Working with a familiar friend vodka

Thursday, Oct 4th, 2012

Working with a
familiar friend -
VODKA
Presented by:

Dushan Zaric

Wednesday, October 3, 12

This presentation is available at

http://www.slideshare.net/dzaric


Dushan Zaric
* 18 + years of Experience behind Bars

* Co-Owner of Employees Only and Macao
Trading Co NYC

* Principal Bartender

* Consultant

* Author

* Trainer

* Thinker

* Trend setter

* Magician

dushanzaric@gmail.com


What are we going to
explore?


and...


But, ﬁrst some facts to start
us of...


Global Vodka Sales
2011

496 million 9L Cases

Global Rum Sales
2011

136 million 9L Cases

And everything in between : (


No wonder some people think
that...


VODKA TODAY


Consumers & Guests


* It is largely misunderstood

* Believed to be 0 Carb & low in
calories

* Smooth = Good Quality

* Chooses Vodka for the perceived
lifestyle

* It is largely misunderstood

* It is not a classic cocktail spirit

* Can’t use classic techniques to
create complex cocktails

* Difﬁcult to work with


But...


* IT SELLS!!!


What do we need to
know about Vodka?


Country of origin


Blend of Mash Bill


RAW MATERIALS


Wheat Vodka
* Mostly used raw material

* Produces very aromatic vodkas with citrus tones and crisp
feeling on the palate.

* Great for vodka martinis or Vespers in the warmer seasons.

* Makes perfect fruit cocktail base.

Food pairing: Potato croquettes, butter and cheese, raw oysters, raw
seafood

Brand Examples: Ketel One, Vox , Chopin Wheat, Danzka, 42 Below,
Double Cross, Nemiroff, Hangar One.

Winter Wheat Vodka

* Loaded with lighter flavor notes and seriously deep body

* Texture is fuller and the finish is anything but neutral

* Great base for fruity cocktails or long drinks.

* Great for infusions.

Food pairing: Caviar, smoked fish, cured meats, Bloody Mary.

Brand Examples: Absolut, Russian Standard, Svedka, Aylesbury
Duck.


Rye Vodka
* One of the original raw materials used

* Slightly sour nose and a recognizable presence at the sides of
the palate, the so-called “needle”

* Rye vodka will sometimes give a hint of fresh baked bread, and
deeper layers of more savory ﬂavors

* Great for savory cocktails and food with high oil or lard
content.
Food pairing: Blintzes, latkes, mushrooms, polenta, dill, smoked meats,
cured vegetables and pickles.

Brand Examples: Belvedere, Square One, Wyborowa, Sobieski, Starka,
Moskovskaya, Potocki.

Barley Vodka
* Great vodka for pairing with beer

* Robust ﬂavors of raw grains, fruit notes on the nose and
expanding full palate presence.

* Good for base in Martinis and Fruit Cocktails.

* Perfect for raw seafood.

Food pairing: Shrimps, scallops, oysters, lobster, green un-pitted olives,
cheese and pates.

Brand Examples: Finlandia, Boru


Corn Vodka
* Fairly modern style of vodka mostly made
in the USA or Canada

* a light sweet undertone on the tip of the palate

* super delicious by themselves or as cocktail base

* The most neutral of all the raw materials, corn vodkas make
good Vesper Cocktails and Gibsons.

Food pairing: Fried bacon, rosemary, potato gnocchi, caprese salad,
cured ﬁsh, olives and tamari almonds.

Brand Examples: Tito’s, Smirnoff, Charbay, Rain, UV.


Potato Vodka
* Traditional ingredient in some countries

* Creamy texture, silky and not resistant

* Potato vodkas are the best for infusions

* Generally work well with all type of cocktails except for dirty
martinis.

Food pairing: Savory pies, smoked ﬁsh, roasted peppers, foie gras, spicy
sausages, pickled vegetables, black pepper.

Brand Examples: Luksusowa, Chopin Potato, Monopolowa, Karlson’s
Gold

Blended Vodka
* Most blended vodkas contain wheat and rye

* In some cases barley is added into the blend making it a more
intricate and versatile spirit

* Blended vodkas tend to be more complex and interesting on the
palate

* In the old days these were considered to be the best vodkas for
food pairings
Food pairing: Try to match the brand with the food that comes
originally from that country.
Brand Examples: Purity, Zyr, U’lovka, Van Gogh, Stolichnaya,
Stolichnaya Gold, Jewel of Russia.

Other Raw Materials


DISTILLATION


Still Type


Proof at Distillation


Water Source


Some Examples of
Natural Flavoring


The not so natural ﬂavorings

Mostly made around New Jersey Turnpike

The Vodka Cocktail


Building Blocks of a Cocktail


Tasting Notes
Dominating Flavor Complexity

Body & Mouth feel Accentuating or
contrasting Flavors
Dryness

Finish


How To?


* Can’t use classic methodology

* Can’t use vodka as any other
spirit

* Think of it as a platform for
the interplay of other
ingredients.

* It’s just like cooking with Tofu
or Chicken

* Anyone can do it but only the
best do it masterfully.


It’s all about Balance


West Side
2 ounces Charbay Meyer lemon vodka
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3 ﬁnger pinch fresh mint
1 splash club soda


Mediterra
2 ounce Russian Standard Vodka
3/4 ounce Honey Syrup*
3/4 ounce Boiron ﬁg purée
1/2 ounce freshly squeezed lemon
juice
roasted spicy pistachio nuts for
garnish


Amelia
1 3/4 ounces Absolut vodka
1 ounce St. Germain elderﬂower liqueur
3/4 ounce Boiron blackberry purée
3/4 ounce freshly squeezed lemon
juice
1 crown of fresh mint, for garnish


Drunken Dragon’s
Milk
2 oz Charbay Green Tea Vodka
1 oz Young Coconut Puree
1/2 oz Lime Juice
1/2 oz Pandan Syrup **
Pinch of Thai Basil Leaves
Dashes of Bitters for garnish


Thank you for your attention


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Working with a familiar friend vodka