Vodka – Historically a stereotypical part of the Russian diet, this ‘neutral’ grain alcohol can be mixed to create some of the best flavoured cocktails in the world…
Here over the next 10 drinks, you will see some of, what I think to be, the best vodka summer cocktails in the world…
10. Vodka Sea Breeze
2m Cranberry Juice
2m Pineapple Juice
Lime wedge (garnish)
50ml Russian Vodka
50ml Mango Nectar
2 lime wedges
3 mint leaves
Top up soda water
Mint sprig (for garnish)
8. Classic Caipiroska
50ml High grade vodka (Green Mark/42 Below)
½ lime (cut into wedges
2 tablespoons Muscovado sugar.
Squeeze then muddle the lime and sugar (use Agave Nectar for a smoother drink), then top up with crushed ice and pour over vodka. Stir and serve before the drink has time to dilute.
Top Tip: Use any citrus fruit you prefer here. I recommend any orange citrus fruit (oranges, mandarins, satsumas, tangerines & clems are all perfect choices as they offer slightly different flavours).
7.Mint & Cucumber Vodka Fizz
1 teaspoon Sugar syrup
12 mint leaves
½ cucumber, sliced
25ml fresh squeezed lime juice
Cucumber Spear & Mint sprig (for garnish).
Muddle the cucumber slices and mint with the sugar syrup and top up with the alcohol and lime. Shake well and strain over crushed ice. Top up with Soda Water/Ginger ale and garnish with the cucumber spear and mint sprig.
Top tip: for added flavour (and a Mexican feel) use Agave Nectar and Agave Sec instead of Sugar Syrup and Cointreau respectively…
6. Lemon Drop
1 measure Vodka
½ measure Lemon Juice
1tsp Sugar syrup (1 tsp for every 1 measure of vodka)
Lemon twist for garnish
Shake, then strain into a chilled martini glass. Garnish with a lemon twist. This is a sour drink so is best kept as more of a desert cocktail… You have been warned!
5. Acapulco Zombie
20ml Gold Rum
40ml Orange juice
40ml Grapefruit Juice
1 small dash Crème de Menthe
Serving over ice in a tall glass, build this cocktail working your way down the list… Drop the crème de menthe in last and allow it to rest on top (after stirring the other ingredients first).
4. Cucumber Cooler
50ml Russian Vodka
15ml Sugar Syrup
12” Thin slice (long-side) cucumber
1 small slice (wheel – for garnish)
1/8 teaspoon of fresh thyme leaves.
Muddle the cucumber and thyme in a shaker; add the sugar syrup and vodka. Shake gently and pour over ice in a small goblet. Garnish with the cucumber wheel and a splash of soda water.
3. Cucumber & Ginger Fizz (up to 8 servings)
80ml ginger liqueur
top up Ginger Ale/Beer
2 limes (wedges – you should be able to get 8 per lime)
This is a two stage recipe and does require some prior preparation…
Stage one: Skin one of the cucumbers and dice loosely. Put the cucumber and all of the vodka into a glass container and refridgerate for 1-3 hours. When you’re happy with the strength of the ‘infusion’ stain and sieve the vodka into a separate container and refridgerate for a further 2 days, discard the cucumber.
Stage two: Peel the other cucumber length-ways and put 3 slices in each of the 8 glasses. Add to this 3 tablespoons (45ml) of the vodka to each glass and squeeze two of the lime wedges into the mixture (drop in the lime wedges for garnish also). Top up with crushed ice and add 10ml of the ginger liqueur (10ml per glass). Stir gently before topping up with Ginger Ale/Beer.
Serve with a straw and a cocktail stirrer.
2. Wallbanger 43
50ml High grade vodka
20ml Licor 43
75ml freshly squeezed Orange Juice
1. Classic Screwdriver
50ml Green Mark Vodka
100ml freshly squeezed Orange Juice
Orange Wedge (for garnish).
So there you go, 10 of the best vodka cocktails you can drink this summer. The screwdriver is my number one by a country mile, and that is not flattering (done right it genuinely is that good!).
I hope you enjoy them all as much as I do! Next up… Top 10 Gin Summer Cocktails…
Margate is a wonderfully quaint little seaside town on the eastern tip of Kent (a county in the UK – for all you non-UK readers) but for those of you who are not acquainted with this sometimes lovely little town here are a few photos, in the form of a Google search…
Once you’ve seen some of those pictures, imagine this:
Walking along the Margate sea-front, box of cocktail equipment in hand, leftover tequila, white rum and even a bottle of Prosecco (which remained un-opened in the end) all included, I meander along the path, to be pleasantly surprised by my friend Dan (no relation) who was waiting for me after picking up a small mountain of ice for the Soiree. We both walked back to his house and as we walked in we were both met with a chorus of ‘Woos’ and ‘Dan!’ all from one of the other co-hosts excited to see the cocktail prep could begin. Now I would like to make it clear that at this point, it was around 5-5.30pm and the Soiree did not really get going until around 7-8pm.
Before I can do any prep work, I’m shown around the house. First up the main room; where I would be set up. This room also included interactive music, determined by the people in the room at the time (allowing for more personalisation of the evening for the guests – a great idea that really worked well). Then I was taken into the two-tier ‘rave’ cellar and considering it was just 2 brick built rooms the last time I saw it, the neon lights, fairy lights and luminous paint (along with the slightly later addition of strobes and lasers) made this the very club-vibe up beat part of the event.
This two level club-like look really worked and considering the 40+ people attending, was also necessary!
Onwards to the cocktails now:
I started prepping the cocktails and the ingredients needed from around 6pm. This included washing anything I hadn’t done at home, laying out my equipment (knives, strainers, shakers, jiggers etc.) and then of course the softening & cutting of the limes. The alcohol was kept in a make shift bar, an emptied bookcase worked surprisingly well, combined with a large unused table provided me with a sturdy work surface. With people not turning up (generally) until around 7-8pm I offered to make a few test cocktails for the hosts and the music suppliers.
Cocktails tried included the dark n stormy, sex on the beach and (because of a lack of gin/lemon juice) I also served up a tweaked version of the Long Island Iced-Tea (see below [cocktail no.9] for the recipe). This helped me ease into a sense of security and when people started actually turning up I was in my element. For all intents and purposes I had my own bar for the night. Working cleanly and efficiently (and under a great deal of pressure from almost all of the guests at one point) the cocktails started flying of the shelf (quite literally).
I had written the recipes down in one of my handy little notebooks and this allowed people to read what cocktails were available. This not only freed me up to concentrate on the cocktail making process, but also allowed the guests to have a good look at the ingredients and the name of the cocktails, helping them understand what was in each one. This was a little Idea I thought I’d try that also seemed to ease up some time for me to concentrate on the cocktails.
These cocktails, as you can see, are a combination of classic and contemporary recipes with a little variance in the themes. The mojitos are light and refreshing, whereas the white Russian is a creamier coffee flavoured cocktail. Whilst the Hawaiian Bay Breeze and Sex on the beach are similar in their ingredients, the simple addition/replacement of the ingredients drastically transforms the flavours…
Overall I feel this collection best suited the night and the guests that attended where full of compliments of every recipe. In hindsight the only changes would probably have been the removal of both the Tequila Sunrise and Hawaiian Bay Breeze. These would be changed purely because of a) the tequila sunrise didn’t work with the small opaque plastic cups and b) the Hawaiian bay breeze was too similar to the sex on the beach for the guests to order. Looking at the recipes available with the ingredients purchased the best move may have been to use some more Mexican themed cocktails (tequila and pineapple juice based recipes may have been a good call) to balance the collection out a little.
That put to one side, the overall feedback was good and everyone kept complimenting me on my cocktails, which is a fantastic confidence boost – as I knew pretty much nobody there, and the people I did know had not really seen me in action.
The event as a whole didn’t just benefit me from a networking point of view in that my confidence with serving quality cocktails is improving all the time. The cocktails served were not only great tasting, but well made, and that is great feedback to have.
As a further more personal note, having cocktails at an event like this, in the way it was done at this event, supplies your guests with a focal point outside of the norm. This can become a conversation topic as well as a general form of interactive entertainment.
Now onto the real bread and butter of this post: The Cocktails…
As previously stated the cocktails are a combination of all different flavours. These are not necessarily themed but do share a general Caribbean trend (light fruity juice mixed drinks)
Dark ‘n’ Stormy
1 measure Dark Rum (I used White Rum)
5 measures Jamaican Ginger Beer
I used Sainsbury’s white rum for this cocktail as dark rum is generally hard to find at a reasonable price these days. The only thing the dark rum will give you over the white rum is a larger depth of flavour, but if you use a higher quality rum (let’s use Havana Club 3yo for example) then the flavour depth is automatically quite deep, negating the need for dark rum specifically.
Top Tip: when on a low budget always try to accommodate the supermarket brands, you’ll find that the quality is just as good as some of the more ‘famous’ brands especially when mixing in cocktails…
1 measure Vodka
1 measure Galliano
4 measures Fresh Smooth Orange Juice
This cocktail is a classic version of a classic recipe. It was not tweaked in any way and I think this is by far the best way to serve it. If you do not like the vanilla then you can cut it out, but then it becomes a simple Screwdriver. Either way enjoy this cocktail over ice.
Top Tip: this drink is better built in the glass over ice than shaken. You want to create a layered feel to the flavours and shaking the ingredients works against this…
60ml White Rum
15ml Sugar Syrup
8-10 fresh mint leaves
1 ½ lime in ¼’s
Top up Soda water/Lemonade
Build the ingredients in the glass you serve it in. Start with the lime and sugar syrup and muddle well, then add the mint and gently muddle. Add the crushed ice and the rum. Top up with lemonade and garnish with a mint sprig.
This cocktail is a classic recipe ONLY when the soda water is used. However my recipe calls for lemonade purely because I have not found a soda water mojito that I like. And I am more comfortable making this slightly sweeter version. This drink is meant to be refreshing so you must use fresh mint leaves. This cocktail just does not work with dried mint at all.
Top Tip: Just before you put the mint leaves in the drink, place them in the palm of one hand, and clap your hands 1-2 times. This releases the oils from the leaves without making the drink bitter.
Sex on the Beach
1 measure Vodka
1 measure Peach Schnapps
2 measure Cranberry Juice
2 measures fresh smooth Orange Juice.
Another built drink. This drink is all about depth in flavour and the best way to do this is to loosely layer the ingredients as you make the drink (over ice of course).
Top Tip: if your guests are planning on drinking this cocktail quickly (or if it’s served in small amounts) then stir gently before serving so they get all the appropriate flavours.
Hawaiian Bay Breeze
1 measure Vodka
1.5 measures Cranberry juice
1.5 measures Pineapple juice
This cocktail can be served either built or shaken. Either way the pineapple adds some Caribbean flavour to an already fruity cocktail. The cranberry and pineapple work perfectly to create an almost punch like feel to this drink.
Top tip: if shaking, double strain the cocktail as you pour it into the glass, taking out the unnecessary foam (from shaking the pineapple).
1 measure Silver Tequila
4 measures Fresh smooth Orange juice
½ measure Grenadine Syrup
This drink is as simple as it sounds. Build it over ice with the grenadine being dropped from about 1cm above the glass. The grenadine syrup will sink to the bottom and gradually work its way up the cocktail as you drink it. The idea being that the more you drink it, the stronger/sweeter it gets.
Top tip: if you want a bit more culture in your tequila sunrise try using a quality Gold Tequila to add some depth. Jose Cuervo Reposado Gold Tequila is a good shout, but any quality gold tequila will do.
1 measure vodka
1 measure coffee liqueur
2 measures Single Cream
This cocktail is a tricky cocktail to make. It may look like it is going wrong but just persist and as long as the cream doesn’t curdle it will be perfect…
Build it over ice and stir before serving…
Top tip: I used my preferred coffee liqueur on this, and the best thing about using coffee liqueur with cream is that you really can be flexible. Try it with Kahlua, but Tia Maria and Soiree coffee liqueur work just as well.
The Sonoran Iced-Tea
1 measure Kahlua (coffee liqueur)
1 measure Disaronno Amaretto
½ measure Silver Tequila
Garnish: ½ measure freshly squeezed lime juice
Top up with cranberry juice.
I have both built and shaken this drink, for the best blend I find shaking makes it lighter and negates the need for ice in the glass, whereas building it requires crushed ice. But please find the best way that suits your taste.
At this event I served the lime juice as a garnish (adding just after pouring into the glass/cup). Shaking the rest of the ingredients negates the need for ice and also saves time as you can serve it straight away.
Top tip: you can add the lime juice to the drink and shake or pour it in at the end; I just prefer the crisp lime flavour at the beginning. Please feel free to experiment and find the way that best suits you.
Bonus cocktail recipe:
My forced-tweaked version of the Long Island Iced-Tea
1 measure vodka
1 measure rum
1 measure silver tequila
1.5 measures fresh lime juice
2 measures sugar syrup
Dash of amaretto
Top up with Coca Cola (original not diet)
This drink was born out of a lack of gin, triple sec and lemon juice. It was not one of my planned cocktails but I was challenged by one of the guests to make up what I could with what I had, using the L.I.I.T. as a base. It was rather sweet and as far as I’m concerned it worked. The guest was happy and it spread like wildfire throughout the event, becoming better than most of the cocktails on the menu.