Best Vodka Cocktails

11. Poison Ivy

Recipe courtesy Erick Castro, Proprietor and Bartender, Polite Provisions, San Diego, CA

Vodka, absinthe and basil make for a lively blend in this herbaceous, refreshing cocktail.

Ingredients:
2 ounces vodka
3/4 ounce fresh lime juice
3/4 ounce simple syrup (see directions below)
1/4 ounce absinthe
5 basil leaves, separated

Method: Place the vodka, fresh lime juice, simple syrup, absinthe and four basil leaves in a shaker. Fill with ice and shake well. Strain into a chilled cocktail glass. Garnish with one basil leaf.

Simple Syrup
1 cup sugar
1 cup water
Combine the sugar and water in a pot and bring to a boil, stirring to dissolve. The liquid will be grainy, then cloudy, and is ready when it is completely clear.

12. Ski Patrol

Recipe courtesy David Burke Group, Aspen Kitchen, Aspen, CO

Ingredients:
3/4 ounce freshly squeezed lemon juice
1 ounce raw sugar simple syrup (see directions below)
1 ounce Woody Creek vodka
1/4 ounce Belvedere Citrus vodka
3/4 ounce Saracco Moscato D’Asti
1 teaspoon raw sugar
Confectioner’s sugar
Lemon twist, for garnsh

Method: Place the lemon juice, raw sugar simple syrup, Woody Creek vodka and Belvedere Citrus vodka in a mixing glass. Add large ice cubes and shake vigorously. Pour in Sarraco Moscato D’Asti and tumble roll back and forth once. Rim a cocktail glass with lemon juice, then lightly dip it in confectioner’s sugar. Double-strain the mixing glass liquid and carefully pour into the cocktail glass. Add raw sugar and let it settle on the bottom of the glass. Garnish with a lemon twist.

Raw Sugar Simple Syrup
1 cup raw sugar
1 cup water
Combine the sugar and water in a pot and bring to a boil, stirring to dissolve. The liquid will be grainy, then cloudy, and is ready when it is completely clear.

13. The Spice Trade

Recipe courtesy Mariena Mercer, Chief Mixologist, The Vesper Bar at The Cosmopolitan, Las Vegas, NV

The Moscow Mule is transformed into a liquid luxury that has a kick, thanks to the addition of pricey saffron and fiery Thai bitters.

Ingredients:
2 ounces Belvedere Mango Passion vodka
3/4 ounce fresh lime juice
1/4 ounce kalamansi cordial (see directions below)
1/2 ounce saffron cardamom ginger simple syrup (see directions below)
1 basil leaf, torn
2 drops Thai bitters
Ginger beer
Basil leaves, for garnish
Saffron threads, for garnish

Method: Place the Belvedere Mango Passion vodka, fresh lime juice, kalamansi cordial, saffron cardamom ginger simple syrup, torn basil leaf and Thai bitters in a mixing glass. Add ice and shake. Strain into a Collins glass filled with crushed ice. Top with ginger beer. Garnish with the basil leaves and saffron threads.

Kalamansi Cordial
4 1/4 cups Charbray Meyer Lemon vodka
4 1/4 cups Boiron Kalamansi Purée
3 cups Perfect Purée Yuzu Luxe Sour
Combine the Charbray Meyer Lemon vodka, Boiron Kalamansi Purée and Perfect Purée Yuzu Luxe Sour in a glass container.

Saffron Cardamom Ginger Simple Syrup
1 quart water
4 cups sugar
1 cup green cardamom pods, cracked
1 ounce fresh ginger juice
1 pinch saffron threads
Place the water and sugar in a pot and heat over a low flame for 20 minutes. Add the crushed green cardamom pods, ginger juice and saffron threads. Strain into a glass jar.