Twist 3 basil leaves to open up their oils. Add all the ingredients except one basil leaf to a shaker with fresh ice and hard shake until chilled. Strain over crushed ice in a highball glass and garnish with one remaining base leaf.
Muddle in mints leaves into a tall collins glass. (leave one or two leaves for garnish). Add ice to the glass. Pour maple syrup over ice and let it drizzle down. Add Indiana Vodka to the glass. Finish with seltzer water to the top of the glass and garnish with remaining mint leaves.
Make the ginger syrup: Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat for five minutes until all sugar is dissolved. Remove from heat and allow to cool to room temperature for 30 minutes. Strain out ginger solids and discard, reserving syrup in an airtight container.
Divide chopped pear between two 12 oz. tall collins glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add ½ oz. ginger syrup and ½ oz. lemon juice to each glass, stir to combine, and finish to top of glass with ginger ale.
Caipiroska is a form of Caipirinha, prepared with vodka instead of the usual cachaca. It is a popular cocktail in Brazil, Paraguay, Uruguay, and Argentina. It is also referred to as Caipivodka and Caipirodka.
First, squeeze the lime juice from lime wedges into an old fashioned or highball glass. Place one of the lime wedges into the glass and add brown and raw or turbinado sugars. Muddle the sugars with the lime wedges (be careful not to overdo the muddling of the lime rind as it may introduce too much essential oil from the lime and make the drink too bitter). Pour in vodka and stir well, until the sugar is dissolved. Add crushed ice and stir to melt some of the ice. Garnish with lime slice or wedge and serve.
A variation is to use either all white sugar, or all raw or turbinado sugar. If you are using all white sugar it will result in a clearer drink, while using raw or turbinado sugar will result in a more or less tan-color drink. We think the tan color drink looks and tastes more authentic!
Chill a martini style cocktail glass (the easiest way is to fill it with ice).
Put plenty of ice and all of the ingredients into a shaker and shake vigorously for about 10 seconds.
Strain the mix into a cocktail glass
Garnish with a piece of orange peal.
Cut a piece of orange peel about the size of your thumb (be careful not to bend it). Hold the piece of orange peel between finger and thumb over the glass, and use a match to gently warm it for about 20 seconds
Then bend the peel so it releases oil onto the lighted match, igniting a flame that will settle on the surface of the drink
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 to 15 minutes. Let cool, then strain through a fine-mesh sieve. Discard the leftover cranberries. This syrup can keep refrigerated for up to one month.
To make the cocktail.
To assemble your cranberry vodka cocktail, stir together the cranberry simple syrup, Indiana Vodka, and the seltzer. Add ice and garnish with lemon.
Quarter the pears. Place enough pears into a 48-ounce glass jar to fill the jar. Add Indiana Vodka. Seal the jar, and let it stand at room temperature 2 weeks (up to 2 months, it gets better). We like Seckel pears because they are smaller and in season, but any type will work.
Heat the ugar and 1 cup water in a medium saucepan over medium-high heat, stirring until all the sugar has dissolved. Add the rosemary to the pan and keep on heat for 10 seconds; remove the pan from the heat. Let the rosemary infuse in the syrup for 30 minutes. Discard rosemary. Let cool completely. This syrup will keep in the refrigerator for up to a month.
Fill 12-ounce collins glasses halfway with ice. Add 4 tablespoons Indiana Vodka, 2 tablespoons of the rosemary syrup, and 3 tablespoons of the vodka pear infusion to each glass. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.
To prepare your cocktail: In a shaker, combine Indiana Vodka, pumpkin pie puree, caramel pumpkin pie syrup, and ice cubes. Strain into a martini glass. Sprinkle some more pumpkin pie spice on top.
Pumpkin Spice Syrup
Put about a 1/4 C of sugar in a saucepan over medium heat. And it will start to caramelize. Once it begins to caramelize,at that point you can add more sugar. Keep stirring to combine all the sugar. Don't apply too much heat or it will burn. If it's black you need to start over. Once all of the sugar is caramelized, remove the pan from heat and add the 1/2 C warm water. Stand back as you do this. It will sizzle and pop. Stir in the pumpkin pie spice and your caramel syrup is done. Refrigerate. It will weep for two weeks.
Fill your cocktail shaker halfway with fresh crushed ice. Pour all three ingredients in with the ice. Shake well and strain the mixture into a chilled martini glass or red solo cup if you are tailgating. Garnish with a slice of orange or a straw.
Fall is a great time for cocktails. The crisp fall air and the added punch of a crisp cocktail are a perfect couple. Check out this slightly spicy and crisp cocktail made with award winning Indiana Vodka.
Combine the finished simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for 20 seconds; strain into an ice-filled rocks glass or collins glass.
Black Peppercorn Simple Syrup
Place sugar, water and peppercorns together in a small sauce pan and bring to a boil, stirring. Once sugar is completely dissolved take off the heat and let the mixture cool. Leave the peppercorns in the mixture for 1 to 2 hours or longer to increase spicy pepper taste. Strain out peppercorns to taste. Syrup can be kept refrigerated and used for up to 2 weeks.
It’s bloody mary time so you knew we’d be posting this sooner or later. There are lots of mediocre bloody mary mixes on the market and that is too bad. For a sure fire touchdown of a bloody mary, make your own mix. Below is one of our favorite and it’s easy to make.
Combine all the ingredients in a blender and blend for one minute. then pour in a non-reactive pitcher and chill for at least two hours or over night. It gets better over night!
Fill a tall glass such as a collins glass or other tall glass half way with fresh ice. Add 1 ounce of Indiana Vodka. Pour 4 to 5 ounces of your freshly made bloody mary mix. Or add 6 ounces of Indiana Vodka to the whole pitcher.
Be sure to garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra. Enjoy while watching your favorite football game.
Add Sriracha sauce to the mix before blending for a really kicked up version. We suggest 3 tablespoons, but really this is to taste.
First to make the cucumber syrup, bring the sugar and water to a boil in a small pot. Reduce the heat and stir until the sugar dissolves. Remove the sugar water from heat and stir in the grated cucumber and muddle the cucumber. Let it cool. Pour through a strainer into a bowl or measuring cup, and discard solids (you should have 2 cups cucumber syrup). Your cucumber syrup can be refrigerated up to 3 days.
Combine the cucumber syrup, Indiana Vodka, cranberry, and lime juices in a 2-quart pitcher. Serve over ice, and garnish with cucumber wedges. Your pitcher will remain fresh for about 8 hours.
In a collins glass, combine blackberries, lemon juice, and simple syrup. Lightly crush the berries to release their juice. Add fresh ice and Indiana Vodka then top with seltzer. Stir to combine. Garnish with a mint sprig.
Now that we’ve described our perfect dry martini, we move on to the universe that is the martini. It seems like martinis now come in all shapes and sizes. First up, and for no particular reason than it looked really yummy, is the black cherry martini.
This is at once the easiest and hardest cocktails to make. It’s dry as a bone with no sugar to hide your mistakes. The perfect vodka martini is an elusive prey. Good hunting.
Now, let’s clarify right off the bat. For the purists out there you are right, there is no such thing as a vodka martini. Martinis are made with gin. That is correct in every respect but usefulness. A vodka martini used to be called the kangaroo and also the vodkatini. Really, we’re not kidding. No wonder the name change. For 40 years now, a martini made with vodka has been a vodka martini. You want to tell James Bond he’s wrong?
So what goes into the perfect vodka martini? First, good vodka is a must. Of course we suggest Indiana Vodka, but feel free to use a lesser vodka, it’s your loss. Good vodka will make a martini sweet and smooth. Second, good dry vermouth is also demanded. Whether you use a liberal amount or just a misting, good dry vermouth is required and we would suggest a French or Italian vermouth. Third, accouterments. Olives, lemon twists, and orange twists are the most common. We like slightly oily pimento stuffed olives. You can use what you like.
Finally, a few things to consider. First, use fresh dry vermouth. Vermouth will go bad in a month or two, or at least take on an icky character. Always buy the smallest vermouth bottle you can and keep it refrigerated. Second, use good fresh ice, not the stuff that’s been accumulating all the flavors of your freezer all week. This goes for all dry cocktails, but especially dry vodka martinis.
As for how much vermouth to use? We are sure doctoral dissertations have been written on this subject. It is a question for the ages. The correct answer (politically correct said the guy at the end of the bar) is use as much or as little as you like. Experiment!
Add Indiana Vodka and vermouth to ice in a mixer glass. Stir (sorry James). Strain into a chilled martini glass or rocks glass. Traditionally a vodka martin is served chilled and neat. However, we think it is perfectly acceptable to serve over ice. Just make sure it is good ice. Add accouterments and or variations. Straighten your black tie and enjoy!
When adding vermouth, it is to taste. Some of us like to use a misting bottle and just mist some vermouth over the top instead of adding to the vodka. Others use a more liberal amount. Reportedly Winston Churchill would order his martinis asking for just a nod by the bartender in the direction of France. It's your call. We like Dolin French Vermouth.