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.
For this white version of the classic Americano, bartender Tristan Willey mixes Suze, a gentian-based herbal apéritif from Switzerland, with Carpano Bianco, a lightly sweet, round white Italian vermouth. The resulting drink is fragrant and low-alcohol, perfect for day drinking.
“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.
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