Smoke Lab Vodka companions with the Chilled 100 Bartenders to create distinctive cocktails utilizing its newest expression, Smoke Lab Aniseed Vodka together with its flagship Smoke Lab Vodka.
Our group of skilled bartenders had been invited to a playful exploration of aniseed—a a lot liked Indian herb with refreshing notes of fennel and licorice ending with a creamy, sweetness and delicate fennel blossom not on the palate.
Try the primary spherical of recipes right here and keep tuned for extra recipes subsequent week.
Jacob Sunny
Mixologist / Supervisor at Bastille Brassiere & Bar
@coqtail_artist
Tusli Toddy
Components:
- 1 1/2 ouncesSmoke Lab Anise Vodka
- 3/4 ouncesFresh lemon juice
- 1/2 ounceshoney
- 2 ouncesTulsi Tea*
Preparation: Pour lemon juice, honey, and tulsi tea right into a teacup. Add Smoke Lab Anise vodka and stir to combine and dilute. Garnish with one star anise
*Tulsi Tea
Components:
- 1 ouncesGround Ginger
- 1 ouncesDried Tulsi Leaves
- 1 ouncesMaze
Preparation: Combine all the things collectively and add sizzling water.
Rice and Curry
Components:
- 1 1/4 ouncesSmoke Lab Vodka
- 1 ouncesFresh mango juice
- 1/4 ouncestamarind syrup*
- 1/4 Cointreau
- 1/2 ouncesfresh lime juice
- 3-4 curry leaves
Preparation:
- Crack 2 clarified ice cubes with a bar spoon and place them in a cocktail shaker.
- Muddle 3-4 curry leaves with lime juice within the cocktail shaker.
- Add vodka, mango juice, Cointreau, and tamarind syrup*.
- Shake vigorously for 20 seconds to relax, combine, and dilute.
- Double pressure into coupe glass.
- Specific lime zest over cocktail and discard peel.
- Garnish with mango slices on the rim
*Tamarind syrup:
- 3 ouncesTamarind
- 6 ouncesHot water
- 6 ouncessugar
Combine all the things collectively till sugar melts and tamarind breaks down. Pressure and retailer.
Justice Corridor
Bartender at OKPB DC
@Justicejhall
The Tãne of Smoke Lab
Components:
- 1 1/2 ouncesSmoke Lab Aniseed Vodka
- 1/2 ouncesfresh lemon juice
- 1/2 ounceshoney
- 1/2 ouncesorange juice
- 1/4 ouncesallspice dram
- 1/4 ouncesfalernum
- 2 dashes angostura bitters
Preparation: Shake all elements with ice and pressure over pebble ice in tiki mug. Garnish with orange wheel dusted with nutmeg or cinnamon.
Hara
Components:
- 2 oz. Smoke Lab Vodka
- 3 slices peeled cucumber.
- ½ of a lime minimize in items.
- ¾ ounceshoney syrup
- 2 dashes chocolate bitters
Glassware: Double rocks glass
Garnish: fruit/veg in backside of glass
Methodology: Muddle cucumbers and lime items in shaker tin. Add the remainder of the elements and calmly shake to include. “soiled dump” cocktail into glass and prime with crushed ice.
*I used Scrappy’s chocolate bitters and made a 2:1 honey syrup.
Nikki Drake
Director of Wine & Spirits at Revel & Unwined
@nikkialexisdrake
Triple Lime Gimlet
Components:
- 2 ouncesSmoke Lab Vodka
- 1 ouncesTriple lime basil cordial*
- 1 ouncesFresh Lime juice
- 2 dashes Scrappy’s Cardamom Bitters
Preparation: To make the cocktail, mix all elements in a shaker tin with loads of ice. Onerous shake and double pressure over a big rock right into a single rocks glass. Garnish with edible rose or different edible fragrant flower.
*Triple Lime Basil Cordial (One quart cooled beforehand made 1:1 by weight easy syrup)
Components:
- Zest 4 key limes
- 10 kaffir lime leaves
- 10 basil leaves
Preparation: Mix easy syrup, lime zest, and lime leaves in non-reactive container and let infuse 20-Half-hour at room temperature. That is essential…if the syrup is sizzling this can prepare dinner the limes and it’ll style cooked moderately than contemporary. Pressure via advantageous mesh strainer. Add 10 basil leaves, and mix in a Vitamin or different blender on excessive for 20 second. Pressure via cheesecloth, bottle, label, and date. Use day of for finest outcomes.
Kashmiri Martini
Components:
- 1 1/2 ouncesSmoke Lab Aniseed Vodka
- 1 1/2 ouncesSaffron Infused Capitoline Blanc (or Lillet Blanc) Vermouth*
- Lemon expression
- 3 small mint leaves
- 3 golden raisins
Preparation: For a bonus, soak the golden raisins in ginger beer for a pair hours so as to add further aromatics. In a mixing glass, mix Smoke Lab Aniseed Vodka with Saffron Infused Blanc Vermouth and stir over loads of ice. Pressure into a calming coupe or Nick & Nora. Specific a lemon peel over the floor of the Martini. Garnish with 3 every golden raisins and small aromatic mint leaves, alternating on a skewer.
*Saffron Blanc Vermouth
Components :
- 1 750 ml bottle Capitoline Blanc Vermouth (Lillet Blanc if Capitoline is unavailable)
- 15 saffron threads
*Warmth saffron with 4 ouncesof the vermouth over medium low warmth till the saffron turns into aromatic. Mix with the remainder of the bottle of vermouth in a non-reactive container and let infuse for twenty-four hours. Pressure via cheesecloth, preserve refrigerated for as much as 45 days
