The Spirit of Adventurous Mixing with Mamont Vodka. Part 1.
“Siberian Spring” is a refreshing cocktail with a delicate savory element. It showcases some of the flavors of spring while celebrating the craftsmanship and terroir of Siberia. It is partially inspired by my wife and her garden, which is a bit of paradise in the desert (in Las Vegas where we live). There are multiple growing seasons here and often you’ll find carrots, herbs, various fruit, greens and flowers growing in the far corners of our yard. It also gives a nod to the wild blooms of Spring in Siberia, particularly Nasturtium, an edible flower that grows surprisingly both in Siberia and in Las Vegas. The leaves taste like a mix of arugula & swiss-chard while the flowers are piquant and range from orange and yellow to a beautiful magenta.
Mamont Vodka is smooth and subtly nutty, with hints of pepper. I wanted to play off this savory flavor profile but still show the freshness of spring. My drink mixes the earthiness of carrot juice made tropical with Mango and Kiwi. Fresh Lime lends zippy acidity, and the Elderflower Tonic is floral, effervescent and slightly bitter. All these ingredients are bolstered by a bit of savory & exotic Saffron and the EHarlow Magnolia Bitters. These bitters are made from North American harvested Magnolia flowers and bring the drink to another level of bloom. For aromatics as well as a creamy texture, the “Espuma” is made with Nasturtium and sweetened with an Elderflower liqueur. A hint of black pepper on the foam finishes the cocktail, and along with the Nasturtium leaves and flowers, bring it full circle.
By Adam Rains
- 1 1/2 oz. Mamont Vodka
- 1 oz Carrot/Mango/Kiwi Juice Blend
- 1/2 oz. Lime Juice
- 3/4 oz. Fever Tree Elderflower Tonic
- 4 dashes of EHarlow Magnolia Bitters
- 2 dashes of Saffron Bitters
- Top with a Nasturtium & Elderflower Espuma
Garnish: Nasturtium Flowers and a hint of Black Pepper
Preparation: Combine the Mamont Vodka, Juices & Bitters into a mixing glass with ice and lightly shake. Add the Elderflower Tonic and then strain the mixture into a chilled cocktail glass. Top with the Nasturtium Espuma* from a charged ISI canister. Garnish with flowers and fresh cracked pepper.
The Espuma should be made in batches depending on how many cocktails will be made and the size of the ISI Canister.
- 2 parts Nasturtium infused Mamont Vodka
- 3 parts Elderflower Liqueur
- 3 parts Chick Pea Water
- 1 part Lime
- Magnolia Bitters and Maldon Sea Salt to Taste
Preparation: Combine all ingredients (refrigerated & chilled) into ISI canister and charge twice with N2O cartridges. Shake and serve.
Meet Adam Rains
CHILLED 100 Member, Las Vegas
Adam has a passion for food, wine, beer & spirits and a love of the craft. He works as a Barman at Mario Batali’s CarneVino Italian Steakhouse as well as at The Dorsey in the Venetian. He is a Beverage Editor for Las Vegas Food & Beverage Professional Magazine and on the Opportunities Committee for the Las Vegas chapter of the USBG. Adam strives to learn every day and during his career he’s studied at SDSU, BarSmarts, Court of Master Sommeliers, International Sommeliers Guild, the USBG and the Certified Cicerone Program. His mantra with both food & cocktails is, “fresh is best.”