On National Vodka Day, this Sunday, October 4, raise a glass to the spirit that once was touted as “flavorless”, but now offers so many permutations that you will never get bored.

From complex straight vodkas that highlight the grain or water to beautifully infused variations, vodka is now a spirit to reckon with. Deep Eddy’s refreshing grapefruit vodka makes for a zingy addition to cocktails. Showcased here in a twist on the famous Italian long drink, the Americano, the Deep Eddy subs for the usual sweet vermouth, adding a citrus element to this bubbly sipper.

Ruby Rouge

Ruby Rouge

Photo Courtesy of Deep Eddy Vodka

Ruby Rouge

Courtesy of Deep Eddy

Ingredients:

  • 3 oz. Deep Eddy Ruby Red Vodka
  • 1 oz. Campari Apertivo
  • 3 oz. Club Soda
  • Lime Garnish

Preparation: In a cocktail glass, combine Deep Eddy Ruby Red Vodka with Campari Apertivo. Top off with Club Soda and slide Lime wedge down side of glass for garnish.


Your fall palate will love the Van Gogh Wild Appel Vodka in this cocktail that also delivers a kick. It’s just the drink that will make your lips tingle.

Spiced Appel

Spiced Appel

Photo Courtesy of Van Gogh Vodka

Spiced Appel

Courtesy of Jonathan Pogash, The Cocktail Guru

Ingredients:

  • 1 1/2 oz. Van Gogh Wild Appel Vodka
  • 1 1/2 oz. Ginger Liqueur
  • 1/2 oz. Honey Syrup (1:1 Honey:Water)
  • 1/2 oz. Fresh Lemon Juice
  • 1 Jalapeño Slice

Preparation: Muddle the jalapeño slice in the lemon juice and honey syrup. Add remaining ingredients with ice and shake well. Strain into a chilled martini glass. Garnish with another jalapeño slice.


The Stoli Elit really brings out the herbaceous Amaro Nonino for a super silky, classy cocktail. Pinkies out.

Nonno’s Cocktail

Photo Courtesy of elit by Stolichnaya

Nonno’s Handshake

Courtesy of Stoli Elit

Ingredients:

  • 1 1/2 oz. Elit
  • 1/2 oz. Amaro Nonino Quintessentia
  • 3 Pieces Lemon Wedge
  • 1/2 oz. Simple Syrup
  • 3 Dashes Regan’s No. 6 Orange Bitters

Preparation: Muddle lemon and Elit. Add remainder of ingredients. Shake. Roll into rocks glass, keeping the same ice.


The Wizard

The Wizard

Photo Courtesy of Tim Turner

The Wizard, from Tony Abou-Ganim’s “Vodka Distilled”, really shows how vodka can anchor a cocktail. With vermouth and chartreuse providing a fantastic mouth feel, this spirits-forward drink is a feel good time.

The Wizard

Courtesy of Tony Abou-Ganim, “Vodka Distilled”

Ingredients:

  • 2 oz. Vodka, Such as London
  • 1 oz. Cinzano Bianco
  • 1/2 oz. Yellow Chartreuse
  • 2 dashes Orange Bitters

Preparation: In an ice-filled mixing glass add vodka, Cinzano Bianco, Yellow Chartreuse, and orange bitters; stir until well chilled. Strain into a chilled, small (Nick and Nora-size) cocktail glass. Garnish with a thin slice of orange peel.


This cocktail is an easy sipper, perfect for brunch, poolside, or even with food. Fair warning: You’re unlikely to notice when it’s gone.

Monkey Shine

Monkey Shine

Photo Courtesy of Tim Turner

Monkey Shine

Courtesy of Tony Abou-Ganim, “Vodka Distilled”

Ingredients:

  • 1 1/2 oz. Vodka, Such as Reyka
  • 3/4 oz. Campari
  • 3/4 oz. Cointreau
  • 1 oz. Freshly Squeezed Lemon Juice
  • 2 1/2 oz. Pink Guava Nectar
  • 1/2 oz. Simple Syrup

Preparation: In a mixing glass add vodka, Campari, Cointreau, fresh lemon juice, guava nectar, and simple syrup; shake with ice until well blended. Strain into an ice-filled Collins glass. Garnish with mint sprig and lemon fan.


If you’re looking for a good time, the Electric Blues Cocktail is bound to get you there by introducing you to the relative of an old friend known as the A.M.F. Of course, who better to get you there other than the Hard Rock Cafe? (This cocktail is also available at all locations.)

Electric Blues

Electric Blues

Photo Courtesy of Hard Rock Café

Electric Blues

Courtesy of Hard Rock Café

Ingredients:

  • 3/4 oz. Vodka, such as Wyborowa
  • 3/4 oz. White Rum, such as Bacardi
  • 3/4 oz. Gin, such as Bulldog
  • 3/4 oz. Blue Curacao
  • 3/4 oz. Sweet and Sour Mix
  • 3/4 oz. Lemon-Lime Soda

Preparation: Pour over ice and garnish with lemon wedge.