“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
The Canadian answer to the Bloody Mary, this vodka cocktail originally hails from the Calgary Inn, where it may be the only cocktail recipe inspired by a pasta dish.
Similar to Brazil’s famed Caipirinha but made with vodka in place of cachaça, this fresh, citrusy drink matches best with “a clean, neutral vodka with fruity, floral notes—something made from corn, wheat or mixed grain, something gentle,” according to bartender Tony Abou-Ganim.
This dessert-y sipper has rich, chocolaty underpinnings, so “the drink will pair best with a New-World corn-based or wheat-based vodka rich in vanilla or cocoa elements,” according to bartender Tony Abou-Ganim.
This super easy vodka cocktail is popular with those trying to cut calories.
This classic vodka cocktail couldn’t be easier to make.
Equal parts vermouth and vodka make a simple, elegant sip.
A Blue-Cheese–Olive Martini is a steakhouse classic that’s arguably more appetizer than cocktail. This modification uses pickled green tomatoes and Atsby Amberthorn vermouth, an herb-forward vermouth that works especially well in a savory Martini.
Vodka Drinks We Love: The Prince Edward Martini
Moscow’s Delicatessen turns out old classics with new twists and brings surprising new ingredients into the mix, like this vodka cocktail made with beetroot shrub.