Undoubtedly one could classify vodka as a ‘beginner’s spirit’, reserved for the days of underage drinking- but the versatility alone should give us pause to reconsider what this ‘spirit without distinctive character, aroma or taste’ can bring to the table.
There are some classically constructed cocktails in which vodka does perform admirably — if you’re using a good bottle — like this Kangaroo Cocktail.
This Clubland Cocktail dates to 1937’s Café Royal Cocktail Book, put together by William J Tarling. There’s some 24 or so vodka cocktails in Tarling’s book, and one of the most striking is this one.
New to the country is this good lookin’ Scandinavian vodka: Heavy Water. Named for a group of Norwegian saboteurs operating during the latter part of world war two, the quality lies in how the spirit is produced, having picked up a number of gold medals at different spirits competitions — the San Francisco World Spirits Competition among them.
Vodka — it’s been declared dead so many times, yet it isn’t going away. This tasting was, in many respects, one of the most difficult blind tastings we’ve arranged so far.
Isfjord Premium Arctic Gin & Vodka, the new super premium beverage spirits distilled with the super soft and pure iceberg water from the Ice Cap of Greenland, has now travelled across the globe to be enjoyed by Australians…
Australia’s most coveted bartending title is gearing up for another round in 2012. The Bartender Magazine Bartender of the Year Competition sponsored by Ketel One is aimed at discovering and celebrating Australia’s top bartending talent – and if you’re a bartender you can get involved.
The Patron Spirits Company have decided to take on the luxury vodka market with the release of Ultimat Vodka. Produced in Poland, Ultimat uses a trio of grains (wheat, rye and potato) to create this unique luxury spirit. The wheat is utilised to create a smooth texture, the rye to yield complexity and the potato for richness.