As promised, I’ve got some wonderful new cocktail recipes to share with you—all of them part of entries in the OVAL vodka infusion contest. Read up on what the contest was all about in my last post.
Just one quick note—to give credit where credit is due, all the drink photos put up here were taken by the participants themselves.
Chipped Tooth Cooler by Blair Reynolds of Trader Tiki:
2 oz CHiP OVAL Vodka Infusion
1.5 oz Pineapple Juice
1/2 oz Lime
1/2 oz Ginger Liqueur (Domaine de Canton)
1/2 oz Falernum (Taylor's Velvet Falernum)
dash Fees O.F. Bitters
6 drops Herbsaint
Shake briefly with crushed ice, and pour into Double Rocks glass, add a splash of soda water and top with a float of 151 proof Demerara Rum.
The Howlin' Oval by SeanMike Whipkey of Scofflaw’s Den:
2 ounces jalapeno-infused OVAL vodka
1 ounce fresh squeezed lime juice
3/4 ounce orgeat
Shake over ice, strain into a chilled cocktail glass. The garnish is a thin slice of red jalapeno with a lime twist around it.
Rosemary Lemon Fizz by Stevi Deter of Two at the Most:
1.5 oz rosemary infused Oval vodka
0.5 oz limoncello
0.5 oz lemon juice
2 oz cream
soda water to top
cinnamon for garnish
Add all ingredients but soda water to shaking tin, dry shake for 1 minute, add ice, shake for at least two more minutes, strain into collins glass, top with soda water and a sprinkling of cinnamon.
Leafy Lilly by Matt Robold of Rumdood:
2 oz Cilantro/Peppercorn/Honey Oval Vodka
1 oz Lillet Blanc
.5 oz Lime
.5 oz Agave Nectar
2 dashes bitters
Shake with ice, strain into a cocktail glass.
Viennese Vixen by Cheri Loughlin of Intoxicologist:
2 ounces OVAL Vodka Lavender Infusion
1/2 ounce Hiram Walker Crème de Cassis Liqueur
1/4 ounce Fresh Lemon Juice
1 ounce Freixenet Brut Champagne
Lemon Peel Garnish
Slice a thin piece of lemon peel lengthwise over a cocktail glass and twist so the essential oils zest into the glass. Place peel along the edge for garnish. Place OVAL Vodka lavender infusion, Hiram Walker Crème de Cassis Liqueur and fresh lemon juice in a cocktail shaker with ice. Shake until chilled (approximately 10 to 12 seconds). Strain into cocktail glass. Top off with Brut Champagne.
The Inchworm by Ted Munat of Le Mixeur:
1 ½ oz. Calendula/Rose Hip infused OVAL vodka
½ oz. Dolin Blanc Vermouth
½ oz. lime juice
¼ oz. Saffron Syrup (recipe below)
Dash angostura bitters
Shake and strain into a cocktail glass. Garnish with a sprig of fresh thyme.
Saffron Syrup (a la Anu Apte of Vessel in Seattle):
1 ¼ cups water
2 cups sugar
¼ cup rose water
Generous ¼ tsp. saffron strands
1 tablespoon water
Make a saffron extract by heating the tablespoon of water near boil. Crush the saffron strands between thumb and finger. Add the crushed saffron to hot water. Let is rest about 15 minutes.
Meanwhile, add water and sugar in a heavy bottom pan. Heat till all the sugar is dissolved. Let it come to a boil. Ideally, reach 220 degrees. Add the Rose Water to the saffron extract, then add all to the sugar syrup. Cook about five minutes. Turn off heat and let it rest. After it cools it may be stored in a jar or bottle. Ted suggests leaving the saffron threads in the syrup.