be. Block is here to stay as one of the most consumed spirits in the world. But let's take a look at some of its ancient predecessors that are still around at being enjoyed today. Russian UB linear or anniversary vodka, is an example of flavored vodka, which sometimes includes bitter tinctures, is made from mult spurt and water. Ports sofa. It's vodka flavored with honey and pepper, known in Russia. Grove, polish or Giroux FPGA, Belarus. In these countries, the leaves of bison grass are used to make this type of vodka. It has mildly sweet flavors, herbal qualities and Amber Colleen. Now they've guy in Ukraine and now welcome in Poland. And sometimes using the Ukraine is a distinct kind of vodka based spirit using flavorings that include fruit, roots, flowers, and herbs. These are usually made at home or produced by small distilleries. Aqua vt. It's distilled from either Graeme in Denmark, Sweden and Germany or potatoes in Denmark, Sweden, and Norway. After distillation, activate is flavored with herbs, spices, or fruit oils. Its Ukrainian, it's usually distilled from honey or grains, but it can be distilled also from potatoes, sugar, or beats. Starker. It's a traditional dry vodka distilled from rye grains, currently produced only in Poland. Stark is made from natural rights spirit and aged in oak barrels with small additions of lime tree and an apple tree leaves. It may be distilled up to two times with no additional refinements. Corn. It's a German distilled beverage that's usually made from Ryan, but at times made from barley or wheat. It's less filtered typically than vodka, leaving more commoners and thus more green tastes. In the final product group, nick, in Lithuania and Poland, it's a traditional sweet alcoholic beverage or the core based on grain spirits and honey. It's origins traced back to the early 1900's, and it was used traditionally for medicinal purposes. This was because it was mixed with honey, also known for its healing powers during that time. Gold Washington. It's a Polish beverage very similar to vodka, flavored with roots and herbs. Its production can be traced back to ancient times. Ron Vienna. In order to countries follow flavor and traditions flavored with herbs, fruits, and spices. This type of vodka is often served for holidays in mid-summer. Sweden has over 40 common kinds of herb flavored vodkas. As we can see, there's many variations that you may or may not have heard of such an ancient history. Of course, there's gonna be different interpretations on vodka. Unless you come from Eastern Europe, you probably haven't heard of these vodka variations, just like I had. But by knowing variations, you can better appreciate and know what to try in your next tasty travels out there. 3. DIFFERENCES BETWEEN PLAIN & FLAVORED VODKA: Plane and flavored vodkas. While consumers aren't really surprised when it gets serious during conversations regarding sketches or bourbon, a lot of drinkers don't really give much thought. Either the spirit is expensive and an offensive or cheap and no different than rubbing alcohol, water, ethyl alcohol, and what contours are allowed left in the final spirit after filtration is what plane vodka is. Vodka can be produced from grains like wheat or rice, potatoes, soybeans, beats, and many other items. Vodka is a clean, pure, almost flavor list's and odorless spirit that originated in Eastern Europe and Russia. Those first vodkas we're all pot distilled and purified after with filtration to achieve that clean, pure flavor profile that we know or they were flavored to overcome the primitive level of distilling equipment that they had at that time. Later, the development of the coffee or continuous still changed the world of spirits after these first vodkas were created. High proof almost pure spirit can be produced quickly and cheaply from grains or other materials and lower to drinking proof with water. In another section, we've shown you the legal definitions of vodka. There's not much to it, right? So how can a spirit with such strict requirements by legal definition, create any controversy over flavor? Or controversy is really not about the flavor because vodka isn't really supposed to have much distinct flavor necessarily. What we can be more actively talking about is the mouthfeel and very subtle flavors when speaking about playing vodka or it's like smooth and silky are great descriptors and words like hot and biting will indicate a poor product. The only thing that vodka can really own as its texture, because the subtleties of the aroma and the subtleties of the characteristics and the base materials are only enjoyed by those people who drink vodka meet all the time. Those new to the vodka. If we really wanted to just think about and talk about and texture is if I get thick, wavy, oily and viscous, or is it thin, light a stringent quickly, maybe hot. These should be given the most thought when it comes to playing and flavored vodkas. Flavored vodkas, about 95% of the world's flavored vodkas use aroma chemicals, synthetic flavor additives, or measuring agents to flavor they're vodka. Most flavored vodkas use a cold compound process, which means basically the distributor is going to purchase a flavor and add it to your vodka. And then presto, like magic, you have a whip cream vodka, but unfortunately it doesn't taste like magic. Making any kind of vodka requires alcohol. So it's crucial that we understand its properties. Alcohols mixed with water to produce plain dry vodkas, and then afterwards, it's added with fruit juices or other infusions or flavor chemicals to make a flavored vodka. You can also make a fruit or flavored vodka from distill its, or extracts alcohol distills can be produced from fruits, grains, potatoes, or any number of flavored alcohol infusions. So how does one navigate to find the best real quality types of flavored vodkas to stock at your bar? Well flavored VOC is a big subject that has to be divided into the original Eastern European and rational traditional flavors and into the new types found in the market today. Just keep in mind, these new types are completely different from the original vodkas first made in Poland. In Europe, the reputation that flavored vodka is less noble than real vodka is something that reputable companies are really fighting for these days. Unless somehow you could fit a whole glazed doughnut into a bottle of vodka, it's probably not a true and real ingredient. While each Spirit may have its own novelty to it, the tried and true flavor should be stocked or just carry playing in neutral ICA and then only add fresh ingredients to flavor it. Flavored vodka is aren't new. About a 100 different types where once produced in Poland, fruit vodkas and alcohol-based fruit drinks were always popular in Poland, Russian in Germany. However, Russians deserve the credit for recognizing the opportunity and bring it flavored Vikas to the American market. They started with Stoli, and the trend was immediately copied by other manufacturers and flavored vodkas became the head. Today, the following brands produced a majority of flavored vodkas. Silly China from Russia, Finland, here from Finland, and absolute from Sweden. 4. VARIOUS VODKA TYPES: Types of vodka. The popularity of vodka can be attributed to two factors. One, it has neutral taste and color, so it becomes a great base for many other cocktails. And two, it's very easy to make an inexpensive to me, a VOC. It comes in two basic types, plane and flavored plane vodka is a simple mixture of especially nothing more than a mixture of 40% ethanol and 60% water. Of course, there may be small amounts of impurities or QA engineers in the mix, but they're truly minute. Basic vodka is alcohol, water, and trace amounts of sugar and citric acid. When we say a vodka taste good, what we really mean is that the vodka has a clean, smooth, and neutral taste. Once you begin to sample more Vikas by themselves, you can really begin to notice the subtle differences between them all. Now it's relatively easy to recognize a good quality spirit. This of course, is due to the quality of ingredients that was used to make it. You could drink top quality plane vodka, even if you're slipping at Neat. There's no unpleasant feeling in the mouth. A pleasant viscosity and develops your palate and subtle flavors come through. Unfortunately, using quality ingredients will never doing TO top quality vodka. If not enough of the head or the first three to 4% of the distill it was removed or distillation continue too long and too much of the tail or the last three to 5% of the disability remains well, the quality of the heart or the main pure alcohol base will be poor even if the strength remains high at this level. 5. HOW TO MAKE VODKA: Ingredients, the ingredients for making vodka, pretty simple. Water and some form of sugar. The fermentable base for the spirit may be derived from grains, sugar, beets, barley, corn, grapes, potatoes, sugarcane, plain sugar, or any other material of agricultural origin. Although if the spirit is made from sugarcane, wouldn't the spirit actually be ROM or possibly Kinshasa? And if the base period is made from grapes, it could be considered grandpa. However, grandpa uses the pulp and stems from the grapes leftover from the winemaking process versus actually using from unfermented grape juice. Either way, that's for another course to worry about. When determining any kind of alcohol base ingredient makes all the difference in the world. Countries and the vodka belt state that only alcohols made from grains, potatoes, molasses, and sugar beets should be considered vodka, which follows customary production methods, but to this day, it still hasn't been ratified as an actual law. Water, water is sometimes an afterthought by some producers and some even go as far as using distilled water or water that has 0 character to it. However, since webkit 60% water, it does make a difference. I think the renowned barman, Tony, a Buddha Nim, put it really well. You don't hear a lot of distillers talk enough about the importance of water that goes into a bottle of vodka. A lot of producers use almost dead water, meaning distilled or treated in such a way that you remove all the impurities and you lose a lot of the character of the water itself. But I think it begins with a matching of the grains and what's used. Their water has a great effect on the overall character of the final distill it and contributes to texture and mouthfeel and quote, starch or other ingredients to make it clear. Vodka is and can be made anywhere from basically anything. But the higher-quality producers select the minerality and alkalinity of the water that goes into all the processes of making their spirit along with quality. We potato or other forms of sugar to create their specific spirit. That's what's most important distillation and filtration. Vodka is made in the United States and Europe are usually filtered considerably before any subsequent processing, which might include the addition of flavorings. Sometimes filtering this done in the cell during distillation. It can also be done afterwards when it's still divide because filtered through charcoal and other substances to absorb minute amounts that can change or add less preferable flavors to the vodka. However, this is not practiced in traditional vodka manufacturing countries where manufacturers preferred to employ considerable distillation, but little filtration which maintains the unique flavors of their products. The distiller distills and filters the vodka. This process removes the four shots, heads and tails. These parts of the distillation process have flavor compounds including ethyl acetate and ethyl lactate, also known as heads, as well as fusel oils, also known as tails, which affect the clean taste of vodka. The taste and clarity of AAC is changed through many rounds of distillation or the use of a fractioning. Still. This method is distinct from the distillation processes of whiskey and rum, which will leave parts of the heads and tails in lending them distinct flavorings. The ethanol level of vodka is much too high for most people went back because distilled numerous times, the final ethanol level of alcohol will depend on the distillation method and technique as a result, because usually diluted with water before it's bottled. Very rectified spirits made at 96% ABV and 192 proofs are made by Polish distilleries. Technically, this is a kind of vodka and it's sold in most liquor stores. Similarly, Germany offers German, Polish, Ukrainian, and Hungarian varieties of ICA that are 90 to ninety-five percent ABV. Balkan 176 is a Serbian Monica with 88% alcohol content at 13 different warnings on the label. Ever clear is 95% ABV and that's sold in the United States. What's the deal with distilling? Why customer anytime a lot of distillers out there, I'm gonna tell you, the more times you distill a spirit, the better it is. Well, that's a lie. Don't pick a vodka because it's been distilled hundreds of times. If a vodka has been distilled hundreds of times, it's because the raw materials it's been distilled from, or probably cheap, probably trying to hide poor-quality, find the spirit that's been distilled the appropriate number of times. At Belvedere, for example, they still four times. They distilled dry, which can be quite spicy and bold. In order to appeal to a Western palate that hasn't grown up drinking vodka, they have to be sensitive to the liveliness rhyme, meeting for distillation to bring a great elegant restraint to the green for is the optimal number of distillation. Batch distillation. The batch process is based on using a pot for distillation. The processes therefore also called pot distillation. In simplest terms, the process works as follows. And keep in mind that each producer may have differences on how they complete this. However, the basics must be followed to produce any kind of alcohol. Distillation in simplest terms, is boiling a low alcohol content mash of some sort and capturing the steam. As alcohol boils at a lower temperature than water, the alcohol steam rises up and then condenses into what is known as alcohol. All hard alcohol has a base that has to be fermented. So they might start out with barley, or they take that barley array and add water and then cook it. The sugars from the item. They then add yeast. The yeast cells consume the sugar in the mixture and give off two items, CO2 and a low-level alcohol. Co2 being carbon dioxide. That's what they put into the steel to start the distillation process. When it's distilled, basically the low-level alcohol is cooked alcohol steam is boiled off, concentrated, and then collected in the first step of the process for metals mash from grains or other ingredients are fed into a pot still and heated. As alcohol boils at a lower temperature than water, the steam created rises up and contains alcohol, but then travels down the swans neck and condenses and collects together into what we know is alcohol. This will result in a spirit which is high proof and flavor list's. The next step, the alcohol from the first step, that high proof-based spirit often is rude, distilled multiple times to get the alcohol to the desired alcohol levels. The batch process allows more control over the process and yields a more flavored spirit since vodka is supposed to be odorless and tasteless, the use of pot stills for vodka production is much less common. However, many distillers like kettle one, for example, do use pot stills, either solely or with calm stills to add subtle flavor and nuances that separates it from its competitors, a small batch or result in higher-quality vodka. Since this law so much control over each detail of the process, this allows the market to maintain the balance of ingredients needed to create depth, a character, and taste. Lastly, pure water is added to bring the strength down to Lear requirements before the product can be bottled. Bad because usually bottled straight from the steel. Unlike whiskey, It doesn't need long periods of maturation, but some producers are trying out the use of wooden casks or tanks for aging vodka. Aging results in vodka retaining a heavier, almost malty flavor. Aid Vikas are a lot like whiskey, but one could wonder, is it still a vodka if it's not clear, odorless and trying to be free of any flavors. Continuous distillation. This method makes use of columns, stills, and as the name suggests, it can sustain a concept process of distillation. This is the most common form of vodka production since it can be easily repeated many times over. This is because the product can be returned to the start of the distillation process automatically. I get it again versus the pods still method, which requires the product to be returned to the pot still manually. This is one of the advantages of the columns still over the pot still, which can only work in batches. Column cells also have another advantage of producing alcohol of higher concentration. In these skills, the charge of preheated feed liquor is introduced at a designated point in the column, and steam is used as a source of heat near the base of the column. Alcohol steam has created and then rises up through the steel, just like in the pot distillation method, and then travels over at passes through the rectifier, condenses and then alcohols created. As this is a continuous system that alcohol just created can be returned to the beginning stage of the original process. This would go into the system just as the original low-level alcohol once did, and then be heated again, creating alcohol steam again and so on and so forth. As the steel can be closed off completely, the alcohol created can always be returned to the beginning part of the steel and be repeated an unlimited amount of times. That's how you get a vodka that states it was distilled a 100 times or more. And as you guessed it be called a continuous. Still. There has been multiple attempts in the European Union to pass regulations stating that only spirits made from grain or potatoes can actually be called vodka, but that's still hasn't passed yet. Anyway, a lot of aka comes from the United States and other non-European countries these days. The column still is used today, have undergone tremendous improvements after the invention and patenting by the Irishman Aeneas coffee. Column distilled vodka is lighter and flavor than older pot distilled vodka. Most disability of modern times, initial distillation is carried out in efficient columns stills, the resulting spirit is high proof, light bodied and clean with minimal amounts of flavoring agents. 6. DIFFERENCES IN COPPER VS STAINLESS DISTILLATION: Copper pot versus stainless steel. One of the first issues many distillers who are new to the business struggle with is what type of material should there still be constructed up? Stills are only safely constructed with one of two materials, copper or stainless steel, both of which have their advantages and disadvantages. Stainless steel has the advantage of being extremely strong and durable, as well as being relatively easy to clean, especially when it's polished. It's less expensive than copper. And because it's considerably stronger, a thinner gauge can be used, thereby resulting in significant lower overall cost. The problem was stainless is that it's a poor conductor of heat. This is not so much of a problem when he does apply directly to the distillation boiler, but presents problems in any steel or looking for naturally generated reflux as the steam vapors rise through the distillation column. Stainless also contributes nothing to the breakdown of esters and sulfuric compounds, which is essential when producing high-quality spirits. Copper is a traditional material used in both commercial and home stills. And for a good reason, copper catalyzes the breakdown of ES trues and sulfuric compounds in the steam vapors. These volatile compounds are produced during the fermentation process and are highly undesirable in the distilled spirit. Copper avoids the production of ethyl carbonate, which is a toxic substance formed from cyanides. These are nasty chemicals that you don't want in your spirits. Copper improves the quality of final product where the match is not biologically perfect. Copper improves the aroma of the final product. Copper is a great conductor of heat. This allows for good natural reflux production in steel columns, as well as very efficient condensers. So it would seem that copper will be the ideal material for the entire still, and that would be true if costs were never a concern. The problem with copper is then a must be rather thick, and therefore costs are driven up beyond the budgets of some smaller distillers. Largest jails require even thicker copper than smaller stills manufacturers, the ones who decide which type of steel to use and what materials that are made of only when it's not mandated to use pot stills, for example, like in government regulation, like with Irish whiskey. Again, where does this information lead us and why should we care? Well, we should care because when spirits like vodka are supposed to legally not be flavored by more than potatoes and, or cereals or other agricultural raw materials. Everything needs to make. It has much greater importance. You shouldn't ever be tasting metal innervated golf course. But be sure that whomever made what you're drinking gave great thought and concern to how what metal to use for there still would affect the final product. Well before your first sip. 7. VODKA CHARACTERISTICS, FLAVORS & AROMAS: Vodkas, flavors and aromas. Great vodka will move smoothly over the palate. It shouldn't attack or cause any pain or be percolate all. It should really be like Bourbon. We have a nice warmth to it and weight of the spirit in the mouth. In the United States, vodka is thought of as being without distinctive taste, aroma, or character, which is very far away from the realities of vodka that came from the birthplace of the spirit, Poland and Russia. Think about that white bread that you might've had in the morning for your toast, or just had a bad diner, just plain white bread. That represents stereotypically the Western approach to distilling mod cat. They use light flavor plus raw materials that you don't really get much out of. Now that's quite the opposite to what they do in Europe. Vodka is coming from Europe tend to be full and flavor, have lovely aromas and our texturally very different from American Vikas at Belvedere based in Poland. They distilled from Ryan. Think of rye bread, dance, muddy, oily, heavy. That's essentially what you get when you distilled spirit from that grain. Vodkas shouldn't be thought of as tasteless. A good vodka should be full of flavor, aroma and have a soft mouthfeel. That is the result of the quality of the ingredients that they distilled from, the spirit should retain some of the personality of the raw materials. Wheat Vikas tend to be very light and we will have notes of fresh citrus because wheat is a delicate grain, wheat Vikas need less distilling. In general, any weed vodka that's distilled more than three times is more or less a waste of time. Typically, wheat makes for very approachable sorts of vodkas, good all around yours, very crisp and clean flavors. An example of this style would be kettle one, potato. So dense and heavy, it's the complete opposite of wheat. A potato block has very much about texture. Think about mash potatoes, the feel of potatoes in your mouth. Good potato VOC, it will be very voluptuous, very full. However, potato is notoriously difficult to use as a base ingredient because it releases a lot of impurities during the distillation process. Try Chopin bokeh for a great sample of this type. Even though the spirit is supposed to be almost flavor list's at its basic level. We see that based on style, either European or American, they're subtle flavors to be detected. Now this all has to do with the water being used and methods of production. Be it Potter columns still, or compounding a base spirit as there's way too many flavors to review them all as basically producers have now flavored vodka with almost anything you could think of. The next section, we'll review the flavor profiles of the Spirit, along with commoners and impurities that add different textures and flavors, characteristics and flavor profiles. There's two types of vodka, pure, original or non flavored and flavored. As we've seen in recent market trends, vodka can take any flavor from neutral or lacking in flavor to whip cream and glazed donuts. Typically, vodka has three main flavor presentation styles. Crisp, dry, citrus spice or similar to the base spirit ethanol. Creamy, full flavors, thick or full texture on the palette. Or medium, more middle, neutral flavors which tastes like the element. It was originally fermented from. Commoners. Different contractors yield different flavors, aromas, and textual elements to vodka. Conjugation is defined as an impurity or chemical compound that has created during the fermentation process. Listed below are the commoners and texture and flavor profiles associated with each of them. Fusel oil, whiskey flavor, acetal, fruity, astringent, ethyl mirror estate, waxy, soapy. At the Lorin, floral, fruity. Ethyl propionate, RAM, fruity fragrance, sweet. Ethyl palmitate, mildly waxy isopropyl alcohol, whiskey flavor, acetaldehyde, pungent, coffee, wine. Additional classifications of flavors and aromas. There's three main categories, processed, fermented, and natural. Under processed, we have waxy coffee, soapy or solvent, fermented wine, RAM whiskey, and natural fruity, floral, citrus and sweet. 8. LEARN VODKA CHARACTERISTICS BY BASE: Vodka types by base ingredient. As we know, vodka can be made from almost anything, as long as there's some form of sugar and the base ingredient, it can be distilled into alcohol. Many may not know that depending on what the VOC is made from, it does have an effect on the final product. Even though VOC is supposed to taste neutral, while subtle, there are some differences. Here. We're going to review some popular vodka brands that you're probably familiar with and what flavor profile they have. They should really help you the next time you're picking out what to make that dry martini width. Or if you want to make a cocktail with more citrus or perfume, me based vodka, Chopin vodka made from potatoes. There are 100% potato vodka is made with potatoes cooked whole what their skins on prior to fermentation, the vodka is distilled in a copper columns still, this vodka has subtle notes of green apple and a vanilla knows creamy and earthy tastes. The potato base gives rich full bodied mouthfeel and it has long clean finish with no burn. Potato VOC is really great for making Martinez. Grey Goose vodka made from wheat. Gregory has made the Cognac region of France and made with French winter wheat. It's clean and fresh with buttered popcorn notes and a particularly soft alcohol aroma. Smooth creamy mouthfeel is immediately evident and a subtle, a nice taste that sits alongside it. It has a touch of crack black pepper with a whisper of licorice. That completes the understated flavor. We'd bloggers are known for their subtle qualities and versatility. You can look to weep base vodkas for an all around go-to vodka, even if it's not great. Goose kettle one is another favorite vodka mine in this category. Member English vodka made from barley. This bike is tripled to stills from London and produced using English barley and copper columns stills. It's clean on the nose and the barley gives a slight dryness near the end of a smooth taste. It has a developing sharpness that delivers a warm yet short finish. And barley gives some flavor to a vodka which may or may not be a good thing depending on your thoughts. This vodka, while subtle, has become vanilla and a hint of time honey notes. Belvedere Vodka made from raw or rye whiskeys are known for Bolt spice, ride lot, Missouri, far more subtle. Risk-based spirits also tend to be relatively lean and dry, which is an asset for vodkas. With this vodka, the nose embraces light floral notes with subtle hints of violet and vanilla as a full rounded, smooth taste and a velvet texture on the palette. Finishing with hints of white pepper and spice coming through the end of a long, nice finish. Skye Vodka made from grains. Most five because made from grains. But it depends really on which one's higher price. But because you specific types of grains, unfortunately sometimes less expensive because are a bit more nondescript with what types of grain they use. With this fica, there's some light green aromas coming through with a clean nose. It has a developing sharpness that delivers a warm yet short finish. There's a slight dryness and oily feeling after you tasted. Heat from the alcohol is quite noticeable as it is with many mixed grain spirits. Ciroc vodka made from grapes as groups or the base ingredient. We can think back to the aromatic qualities of wine. Like this one has a perfume, he knows violets and just off the vine blueberry notes with a round silky mouthfeel and an inkling of spiced pair. And it finishes with the vanilla, creamy finish. Tedious handmade vodka made from corn. The base of corn is sweet and thus lends itself to a subtle, sweeter taste. It has subtle smells of charcoal and sweet roasted green. The nuanced flavor of growth, sweet corn and pipe tobacco comes through What's smoky and chart Bacon like notes. The mid palette is oily and finishes with a white pepper and cracked black pepper note. Crop Nick vodka made from honey. Now it's a no-brainer here, that Vodka made from honey. It's gonna taste sweeter than other Vikas. It has a nose of honey and cinnamon. And it's unabashedly sweet, but not glowingly. So it has a spice for every pallet with hints of clove, nutmeg, vanilla, and ginger with an orange finish. This bucket can be great with T infusions or perhaps try it with me. Espresso Martini. Opening vodka made from sugar beets. This is an interesting macaca that you don't come across much in the United States. The slight fruity sense and alcoholic heat could be good and mixed cocktails where it's balanced with juice or perhaps with spice like an, a Bloody Mary. It has a light fruity scent, was soft and subtle sweetness on the palette. And then it finishes quite fiery with plenty of alcoholic punch. Broca, bison grass vodka. The obvious one here is that this vodka has herbal notes to it. Since it's made with bison grass, it has lots of light grass aromas on the nose. A slight earthy note coming through near the end. It's Rob beginning on the palette, but Melos into a fresh creamy flavor of grass and vanilla. The slight kick a spice. My suggestion, vodka tonic all the way. Begins of hotkey made from figs. This has many similar characteristics to occur due to it being made from a fruit. The figs given an exotic nose and a lively fruity base, but natural without seeming artificial, The taste is pretty delicate and it has a nice subtle flavor, almost fruity like. These are just a few examples of some of the ingredients that market can be made from. Surprisingly enough, they do affect the flavor of this flavor list's spirit. Really only going to notice the differences when sipping them strain. I suggest taken a little sip of the different styles while they're at room temperature to really get a feel for the subtle variances. Potato VOC is have great texture and bison blockers can be a little herbal. Grape block. It can be very aromatic. And we Vikas can be delicate and smooth. This is going to help determine which ones you like best for what type of drink. Each has a place of their own. Chopin vodka, martini, and CIROC for Ivanka Sona. But it's all up to you. Just think of the subtle quality of each vodka and what flavors may go well with them, however understated. Now it's up to you to go and enjoy them. Cheers. 9. SERVING & FREEZING VODKA: Should you freeze Vodka? When they educate at tastings, they taste at room temperature. The textural differences are present. However, the second you start to kill him, ICA, texture becomes even more important. The flavor and personality, the raw material becomes more subdued. Texture moves in the opposite direction. The Spirit becomes more viscous, richer, really coats your mouth. But then there's a tipping point. When you freeze YK, you begin to lose everything. You need to find a sweet spot. At Belvedere. They suggest around 48 degrees Fahrenheit. Then you'll have the cold the way the viscosity, but still have the great characteristics of green coming through. Vodka is basically tasteless and odorless and thus forms a neutral place for many great cocktails. Ideally, Waukesha be creamy, a little sweet flavored, a bit gradient taste and not watery. Maybe a touchstone. Wonka can always be stored in a freezer before being served. However, backup being served should never be too warm or too cold. If the vodka is too cold, it can make the taste indiscernible and too warm of vodka could burn your palate if you store it in the freezer, let it sit out a little bit too warm up before you serve it. Bucket could be taken in shots like the Russian steel or enjoyed in small, delightful sips. You have the choice of making vodka more fabulous by adding some fresh fruit or herbs to it. A touch of freshly squeezed lemon, lime or orange juice really enhances a great biochar. A touch of watermelon or coconut water can be amazing with a little bit of ginger locker as well. Try muddling your drink was some fresh cucumbers for a fresh drink, or maybe add some chili or lemon or black crowds and relish every sip of this new vodka drink. The key is always using fresh ingredients whenever possible in other high-quality lockers and spirits when mixing with it. As the tart tasting vodkas often overpowering. You can avoid this by having some salted cheese, salted scones, biscuits, cookies, or even salted cucumbers when drinking it. Some great concoctions mixed with vodka or cocktails like the famous cosmopolitan screwdrivers, sea breeze, harvey, wall banger, a chilly early Chewbacca, Timmy, French horn and other just great classic martini types. These are just some various ways on how served vodka and create some exhilarating experiences through this versatile drink. Now it's all up to you and experimentation is always key. Now his drove year, That's cheers and Russian and cheers to you. 10. VODKA, COCKTAILS & LEARNING HOW TO PAIR VODKA WITH FOOD: Vodka, cocktails and food pairings. As we know, vodka can be made from a wide variety of ingredients, most typically grains or other ingredients. Laws in many countries prevented from carrying a distinct smell, taste, or flavor. This makes it a favor when mixing cocktails. Nowadays, you could buy a flavored vibe because in anything from Lemon to whip cream, these at a whole new dimension to pairing foods with the spirit. Although Eastern Europeans pro, straight plane WIPO with everything and it's a classic paired with caveat. Flavored Vikas are more popular for those choosing to drink glaucon its own. For straight plane bokeh, choose foods like caviar and smoked salmon to pair with it. It's also a great With oysters. If you're using flavored vodka, take the cue from the flavor of the vodka. For example, a citrus vodka is going to pair very well with grilled fish. Spirits are a bit harder to pair with food than cocktails, mostly due to their higher alcohol content. Flavor profiles and the sensation of heat can overwhelm nuances and food. But that doesn't mean it isn't necessarily worth exploring. As we learn once we start tasting spirits, they tend to have a lot of complexity of flavor, which means a lot of opportunity to marry the spirit with the meal. As a neutral spirit, different vodkas can have a surprising depth of flavors from peppery to citrus, salty and even buttery. These are all perfect elements to combine with food. And through that combination be emphasized and it to a whole new level for the drinker. Appetizers. In Russia, vodka is it commonly thrown into a glass to cranberry juice or club soda, but instead presented with an assortment of food. The Szarkowski or tastes meal, is a traditional array of Russian appetizers meant to be consumed almost top hostile like alongside vodka. The clean pure vodka goes down and you follow it with some fortified pickled tomatoes, bleeding and caviar or hearing and mayonnaise. The result is a surprisingly robust and varied culinary experience from a spirit that would've been commonly told doesn't have any flavor at all. The key with pairing food with vodka is that it isn't your traditional meal per se. What we're talking about is an assortment of small plates that can be mixed and matched with different Vikas, allowing you and your guests to experience how different one pairing may be from the next and what they reveal about the spirit and its underlying flavors. Main course. For a main course, consider a diversion to the other great vodka producing country, Poland. Polish dumplings or pro-gay, are tricky to make, but are wonderfully tasty. They're often stuffed with meats such as beef, but vegetarian field options like potato and cheese or pickled cabbage are very popular. Teal for IAP, a little onion as a topic for your program. That's a great way to enjoy them. Another classic Polish dishes, pickle soup, made with lots of pickled cucumbers, potatoes, carrots, and sour cream. Alternatively, Russian borscht soup is made with beetroot and tomatoes and serve with sour cream. And some people even like to pour a little bit of vodka into their soup to enhance the flavors. Serve these hardy dishes alongside a Polish vodka made from potato for a complex rich flavor like Chopin vodka, or try a quality grain vodka like Grey Goose, which is creamy and smooth. Desert vodka isn't just good with savory courses though. It can be delightful. What sweet desserts as well. During Desert, it can be a great time to break out the flavored vodka, like chocolate or orange vodka, to compliment the nella truffle or fruit cakes and pies. Try pinnacles, chocolate whip cream, vodka, Ciroc, coconut bokeh, or Smirnoff, a whipped cream Botkin to pair off with your sweetest deserts cheese course. If you're really indulging one of the great highlights of a dinner, it could be the post dessert cheese course. You can absolutely pure vodka with cheese as a vodka will enhance the subtle tastes and melons cheeses. A particularly good combination is a mixed cheese board with a mellow versatile vodka, like kettle one, coffee. And last of all, when it's time for coffee before calling it a night, you could swap out a traditional cup of espresso for great Shattuck coffee, vodka, like three olives, triple shot espresso vodka. Pairing with Vodka cocktails, the cosmopolitan, citrus vodka, quatro, cranberry juice and lime juice. Try it with a cheese planner or shrimp cocktail. The citrus pairs great with shrimp and cuts through the fat of the cheese. Dirty Martini, vodka, driver myth, just to touch olive juice and olives, dips and spread such as homicide sorted with peta for teachers, share great accompaniment to a Dirty Martini or perhaps try a short history board is well, olives are synonymous with hummus. So this is a natural combination. The Vodka gambling vodka, and sweetened lime juice. Try it with guacamole and chips. Think of the flavors that pair well with lime. Lime is always found in guacamole, screwdriver, vodka and orange juice, ham sandwich or a glazed him for dinner. This one pairs well with most brunch foods, orange as sweet as Ham. Perfect pair in here. Bloody Mary, vodka, tomato juice, wish, desire sauce, celery salt, hot sauce. Breakfast foods like bacon and eggs, and dishes such as a photodetector are great. Tomatoes and eggs is why we like these two together. You put ketchup on your eggs, right? So give it a try. Bloody Caesar, vodka, Komodo juice, hot sauce, wishes shire sauce. Raw oysters are divine. What the bloody Caesar clam juice and the Komodo post Great what the Brian oysters vodka maybe primarily thought of as a base for cocktails. But in vodka loving countries like Russia and Poland, it's always accompanied by food. Basically anything smoked, pickled, or cured works really well. Let's explore some other great choices to pair with it. Caveat or lungfish row. If you're using the row, you can actually use it to top sliced or stuffed eggs or on mini baked potatoes with sour cream, smoked fish of all kinds, smoked salmon, smoked macro, and especially smoke deal blends with the smoked fish topics. Pickled hearings, especially with Warren potatoes, German and Polish style sausage, especially smoked sausages, smoked hams or a pork tenderloin, dried or smoked beef, steak or venison Tatar, perigee, those Polish style dumplings. We talked about beats and all forms. Borscht, beet roots, salad, beet root pickle, cucumber, just like the beets. Try it and salad or pickled Russian salads, carrots, peas and potatoes, or the more elaborate salad Olivier. Any creamy or salty cheeses going really nicely with Dell, radishes and pickled radishes, capers, dark breaths like pumper nickel, vodka would also go well with any sort of dish that you serve with other white spirits, such as Aqua, ouzo, rocky. If you want to try taking it to another direction, try some Greek or Turkish style foods. Now in conclusion, these are just some suggested items known for going really well with vodka, but it's all up to you. Just keep the principles in mind that foods that come from the region the alcohol was made from will always pair best and compare similar flavors or contrast them with completely opposite flavors. But at the end it's all up to you. If you like it, then it's the best pairing. So happy experimenting. 11. VODKA'S LEGAL STANDARDSAROUND THE WORLD: Standards, legal definitions of the United States and European Union. Or you ever curious about what is actually considered vodka according to the law? Well, here you're going to learn that United States titled 27 alcohol, tobacco products and firearms chapter one, Alcohol and Tobacco Tax and Trade Bureau, Department of the Treasury subchapter a alcohol 5.2 to the standards of identity. It standards of identity for the several classes and types of distilled spirits set forth in this section shall be as follows. A class one, neutral spirits or alcohol. Neutral spirits or alcohol are distilled spirits produced from any material at or above a 190 proof Dan if bottled, bottom of that, not less than 80 proof or 40% ABV. One. Vodka. Vodka is a neutral spirits, so distilled or so treated after distillation on with charcoal or other materials as to be without distinctive character, aroma, taste or color, grade and spirits to grains. Fruits are neutral spirits distilled from fermented mash of grain and stored in oak containers. European Union Regulation EC Number 110 slash 2008 of the European Parliament and the Council of 15 January 2008 on the definition, description, presentation, labeling, and the protection of geographical indications of spirit drinks in repealing counselor regulation BEC number 1576 slash 8915. Vodka. Vodka is a spirit drink produced from ethyl alcohol of agricultural origin, obtained following fermentation with yeast from either one potatoes and, or cereals or to other agricultural raw materials, the stilled and or rectified so that the organoleptic characteristics of the raw materials used in by-products formed in fermentation are selectively reduced. This process may be followed by read distillation and or treatment with appropriate processing aids, including treatment with activated charcoal to give it special organoleptic characteristics. Maximum levels of residue for ethyl alcohol of agricultural origins shall meet those laid down in annex one, except that the methanol content, I'll exceed ten grams per hectare liter of 100% volume alcohol be the minimum alcoholic strength by volume of vodka has shall be 37.5% ABV. See the only flavorings which may be added. Our natural flavoring compounds present in distill it obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics other than a predominant flavor. Now what does that all mean? Well, I think it means that the European Union has a lot more standards on what they consider vodka versus the United States. But even then, there's not a lot of rules. Where does that leave us? Well, it leaves us knowing that there's a lot of room for interpretation. So let's move on to know what's really going on with flavors, aromas, and production to really get a feel for what vodka is and isn't. 12. HOW TO MAKE A BANANA SPLIT MARTINI: Banana split martini, cocktail, that's great for dessert and reminds you of younger days. Ingredients. 1.5 ounces vodka, three-quarter ounce criminal cocoa, three-quarter ounce banana locker, splash a cream, optional. Whenever doing desert cocktails involving chocolate, I typically like to drizzle the glass with chocolate sauce as well. It adds a nice design element and adds another layer of flavor. To do so, it's pretty easy. Just get your chocolate bottle out and drizzle chocolate sauce right into the glass. As you move the bottle back-and-forth and turn the glass slightly. There you see you have a nice design that adds another element to this cocktail. Get your mixing tin and add 1.5 ounces of vodka. Now add three-quarter ounce banana locker, three-quarter ounce crammed Rococo. Optionally, you can add a little bit of cream as it adds a nice velvety texture to the cocktail. Address. Gets shaken. Pretty hard if he added the cream because it adds a little texture to it. When you shake, well, strain into the chocolate laden glass and add some whipped cream chocolate shavings. And a slice of banana. Banana split martini. 13. HOW TO MAKE A BAY BREEZE : Babies cocktail, a simple vodka and fruit juice drink, refreshing on hot days. Ingredients, 1.5 ounces vodka to onces cranberry juice, and two ounces pineapple juice. While the traditional recipe calls for equal parts of each juice, I personally prefer a little bit more cranberry juice, the pineapple, and I do it this way in the recipe demonstrated. However, if you want to do the recipe, traditionally, do it with equal parts of each juice. Start with your high ball glass filled with ice and add your vodka, 1.5 ounces. Next, add two ounces of cranberry juice. Or if you're like me a little bit more than that, two ounces of pineapple juice, or simply filled the rest of the glass. Garnish with a lime. And you're all set. Bay breeze cocktail. 14. HOW TO MAKE A BLACK RUSSIAN: Black Russian, delicious and simple cocktail ingredients. 1.5 ounces vodka and 1.5 ounces, or any other coffee locker. Simple construction on this cocktail. Start your double rocks glass filled with ice. Next, add 1.5 ounces vodka. Now add 1.5 ounces. Coffee Locker is a very popular one. Give it a quick stir to mix the ingredients. And you're all set. Black Russian cocktail. 15. HOW TO MAKE A BLOODY MARY: Bloody Mary cocktail, a personal favorite of mine with the spice tomato juice, salt, and vodka. How can you go wrong? Ingredients, Bloody Mary mix and vodka, 1.5 ounces. Bloody Mary mix can be made from scratch using tomato juice and adding multiple ingredients depending on the recipe. Common ingredients include black pepper, salt, celery salt, was GSI or sauce, hot sauce, garlic, onions, vinegar, lime juice or lemon juice, amongst many other items. It all depends on personal preference. However, it's usually just much easier to buy a pre-made brand such as zinc, zinc. And that's what we'll be using in this recipe. Start with your high ball glass filled with ice. Next, add 1.5 ounces vodka. Now fill with your choice of Bloody Mary mix. To mix this cocktail, we'll be using a technique known as rolling. We're going to roll this cocktail back and forth between the two different vessels. He'd never want to shake tomato juice as it doesn't shake up well, simply roll it back and forth a few times and then back into the original glass. Garnish with salary and all of lime and lemon are pretty common as well. Bloody Mary cocktail. 16. HOW TO MAKE A CAIPROSKA: Type Roscoe, the Russian cousin to a Brazilian hyperemia. Ingredients to ounces vodka, three-quarter to one ounce, simple syrup, and one whole lime. Now this is a very slimy, sweet drink. So we're going to prep a full lime ahead of time before we get to muddling it later in the process. Grab a full lime and just score it halfway down the equator of the line. Then we're going to score it further to help remove the skin of half of the lime. Now once all that's complete, we're going to chop that into pieces that we'll be using to model later. The reason we do it this way is because there's essential oils and flavors that are contained in the limescale, we want to capture those. However, if you put the whole lime in with the skin, it's just too much and kind of overwhelms the cocktail. So we only want half of the lime skin in the cocktail. Now take those lines you prepped and place them into a cocktail shaker. Next and three-quarters to maybe one ounce simple syrup. This is a pretty lie me sweet drink calls for a lot of simple syrup. However, if you'd like your cocktails a little less sweet is add less simple syrup. Once they're together. Model the ingredients well. You really want to crush the skins and the lines really well to express the oils in there and mix that and what these simple syrup. Next, add 1.5 ounces vodka. Now grab a double rocks class and have it filled with ice. Place all that ice into the mixing tin as well, get the lid on and shake aggressively. Mixing all the limes, vodka, and simple syrup really well together with that ice. Once completed, displace those full contents back into the glass. Type Roscoe cocktail. 17. HOW TO MAKE A CHI CHI: Chichi, vodka based spin off a panic alotta. Typically this cocktail and opinion alotta are produced using a blender. However, if you don't have one, that's alright as well, just make sure to really shake aggressively at the time that you're mixing the ingredients. And if possible, have some crushed ice available to top the drink to get some consistency down as well. Ingredients, 1.5 ounces vodka, one ounce cream of coconut, two ounces of pineapple juice, half ounce fresh lime juice. Start with the cocktail shaker. Next, add 1.5 ounces vodka. Now add one ounce cream of coconut. It's pretty thick, so you want to warm that up or at least set it out ahead of time. It's not chilled to make it a little bit easier to use in your cocktail. Now add half ounce fresh lime juice and add or two ounces of pineapple juice. Address and shake aggressively for 20, thirty-seconds. As the cream of coconut is quite thick. It a double rocks glass filled with ice and strain the cocktail in top that cocktail with some crushed ice. If you haven't. Garnish with a pineapple wedge and a pineapple leaf. Chichi. 18. HOW TO MAKE A CHOCOLATE MARTINI: Chocolate martini, great after-dinner drink. Ingredients to ounces Irish Cream locker, be at Bailey's or some other brand. One ounce vodka, one ounce crammed Rococo, and brown sugar on the rim, optional. With dessert Martinez, when appropriate, I like to do a result, chocolate on the glass itself. It adds another layer of flavor and hand. It looks pretty nice as well. It's pretty easy. Simply get a martini glass and get your chocolate sauce. And then move the bottle back and forth over the martini glass while your drizzling. It gives it a nice fun design that you can see here, but also a layer of chocolate flavor that adds to the final cocktail. Now, get your cocktail mixing tin and add your vodka. One ounce. Next, add two ounces of Irish Cream, the core. And add one ounce criminal cocoa. Address and give it a good heart shake to really get that nice creamy texture. Strain into the chocolate laden glass. Garnish with some chocolate shavings. Now indoor whip cream is optional as well. Chocolate martini. 19. HOW TO MAKE A COSMOPOLITAN COCKTAIL: Cosmopolitan, a cocktail made very popular during the 1990's in New York. Ingredients to ounces Citron vodka, one ounce quadro, one ounce fresh lime juice, one ounce cranberry juice. Even though the recipe calls for one ounce cranberry juice, I typically use half to three-quarter ounce. I find one ounce gets to be a bit too much for my tastes. We'll get started with your mixing tin and add in two ounces of Citron vodka. Next, add one ounce quadro orange, the core. Now add your cranberry juice. Here, I'm going to use probably about a half ounce as opposed to the recipes, one ounce and add one ounce fresh lime juice. Address and give it a good shake for about ten to 15 seconds. Stream into a cocktail glass. Garnish with lemon twist or an orange twist is also optional. Whenever you use in citrus, always rub that around the rim. Just placed the Gardner shin. Your complete cosmopolitan cocktail. 20. HOW TO MAKE AN ESPRESSO MARTINI: Espresso Martini, a personal favorite of mine, to either conclude the night or to get the knight started with the little caffeine kick from the espresso. Ingredients, 1.5 ounces vodka, three-quarter ounce clue, or some other coffee. The core, one ounce. Firstly, brood espresso, ideally at room temperature, half ounce simple syrup. Start with the cocktail shaker and add 1.5 ounces of vodka. Now add three-quarters ounce or some other coffee, the core, at a half ounce, simple syrup. One ounce. Firstly, brood Espresso. Address, and really shake hard for about 20 seconds. You really need to shake fairly aggressively to get the right texture for this cocktail. We're going to use a cocktail glass into stream that in there. You can see that nice velvety texture that actually comes from the oils in the espresso. And it settles almost like a Guinness type beer. Garnish with either three coffee beans or little dusting of cinnamon. Espresso Martini. 21. HOW TO MAKE A FRENCH MARTINI: French martini, ingredients to ounces vodka, half ounce Chambord or cryptic gaseous, 1.5 ounces pineapple juice. Start with mixing tin and add two ounces vodka. Now add a half ounce of Chambord and finish with adding 1.5 ounces pineapple juice, dry ice, and give it a good hard shake. You notice on this that the texture actually gets kind of foamy with the use of the pineapple juice. Strain it in the cocktail glass. You can see that nice texture there. And garnish with a fresh raspberries, French martini. 22. HOW TO MAKE A GREYHOUND & SALTY DOG: Greyhound or salty dog. Ingredients, 1.5 ounces vodka, grapefruit juice, salt rim, optional. Greyhound consists of vodka and grapefruit juice. To turn that into a salty dog, simply salt the rim of the glass and make the same cocktail of vodka and grapefruit juice. Start with a high ball glass filled with ice. Now add 1.5 ounces of vodka. Fill the rest of the glass up with grapefruit juice. Give it a quick stir. Then garnish with a slice of grapefruit. And there you have a greyhound cocktail. Add salt to the rim. And there is your salty dog. 23. HOW TO MAKE A HAIRY NAVEL: Harry naval cocktail, sweetened, kind of nice ingredients. 1.5 ounces vodka, one ounce Pete CHNOPS, orange juice. If you prefer a fuzzy naval cocktail, simply leave out the vodka. Use 1.5 ounces peach Snopes and fill with orange juice. Start with the high ball glass filled with ice. Next, add 1.5 ounces vodka. Now add one ounce peach CHNOPS and fill with orange juice. Give it a quick stir. Garnish optionally, with a slice of orange. Harry navel. 24. HOW TO MAKE A KAMIKAZE: Kamikaze, fun drink that also could be served as a shot. If you decide to go in this method, simply use a three shot glasses as your vessels instead of one cocktail glass. Ingredients to ounces vodka, half ounce quatro, half ounce roses or Angostura is sweetened, preserved lime juice. Fresh lime wedges. Start with your cocktail shaker and squeeze in to fresh lime wedges. You want to use those languages as the skins are going to add a nice unique flavor. Now add the vodka and a half ounce of quatro orange locker and a half ounce of roses, lime juice. Advice and get to shake him for about ten to 20 seconds. Will be serving this as a cocktail. Use a cocktail glass and simply strain in. But as mentioned before, you can strain it to shot glasses, garnish with lime wedge, and you're all set Kamikaze. 25. HOW TO MAKE A LEMON DROP MARTINI: Lemon Drop martini. This cocktail can also be served as a shot. If you want to do it this way, use three shot glasses. Also, the garnish for the shot is a lemon wedge that's been dusted with sugar. Ingredients to ounces Citron vodka, half ounce, quadro, half ounce fresh lemon juice, half ounce simple syrup. Traditionally, this cocktail calls for a sugar rim on the glass. To do that, it's pretty simple. Start with your cocktail glass and then rub the edge of it with some lemon. As you can see there, it gets the lemon juice onto the rim and just place it into a dish of sugar. Roll it around a little bit and the sugar will stick to the lemon. Shake off any excess. You have a nice sugar room. Now, start with your mixing tin and add two ounces vodka. Now add half ounce quadro. Add your half ounce fresh lemon juice. You're half ounce simple syrup. Refresh ice, and give it a good shake for about ten seconds or so. We're gonna get our glass where the sugar rim and a strain right in there. Garnish with the lemon wheel. And you're all set. Lemon Drop martini. 26. HOW TO MAKE A LONG ISLAND ICED TEA: Long Island iced tea. This one's kind of a beast as there are so many different alcohols in it. So just be careful when imbibing these because you might be a little tipsy after just one. Ingredients, three-quarters ounce vodka, three-quarters ounce, Jin, three-quarters ounce RAM, three-quarters outs to Kyla, three-quarter ounce, Triple sec, three-quarter ounce, simple syrup, three-quarters ounce, fresh lemon juice, and a splash of Coca-Cola. Start with your cocktail shaker. Add three-quarters outs, simple syrup. Next, add three-quarters ounce fresh lemon juice. This actually could be replaced with sour mix if you have that instead. Use three-quarters ounce Jin. Add three-quarter ounce, Triple sec, three-quarter ounce RAM, three-quarter ounce tequila, and three-quarter ounce vodka. Add your eyes and give that a quick shake for about six to ten seconds. We're just looking at mixing ingredients there. Now strain into a high ball glass filled with ice top with some Coca-Cola or some other dark cola garnish with a squeezed lemon. Now you're set. Long Island iced tea. 27. HOW TO MAKE A MADRAS: Madras, a simple cocktail that's basically a screwdriver with some cranberry juice ingredients. 1.5 ounces vodka, four ounces orange juice, one ounce cranberry juice. With the juices in this recipe, I just eyeball it as I know what's about four ounces and a one ounce. However, if you want to be exact, always use a jigger. Start with a high ball glass filled with ice. Now you're gonna add your 1.5 ounces of vodka. Fail three-quarters of the way up with orange juice or four ounces roughly, and add one ounce of cranberry juice, or just fill the rest of the glass. Garnish with an orange. And your complete Madras. 28. HOW TO MAKE A MOSCOW MULE: Moscow Mule. Anything would ginger is a personal favorite of mine. Ideally, you're going to use a copper metal mug if you got one. However, I don't have one. So be using a high ball glass in this recipe. Ingredients 1.5 ounces vodka, half balance to one ounce fresh lime juice, depending on how liming you'd like your cocktail and ginger beer. Start with a high ball glass filled with ice. Now at a half ounce fresh lime juice. Next, add 1.5 ounces vodka. Top with ginger beer. Then garnish. The line wedge. Brigham in Moscow Mule. 29. HOW TO MAKE A SCREWDRIVER: Screwdriver, very simple cocktail and great. During breakfast time, if you're on vacation. Ingredients, 1.5 ounces vodka, orange juice. Grab your ball glass filled with ice. 1.5 ounces of vodka. Fill with orange juice. Give it a quick stir, and optionally garnish with an orange screwdriver. 30. HOW TO MAKE A SEA BREEZE: Sea breeze, very similar to a baby's except that were used in grapefruit juice. If you want to change it into a cape Kotter, simply leave out the grapefruit juice. Use 1.5 ounces vodka and cranberry juice. And be sure to keep the lime. Ingredients. 1.5 ounces vodka, four ounces grapefruit juice, one ounce cranberry juice. As with juices, I usually eyeball them. But if you want to be exact, please use a jigger to measure correctly. Start with the high ball glass filled with ice and add 1.5 ounces vodka. Now at four ounces grapefruit juice, one ounce cranberry juice. Give that a quick stir. Garnish with a Lime. Sea Breeze. 31. HOW TO MAKE A SEX ON THE BEACH: Sex on the beach. What a great name for a cocktail. As most recipes can change a little bit. This one that what we're demonstrating here uses orange juice. But I have seen the same recipe with pineapple juice. Just use the one that you or your customers prefer. Ingredients. 1.5 ounces vodka, half ounce, peach CHNOPS, half ounce Chambord raspberry locker, 1.5 to two ounces cranberry juice and 1.5 to two ounces of orange juice. Start with mixing tin and add 1.5 ounces vodka. Next, dad, half ounce the Chambord. Add a half ounce of peach CHNOPS, two ounces cranberry juice, and add two ounces orange juice. Drives to the tin and give it a quick shake. Ten to 15 seconds. Be straining it to a high ball glass filled with ice, garnish with an orange and a cherry. There you have six on the beach. 32. HOW TO MAKE A VODKA COLLINS: Vodka Collins, very similar to a Tom Collins, except we'll be using vodka instead of gin. Ingredients. 1.5 ounces vodka, three-quarter ounce fresh lemon juice, one ounce simple syrup, club soda. Start with your mixing tin. 1.5 ounces vodka. Now add one ounce simple syrup and three-quarter ounce first lemon juice. Did your ice in there and give it a quick shake. You don't have to shake too hard as we are gonna be straining it into ice. Your high ball glass filled with ice and strain the cocktail in. Now just tap the rest with club soda. You can give it a quick stir if you'd like. Then garnish with an orange, hanging, a cherry vodka Collins. 33. AN INTRODUCTION TO A VODKA MARTINI: Vodka martini, probably the most recognizable cocktail around the world. Ingredients, 2.5 ounces vodka, half ounce, driver move. Now here's where it gets a little interesting. Martinez are typically garnished with either a lemon twist or with olives. But if someone asks for a Gibson martini, It means that they want cocktail onions. And instead of those other garnishes, simply by replacing the traditional garnish with cocktail anions or pickled onions. You now make that martini a Gibson. Now let's review the many variations a martini can have when being ordered and prepared. Service terms, shaken. It simply means the Martina was shaken in a cocktail shaker over ice. This adds little ice shards, dilutes the alcohol a bit, and chills down. Now some say a martini should never be shaken. But I think it's up to whoever is drinking the cocktail to decide that stirred the preferred way of making a martini. This simply means that the martini is put in a mixing glass and stirred with ice. Instead of shaken. It adds a nice velvety texture while also killing it. Up. Up just means that after the Martina was either shaken or stirred, that the martini is served in a chilled cocktail glass with no ice on the rocks, which simply means the Martina was prepared, either shaken or stirred, and then poured over ice. Other options. Dry martini means using a quarter ounce or basically less driver myth than a regular martini. Extra dry martini, using a splash or even just rinsing the glass with a little bit of driver move and throwing out the excess. Wet martini means using more driver move up to a 5050 ratio of spirit to remove. Perfect Martini means using equal parts, dry and sweet vermouth. Burnt martini. He's using a splash or rinsing the glass with single malt whisky. Dirty Martini. It means using a splash to up to a half ounce of olive Brian. And a filthy martini. Using a half ounce or more olive Brian added to a martini. 34. HOW TO MAKE A CLASSIC VODKA MARTINI: Classic martini ingredients, 2.5 ounces vodka, half ounce Dr. Remote. Start with your mixing glass and add 2.5 ounces vodka. Now add half ounce driver mouth. Dries. Give that a good stir for 20, thirty-seconds to really chill down that martini. Get your chilled cocktail glass. And just strain on gardeners for the olives or lemon twist. Classic martini. 35. HOW TO MAKE AN EXTRA DRY MARTINI: Extra dry martini, shaken ingredients, 2.5 ounces vodka, and rinse the glass with dry vermouth. Get your cocktail glass and add a little bit of driver move in there. Now, just turn the glass around. We're trying to coat the glass with the driver, move move it around a bit, and then throw out the excess. Will have just the residue left. Now get your cocktail shaker and add 2.5 ounces vodka. Add Rice. Get to shaken probably for about 20 seconds or so. Just strained the cocktail glass and garnish, either with the limit twist or olives. Extra dry, shaken Martini. 36. HOW TO MAKE A DIRTY VODKA MARTINI: Dirty Martini ingredients, 2.5 ounces vodka, half ounce, driver, and a quarter to a half ounce, olive Brian. Get your cocktail shaker and add 2.5 ounces vodka. Now add half ounce of driver mode and a quarter to a half ounce olive Brian, address and xik aggressively for about 20 seconds or so. Cocktail glycine strain in the olive. Brian adds a nice salty flavour to the martini. Course, garnish with olives. And you're all set Dirty Martini. 37. HOW TO MAKE A PERFECT VODKA MARTINI: Perfect Martini ingredients, 2.5 ounces vodka, quarter ounce sweet vermouth, quarter ounce, driver, or simply equal parts, sweet and Dr. remote. Start with the mixing glass and add 2.5 ounces vodka. Now add a quarter ounce driver mood, and a quarter ounce sweet vermouth. Add some fresh ice. Stir. Got to stir for quite awhile on this, probably at least 20 seconds or longer. Strain into a chilled cocktail glass. Garnish with an olive lemon twist, or even both. Perfect Martini. 38. HOW TO MAKE A VODKA TONIC: Mark atonic. So simple, you probably don't need a video on it. But maybe somebody out there doesn't know what tonic is. Ingredients. 1.5 ounces vodka, tonic water. Start with your hardball glass filled with ice and add 1.5 ounces vodka. Fill the rest up with tonic water. Garnish with the lime, which actually is essential in this drink. Your complete vodka tonic. 39. HOW TO MAKE A WHITE RUSSIAN: White Russian, a personal favorite of mine during my college years. You just got to be aware and there's a lot of calories in this drink. Ingredients. 1.5 ounces vodka, 1.5 ounces collude, or some other coffee flavored law core, 1.5 ounces cream, milk or half-and-half or some other dairy product could be substituted for the cream. It's just not the same and not quite as rich as the green mix it. All right, and this is simple build. Just grab a double rocks glass filled with ice. Now add 1.5 ounces vodka, 1.5 ounces cool UA or some other coffee. The core, then topping with 1.5 ounces of cream. Some people like to stir the cocktail, However, I like the layered quality would've done in this way. Up to U, White Russian. 40. HOW TO MAKE A ZIPPER COCKTAIL: Zipper cocktail, not really that well known, but a sweet, refreshing level drink and easy to make. Ingredients. One ounce vodka, one ounce Chambord, raspberry locker, and lemon lime soda of your choice. Start with the double rocks clasts filled with ice. Add one ounce vodka. Now add one ounce Chambord raspberry locker, and fill with lemon, lime soda. Give it a quick stir if you like. Garnish with some raspberries. A sprig of mint zipper cocktail.