This cocktail is inspired by the classic Jack Rose cocktail (apple brandy, lime, grenadine) and uses Amaro di Angostura instead of brandy. The bracing drink, named for a character in pirate legends (Angostura is from Trinidad, hence the name), is all about the balance of the spice and bitterness of amaro, vibrant lime and the sweet-tart grenadine.
“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 mashup of a Michelada and Margarita is a big ¡a huevo! (or “hell, yeah”).
This drink is delicately pink and 100 percent spa day, which is exactly how I imagine the life and times of Joan Collins.
The coconut, key lime and cilantro in this vodka cocktail can immediately send you somewhere warm and sunny with sparkling waters.