The Spirit of Adventurous Mixing with Mamont Vodka.

In creating this drink, I was inspired by a food pairing ritual found in Siberia called Stroganina, a delicacy of frozen fish that is freshly caught, naturally frozen and finely sliced. The polar appetizer is then served with Mamont Vodka. I think a little side dish of rice with dried cranberries and sunflower seeds would be a nice accompaniment to the strong flavors. “Garnir” is Russian for side dish so I’ve called my drink the Garnir Saketini.

Using flavors complementary to both wheat and rice, I came up with a refreshing cocktail that incorporates Japanese sake but lets the Mamont shine through.

Garnir Saketini cocktail and bottle

Garnir Saketini

Photo by David Roth

Garnir Saketini

By David Roth


  • 2 oz. Dried Cranberry Infused Mamont Vodka
  • 1 oz. Medium Dry Sake (I Used Momokawa Silver)
  • 6 dashes Sunflower Tincture

Preparation: Infuse 6 ounces of Mamont Vodka with 2 ounces dried cranberry for 48 hours. Infuse 2 ounces of Mamont Vodka with rinsed sunflower kernels for 48 hours. This gets any excess salt off. When ready, combine in a mixing glass the cranberry infused Mamont Vodka with the sake. Add 6 dashes of sunflower tincture, more or less to taste. Stir with ice and strain into a chilled Nick & Nora glass. Float a few tiny drops of sunflower oil on top as a garnish and serve with a side of salted sunflower kernels as a snack.

Mamont-Vodka bottle on white

Mamont Vodka

Meet David Roth

CHILLED 100 Member, New York

David has been bartending for 25 years and still enjoys the creative process. He is currently the head bartender at Covina in New York City.

David-Roth portrait, captains hat

David Roth

Photo by David Roth