Chilled 100 Bartenders Create Unique Smoke Lab Vodka Aniseed Cocktails

Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Aniseed Vodka along with its flagship Smoke Lab Vodka. Our group of expert bartenders were invited to a playful exploration of aniseed—a much loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom not on the palate.

 

Check out the final group of Chilled 100 bartender’s recipes here.

 

 

Jessie Marrero

Bartender at Church Bar

@nevikitty2.0 / jessie.marrero.16

 

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Margola

Ingredients:

• 1 1/2 oz Smoke Lab Vodka
• 1/2 oz Simple syrup
• 3 dashes rosewater
• 2 oz mango puree
• 3/4 oz runny vanilla yogurt
• 1 pinch of Himalayan pink salt

Preparation: Add all ingredients to shaker with ice. Double strain into chilled coupe glass. Garnish with star anise.

 

Dirty Anaar

Ingredients:

• 1 1/2 oz Smoke Lab Aniseed Vodka
• 1 oz green/black infused homemade grenadine*
• Top with Sprite

Preparation: Build in tall Collins glass. *Grenadine recipe: 1 part pomegranate nectar (Moor brand) to 1-part white sugar. Cook on low until dissolved and thickened. While cooling, add 3-4 green cardamom pods lightly pressed, and 2-3 black cardamom pods into mixture for 15-20 minutes. Strain out before use. Garnish with cherry and lime.

 

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Shaun Stewart

Bar manager at The Bluebird Cocktail Room 

@shaunpointonepercenter

 

 

Mumbai #5

Ingredients:

• 2 oz Smoke Lab Vodka
• 1 oz Turmeric/Coriander/Cardamom/Caraway Syrup*
• 1/2 oz Lemon Juice 
Topped with Q Mixers Club Soda

Preparation: Add 2 oz of Smoke Lab Vodka, 1 oz Turmeric/Coriander /Cardamom/Caraway syrup and 1/2 oz lemon juice into shake tin.  Shake with ice for 8 seconds.  Strain into highball glass with new ice.  Top with Q Mixers club soda.  Garnish with skewered thin sliced purple dragon carrot.

 

*Turmeric/Coriander/Cardamom/Caraway Syrup

Ingredients:

• 2 tablespoons turmeric powder
• 1 tablespoon whole coriander
• 1 tablespoon cardamom
• 1 tablespoon caraway seeds
• 2 cups sugar
• 2 cups water

Preparation: Add all the ingredients to a pot.  Heat on medium heat, stirring periodically.  Bring to a simmer and then take off the heat.  Let cool, strain and bottle.  Will last 3-4 weeks.

 

 

It’s the Chaat

Ingredients:

• 1 1/2 oz Smoke Lab Vodka
• 1/2 oz Don Ciccio & Figli Ambrosia
• 3/4 oz Lemon Juice 
Barspoon Mango Chutney*
• 3/4 oz egg white

Preparation: Add all ingredients to shaker tin with ice.  Shake for 15 seconds. Strain into other side of shaker tin and discard ice.  Reshake for 15 seconds and strain into lowball glass. Garnish with bay leaf.

 


*Mango chutney

Ingredients:

• 3 cups diced mango
• 1/2 cup finely diced red onion
• 1/3 cup golden raisins
• 1/3 cup brown sugar
• 5 tablespoons finely minced garlic
• 3 tablespoons finely minced ginger root
• 3 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes

Preparation: Combine all the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes.  Add to blender and blend until smooth. Let cool and bottle.

 

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Wendy Hodges

National Director of the Chilled 100

@skrachpad

 

 

Lash Dulhan  (Corpse Bride)

Ingredients:

• 1 oz Smoke Lab Aniseed Vodka
• 1 oz Lillet Blanc
• 1 oz Dry Orange Curacao
• 1 oz Indian Spiced Cordial*
• Rinse of absinthe

Preparation: Spray or rinse glass with absinthe, fill with ice to chill glass, and set aside. Shake remaining ingredients with ice. Empty ice from glass and double strain cocktail into chilled glass. Garnish with cherry or kaffir lime leaf.

 

*Indian Spiced Cordial Recipe

Ingredients:

• 1 cup sugar
• 4 kafir lime leaves
• 1 star anise
• 2 tsp freshly grated ginger
• 2 tsp freshly grated turmeric
• 1 tsp organic curry powder
• 1 lemon (zested and juiced)
• 8 1/2 oz boiling water
• 1 tbsp crème of tartar
• 1tbsp malic acid
• 1/2 tbsp citric acid

Preparation: Place sugar, leaves, anise, curry powder, lemon zest, ginger, and turmeric in a heat safe bowl. Juice the lemon and put the whole thing into the mix. Top with boiling water and stir until sugar is dissolved. Allow to come to rest at room temperature for at least one hour. Remove larger solid ingredients and fine strain the cordial. Pour into sanitized bottle and add crème of tartar, malic acid, and citric acid. Shake until dissolved and store in refrigerator until ready to use. (Shake before using).

 

 

Harshita Cocktail

Ingredients:

• 1 1/2 oz Smoke Lab Vodka
• 3/4 oz Rose liqueur
• 1/4 oz Fresh lime juice
• Top with Q Grapefruit soda
• Spray of rose water

Preparation: Shake Vodka, rose liqueur, and lime juice with ice.  Strain over crushed ice in a tall Collins glass. Top with grapefruit soda. Use a long spoon or swizzle stick to gently incorporate the soda into the cocktail.  Garnish with edible flower and dehydrated lime wheel