Verify Out the 15 Finalists within the Chopin Cocktail Competitors

Chopin Vodka, the family-owned model from Poland created the luxurious vodka class when it debuted in 1993. For the previous thirty years, the household has been on a mission to show that vodka’s traits mirror the uncooked substances from which it was distilled.

Chopin’s core line is comprised of potato, rye, and wheat vodka. Chopin Vodka invited bartenders to discover its distinctive assortment of spirits and compose an distinctive cocktail utilizing considered one of its single-ingredient expressions within the Chopin Cocktail Competitors.

From 15 finalists, the judges will select one 1st place winner and one 2nd place winner per fashion of vodka—potato, rye, and wheat. Three 1st Place winners will obtain $1500 every. Three 2nd Place winners will obtain $500 every. For extra info go to the Chopin Cocktail Competitors.

Take a look at the High 15 finalists within the Chopin Cocktail Competitors.

As soon as Upon a Muse

Created by Yvonne Mendez – Orlando, Florida

The cocktail is impressed by the spring season. I name it a season of rebirth and blooming of lovely issues. It’s clean, delicate, bubbly, and floral. This cocktail is my muse, an ode of magnificence, a romantic revival. I selected to work with Chopin Potato Vodka as a result of it’s clear, clean, and buttery. It permits the flavors to shine by means of sustaining the standard that Chopin Vodka is characterised for.

Elements:

• 1 1/2 ozChopin Potato Vodka
• 1 ozChopin Chamomile Liqueur (Chopin Potato Vodka)*
• 1/2 ozSt-Germain Elderflower Liqueur
• 3/4 ozFresh Lemon Juice
• 3/4 ozWildflower Honey Syrup Mionetto Prosecco**

Preparation: Add the Chopin Potato Vodka, Chamomile Liqueur, St-Germain Elderflower Liqueur, Lemon Juice and Honey Syrup right into a shaker with ice and shake nicely till well-chilled. Pressure into a calming coupe glass and prime it with Mionetto Prosecco. Garnish with lemon wheel and contemporary elderflower flowers. **Honey Syrup: Add 1/2 cup of wildflower honey and 1/2 cup water to a small saucepan over medium warmth. Stir till the honey is dissolved. Let it cool and switch to an hermetic container.

*Chopin Potato Vodka Chamomile Liqueur

Elements:

• 6 ozChopin Potato Vodka
• 1 vanilla bean (use solely half of the bean)
• 1/4 cup of dried chamomile flowers (Bidia Model)
• 7 ozfiltered water
• 12 ozeasy syrup ***

Preparation: Reduce vanilla bean in half and cut up it open down the center. Mix Chopin Potato Vodka, water, chamomile and half vanilla bean in a sterilized mason jar. Let it steep in a cool dry place for 48 hours. Pressure out the chamomile and vanilla bean right into a sterilized larger glass container. Add easy syrup and blend totally. Bottle it up in a sterilized bottle, drop the vanilla bean inside once more and shake earlier than use.

***Easy Syrup for the Chopin Chamomile Liqueur

• 2 cups white sugar
• 2cups water

Add white sugar and water right into a small sauce pan over medium warmth. stir till the sugar is dissolved. Let it cool and switch to an hermetic container. Solely use 12 ozof syrup for the Chopin Chamomile Liqueur.

Summer season Magic

Created by Jennifer Guerrero – Houston, TX

Everybody has that one pal that was influential of their life. Mine was my finest pal, Andrea. We might journey each summer season to her mother and father’ lake home on Lake Travis and benefit from the lovely climate and funky waters. Her mother and father would frequently carry us a snack of prosciutto and cantaloupe for a salty and candy deal with. When occupied with this cocktail and Chopin premium vodka it made me take into consideration this premium taste pairing, not less than I assumed in order a child. What higher solution to showcase these flavors than to have them proven by means of the basic Martini. I favor my Martinis made two elements spirit to at least one half vermouth with a pair dashes of bitter. This units the framework for the “Summer season Magic.” Taking its title from considered one of my favourite films I’d watch with my mom and the superb instances I’d have with Andrea. Prosciutto Infused blanc vermouth, Cantaloupe and Hami Melons Syrup paired with Amaro Nonino balsamic vinegar and orange bitters all come collectively as a typical taste pairing particularly in an Italian snack. I selected to work with Chopin Potato for its creaminess and light-weight fruit notes that complemented the salty prosciutto and the delicate fruity nature of the melons. This drink feels barely salty and acidic which drinks like a Gibson. The sunshine flavors are good for a summer season day to reminisce in regards to the magic of these instances on the lake and time with my mom.

Elements:

• 1 3/4 ozChopin Potato
• 3/4 ozProsciutto Blanc vermouth*
• 1/4 ozAmaro Nonino
• 2 Bar Spoon (scant 1/4 oz) Melon Syrup**
• 1 Bar Spoon (⅛ oz) White Balsamic Vinegar
• 2 dashes Orange bitter (Regans)

Preparation: Construct in a stirring glass or tin, add ice and stir to dilute, Pressure into a calming glass, frozen if attainable.
Garnish with Hami melon (sub cantaloupe if not accessible) and manicured lemon zest picked collectively.

**Prosciutto Blanc Vermouth

• 375 ml (12.68 oz) Dolin Blanc Vermouth
• 80 g Prosciutto

Preparation: Mix in a vacuum seal bag. Chamber seal or vacuum seal rigorously. Sous-vide at 110 levels for 40 minutes.  Drop instantly into an ice tub. Pressure off the Prosciutto. Switch to the freezer for 1 hour to solidify any fat. Pressure by means of the espresso filter to take away all solids. Retailer within the fridge for 1 week.

**Melon Syrup

Elements:

• 200g Hami Melon (if accessible, if not double the Cantaloupe)
• 200g Cantaloupe
• 400g Sugar
• Yield: 12 oz

Preparation: Reduce Melons in half, take away and discard the seeds with a spoon, take away the pores and skin with a knife. Dice and measure the fruit. Add fruit and sugar to a blender and mix on excessive till sugar is dissolved. Effective mesh pressure the combination. Then espresso filter that combination to get as a lot pulp eliminated as attainable. Enable to pressure slowly in a single day within the fridge to extract as a lot as attainable. Give a light-weight squeeze in the event you can’t wait in a single day. Retailer within the fridge for 1 week.

Earth, Wind, and Cider

Created by Michael Vander Horn – Little Egg Harbor, NJ

Trying deep into the manufacturing of a spirit is an unimaginable solution to discover inspiration. In relation to Chopin Vodka’s hottest expression, one doesn’t should look too far. It’s not typically that I learn an outline of the aroma of a spirit and wholeheartedly agree however with this one, I do. There may be delicate inexperienced apple and vanilla combined with maybe only a contact of one thing earthier coming by means of on the nostril of this vodka. Licor 43’s complicated vanilla pairs with Cynar’s darker earthiness whereas gentle touches of absinthe and cardamom amplify the layers of those flavors. On the coronary heart of this vigorous cider is after all inexperienced apples, adjusted with citric and ascorbic acid to amplify the bitter be aware to pair with a distinction of pistachio orgeat. All collectively this can be a ridiculously refreshing but balanced serve that brings collectively the weather of Chopin Potato Vodka’s in a approach that permits the full-bodied taste of the spirit to shine by means of. Cheers!

Elements:

• 1 1/2 ozChopin Potato Vodka
• 1/2 ozLicor 43
• 1/4 ozCynar 70
• 1 1/2 ozAcid-Adjusted Inexperienced Apple Juice*
• 3/4 ozPistachio Orgeat**
• 2 Dashes Absinthe
• 2 Dashes Scrappy’s Cardamom Bitters
• High with Membership Soda

Preparation: Add all substances to a shaker tin and quick shake. Pressure right into a highball glass over a transparent ice spear. High with membership soda and garnish with a pistachio.

*Juice one giant inexperienced apple and add 12 drops of citric acid resolution and two drops of ascorbic acid resolution. Stir and style, regulate as wanted.

**Add 100g shelled, unsalted pistachios to a blender with 1 1/2 cups close to boiling water and mix for two minutes. Pressure by means of cheese material or a nut milk bag right into a clear container. Rinse blender and add nut combination again with 1 1/8 cups sugar and a teaspoon of rose water. Mix for 1 minute and add to a clear container. Retailer in fridge for as much as 1 month.

Meat & Potatoes

Created by Tim Weigel – Las Vegas, NV

I not too long ago attended the Chopin vodka presentation right here in Las Vegas and what impressed upon me was the straightforward method Chopin applies to its distillation practices. Chopin lets the substances do the speaking and it comes by means of on the completed product which impressed me for this cocktail. This easy method jogs my memory of the phrase, “I’m a meat and potatoes kind of man.”  When somebody says this, it means they go together with a easy method to dealing with conditions. This cocktail makes use of the good mouthfeel and earthy creamy flavors of Chopin paired with savory substances and pairs nicely with a easy meat and potato dinner.

Elements:

• 1 1/2 ozChopin Potato Vodka
• 4 inexperienced peppercorns
• 1 sprint truffle saline resolution*
• 6 drops Bitter Fact olive bitters
• 1/4 ozMonin vanilla syrup
• 0.375 ozLustau Don Nuno oloroso sherry
• 3/4 ozsteak fats washed single malt rye Polugar**

Preparation: Mix substances in crystal rocks glass. Garnish with speared steak piece and peewee potato.

*Truffle saline resolution

Combine 20 grams truffle salt with 80 milliliters of scorching water.  Stir into resolution and permit to chill.

**Steak fats washed single malt rye Polugar

Save the drippings from a marbleized steak (I used ribeye) that has been grilled. Add the Polugar to the drippings and freeze for 3 days permitting to fats wash. On the finish of the three days poke a gap within the frozen fats and drain off the fats washed Polugar.  Effective pressure.

Potation

Created by Mikael Wurman – Brooklyn, NY

Rising up with many Russians in my early childhood and being Russian myself I discovered an affinity for the flavors Chopin highlighted with their vodka choice. I actually had skilled many infused vodkas due to a household pal I do know as an uncle. His use of contemporary flavors from his backyard impressed me with this cocktail. I made a decision to make use of the Chopin Potato Vodka to focus on the earthy and rustic flavors discovered throughout the bottle. However I additionally needed so as to add freshness and childhood flavors to attach it to my upbringing. This cocktail I’ve created permits the potato distilled vodka to shine whereas additionally giving your palette contrasting however adjoining flavors all in service additional highlights the potato vodka.

I additionally determined to make the title of the drink a pun. An archaic English phrase for an alcoholic beverage is named a potation. Nevertheless it clearly shares similarities with the phrase potato.

Potation  nounARCHAIC•HUMOROUS noun: potation; plural noun: potations a drink. “lite potations are very American”  the motion of ingesting alcohol. “I intend to abstain from potation” a ingesting bout. “the dreadful potations of his youth”

Elements:

• 2 oz. Chopin Potato Vodka
• .33 ozGranny Smith Apple shrub*
• Soda Water

Preparation: To a shaker add 2oz of Chopin Potato Vodka and .33oz of Granny Smith Apple Shrub Syrup. Shake with 2-4 ice cubes for 8-10 seconds then soiled pour right into a highball. Add 2 or 3 ice cubes. Then utilizing a bar spoon pour soda water till simply shy of the highest of the glass. Garnish with a fan of pickled Cardamom Pink Pepper Apples and serve.

Garnish with Pickled cardamom and pink pepper inexperienced apple fan. Slice Granny Smith Apples into skinny cheeks (About 1/tenth of an inch thick). Take 160 grams of sliced apples and put them right into a pickled container.

Carry 12.8 Grams of Sugar, 4 Grams of Kosher Salt, 2 Grams of toasted Cardamom to a boil in 5.5 ozof Water. Then flip off warmth and add 2.5oz of Rice Vinegar. Pour the recent liquid over the sliced Granny Smith apples and let sit for five hours and as much as a day earlier than serving as garnish.

*Inexperienced Apple Shrub Syrup

First carry a half cup of water and one, a half cups of sugar, 35 grams of toasted pink peppercorns, 1 gram of salt and 15 grams of toasted Cardamom to a simmer. Flip off warmth and let cool. Then add three quarters of a cup of Apple Cider Vinegar to the cooled syrup together with the 1 cup of strained Granny Smith apple juice.

You’re Dill the One I Need

Created by Travis Sanders – Seattle, WA

The delicate rye bread notes plus the crisp fuller physique the rye expression made me suppose, how can I recreate my favourite rye cocktail with vodka. The Greenpoint is such a enjoyable Manhattan variation, I needed to create the identical profile for vodka drinkers. Swapping rye vodka for the rye whiskey, then utilizing Suze as a substitute of yellow chartreuse so as to add vibrant vegetal, citrus notes. Cucumber dill infused Blanc Vermouth rounds out the cocktail for a enjoyable natural but vibrant citrusy taste profile.

Elements:

• 2 ozChopin Rye Vodka
• 1/2 ozcucumber dill infused blanc vermouth*
• 1/2 ozSuze
• 2 dashes Angostura bitters
• 2 dashes orange bitters

Preparation: Stir all substances in a mixing glass till chilled. Double pressure right into a coupe glass.  Garnish with skewer a cucumber ribbon on a cocktail decide and a spring of dill.

*Cube half a cucumber then add to a glass container. Add 1 bottle blanc vermouth and 4 sprigs of dill. Infuse for twenty-four hours then pressure by means of a cheesecloth.

Soiled Yard Sprint

Suzy Tweten – Los Angeles, CA

Take your style buds on a journey with this multi-cultural play on a Martini.  I needed to create a savory cocktail that may enchantment to a wide range of tastes—the aim was to middle the supporting gamers round Chopin’s rye vodka, which has notes of crushed purple pepper and aromas of rye bread. I needed to indicate off that this vodka can supply unimaginable complexity and play nicely in a wide range of craft cocktails.

I’ve chosen to separate the dry vermouth element with a view to obtain each a light-weight salinity and a savory, earthy depth. Fino sherry brings sea-like salinity—clear and contemporary, with a slight style of tangy yeast to carry out these rye bread notes within the vodka.  Dry umami vermouth is a mixture of kombu seaweed, porcini mushrooms, and an array of botanicals to present this an unbelievable savory depth that pairs fantastically with the peppery zing from Chopin.  A small quantity of dashi (Japanese soup inventory) is added for these soiled Martini vibes and to amplify the umami current within the vermouth.  Banana notes are within the background through a little bit of banana liqueur, providing a contrasting sweetness and stability to the savory. Yuzu bitters carry a touch of citrus notes and perceived acidity, and it’s all topped with the aroma and texture of some drops of toasted sesame oil.  In case you haven’t had the mixture of crushed purple pepper, sesame, banana, and umami, I urge you to do your tastebuds a favor and provides it a strive!  It even comes with a snack of a brûléed banana slice topped with nori furikake for a sweet-savory delight.

Elements:

• 2 ozChopin Rye Vodka
• 1/2 ozDry Umami vermouth
• 1/2 ozFino sherry
• 1/4 ozBanana liqueur
• Teaspoon Vegan Dashi (Shiitake Kombu Dashi)*
• 2 dashes Yuzu bitters
• 3 drops Toasted sesame oil, for garnish

Preparation: Mix all besides sesame oil in a mixing glass with ice and stir till nicely chilled. Pressure into a calming glass.
Garnish with three drops of toasted sesame oil, and a brûléed banana slice topped with nori furikake.

*Dashi

1 piece kombu (10 g), 2 items dried shiitake mushrooms, 4 cups water, Steep for five hours in fridge and pressure.

Apple of my Rye

Christine Riddle – Honolulu, Hawaii

Vodka’s versatility and talent to harmonize with a big selection of flavors has at all times appealed to me. Nonetheless, as a bartender it’s crucial to acknowledge that not all vodkas are equal or are interchangeable. To focus on this distinction, I sought to showcase Chopin’s Wheat, and Rye Vodka in two contrasting cocktails. To take care of consistency, I included Poland’s nationwide fruit, the apple, into every drink. The aim was to have fun the various vary of flavors and experiences that may be achieved throughout the Chopin product line. Each cocktails are ready in a special fashion, a Bitter and Collins and the supporting substances are tailor-made to the precise vodka used. My inspiration is the nuanced variety and malleability embodied by vodka and the apple.

Elements:

• 1 1/2 ozChopin Rye Vodka
• 1 ozFresh pressed Honey Crisp Apple Juice
• 1/2 ozFresh Pineapple Juice (can sub Dole Pineapple Juice)
• 1/2 ozFresh Lemon Juice
• 1/2 ozFresh Celery Juice
• 1/2 ozHomemade Ginger Syrup*
• 2 sprint Black Pepper Bitters (The Cocktail Experiment)
• 1 ozSoda water

Preparation: Juice Apple, Celery, and pineapple juices individually. Pressure all Juices by means of a mesh strainer. Effective pressure apple by means of a mesh strainer and a espresso filter. Put all substances besides soda and celery leaf right into a shaker tin. Add ice and shake nicely for about 12 seconds. Pressure into Collins glass utilizing hawthorn strainer. Add Ice to Collins glass. High with soda water. Garnish with celery leaf.

*Ginger Syrup

• 1 cup water
• 1 cup sugar
• 1×2 inch peeled ginger

Preparation: Boil water, add sugar and ginger, cut back warmth, let simmer for 5 minutes. Take syrup from warmth and pressure by means of mesh strainer, let cool.

Herb & Backyard

Created by Olivia Derr – Denver, CO

I needed to create a cocktail influenced by the flavors of a summer season salad utilizing contemporary, seasonal substances impressed by the ethos of Chopin’s farm to bottle method. The primary time I attempted the rye expression, I drank it with soda water to attract out among the lighter flavors and I found some vibrant, passionfruit notes that I needed to pair with strawberry. These gentle notes mixed with the pure spice of rye grains made the rye expression a pure alternative for a cocktail impressed by a summer season salad with peppery flavors of arugula. I constructed on a shrub I’ve utilized in one other cocktail by including fennel, which brings a light-weight bitterness to stability the cocktail and soda water retains it gentle and refreshing for a summer season day.

Elements:

• 1 1/2 ozChopin Rye Vodka
• 1 1/2 ozStrawberry infused Dolin Blanc*
• 1 ozarugula fennel shrub**
• 1/4 ozlime acid***
• 1 1/2 ozsoda water

Preparation: Mix all the things however soda water in a shaker tin, ice, and shake. Add 1.5 ozsoda water. Pressure right into a Collins glass with cubed ice. Garnish with a fennel strawberry. Garnish with fennel stuffed strawberry (core a strawberry, decide a small bundle of contemporary fennel greens. Insert fennel bundle into empty strawberry core).

*Strawberry Dolin Blanc

medium cube 180 g contemporary strawberries, mix with 6 ozDolin Blanc, and add to an iSi. Cost twice and let infuse for quarter-hour. Vent, pressure, and calmly press strawberries to extract vermouth.

**Arugula fennel shrub

mix 60 g contemporary arugula, 20 g fennel, and 6 ozwater in a blender. Mix, pressure, and measure liquid quantity (ought to be about 6.5 oz). Add 6.5 ozwhite sugar and 1 ozwhite vinegar and whisk to mix.

***Lime acid

stir 6% by weight malic acid and three% by weight citric acid in water till dissolved. (0.6 g malic acid, 0.3 g citric acid, 9.1 g water)

Final Household Standing

Jonathan Stanyard – Seattle, WA

Chopin is understood for being the final family-owned vodka model in Poland. Past that, they’re a luxurious vodka model specializing in a single grain in every expression. I used to be impressed by the Rye Vodka’s contact of spice, good physique, and crisp and clear end. I constructed a spirit-forward drink to honor the vodka’s nuance of fragrant rye. The fruitiness of strawberries and the kick of pink peppercorn mix properly with a bittersweet aperitivo and dry sherry. The end of lemon bitters mist lets the cocktail start contemporary, with bitters notes. As you benefit from the cocktail, it turns into softer and sweeter. The throwing approach provides an ideal stability of chilled and diluted whereas sustaining the physique and mouthfeel of the drink. This can be a luxurious sip for the Final Household Standing.

Elements:

• 1 1/2 ozChopin Rye Vodka
• 3/4 ozStrawberry-Pink peppercorn infused Cocchi Americano*
• 1/2 ozCappelletti Aperitivo
• 1/4 ozFino Sherry
• 2 spritzes of Scrappy’ s Black Lemon Bitters

Preparation: Add all substances besides the bitters into the massive a part of a mixing tin. Fill with ice and throw the cocktail between the massive and small container by holding the ice again with a stemmed Hawthorne strainer. Throw the drink between the 2 5 instances, then pressure it right into a well-chilled cocktail glass. (You might additionally stir the cocktail softly.) Mist the bitters throughout the cocktail and garnish with a contemporary lemon peel and strawberry slice.

*Strawberry-Pink peppercorn infused Cocchi Americano

Elements:

• ½ lb. Recent Strawberries (Quartered)
• 10 g Pink Peppercorns
• 375 ml Cocchi Americano

Preparation: Mix all of the substances in an hermetic container and place them within the fridge. Let infuse for 48 hours. Pressure and hold within the fridge.

Saff-Ron Burgundy

Created by Nate Skoflanc – Ottawa, Illinois

I needed to make a complicated, but enjoyable drink that included the floral aroma and delicate end of the Chopin Wheat to mingle with the earthy, complicated, but sweeter notes of the saffron and honey. I felt that the caramel notes of the Chopin Wheat would actually play nicely with lemon, honey, and a fuller mouthfeel because of the egg white within the cocktail.  This can be a drink that basically makes an announcement that vodka might be paired with many complicated flavors and nonetheless come by means of as a participant within the cocktail quite than merely only a “mixer.”

Elements:

• 1 1/2 ozChopin Wheat Vodka
• 1/2 ozApologue Saffron Liqueur
• 3/4 ozhoney syrup
• 3/4 ozlemon juice
• one egg white
• Angostura Bitters to prime Foam

Preparation: Add Chopin, Apologue Saffron, Honey syrup, Lemon Juice, and Egg White right into a shaker and dry shake with no ice for 5-10 seconds. Add Ice to Shaker Tin with all substances and Moist Shake for an extra 15 seconds. Double pressure right into a coupe glass. With an eyedropper, drop 4 drops of Angostura Bitters on prime of egg white foam. Drag decide throughout the underside and prime of the dots to create a minimal design. Garnish with Angostura bitters on egg white foam.

QuatFather

Justin Levaughn – Orlando, FL

Nostalgia and the pleasures of rising up in Florida are the spine of inspiration for this cocktail. I grew up in rural Florida with my grandparents and spent most of my time exterior within the woods. Climbing loquat bushes and consuming my physique weight in loquats was a day by day exercise. Operating again residence by means of the citrus groves amongst the contemporary scent of Orange Blossoms solely to reach residence to a wave of a completely new taste of my grandma’s almond cake. These reminiscences imply all the things to me and so I put every loquat, orange blossom, and almond into the QuatFather cocktail. Quatfather is just a play-off loquat and my grandfather who raised me. I additionally selected these flavors as a result of they’re delicate sufficient to permit the Chopin to shine. I went with the wheat expression as a result of the floral and semi-sweet end of the vodka enhances these Florida botanical parts magically. And this fashion of cocktail is exactly what I really feel Chopin Wheat was constructed for.

Elements:

• 2 ozChopin Wheat
• 1/2 ozCombier Elixer
• 1/2 ozLoquat Cordial*
• 1/4 ozOrgeat
• 3/4 ozLemon
• Orange Blossom Absinthe Mist

Preparation: Construct all substances in a shaker besides OBAbsinthe mist.  Shake and pressure into footed Pilsner glass. High with pebble ice and end with an Orange Blossom Absinthe mist excessive. Garnish with 3 Loquat leaves and three loquats nested in opposition to them.

*Loquat Cordial

(makes 6 cups)

Steep 1 cup of loquat leaves in 2 cups close to boiling water for 10 minutes. Pressure out leaves and add 1 cup of diced loquat flesh to the loquat leaf tea, together with 4 cups of white sugar.  Vacuum seal and sous vide for two hrs at 145 levels. Take away and pressure off strong. Enable to chill then add 1.5oz of Chopin Potato vodka for fortification.

Fruitful Affair

Created by Christine Riddle – Honolulu, Hawaii

Vodkas versatility and talent to harmonize with a big selection of flavors has at all times appealed to me. Nonetheless, as a bartender it’s crucial to acknowledge that not all vodkas are equal or are interchangeable. To focus on this distinction, I sought to showcase Chopin’s Wheat, and Rye Vodka in two contrasting cocktails. To take care of consistency, I included Poland’s nationwide fruit, the apple, into every drink. The aim was to have fun the various vary of flavors and experiences that may be achieved throughout the Chopin product line. Each cocktails are ready in a special fashion, a Bitter and Collins and the supporting substances are tailor-made to the precise vodka used. My inspiration is the nuanced variety and malleability embodied by vodka and the apple.

Elements:

• 1 1/2 ozChopin Wheat Vodka
• 1/4 Strawberry Liqueur (I used Giffard Fraise Des Bois)
• 3/4 ozChamomile infused Honey Syrup*
• 1 ozFresh Juiced Honeycrisp Apple**
• 3/4 ozFresh Lemon Juice
• 1/2 ozEgg Whites

Preparation:  Add all substances besides cinnamon to a shaker tin. Dry shake for 30 seconds. Add Ice and moist shake for one more thirty seconds. Double pressure utilizing a hawthorn and mesh strainer into lowball or fizz glass. Grate contemporary cinnamon over prime for garnish.

*Chamomile infused Honey Syrup

Boil 1 cup water, Steep 1 cup dried Chamomile Flowers in scorching water for 5 minutes. Pressure tea, return to warmth, add 1 cup honey. stir till it’s a fluid consistency. take off warmth.

**Juice Honeycrisp Apples and positive pressure by means of mesh strainer with a espresso filter. Juice and pressure lemon by means of a mesh strainer

Nocturne

Created by Suzy Tweten – Los Angeles, CA

Frédéric Chopin was a Polish composer and virtuoso famous for his solo piano music. Chopin produced a few of piano’s most intimate, romantic works throughout his lifetime. Born in Poland and died in France, he was one of many foremost Romantic period composers of the nineteenth century. I needed to create a cocktail that mirrored each his life and his work and dedicate this to what I really feel are Chopin’s most romantic compositions, his Nocturnes. Regardless of the title, many of those 21 lovely compositions really feel notably gentle, and the delicacy defies the technical problem in taking part in them.  I needed my cocktail to evoke that feeling of delicate lightness, however with underlying complexity and Chopin Wheat vodka was the proper base with which to attain this. Chopin Wheat is delicate, clear, and light-weight. Its aromas of anise and citrus carry out a delicate sweetness that’s made for vibrant, fruit-based cocktails. This Martini variation makes use of substances each from Poland and France, balancing the dryness of the vodka and vermouth with a contact of sweetness from a French melon aperitif.  Infusing the vermouth with tarragon lends an natural high quality that highlights the anise notes within the vodka. The Provence melon (Charentais melon) is sort of a vibrant cantaloupe and is amazingly contemporary tasting in aperitif kind. The melon-tarragon pairing is a match made in heaven, solely improved upon by a touch of pink peppercorn so as to add a floral, fruity chunk that amplifies the floral aromas within the vodka. The garnish lends a stunning aroma through contemporary tarragon; and the pansy flower is alleged to signify the ideas of lovers named for the French phrase for “thought” (pensée) — the flower completes the romance-themed libation.

Elements:

• 2 ozChopin Wheat vodka
• 3/4 ozTarragon-infused dry vermouth*
• 1/4 ozCavaillon Melon aperitif
• Sprint pink peppercorn tincture**

Preparation: Mix all substances in a mixing glass with ice and stir till nicely chilled. Pressure into a calming coupe, and garnish with contemporary tarragon and an edible pansy. Garnish with contemporary tarragon and pansy flower

*Tarragon infused dry vermouth

Elements:

• 100 grams contemporary tarragon
• 350 ml Dolin Dry vermouth

Preparation: Mix in an hermetic container and infuse refrigerated for twenty-four hours. Pressure and hold refrigerated.

**Pink peppercorn tincture

• 5 grams pink peppercorns
• 250 ml excessive proof impartial spirit

Preparation: Steep for twenty-four hours at room temperature.  Pressure into dropper bottle and hold indefinitely.

Alive & Properly

Jonathan Stanyard – Seattle, WA

The Chopin Wheat Vodka is so contemporary and light-weight I constructed a recipe to pair flavors that may complement and never overwhelm it. There are nice floral aromas and a candy caramel taste profile within the vodka that I centered on. A wealthy and vibrant apple-coconut cordial is balanced with contemporary yuzu and bergamot. So as to add one other layer of aromatics, a contact of aromatic pear brandy. Altogether, this cocktail is like strolling by means of a blooming apple or pear orchard or jogs my memory of my walks this spring by means of my neighborhood. What’s in a reputation? Because the saying goes, an apple a day retains the physician away; this cocktail has a little bit of that and, extra importantly, makes one really feel nicely with its vibrant and refreshing nature.

Elements:

• 1 3/4 ozChopin Wheat Vodka
• 3/4 ozApple-Coconut Cordial*
• 1/2 ozPear Brandy
• 1/4 ozYuzu Juice
• 3 dashes Bergamot Bitters

Preparation: Add all of the substances right into a cocktail shaker and fill with ice. Shake for 12 seconds and positive pressure into a calming Nick and Nora. Garnish with a contemporary apple fan.

*Apple-Coconut Cordial

Elements:

• 200g Coconut Water
• 125g Inexperienced Apple
• 150g Cane Sugar
• ½ of a Vanilla Bean
• 3g Citric Acid
• 3g Malic Acid

Preparation: Add the coconut water to a saucepan and simmer over medium-low warmth. Thinly slice the inexperienced apple and add it to the pan. Cut up and scrape the vanilla bean and add to the pan. Cowl and simmer over very low warmth for half-hour. Add the sugar and stir to dissolve. Cowl and let come to room temp off the warmth. Add to a blender and mix till clean. Filter by means of a positive mesh strainer to take away the pulp. Add the acids and retailer them in an hermetic container.