Food & Drink
24 Vodka Cocktails That Aren't a Vodka Tonic
Vodka is more than a tasteless spirit. Here are 24 cocktail recipes that prove it.
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HARVEY HEADBANGER

Recipe:
1.5 oz Vodka
.5 oz Galliano
2 oz orange juice

Directions:
Build ingredients in a mixing glass over ice and stir briefly to chill and dilute. Strain into a glass over fresh ice and garnish.

From Nick Bennett at Porchlight in New York City

HA! HE'S A GINGER

Recipe:
1.5 oz Reyka Vodka
1 oz Domaine de Canton Ginger Liqueur
.5 oz Cointreau
.5oz fresh lemon juice
Prelada Cava
Powdered candied ginger

Directions:
Add all ingredients into a shaker (except cava) Add ice. Shake until cold (10 or so seconds.) Strain into a coupe style glass add cava and enjoy.

From Moses Laboy of Bottle & Bine in New York City

CHAMOMILE SOUR

Recipe:
2 oz Vodka
.75 oz lime juice
.5 oz chamomile syrup
.25 oz Luxardo maraschino liqueur

Directions:
Combine all ingredients in shaker. Shake and strain into frozen coupe glass. Garnish with a lime wheel.

From Willy Shine of Howard Wein Hospitality

SNAP MULLED CIDER

Recipe:
1.5 oz Reyka Vodka
.5 oz Snap Liqueur
3 oz apple cider

Directions:
Combine all ingredients into a cocktail shaker. Shake, strain into wine glass or mug and garnish with candied ginger on a skewer.

GLASS GARDENS

Recipe:
2 oz vodka
1 oz fresh heirloom tomato juice
.25 oz fresh lemon juice
.25 oz jalapeño simple syrup
Muddled cucumber
Luxardo Maraschino rinse

Directions:
Muddle 3 cucumber slices with jalapeño simple syrup, add vodka, lemon, and tomato juice, shake with ice, strain into Luxardo Maraschino-rinsed coupe. Garnish with lemon swath/jalapeño slice.

From Spiaggia in Chicago, IL

ROSEMARY BEES KNEES

Recipe:
2 oz vodka
.75 oz spiced rosemary syrup
1 oz fresh lemon juice
1 oz dry sparkling rosé

Directions:
Combine all ingredients in tin shaker, with ice. Shake vigorously and strain over fresh ice in rocks glass. Top with sparkling rose. Garnish with sprig of fresh rosemary

From Bar Americain in New York City

JERRY THE ICELANDIC SAILOR

Recipe:
1 oz Reyka Vodka
1 oz Sailor Jerry rum
.5 oz lemon juice
.5 oz peach juice or nectar
Angostura bitters

Directions:
Combine heavy cream and pumpkin pie spice into cocktail shaker and shake. Add Reyka Vodka and Coffee Liqueur and shake with ice. Serve on the rocks and garnish with cocoa puffs. Combine all ingredients into cocktail shaker except bitters. Shake, double strain, and serve over crushed ice. Garnish with fresh grated nutmeg.

PUMPKIN SPICE LEBOWSKI

Recipe:
2 oz Reyka Vodka
1 oz coffee liqueur
1 oz heavy cream
.5 tsp Pumpkin Pie Spice

Directions:
Combine all ingredients in shaker over ice. Shake and serve in a rocks glass.

RASPBERRY COSMOPOLITAN

Recipe:
2 oz Zubrowka
1 oz lemon juice
.5oz honey syrup
5 raspberries
Prosecco

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Directions:
Shake all ingredients and double strain in a coupe glass. Top with prosecco.

From Percy Rodriguez at The Vine

ICELANDIC PEAR 75

Recipe:
1.5 oz Reyka vodka
.5 oz lemon juice
.25 oz simple syrup
2 oz pear juice
Champagne to top

Directions:
Combine all ingredients in shaker except champagne. Shake, serve in coup, top with champagne, add a twist of lemon for garnish.

SHEFFIELD'S VIOLET

Recipe:
1.25 oz Death's Door Vodka
.75 oz Creme Yvette
.75 oz Hibiscus Water*
.5 oz lime juice
.5 simple syrup
4 dashes Angostura nitters

Directions:
Combine everything in a small tin and shake vigorously. Strain into a chilled cocktail coupe or martini glass.

*Hibiscus Water: Steep 2 oz dried Hibiscus flowers in 32 oz of water overnight. Strain and use.

From Bryan Dayton at Acorn in Denver, CO.

20TH CENTURY

Recipe:
1.5 oz vodka
.75 oz lemon juice
.25 oz Creme de Cacao
.25 oz spiced pear liqueur
.125oz of maple syrup
1 dash chocolate bitters

Directions:
Combine all ingredients in a shaker with ice. Shake to combine.

From Jess Keene at Fulton Market Kitchen in Chicago www.fultonmarketkitchen.com

THE BLOODY FALL

Recipe:
2 oz Reyka Vodka
2 oz tomato juice
.25 oz lime juice
2 dashes worcestershire sauce
2 dashes tabasco

Directions:
Pinch celery salt, cumin, salt, black pepper. Combine all ingredients into cocktail shaker and roll back and forth. Serve in Collins glass and garnish with lime, peppers, and cherry tomatoes.

NON CLASSICO SPRITZ

Recipe:
1 oz Contratto Aperitif Bitter
1 oz Grey Goose vodka
.75 oz Grapefruit juice
.25 oz St. Germain
2 oz prosecco

Directions:
Combine all ingredients in a shaker, shake, and strain over fresh ice in wine glass. Top with Prosecco. Garnish with grapefruit twist.

From From Percy rodriguez at L'Amico

REYKA ROOT COLLINS

Recipe:
1 oz Reyka vodka
1 oz ROOT liqueur
.5 oz sassafras and sasaparilla syrup
.25 oz lemon juice
.125 oz. hudson rye/averna amaro blend (1:1)
Top ginger beer

Directions:
Combine all ingredients into cocktail shaker except ginger beer. Shake. Serve in collins glass, top with ginger beer and garnish with lemon wedge.

Sassafras & Sarsaparilla syrup: Combine 4 cups water and 4 cups sugar, ? cup sassafras, ? cup sarsaparilla in pot and heat. Add 2 tbsp root beer extract.

COOL HAND CUKE

Recipe:
1.5 oz Tito's Vodka
.25 oz Aperol
.75 oz honey simple syrup (1:1 honey and hot water)
.5 oz lime juice
4 cucumber slices

Directions
In a mixing glass muddle the 4 cucumber slices. Add the rest of the ingredients, top with ice and shake. Strain the cocktail into a glass and top with fresh ice. Garnish with a cucumber wheel.

From the Hive Bentonville, in Bentonville, AR

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DRUNKEN PUMPKIN

Recipe:
1.25 oz vodka
1.5 oz pumpkin cider
.75 oz Ginger liqueur
2 tablespoons of pumpkin jam or puree
.25 oz honey
.75 oz lemon juice

Directions:
Build all ingredients into a shaker, fill with ice. Shake and strain into a highball filled with ice and garnish with a flamed rosemary sprig.

From The Third Man, NYC

L' ERBORISTA

Recipe:
2 oz vodka
.5 oz black peppercorn syrup
.25 oz lemon juice
Balsamic vinegar
Basil

Directions:
Muddle basil with peppercorn syrup, add vodka and lemon, shake with ice, strain into rocks glass, add ice, add float of balsamic, garnish with black peppercorns and large basil leaf.

From Spiaggia in Chicago, IL

UNORIGINAL SIN

Recipe:
2.5 oz Sin Mix
.75 oz Lime juice
.25 oz Simple syrup
small pinch of salt

Directions:
Shake, fine strain into chilled martini glass. Express lemon peel and discard. Garnish with flower when possible.

Sin Mix: 1 part Aperol/3 parts Combier Orange/6 parts St. George citrus Vodka. Infuse mix with 2 parts dried hibiscus flowers, stirring occasionally for 30-45 minutes

From the National, Athens, Georgia

MAMA ROUX

Recipe:
1 oz St. George Citrus Vodka
1 oz Ford's Gin
.75 oz La Quintinye Vermouth Rouge
.25 oz Tempus Fugit Kinda L'avion D'or
5 drops 1821 Creole Bitters

Directions:
Stir all but bitters with ice. Strain up into a Libbey Coupe. Top with bitters.

from Empire State South, Atlanta, Georgia

MOSCOW MULE

Recipe:
2 oz. Belvedere
.5 oz Velvet Falernum
.75 oz lime juice
.5 oz ginger syrup
Candied ginger

Directions:
Shake all ingredients and strain over fresh ice in Collins glass. Top with club soda. Garnish with candied ginger.

From Percy Rodriguez at the Vine, NYC

BERRY SIP

Recipe:
1.5 oz Tito's vodka
.5 oz vanilla syrup
4 raspberries
Fever Tree Mediterranean Tonic top

Directions:
In a small mixing tin, combine raspberries and vanilla syrup. Muddle. Add vodka and ice and shake. Double strain into a Collins glass. Add tonic and top with ice.

From Brad Nugent at Porter House Bar & Grill, New York City

FIDELIA'S COCKTAIL

Recipe:
1.5 oz earl grey vodka
.5 oz lime juice
1 oz ginger simple syrup
1 oz Lillet Blanc
Topped with soda

Directions:
Combine all ingredients except soda in a shaker. Add ice and shake vigorously. Strain into Collins glass with ice. Top with soda. Add mint sprig garnish.

From Minibar, Washington, D.C.

This story originally appeared onTownandcountrymag.com.

* Minor edits have been made by the Townandcountry.ph editors.

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