Juicy summer strawberries are combined with tart lime juice and bright mint in this sweet and sour effervescent vodka cocktail. It's light, not too sugary, and eminently day-drinkable.
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Orange marmalade may be sweet, but it also offers an underlying bitterness reminiscent of burnt caramel. Lemon juice helps the citrus sing while honey mellows the whole thing out in this intensely flavorful vodka sour. It's the kind of versatile cocktail that's equally appropriate day or night, all year round.
Salty Dogs are great with gin, but we like to use vodka in this rendition—its more neutral flavor lets the interplay of bitter grapefruit and woodsy thyme take center stage. The cocktail's signature salt-coated rim gives the tart, herbal combo a welcome jolt.
Lemongrass infused vodka—combined with lemon bitters suspended on a head of eggwhite foam—makes for a light and delicately citrusy spring cocktail.
This simple tart cherry cocktail is the perfect antidote to mid-winter gloom.
Not unlike a ripe, in-season tomato, the tomato vodka in this drink doesn't need a lot to dress it up. This is the cocktail equivalent of slicing up a beefsteak and showering it with crunchy salt.
The Lemon Drop was one of the most popular cocktails in the US in the later part of the 20th century. It should follow a simple formula of spirit, lemon, and sweetener, but sadly, in many bars the drink disintegrated into a candied mess. It's time to give the Lemon Drop the glory it deserves.
Whatever your feelings are regarding the Cosmopolitan, it is arguably one of the most influential cocktails to come along in the past 25 years. Now, it's time for an upgrade, a re-imagined Cosmo for today's tastes.
If any drink was in desperate need of redemption, it's the Appletini. Taking inspiration from James Bond and his Vesper Martini I reached for a unique Polish spirit in order to create this tasty libation.
I upgraded the old-school Harvey Wallbanger by swapping out the orange juice with orange tea.
When life gives you cranberries—which it always does this time of year—make cranberry liqueur. This bright red, tart liqueur can keep you in festive cocktails from Thanksgiving to Christmas and beyond.
Aquavit is a Scandinavian spirit that dates back to the 1500s. Much like gin, it's a neutral spirit flavored with botanicals—only caraway seed is the primary flavoring instead of juniper berries. Use aquavit instead of vodka in a cocktail recipe to add a bold and savory kick.
Todd Thrasher of Restaurant Eve shared this recipe for his "Dexter"-inspired cocktail as a ghoulish option for at-home Halloween entertaining.
Here's a beefy take on the Bloody Mary. Rich beef stock goes into the tomato base with a roasted shishito pepper sitting on top.
This concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink then skewer the clam right on top of the highball glass.
In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year.
A basic tomato base for a Bloody Mary, seasoned with horseradish, citrus, and hot sauce.
Using tangelo's peel (infused into vodka) and its juice, this sunny cocktail is loaded with citrus flavor.
Since rhubarb is on the tart side, it's often paired with sweet, summery fruits like strawberry or raspberry, but one of my favorite rhubarb combos is rhubarb and ginger.
This is a Girl Scout Cookie-inspired milkshake for grownups only.