Mini Bar: Vodka: A Little Book of Big Drinks
By Mittie Hellmich and Laura Stojanovic
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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