Must-try Vodka Cocktail Recipes

Vancouver bartenders share cocktail recipes in time for Vodka Day on October 4th

Amande Menta

by Philippe C. Grandbois, bar director at Chambar Restaurant

INGREDIENTS

• 1 oz Żubrówka (Bison Grass Vodka)
• ½ oz Cacao Liqueur
• ½ oz Menthe-Pastille
• 2 oz almond milk
• 4 drops Ms. Better’s chocolate bitters
• 6 drops Ms. Better’s vegan botanical foamer
• 2 cardamom pods
• 1 whole almond
• 1 mint sprig and fleur

instructions

1. Crush cardamom in shaker with muddler.
2. Remove mint fleur. Put remainder of mint sprig in the shaker tin.
3. Add remaining ingredients (except almond).
4. Shake vigorously and double strain into chilled cocktail coupe.
5. Garnish with grated almond and mint fleur.

From my Backyard by bartender Alex Black, Nightingale Restaurant

Ingredients

• 1½ oz vodka
• ½ oz Cocchi Americano
• ¼ oz Yellow Chartreuse
• 3 dashes Scrappy’s orange bitters

instructions

1. Shake all ingredients together.
2. Strain into chilled coupe glass.

Genmai’s Tea by bartender Quyen Bui, Miku Restaurant

Ingredients

• 30 ml green-tea infused Absolut vodka
• 30 ml Giffard Ginger of the Indies (ginger liqueur)
• 10 ml ginger syrup
• 15 ml fresh lime juice
• 2 thin slices of cucumber (tip: use a vegetable peeler)
• Sparking water

instructions

1. In a tall glass, pour in the ingredients and stir.
2. Place the cucumber slices inside the glass and arrange in a spiral formation.
3. Top with sparkling water.

Riley Park by Juniper Kitchen & Bar

Ingredients

• 45 ml Unruly vodka
• 15 ml Noilly Prat dry vermouth
• 15 ml ginger syrup
• 30 ml lemon juice
• 1 sprig rosemary and a small piece for garnish

instructions

1. Muddle one sprig of rosemary in a shaker tin.
2. Add vodka, dry vermouth, ginger syrup and lemon.
3. Shake with ice and strain into a coupe glass.
4. Garnish with rosemary.

All-American Iced Tea by Mamie Taylor’s restaurant

Ingredients

• 1½ oz Tito’s Handmade vodka
• ½ oz Cointreau
• ¼ oz fresh lemon juice
• Dash Scrappy’s peach bitters
• Iced tea
• Lemon

instructions

1. Combine ingredients in a Collins glass filled with ice.
2. Stir gently.
3. Top with iced tea
4. Garnish with sliced lemon fan.

April in Paris by bartender Rhett Williams, Nightingale Restaurant

Ingredients

• 1 oz vodka
• 1 oz Lillet Blanc
• ¾ oz fresh lemon juice
• ½ oz simple syrup
• 2 dashes Scrappy’s lavender bitters
• Sparkling wine

Method

1. Shake and strain over ice.
2. Top with sparkling wine.