Vodka Cocktails

A selection of delectable drafts from November’s Vodka Profile in Bartender magazine

Photography by Steve Brown

The 'Vodka Martini'Extra-Dry Martini

60mls Monopolowa Vodka

Half a teaspoon of Dry Vermouth


Add ingredients to a mixing glass filled with ice and stir (or shake) until the glass is well frosted. Strain into a well chilled cocktail glass and serve with either and olive of your choice or a citrus peel, (run the peel around the rim of the glass before dropping into the drink).

Recipe adapted from the Ultimate Bar Book by Mittie Hellmich

Vodka revolutionized the traditional Martini with its boom in popularity and people went stir (and shaken) crazy over the new drink. According to early 20th century recipes (such as the 1906 Hoffman House Bartenders Guide), a dry martini could assume the following: 45ml gin (dryer style) and 45 dry vermouth. With vodka being a neutral based spirit often derived from wheat, rye or potatoes, the botanically based vermouth often overpowered the spirit and so fell out of favour. So the Dry Martini became suitably dry as vodka became more socially prominent. The Vodka martini craze saw all matter of styles evolve – none more prominent than the infamous ‘Appletini’.

Harajuku GirlHarajuku Girl

45ml Stolichnaya Red Russian Vodka

10ml Massenez Chamomile liqueur

15ml Sake (Dry)

2 dashes Rhubarb Bitters

Stir and strain into a Martini glass, garnish with a chamomile bud.

Natasha Sorensen, Victoria Room, Sydney

The Vodka ThingThe Vodka Thing

40ml Grey Goose Vodka

10ml Green Chartreuse

10ml Sugar Syrup

15ml Lime Juice

Handful of mint

Ginger Ale

Sparkling Wine

Build ingredients in a highball. Top with ginger ale and sparkling wine.

Created by the team at Low 302, Sydney

All Day BabyAll Day Baby

45ml Cariel Batch Blended Vodka

15ml Mandarin Napoleon

2 Dashes Yellow Chartreuse

20ml Lemon Juice

30ml Pago Strawberry Juice (or Strawberry Puree if necessary)

Shake and strain into an Ice filled rocks glass. Garnish with a wide lemon twist.

Christian Blair, Crown & Sceptre, Adelaide

Le Saziorac Le Saziroc

50ml Ultimat Vodka

5-7ml Velvet falernum

2 Dashes Lemon Bitters

1ml (not too much more!) Lychee Liqueur

Add all ingredients to mixing jug and stir down. Strain into an absinthe rinsed rocks glass. Zest on top of and outside of the glass with lemon zest and then its up to you whether you leave in or throw out.

Marco Noe, 399 Bar, Perth

The East India Iced TeaThe East India Iced Tea

45ml 666 Pure Tasmanian Vodka

15ml St Germain Elderflower Liqueur

15ml Fresh Lemon juice

10ml Agave syrup

90ml Boiling water and 1 tsp Lemongrass & Ginger tea

1 lemon wedge squeezed

1 thin slice of ginger

Build all into a teapot. Wait until brewing is complete, then add ice, wait till chilling is complete and strain into dainty tea cup with saucer with one slice of lemon in the cup.

Lee Potter Cavanagh, Victoria Room, Sydney


30ml Belvedere Pink Grapefruit vodka

30ml Pear, Apple & Rhubarb syrup

3 drops of Lavender bitters

60ml Sparkling wine

Shake and strain into a flute. Top with sparkling and garnish with grapefruit zest and a lavender bud.

Julian Serna, Porteño, Sydney

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