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Aqua Dulce
by Esther Medina Cuesta of Bureau and now Roast Restaurant

A sophisticated Martini with a subtle sweetness lifted by a hint of Basil and Lemon Zest

2 oz. Akvinta Vodka
dash - 1/3 oz. PX Sherry (Pedro Ximenez)
Basil leaves frozen in ice cubes
Angostura Bitters

Half fill a tall mixing glass with Basil Ice Cubes; fill a Boston shaker with plain ice, add the Vodka and Sherry cover with a Hawthorn strainer and throw the drink 4 times between the glasses. Mist a Martini glass with Angostura bitters and strain the drink into it. Garnish with a Lemon zest twist.

Serve with a dish of homemade antipasti including olives, pearl onions, peppers and gherkins soaked in Vermouth, Rosemary, Oregano, Thyme and Dill.

Akvinta Vodka Recipe

St. Tropez Martini
by Rich Hunt from Mahiki & Quo Vadis - theme Bartender of the Year

3 or 4 Strawberries
Pinch of Coriander seeds
3 Bay Leaves
1 1/2 oz. Akvinta Vodka
1/2 oz. Pear Liqueur
1 1/4 oz. White Grape Juice
Lemon Twist, discard

Infuse the Vodka by placing it in a coffee percolator with the strawberries, coriander seeds and bay leaves. Heat until it starts to bubble and continue until the required level of flavour has been achieved. Pour the infused Vodka into a mixing glass, add the Pear Liqueur and white grape juice and stir with ice until cold. Strain into a wine glass and spray with a lemon twist. Add half a Strawberry and serve.


Enrique Martinez
by Stuart Hudson of Sake No Hana & Public House

1 1/2 oz. Akvinta Vodka
3/4 oz. Sherry (Fino or Manzanillo)
1/3 oz. Aperol
Angostura Bitters

Prepare the Cocktail glass by misting it with an Angostura atomizer, using a lighter to flame the spray. Then stir the Vodka, Sherry and Aperol with ice in a mixing glass until cold and strain into a cocktail glass. Garnish with a skewer of olives and cured fish and accompany it with a dish of salted almonds, stuffed vine leaves and Parma ham.

Green Goddess
by Orlando Garcia of The Royal Crescent Hotel, Bath

2 oz. Akvinta Vodka
1/3 oz. Pear Liqueur
1/2 oz. Lemongrass and Ginger Liqueur
2 White Grapes

Muddle the grapes and cordial together, then shake with the Akvinta and Pear Liqueur.

Garnish: An orange twist and a physalis (ground cherry) for decoration.


Croatian Breakfast
by Julien Lafond, of The Hoxton Pony, UKBG AKVINTA Grand Prix 2009

1 1/2 oz. Akvinta Vodka
3/4 oz. Fresh Pink Grapefruit Juice
2 sprays of Peach Bitters
3 teaspoons of Orange and Tangerine marmalade
1/2 oz. Lemon Juice
White of one small egg

Pour all the ingredients in a shaker with just 1 of the bitter sprays, double strain into a goblet glass, garnish on the rim and spray the top of the drink with the bitter.

Garnish with a grapefruit twist around a fresh bay leaf.

Liquorice Affair
by Giulio Amodio, China Tang

1 1/4 oz. Akvinta Vodka
1/3 oz. Jaegermeister
1/3 oz. Sambuca
1/3 oz. Vanilla Liqueur
1/3 oz. Espresso
1/4 oz. simple syrup

Shake and serve in a Martini glass.
Garnish with a Liquorice Roll, Star of Anise.


       
       
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