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    Mini Bar: Vodka: A Little Book of Big Drinks
    Mini Bar: Vodka: A Little Book of Big Drinks
    Mini Bar: Vodka: A Little Book of Big Drinks
    Ebook98 pages36 minutes

    Mini Bar: Vodka: A Little Book of Big Drinks

    By Mittie Hellmich and Laura Stojanovic

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    About this ebook

    The Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Vodka enthusiasts will find delightful concoctions covering everything from the sophisticated Martini to the festive Fig Leaf Fizz. Each volume in this new series tells the history of its particular alcohol, as well as its distinct traits and characteristics. A glossary of essential bar tools and cocktail terminology will ensure readers not only walk the walk of an expert mixologist, but also talk the talk. With more than 50 delicious recipes, this little cocktail book makes a spirited stocking stuffer or great gift.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJul 1, 2010
    ISBN9781452100098
    Mini Bar: Vodka: A Little Book of Big Drinks

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      Book preview

      Mini Bar - Mittie Hellmich

      Mini Bar Vodka

      by MITTIE HELLMICH

      photographs by Laura Stojanovic

      Mini Bar: Vodka

      Table of Contents

      Introduction

      Glassware, Tools, and Terminology

      Simple: EASY-TO-PREPARE COCKTAILS with four ingredients or less

      Savvy: ESSENTIAL RECIPES for every bartender

      Sophisticated: A LITTLE MORE WORK but definitely worth the effort

      Sensual: LUXURIOUS YUMMINESS for your mouth

      Stimulating: CAFFEINATED AND FIZZY DRINKS for a fun buzz

      Index

      Liquid Measurements

      Introduction

      THE MEANING OF THE WORD VODKA IN RUSSIAN—LITTLE WATER—PERFECTLY CHARACTERIZES THIS CLEAN AND MOST NEUTRAL OF ALL SPIRITS. WITH VIRTUALLY NO DISCERNIBLE FLAVOR OR AROMA, VODKA IS THE CHAMELEON OF LIQUORS, MELDING SEAMLESSLY INTO ANY MIXOLOGICAL CONCOCTION.

      This crystal-clear spirit may be synonymous with the chilly northern and eastern European cultures of Scandinavia, Russia, Poland, and the Ukraine, but it was the alchemically inclined Italians who brought the art of distillation to the area. Northern Europeans, however, can take credit for distilling vodka to perfection. Ever since, they have consumed it like, well, water—as a bracer against the harsh northern winters and a potable balm to bolster the spirits. Although they say that the farther north the vodka hails from, the better it is, there are always exceptions. France has brought its refined palate into the vodka market with a few remarkable premium vodkas, including Ciroc, which is distilled from grapes.

      Vodka is typically made from either potatoes or grains such as rye, wheat, corn, and barley. Most vodkas are distilled in continuous stills, where the spirit is heated, cooled, and then filtered to remove unwanted trace elements such as botanicals and minerals that would otherwise lend flavor and aroma. Some, however, are made in old-fashioned pot stills to retain a whisper of original flavor.

      Vodka can be made from virtually any botanical substance, because once it has been distilled, the spirit is filtered through activated charcoal to remove any remaining impurities and harsh edges, resulting in a neutral, clean taste. Yet, even in highly filtered spirits, the original substance influences the outcome. For example, potatoes characteristically produce vodka with a creamy quality, whereas rye-based vodkas have a bite and wheat-based spirits a more subtle delicacy. Unlike other spirits (with the exception of a few Polish and Russian vodkas aged in oak), vodka achieves its mild smoothness through multiple filtrations rather than through aging, with the highest-quality vodkas filtered many times. Some producers go to the extreme

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