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> Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel I'
by wry_discontent 7y ago
> Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel
I've found I really like the Vesper martini. It's more floral and refreshing than the traditional one
- cgriswald 7y agoI'm skeptical of a recipe that calls out its gin, but not its vodka, and also refers to a lemon twist as "a large thin slice of lemon peel." Not so skeptical that I won't try making it with several types of vodka. But skeptical nonetheless.
- eyko 7y agoI'm not so skeptical, since Vodka is not generally added for the flavour or aromas (which get clouded by almost any other ingredient anyway) but more likely to add texture, to tone down the flavour profile of another spirit without having to water it down, and sometimes even for economy when using more expensive spirits. Any decent brand of Vodka will generally do the job. I'm now in an "americana" gin phase (st. george, distillery 209, etc) since they're not as commonplace here in Europe and I've been known to mix them with just commercial Vodkas whilst experimenting with a few cocktail recipes. I do that more with barrel aged gins -- the flavours of oily or smoky spirits don't easily work in cocktails so toning them down tends to produce some more interesting results.
- tptacek 7y agoDifferent gins have very different flavor profiles. The entire point of vodka is not to have distinct characteristics (Dave Arnold's favorite vodka is potable lab ethanol diluted to 40%, and Dave Arnold has forgotten more about liquor science than most of us will ever learn).
- girzel 7y agoI feel like vodka only comes in two classes: "noticeably bad" and "not noticeable".