Chopin Cocktail Competition
Today, vodka is being embraced by bartenders for its unmistakable nuances. Chopin Vodka, the family-owned brand from Poland created the luxury vodka category when it debuted in 1993. For the past thirty years, the family has been on a mission to prove that vodka's characteristics reflect the raw ingredients from which it was distilled. Chopin was the first brand in the world to distill vodka from different ingredients rather than flavors to achieve distinct tastes.
Today, Chopin's core line is comprised of potato, rye, and wheat vodka, all carefully crafted at the Dorda Family's estate in eastern Poland using ingredients sourced within 20 miles. These three vodkas have unmistakably different characteristics and distinct flavor profiles, challenging the misconception that “vodka is just vodka.”
Crafted to Perfection
Just as the Dorda Family knows that high-quality raw ingredients craft the best vodkas, bartenders know that masterful cocktails begin with the base spirit.
Chopin Vodka invites bartenders to explore its unique collection of spirits—Chopin Potato, Rye, and Wheat Vodkas—and compose an exceptional cocktail using one of its single-ingredient expressions.
Discover Chopin's Collection of Vodkas
Chopin focuses on three styles of vodka—potato, rye, and wheat. Each is a celebration of impeccable produce and masterful craft that draws out the unique flavor of the ingredients.
Chopin Potato Vodka
Discover the vodka Chopin is renowned for. Chopin Potato Vodka is the world's most awarded potato vodka, with a distinctly earthy, full- bodied flavor profile.
Tasting Notes:
- Subtle green apple and vanilla nose
- Creamy and earth taste
- Full-bodied mouth feel
- Long, clean finish, no burn
Chopin Rye Vodka
Chopin Rye Vodka is precisely composed to showcase the complex, spicy warmth of Polish rye. This is a particularly expressive vodka with a peppery liveliness that counters the idea that vodka should only be “smooth.”
Tasting Notes:
- Subtle subtle aroma of rye bread
- Vibrant notes of crushed red pepper
- Medium body
- Short, crisp finish
Chopin Wheat Vodka
The lightest, most delicate vodka in Chopin’s portfolio, this vodka features a subtle sweetness. It is ideal for refreshing spritzes and fruit- based cocktails.
Tasting Notes:
- Full floral bouquet aroma
- Sweet with notes of caramel
- Light mouthfeel
- Gentle and pleasant finish
Contest Rules
To submit a cocktail for consideration, it is required to use the form below to submit the following elements:
- Cocktail recipe
- Cocktail name
- A brief explanation of which single-ingredient vodka(s) you chose and why
- A brief explanation of the inspiration behind your recipe
- Bartenders may submit more than one cocktail entry.
Additional Requirements:
- Each cocktail must include one of the Chopin Vodka expressions (potato, rye, wheat).
- The cocktail may not contain another brand of vodka.
- Cocktails including homemade ingredients must include the sub-recipe to make that ingredient.
- All entries must be submitted by 5/24/2023
Prizes
Judges will choose one 1st place winner and one 2nd place winner per style of vodka—potato, rye, and wheat.
Three 1st Place Winners will receive $1500 each
Three 2nd Place Winners will receive $500 each
In addition to cash prizes, the three 1st prize winning bartenders will be featured in Chopin Vodka's two-page editorial spread in an upcoming issue of Chilled Magazine.
Judges
Tad Dorda
CEO of Chopin Vodka
Sly Cosmopoulos
Director of Beverage Education at RNDC
Joel Caruso
Director of Education at Chopin Imports
Wendy Hodges
Chilled 100 National Director
Judging Criteria
Your entries will be judged by the following criteria:
40
Taste
20
Creativity
20
Inspiration
10
Appearance
10
Name
About Chopin Vodka
Chopin is the world's first super-premium vodka. The Polish brand, which is still family-owned and run, debuted in 1993 and catalyzed the luxury vodka phenomenon. Chopin founder and CEO, Tad Dorda, takes a unique farm-to-bottle approach working with farmers within a 20-mile radius from their distillery in Poland to grow potatoes, wheat, and rye. Chopin's mission is the same as it was when the brand launched almost 30 years ago: to shift the conversation around vodka from being a tasteless, colorless, odorless mixer synonymous with nightlife to an original Polish spirit that's meant to be savored, appreciated, collected, and discussed.
Please visit chopinvodka.com to discover vodka like no other.
Competition is closed. Thanks for entering!
Entries
Apple Of My Eye
Recipe by Taylor Lax
Ingredients:
- 1 Dash Absinthe
- 1.5 oz Chopin Potato Vodka
- .5 calvados
- 1 oz limeless lime acid Solution
- .75 green Apple Chardonnay Syrup
- Expressed Lemon Peel and discard
Preparation:
Putt all ingredients into stirring class and stir till cold and diluted. Strain into Nick and Norah and express lemon peel over top and garnish with green apple slice that been sitting in acid solution to prevent browning.
Green apple Chardonnay Syrup
Ingredients:
Green apple chopped
Chardonnay
White sugar
Blend equal parts green apple and wine till apples is completely blended
Putt a heavy pinch of citric acid to prevent browning
Strain through fine mesh strainer then coffee filter.
Putt back into blender and add equal parts sugar to mixture and blend till sugar is dissolved.
Store in container and putt in fridge and use with in week.
Limeless lime
40 grams by weight citric acid
20 grams by weight malic acid
1 liter Water
Blend or mix till acids dissolve and store in fridge
Acid for apple slice
1 table spoon vitamin c in 1 cup water
Putt apple slices in to prevent browning for service.
Garnish:
Apple Slice Treated In Acid Solution To Prevent Browing
Glassware:
Nick And Norah
Cocktail Inspiration:
. The inspiration for this cocktail was the apple notes and crispness from the Potato Chopin vodka. In the 90s appletinis were all the rage and I still get guest who ask for them today but unfortunately the bars I have worked in we havent carry the apple pucker they typically are looking for . This cocktail I made is a modern version of that 90's hit. By utilizing Chopin Potato vodka, apple spirit ,wine with alot of green apple notes and fresh green apple I was able to make a familiar favorite in the world of culinary cocktails to cater to those who loved that cocktail. As my mentor always said " bartending is only part of the job and the other half is making customers happy" . So here is a cocktail to be enjoyed by those who loved the appletini and also for those who have yet to try one.
Dorda's Delight
Recipe by Scooby Olivier
Ingredients:
- 2oz Chopin Wheat
- .25oz demera syrup
- 5 dashes homade hop tropic bitters
- Hop tropic bitters- 8 oz Chopin wheat vodka
- 2 oz dried citra hops, 4 lime peels, 2 stalks of fresh lemongrass
Preparation:
Combine all ingredients in yari, stir then strain over large rock
Garnish:
Lemon Grass Wrapped In Lime Zest
Glassware:
Double Rocks Glass
Cocktail Inspiration:
My inspiration was finding a way to showcase the Chopin Wheat Vodka, in a way that still let it shine without doing a martini. My idea was making a vodka style old fashion to showcase Chopin Wheat in away that allowed the Dorda families hard work to shine.
Fruit Salad
Recipe by Taylor Lax
Ingredients:
- 3 dashes Thai chili Tincture
- 6 Thai Basil leaves ( lightly muddled)
- pinch of salt
- 1.75 Chopin Rye
- .25 Chareau aloe liq
- .25 campari
- 1 oz Papaya Syrup
- 1 oz lime
- 3 -4 oz soda water
Preparation:
-Putt Thai basil in and lightly muddle and build on top of drink minus soda water and give a light quick shake and double stain
-top with soda water
-Garnish with Thai Basil
Thai chili tincture
putt .5 cup chopped thai chilis and 1 cup ever clear and let sit for 24 hours or sous vide at 140 for 4 hours
papaya syrup
1 cup ripe papaya
1 cup water
1.5 cup sugar
heavy pinch of citric acid
blend all together on high till sugar is dissolved and strain out solids with fine mesh strainer and putt in fridge till ready to use.
Garnish:
Thai Basil
Glassware:
Collins
Cocktail Inspiration:
My inspiration for this drink came from the pepperiness I get from the rye. Instead of doing something traditional I thought about how fruit goes so well in salads with pepper and other savory flavors. I decided to make a drink with thai flavors because I feel the black pepper from the Rye Chopin really complimented the fruit and herbs beautifully. This cocktail is great for the warmer weathers and has a little kick to it that really let the Chopin Rye shine in a different light then I think some people would typically use it.
Open Sesame
Recipe by Taylor Lax
Ingredients:
- Open Sesame
- 1.75 chopinvodka wheat •
- Bar spoon Tahini
- .5 Burnt Honey syrup
- .5 Zucca Amaro
- .75 Lemon
- Pinch Salt
- 3 dashes Rhubarb Bitters •
- 2 dashes Vanilla Bean Infused Angostura Bitters
Preparation:
Putt all all ingredients into shaker and whip shake with few pieces of pebble ice
Dump and top with crush iced
Burnt honey Syrup
2 parts honey putt on stove till it darkens to dark amber and add 1 part warm water and mix till combined
Vanilla angostura
1 vanilla bean cut up per 8 oz angostura
Let sit for 3 days or sous vide @140f for 4 hours
Garnish:
Edible Flower And Sesame Seeds
Glassware:
Collins
Cocktail Inspiration:
Chopin wheat vodka has alot of floral notes off the nose and has a sweet burnt sugar taste to me that I wanted to enhance. Utilizing flavors from a dessert I had a while ago I was able to create a beautiful flavored cocktail with beautiful mouth feel.
I chose rhubarb for its floral flavor , burnt honey and tahini to really enhance the burnt sugar notes with in the cocktail. The vanilla and angostura really enhance everything as well as take a sort of baking approach to the cocktail I have created. Even the pinch of salt to counter act the sweetness really makes this cocktail have alot of dimension while still letting all its ingredients shine.
QuatFather
Recipe by Justin Levaughn
Ingredients:
- 2oz Chopin Wheat
- .5oz Combier Elixer
- .5oz Loquat Cordial
- .25oz Orgeat
- .75 Lemon
- Orange Blossom Absinthe Mist
Preparation:
Build all ingredients in a shaker except OBAbsinthe mist. Shake and strain into footed Pilsner glass. Top with pebble ice and finish with an Orange Blossom Absinthe mist over the top.
Loquat Cordial (makes 6 cups):
Steep 1 cup of loquat leaves in 2 cups near boiling water for 10 minutes. Strain out leaves and add 1 cup of diced loquat flesh to the loquat leaf tea, along with 4 cups of white sugar. Vacuum seal and sous vide for 2hrs at 145 degrees. Remove and strain off solid. Allow to cool then add 1.5oz of Chopin Potato vodka for fortification.
Garnish:
3 Loquat Leaves, And 3 Loquats Nested Against Them
Glassware:
Footed Pilsner
Cocktail Inspiration:
Nostalgia and the pleasures of growing up in Florida are the backbone of inspiration of this cocktail. I grew up in rural Florida with my grandparents and spent most of my time outside in the Florida woods. Climbing loquat trees and eating my body weight in loquats was a daily activity. Running back home through the citrus groves amongst the fresh scent of Orange Blossoms only to arrive home to a wave of an entirely new flavor of my grandmas almond cake. These memories mean everything to me and so I imparted each loquat, orange blossom, and almond into the QuatFather cocktail. Quatfather is simply a play off loquat and my grandfather who raised me. I also chose these flavors because they are delicate enough to allow the Chopin to shine. I went with the wheat expression because the floral and semi sweet finish of the vodka compliments these Florida botanical elements magically. And this style of cocktail is precisely what I feel Chopin Wheat was built for.
Sultry Sunrise
Recipe by Monica Gilmore
Ingredients:
- Two parts Chopin Potato Vodka (2 ounces)
- One part Malibu Caribbean Rum w/ Coconut Liqueur
- Three-fourths part Mother Shrub Cranberry
- Splash of Master of Mixes Raspberry syrup
- Four parts Pineapple Juice
- Top off with Fever -Tree Tonic Water
Preparation:
Fill cocktail shaker with ice. Build cocktail two parts Chopin Potato Vodka (2 ounces), One part Malibu Caribbean Rum w/ Coconut Liqueur,Three-fourths part (3/4 ounces) Mother Shrub Cranberry squirt a splash of Master of Mixes Raspberry syrup. Four parts(4 ounces) of Pineapple Juice. Shaker vigorously for 10 seconds. Pour in a stemless wine glass or wine glass. Top off with Fever -Tree Tonic Water.
Garnish:
Cocktail Cherry Or Raspberry
Glassware:
Wine Glass Or Stemless Wine Glass
Cocktail Inspiration:
A seasonal cocktail made for your springtime party or brunch. It has a sexual appeal however provides a unique flavor and flair. It will be the newly requested cocktail over the normalized Mimosas or Bloody Mary. The crisp flavor of Chopin and the bold taste of fresh ingredients will have you feeling refreshed and ready for the day.
This Is The Way
Recipe by Matthew Cormier
Ingredients:
- 2 oz Chopin Rye Vodka
- 1.5 oz gooseberry pomegranate shrub
- .75 oz charred cardamom blanc vermouth
- .75 fresh lemon juice
- .5 oz heavy cream
- 1 egg white
- 1 oz Calpico Milk Soda
Preparation:
Combine all ingredients except soda in tin and dry shake 45 seconds. Add ice and shake another 10 seconds. Double strain into chilled Collins glass. Top with 1 oz Calpico soda. Garnish with dried rose buds.
Gooseberry pomegranate shrub
Combine 9 fl oz (1 pack) muddled gooseberry with 4.5 fl oz pomegranate juice and 9 fl oz sugar. Allow to ferment 48 hours. Strain liquid and add champagne vinegar to taste (approx 2 oz).
Charred cardamom blanc vermouth
Char with blow torch 6 cardamom pods. Grind cardamom pods and add to 1 bottle blanc vermouth. Allow 24 hours to infuse then strain liquid out.
Garnish:
Dried Rose
Glassware:
Collins Glass
Cocktail Inspiration:
I was inspired by the Chopin Rye Vodka and the deep fruity spice characteristics. I thought it would pair wonderfully with the Polish favorite European Gooseberry. I made a shrub fermenting gooseberry and pomegranate for 2 days before straining and adding champagne vinegar. I was extremely inspired by the Polish use of fermentation and berries. I believe it pairs wonderfully with the Chopin Rye in a Ramos Fizz type format!
Amalfi Sky
Recipe by Rapolas Vareika
Ingredients:
- 50 ml Chopin Wheat
- 25 ml Grahams Blend no 5 white port
- 20 ml Lemon-mint cordial
Preparation:
Cordial:
500 ml Sugar
500 ml Water
Zest of 4 lemons
5 g Citric Acid
20 g Mint
Juice of 2 lemons
Simmer sugar, water and lemon zests for 10 minutes on low heat, turn off the heat, add citric acid, mint, stir. Let mixture to cool add lemon juice, strain and bottle.
Stir the cocktail with ice.
Garnish:
Mint And Lemon Zest
Glassware:
Coupette
Cocktail Inspiration:
Chopin wheat is the lightest and smoothest of all Chopin Vodka range, thus I wanted to make a cocktail that is light and smooth, but Chopin wheat beeing the base and the star of the cocktail. So my cocktai is a combination between a Vodka Martini (with a port instead) and a gimlet (with vodka and a twisted cordial)
The name is ispired by Amalfi city in Italy and
lemons that are named after the city’s name that I used for the cordial. Chopin Vodka’s floral aromas and sweet profile pairs well with the the home made cordial’s citrus and mint aromas. Port mixes well giving dry and fruity notes making this cocktail not too sweet and less syrupy. Amalfi Sky is only 3-ingredient yet, very well ballanced, light, floral and fruity in flavour Chopin Wheat based summer cocktail.
Bad Bunny
Recipe by Brittney Barcelona
Ingredients:
- 2oz Chopin Wheat Vodka
- ¾ oz ginger syrup
- Heavy ½ oz of lemon Juice
- 2-2 ½ oz of carrot juice
- Add all ingredients except the Carrot Juice into a Boston Shaker, add ice and shake. Strain into a collins glass filled with ice, and then top with Carrot Juice. Garnish with Rosemary Sprig
Preparation:
Ginger Syrup: Peel and chop 1 cup of FRESH ginger and add to blender/food processor, add ½ cup water, and 1 cup sugar2. Blend until smooth
Carrot Juice: Peel and chop 4 cups of fresh carrot, add to blender. Add ¾ cup pineapple juice, the juice of 1 large lemon, and 1/3 cup sugar and blend. Finely strain juice.
Lemon Juice-Freshly squeeze the juice of 4-6 lemons
Garnish:
Rosemary Sprig
Glassware:
Collins Glass
Cocktail Inspiration:
I was inspired by Springtime/Easter in Chicago, where everyone comes out of their winter hideout-kind of like bunny's! Also, it was my son's very first Easter and I wanted my cocktail to relate to the Easter Bunny is some way! I use Chopin Wheat because of it's incredible light, crisp, and refreshing characteristics. I knew Chopin Wheat would add to the flavor of the Carrot Juice instead of overpowering it.
Cameron Bhushan
Recipe by Cameron Bhushan
Ingredients:
- 1 and a half ounce Chopin vodka, 1 splash lemoncello digestivo, 4 ounces Prosecco, splash lemon juice, lemon peel
Preparation:
Add splash lemon juice and lemoncello liquor into champagne flute. Shake Chopin vodka until chilled and strain into glass. Top off with Prosecco and garnish with lemon peel float.
Garnish:
Lemon Peel
Glassware:
Flute
Cocktail Inspiration:
I work in an Italian restaurant. Going into the Spring and Summer seasons this cocktail makes for a refreshing, premium cocktail enjoyed by wine and liquor drinkers alike. It’s a take on the French 75 but calls for vodka and prosecco in place of gin and champagne. I call it Italian 75. Cheers!
Honey Honey
Recipe by Brian Ipuz
Ingredients:
- Chopin potato vodka
- Clarified Honeydew Juice
- Clarified lemon juice
- Honey infused with fennel seeds
- Feta cheese Brine
Preparation:
Clarify all juices with a Super bag until you get rid of any pulp.
honey syrup
500 g honey 100 ml water 10 g fennel seeds, cook over medium heat for 5 mins and then strain.
Garnish:
Wooden Jam Honey Dipper With Honey
Glassware:
Highball
Cocktail Inspiration:
This cocktail was the result of the constant search to find the perfect vodka that could balance all the flavors. Chopin potato vodka has soft fruity notes that highlight the Honeydew and also a perfect creaminess that elevates the flavor of feta cheese, that clean and long finish on Chopin potato vodka makes this cocktail super refreshing and elegant at the same time.
Strawberry And Cream Prelude
Recipe by Lorenzo Rocci
Ingredients:
- 50ml (1 3/4 oz) Chopin Potato Vodka
- 30ml (1oz) Bianco Vermouth
- 10ml (1/4oz) Poire Eau de vie
- 10ml (1/4oz) Frangelico
- 1 bar spoon coconut water syrup (homemade recipe in the instructions)
- 1 Fresh Strawberry
- 15ml (1/2oz) Lemon
- 45ml (1.5oz) Heavy Cream
Preparation:
This drink goes trough the process of clarification and won't look creamy white but a nice reddish colour see trough.
Step 1 in a mixing glass combine : Vodka, Bianco vermouth, Eau de vie, Frangelico, coconut syrup, lemon and a chopped fresh strawberry.
with the use of a blender or hand blender quickly blitz the ingredients to emulsify them in order to release all the fresh flavour of the strawberry.
Step 2 in a small pan or jug/milk jug, pour the heavy cream and bring it to boil.
Step 3 combine the hot heavy cream with the drink and place it in the fridge.
As the two liquid will touch there will be a reaction between the acid part ( lemon) and the dairy ( cream) infusing the cream flavour in the drink while at the same time splitting solid part from liquid.
Step 4 after 10 minutes ( the longer the better though) strain the drink through a coffee filter/paper filter. Once done, the drink will be completely clear, like in the picture.
This drink can be prepared in big quantities, pre batched and kept cold in the fridge.
Step 5 pour in a mixing glass 90ml ( 3oz) of Strawberry and Cream cocktail, add some ice, stir to add dilution and pour in a rona old fashioned glass over an ice block. Garnish with a strawberry leather.
Coconut water syrup: Combine 500gr of coconut water with 500gr of caster sugar, blend or heat till all the sugar is dissolved. Bottle, label and store in the fridge.
Garnish:
Strawberry Leather
Glassware:
Rona - Steelite
Cocktail Inspiration:
Few years ago when I met my wife we found common interest in music, I always loved different genres or artists and she, as professional pianist told me how much she loves Chopin above all other pianist, she told me about a trip she took to Poland to go to see the Chopin Museum and how fantastic that trip was in her memory.
Besides as classically trained pianist she plays Chopin music every now and then or we found ourselves listening it to it.
Fast forward, I had a dream few nights ago of this image of strawberries and cream, a sort of happy childhood memory and heat warming feeling.
So, when I woke up I immediately knew that I cocktail needed to be made.
As I have tasted Chopin Potato Vodka back in 2016 for the first time, I loved it as it was cream yet rich and full bodied with a long finishing, I knew exactly what my main character would be.
That's how Strawberry and Cream Prelude was born. A drink that combine heat warming memories, love, a subtle sweetness with a long lasting ending.
As Prelude also mean : an action or event serving as an introduction to something more important. For me Chopin was a prelude of something important in my life ( as I married my wife) and in this case this drink is a prelude to how Chopin vodka, shine in a playful way being true to its character and leaving you with a endless finishing in your palate.
THE CONNECTION
Recipe by Surapong Sawadviphachai
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1 oz Kahlua
- .75 oz Bailey’s Irish Cream
- .75 oz Amaretto di Saronno
- 1 oz espresso
Preparation:
Add all ingredients to a shaker with ice and shake vigorously and strain into a coupe glass.
Garnish:
Cucumber Flower
Glassware:
Coupe Glass
Cocktail Inspiration:
My Cocktail is called “ The Connection “ My inspiration comes from many of my customers who want to order an espresso martini, which is not on our menu. Since it is not on our menu. I had to improvise. I call it the connection because I love the moment when I give a drink to one of my customers and see how happy they are, and that moment we are connected. I hope you enjoy my cocktail.
This cocktail combines the smoothness of Chopin Vodka with the rich texture and flavor of Disaronno, which pair perfectly with the chocolaty coffee flavor of kahlua and the soft creaminess of Bailey’s. The bitterness of the espresso reminds one of the grittiness of freshly planted soil. Together with the earthy scent of the cucumber, it reminds customers of sipping their morning coffee in a spring garden.
Typical Midwest
Recipe by Tara Gillum
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1 oz Chopin Potato Vodka Orange-cello
- .5 oz lemon juice
- 3 dashes of Hummingbird Bitters
- Brut champagne float
Preparation:
You must make your Chopin Potato Vodka Orange-cello at least a week in advance. Start by adding 2 cups of Chopin Potato Vodka and the peels of three oranges to a quart mason jar and let that infuse for 7 days. Then strain out the liquid and add in 1 cup of simple syrup (1 cup sugar and 1 cup water ratio). Your Orange-cello is now ready to mix.
Add your Chopin Potato Vodka, Chopin Potato Vodka Orange-cello, lemon juice, and Hummingbird Bitters into a shaker. Give them a quick shake to incorporate all of the ingredients together. Then strain the mixture over ice in a wine glass. Top with a Brut sparkling wine (it is important that it is Brut as to not make the cocktail overly sweet).
Garnish:
Dehydrated Orange Wheel And Yellow Daisies
Glassware:
Medium White Wine Glass, Similar To Something You Might Use For Sangria
Cocktail Inspiration:
Being from Ohio, it is the time of year where the birds start to chirp again in the morning, and the flowers are blooming. The weather is getting warmer and the sun starts shining a little brighter for a little longer. We made it through the long cold winter and we are reminded why we all choose to live here. It's an ode to the beauty of springtime in the Typical Midwest. The cocktail itself is vibrant and fresh. A cocktail made to be sipped on a front porch with friends, feeling the breeze and sun kiss your skin.
I chose Chopin Potato Vodka because of the softness of the spirit on its own. It already has a daintiness to it, and I chose to use it two ways. This was to highlight its versatility. I love making my own orange-cello out of this because of the ability to make a great liqueur gluten free, that is a huge selling point to a lot of guests.
Dirty Yard Dash
Recipe by Suzy Tweten
Ingredients:
- * 2 oz Chopin Rye Vodka
- * 1/2 oz Dry Umami vermouth
- * 1/2 oz Fino sherry
- * 1/4 oz Banana liqueur
- * Teaspoon Vegan Dashi (Shiitake Kombu Dashi)*
- * 2 dashes Yuzu bitters
- * 3 drops Toasted sesame oil, for garnish
- Dashi:
- 1 piece kombu (10 g)
- 2 pieces dried shiitake mushrooms
- 4 cups water
- >> Steep for 5 hours in fridge and strain
Preparation:
Combine all except sesame oil in a mixing glass with ice, and stir until well chilled. Strain into a chilled glass.
Garnish:
Garnish With 3 Drops Of Toasted Sesame Oil, And A Brûléed Banana Slice Topped With Nori Furikake.
Glassware:
Coupe
Cocktail Inspiration:
Take your taste buds on a journey with this multi-cultural play on a martini. I wanted to create a savory cocktail that would appeal to a variety of tastes — the goal was to center the supporting players around Chopin’s rye vodka, which has notes of crushed red pepper and aromas of rye bread. I wanted to show off that this vodka can offer incredible complexity and play well in a variety of craft cocktails.
I have chosen to split the dry vermouth component in order to achieve both a light salinity and a savory, earthy intensity. Fino sherry brings sea-like salinity -- clean and fresh, with a slight taste of tangy yeast to bring out those rye bread notes in the vodka. Dry umami vermouth is a mix of kombu seaweed, porcini mushrooms, and an array of botanicals to give this an unbelievable savory depth that pairs beautifully with the peppery zing from the Chopin. A small amount of dashi (Japanese soup stock) is added for those dirty martini vibes and to amplify the umami present in the vermouth. Banana notes are in the background via a bit of banana liqueur, offering a contrasting sweetness and balance to the savory. Yuzu bitters bring a hint of citrus notes and perceived acidity, and it’s all topped with the aroma and texture of a few drops of toasted sesame oil. If you haven’t had the combination of crushed red pepper, sesame, banana, and umami, I beg you to do your tastebuds a favor and give it a try! It even comes with a snack of a brûléed banana slice topped with nori furikake for a sweet-savory delight.
Hot Lips
Recipe by Lidya Angelika
Ingredients:
- 2 oz Chopin Rye Vodka
- 0.5 oz Lemon Juice
- 1 oz Honey Chilli
- 1 oz Watermelon Schnapps
- Squeeze 1 fresh Lime
Preparation:
Honey Chilli Syrup :
Honey Hot water Red chilli ( 3 days)
Put all ingridients in the shaker then strain onto Martini preferably Coupe glass.
Garnish:
Red Chilli Peppers And Mint Leaves
Glassware:
Coupe
Cocktail Inspiration:
I love sweet spicy , Chopin Rye Vodka has spiceness and pepper flavour in it , Watermelon and honey will bring the balance of sweet and spicy in the cocktail and the red chilli will add more bite to the drink, which will make your lips feels on fire , ha!
Red Chilli is more spicy than the Jalapeno , jalapenos has a little sour taste to it but Red chilli does not , its simply super spicy.
Definitely taste like one of my favourite candy when i was growing up in Asia , smell of spice and sweet taste reminds me of home. Cheers.
No Gluten, Please!
Recipe by Aistis Zidanavicius
Ingredients:
- 2 oz Chopin Potato
- 1 oz Sauvignon blanc
- 1 oz Fresh Grapefruit juice
- 1/3 oz Simple syrup 1:1
- 1/2 oz Aquafaba
Preparation:
Combine all the ingredients into the shaker. Add cubed ice. Shake good. Fine strain into the glass
Garnish:
Spray Of Rose Water. Shaped Grapefruit Peel
Glassware:
Coupette
Cocktail Inspiration:
I created this cocktail when I was researching gluten topic after we had a discussion with one of the guests about gluten and distilled spirits. I chose Chopin Potato expression as this definitely tells that even the raw material is gluten free!
Right Frame Of Mind
Recipe by Michael Hastings
Ingredients:
- 1.5 oz Chopin Potato Vodka
- .5 oz Velvet Falernum
- .5 oz Lime Juice
- .5 oz Visvita Aloe Vera Drink
- 1 oz Cucumber-Ginger Infused Syrup
- Soda Water
- 1 Bar Spoon of Elderberry Juice
Preparation:
To Make Cucumber-Ginger Infused Syrup:
-Make 1 Cup of 1-1 Simple Syrup
-Add to ISI Whipper
-Add 1Half Fresh Cucumber (cut into quarters)
-Add 1.5 oz Fresh Ginger Root
-Add NO2 and shake
-Let sit for 30 minutes
-Fine strain into container
Drink Preparation:
-Add Chopin Potato Vodka, Velvet Falernum, Lime Juice, Aloe Vera Drink, and Cucumber-Ginger Infused Syrup to a shaker tin
-Add Ice
-Shake for 5-10 seconds
-Strain into glass over fresh ice
-Add 1 Bar Spoon of Elderberry Juice
-Stir
-Top with Soda Water
Garnish:
Cucumber Ribbon
Glassware:
Collins/ Hurricane
Cocktail Inspiration:
My inspiration always comes with healthy elements. I want to bring more natural and creative ingredients to my cocktails. The elderberry has a very powerful taste, but a small amount has many health benefits like antioxidants and other vitamins.
I wanted to pair this amazingly smooth potato vodka in martini, but had an experience with a guest at work saying how martinis were “fun” enough for them and they like seltzers. I created this cocktail with the folks that want to stay on the healthier side, with a light, bubbly feel and a taste that reminds them of the best health juice they’ve ever tasted. Thank you for creating such a smooth and complex series of vodkas!
Southern Heirloom
Recipe by Peach Miller
Ingredients:
- 2 oz Chopin Rye
- 1 oz Pimento Pepper Infused Dry Vermouth
- 1 oz Heriloom Tomato Syrup
- 0.25 oz Vidalia Onion, Bay Leaf, and Black Pepper Tincture
- 5 drops Saline Solution
- 0.75 oz Lemon
- Topped with Barley Soda
Preparation:
BITTERS;
70 g Vidialia Onion
5 g Black Pepper
10g Bay Leaf
16 oz NGS
20 g Dehydrated Tomato Stems
Vacuum seal all ingredients and cook sous vide for 1 hour at 130 F. Chill, strain through two chinois.
Blend with purified water at a 1:0.9 ratio. I added 14.4 oz of water
TOMATO SYRUP
140 g Ripe Heirloom Tomatoes
30 oz Water
10 oz White Sugar
Wash, core, and chop tomatoes into quarters. Blend with sugar and water in a blender. Strain through a coffee filter or paper cone filter lined chinois.
BARLEY SODA:
50 g of Barley, Toasted till fragrant and slightly browned
64 oz water
Bring to a boil in a pot, cut the heat, steep for 15 minutes, chill, strain through cheese cloth. Blend with 10 oz of sugar.
Carbonate with C02 tank.
Garnish:
Tomato Powder, Salt Rim
Glassware:
Highball Glass
Cocktail Inspiration:
My cocktail Southern Heirloom is inspired by my favorite Southern delicacy, the tomato pie. Some would say, “oh you mean a pizza?" Absolutely not. Tomato Pies are a savory delight where sliced tomatoes and Sweet Vidalia onions are baked with herbs into a pie crust and form a loving union with the aid of sharp cheese, mayonnaise, and pimento peppers. These delightful pies are often enjoyed as the perfect summer meal, or neighborly gift.
I feel warmth when I reminisce about the tomato pie filled summers of my past life in Georgia. The same kind of warmth that I would sit under in abundant grasslands where I would share picnics with pies, fighting off ants. What I miss most about this time in my life, is being surrounding by the plethora of native edible plants. An influx of fruits and vegetables from neighbor's gardens and the community driven effort to ensure those fruits don’t spoil. I've wanted to encapsulate these memories into a cocktail for a long time.
As soon as I tasted Chopin's Rye Vodka, I knew it was the perfect vessel for the Southern Heirloom. Chopin’s single-varieties are clearly made with intention and the end results are as unique as the dish that sends me traveling many miles for. The notion of the homemade prevails in memories of tomato pies and I wanted to carry that notion through into the development of my cocktail. This refreshing concoction is a warm reflection on the ideas of home. At risk of sounding like a Hallmark card, anything can feel like home when it comes from your heart.
Sun Also Rises
Recipe by Zee Zammit
Ingredients:
- 2 oz. Chopin Potato Vodka
- 1 oz. Suze
- .50 oz. Lemon
- .50 oz. Thyme/Honey Syrup
- Top with Blueberry Soda
- Ice - Duo Cube
- Garnish - Thyme Sprigs and Blueberries
Preparation:
Pull all ingredients in a shaker (except blueberry soda) and shake. Pour into collins glass and stir in blueberry soda. Place ice cube into glass and garnish with blueberries and thyme.
Thyme Honey Syrup - pour water and local honey into a pot (2:1) and steep thyme for 10 - 15 min.
Blueberry Soda - fill ISI with organic blueberry juice and charge twice. (Refrigerate)
Duo Ice - fill a collins cube ice mold half way with mango juice let freeze. pour in cherry juice and fill the other half and freeze.
Garnish:
Thyme And Blueberries
Glassware:
Collins
Cocktail Inspiration:
I was inspired by Chopin's Potato Vodka to make an earthy but citrus forward cocktail that reminded me of home.
The opaque lilac colour of the cocktail is inspired by Atlanta's night life and as the duo cube dissolves it becomes the sun rising.
It starts out as light and refreshing and ends with a more citrus forward cocktail.
A Prelude
Recipe by Luciana Rankins
Ingredients:
- 2 oz Chopin Wheat Vodka
- 1.5 oz Italicus Rosolio di Bergamotto
- .5 oz St Germain
- .75 oz Chamomile Citrus
Preparation:
2 tablespoons of chamomile flowers steeped in half cup of water for 10 minutes. Add 1/2 fresh squeezed lime. Strain and let cool.
Once your tea mix is cooled, you may, begin to build your cocktail.
In a shaker combine your Chopin Vodka, Italicus Rosolio, St. Germain and Chamomile citrus.
Add ice
Shake for about 8 seconds
Strain into a Martini Coupe glass
Add candy chamomile glass
Garnish:
Edible Candy Chamomile Glass
Glassware:
Martini Coupe
Cocktail Inspiration:
Growing up playing a musical instrument, Chopin is one of my favorite composers to listen to.
I wanted to bring flavors together much like a classical musical piece. Highlighting subtle nuances of using the Chopin wheat vodka, with the slight bitterness of the bergamotto orange, floral notes of the chamomile and aromatics of the St Germain.
A composition of European cultures captured together to make this A Prelude.
A Waltz To Verjus
Recipe by Chris Norkus
Ingredients:
- 1.5 oz Chopin Rye Vodka
- 0.5 oz Lillet Blanc
- 0.5 oz Verjus
- 0.5 oz Fig Leaf Simple Syrup
- Fig Leaf Simple is a simple syrup infused with fig and fig leaves.
Preparation:
All four ingredients are added to a cocktail shaker. Pack shaker with ice and then shake vigorously for 10-15 seconds. Double strain into glass.
Garnish:
Expressed Lemon Twist
Glassware:
Coupe Glass
Cocktail Inspiration:
These four ingredients are meant to balance strong flavors while most importantly showcasing the deliciously crisp and clean rye vodka. Chopin Rye Vodka was chosen because of its stronger flavor profile. Using a vodka with a strong enough profile is crucial to stand up to some of the other ingredients. Verjus is being used in this cocktail to add acidity and uniqueness. Verjus is a non-alcoholic ingredient made from wine grapes and adds a delightfully tart and complex flavor. "Fig leaf" is often used metaphorically to hide something. In this case, the Fig Leaf simple syrup will be used in a 1:1 ratio to help sweeten/hide the strong acidity of the Verjus. The Lillet Blanc is added as just a whisper to supply citrus and herbal tasting notes. Three of the ingredients are added in equal parts, while the fourth ingredient is the star. This 3/4 is a playful expression of the 3/4 time of a Waltz (eventhough I have no idea how music works).
Berrying The Hatchet
Recipe by Chapman Schmidt
Ingredients:
- 1.5 oz Chopin potato vodka
- .5 oz pisco
- .5 oz elderflower liquer
- 1 oz lime juice
- .5 oz simple syrup
- 1 egg white
- 5 blackberries
- 4 mint leaves
Preparation:
Muddle blackberries and mint in a shaker leaving aside 1 blackberry and top of mint sprig for garnish. Add your wet ingredients and dry shake. Add ice and shake again. Double strain into a chilled coupe glass and garnish.
Garnish:
Blackberry With Mint Sprig Inserted Into The Top
Glassware:
Coupe
Cocktail Inspiration:
I was inspired by by combining the creaminess of Chopin potato vodka with fresh fruit and herbs. I think the velvety texture you achieve with this product is unmatched.
Diamond ‘03
Recipe by Jed Morrow
Ingredients:
- .50oz lemon juice
- 0.50oz egg white
- .50oz St. Germain elderflower
- 1.5oz lychee purée
- 1.5oz Chopin Potato Vodka
- Top with champagne
Preparation:
Combine ingredients except champagne and shake with kold draft cubes for 3-4 seconds. Double strain thru flute glass and top with champagne
Garnish:
Lemon Peel And Edible Flower
Glassware:
Flute
Cocktail Inspiration:
Diamond ‘03 is a play on a french 76 and homage to Dorda purchasing Chopin in 2003 driving their native ingredients of potatoes to a luxury vodka brand. I’ve chosen ingredients such as St. germain to compliment flavors and share similiar stories of how they’re made. St. Germain is harvested elderflowers once a year with thousands of petals per bottle such as Chopin harvesting only quality potatoes, rye and wheat for their single expression products. Lychee was puréed from its rawest form as well with no additives to give a different dimension and depth of flavor. Then topping off with champagne made from finest of grapes. Diamond ‘03 is a representation of what turning special ingredients under pressure into diamonds as final products, such as Chopin turning potatoes into a luxury vodka. St. Germain turning elderflower petals to a liquor, and grapes into champagne.
Earth Wind And Cider
Recipe by Michael Vander Horn
Ingredients:
- Earth Wind and Cider
- 1 1/2 oz Chopin Potato Vodka
- 1/2 oz Licor 43
- 1/4 oz Cynar 70
- 1 1/2 oz Acid-Adjusted Green Apple Juice*
- 3/4 oz Pistachio Orgeat**
- 2 Dashes Absinthe
- 2 Dashes Scrappy’s Cardomom Bitters
- Top with Club Soda
Preparation:
Add all ingredients to a shaker tin and short shake. Strain into a highball glass over a clear ice spear. Top with club soda and garnish with a Pistachio
*Juice one large green apple and add 12 drops of citric acid solution and two drops of ascorbic acid solution. Stir and taste, adjust as needed
**Add 100g shelled, unsalted pistachios to a blender with 1 1/2 cups near boiling water and blend for 2 minutes. Strain through cheese cloth or a nut milk bag into a clean container. Rinse blender and add nut mixture back with 1 1/8 cups sugar and a teaspoon of rose water. Blend for 1 minute and add to a clean container. Store in fridge for up to 1 month
Garnish:
Pistachio
Glassware:
Highball
Cocktail Inspiration:
Looking deep into the production of a spirit is an incredible way to find inspiration. When it comes to Chopin Vodka’s most popular expression, one does not have to look too far. It’s not often I read a description of the aroma of a spirit and wholeheartedly agree but with this one, I do. There is absolutely subtle green apple and vanilla mixed with perhaps just a touch of something earthier come through on the nose of this vodka. Licor 43’s complex vanilla pairs with Cynar’s darker earthiness while light touches of absinthe and cardomom amplify the layers of these flavors. At the heart of this lively Cider is of course Green Apples, adjusted with citric and ascorbic acid to amplify the sour note to pair with a contrast of pistachio orgeat. All together this is a ridiculously refreshing yet balanced serve that brings together the elements of Chopin Potato Vodka’s in a way that allows the full bodied flavor of the spirit to shine through. Cheers!
From Us, With Love
Recipe by Kenneth Hwong
Ingredients:
- .50oz. Sauvignon blanc syrup (1:1)
- .75oz. Aperol
- 1.0oz. Lemon juice
- 1.5oz. Chopin Potato Vodka
Preparation:
Combine ingredients, shake with kold draft cubes for 3-4 seconds and strain in rocks glass, pack glass with crushed or pebble ice. Garnish with mint and orange peel and powdered sugar in mint
Sauvignon Blanc syrup
Simmer 1 cup Sauvignon blanc and 1 cup sugar until dissolved.
Garnish:
Mint/orange Peel/powdered Sugar
Glassware:
Rocks
Cocktail Inspiration:
Creating connections together thru people with our passion. The Dorda family is creating moments to remember with their mission to revise what vodka is about. Much like the mission statement of aperol in which is to create a joyful shared experience, Chopin is out to share and change misconception bringing people together with their line up of single expression vodka that is home grown to them.
Harvest Moon
Recipe by Michael Lovejoy
Ingredients:
- 1oz Chopin Wheat Vodka
- 1oz Nixta Licor de Elote (or any roasted corn liqueur)
- 0.5oz Big O Ginger Liqueur
- 0.75oz Fresh Lime Juice
- 0.75oz Demerara Syrup
- 3 dashes Hella Smoked Chili Bitters
- Cilantro Oil (for garnish)
Preparation:
Cilantro Oil- 12floz Olive Oil, 1 bunch blanched and shocked Cilantro. Blend completely in food processor and strain through coffee filter. Use dropper to place on top of drink.
Demerara Syrup- 1:1 ratio of demerara sugar to water, brought to a boil to dissolve sugar, then strained.
Garnish:
Five Drops Of Cilantro Oil In A Half Moon Shape
Glassware:
Nick & Nora Glass
Cocktail Inspiration:
Central Illinois (where our bar is located) is known for its agriculture. We grow large quantities of wheat, corn, and soy. In Autumn during harvest, these scents and flavors fill the air and our dinner plates. This is my favorite time of year as the temperature gets cooler and people congregate around bonfires. Community means everything to us in our town and that particular time of year is a great example of us getting together, sharing drinks and each other's company. The flavors of Harvest Moon exemplify that time of year and fill us with the joy of where we are from and the people and ingredients that make it special. Thank you for your consideration!
Run! Rabbit Run!
Recipe by Kenneth Hwong
Ingredients:
- 1 barspoon absinthe
- .25 oz. Red Grapefruit juice
- .50 oz. Lime juice
- 1.0 oz. Ras el Hanout syrup
- 1.5 oz. Chopin Potato Vodka
- 2.0 oz. Carrot juice
Preparation:
Combine all ingredients in a shaker
Shake with 1x1 kold draft cubes for 4-5 seconds
Strain into Pilsner glass
Pack glass with crushed or pebble ice
Garnish with generous bouquet of mint in center
Ras el Hanout syrup
Simmer 6 bar spoons of spice blend with 1 cup water for 15min. Strain through fine strainer to remove pulp, combine 1 cup sugar
Garnish:
Generous Bouquet Of Mint
Glassware:
Pilsner
Cocktail Inspiration:
This cocktail is meant to highlight the farm to bottle theme from growing the grains in family estate to the bottle in what can be found in almost every bar. Utilizing fresh earthy ingredients like carrot juice that can be found on farms with potatoes and a unique combination of spice blend syrup called Ras el hanout to which there is no exact recipe of this blend but families create their own recipe with common flavors such as ginger and turmeric, compliments the subtle green apple notes of the potato vodka that is the flagship of the brand.
Rye-Not
Recipe by Luciana Rankins
Ingredients:
- 1.5oz Chopin Rye Vodka
- .75oz Ilegal Mezcal
- .5oz Agavero Orange
- 1oz Homemade Cinnamon Simple Syrup
- 3 Dashes of Angostura Cocoa bitters
- 6 Dashes of Hella Mexican bitters
- Homemade Cinnamon Simple Syrup - 5 Cinnamon sticks, 2 cups white sugar, 1 cup of water:
- 1. Over medium heat - slightly toast the cinnamon sticks
- 2. Add 2 cups of sugar and 1 cup of water
- 3. Stir to dissolve and cook over medium heat for 15 minutes
- 4. Allow to cool before using
Preparation:
Make you Homemade Cinnamon Simple Syrup - 4 Cinnamon sticks, 2 cups white sugar, 1 cup of water:
1. Over medium heat - slightly toast the cinnamon sticks
2. Add 2 cups of sugar and 1 cup of water
3. Stir to dissolve and cook over medium heat for 15 minutes
4. Allow to cool before using
Add all the ingredients into a cocktail mixing glass
Add your ice and stir with a bar spoon to a count of 12
Strain over ice into your rocks glass
and Garnish with a candy dried orange slice and cinnamon stick
Garnish:
Candy Dried Orange Slice And Cinnamon Stick
Glassware:
Rocks Glass
Cocktail Inspiration:
Growing up in a Mexican community I am inspired by the culture and flavors used in the cuisine. I like to pull those flavors and playfully combine them with different liquors. In doing so I get to create new flavors and compositions you may think are not complimentary.
SPRING WALTZ
Recipe by Lidya Angelika
Ingredients:
- 2 oz Chopin Rye Vodka
- 1 oz. Cointreau
- 2 oz. Raspberry Tea
- 1 oz. Lemon Juice
- 1/2 oz Honey
Preparation:
Raspberry Jasmine Tea :
Brew Fresh Raspberries & Jasmine Tea , Strain & put it on the side.
Prep :
In Shaker put All of the ingredients , ice , shake& strain.
Garnish:
Edible Flower
Glassware:
Coupe
Cocktail Inspiration:
Ice Tea always sounds Refreshing in a hot Spring or summer day , Fresh Raspberry to add flavor & Rye Vodka to add a kick it, Definitely a must try martini .
The Devil Drinks Caraway
Recipe by Hudson Sanders
Ingredients:
- 2 oz of Caraway infused Chopin Rye Vodka
- 1.5 oz of Espresso Syrup
- .5 oz of Mr. Black Coffee Liqueur
- .5 oz of Ouzo Anisette Liqueur
- 4 dashes of saline solution
Preparation:
Chopin Rye Vodka infused with Caraway: To one 750 ml bottle of Chopin Rye Vodka, add 9 grams of black Caraway. Leave this combination sit for 4 hours while stirring every so often and tasting for intensity. Once the 4 hours has elapsed, or the proper flavor profile is attained, fine strain the black caraway off of the vodka and bottle your product.
Espresso syrup: Pull 16 ounces of espresso and add weigh it out in grams. Next, add turbinado sugar to the espresso at half the weight (your ratio should be 2:1 espresso to sugar). Mix well until solution is homogenous.
Saline Solution: This is a 20% salt solution. so to 100 grams of water, add 20 grams of maldon salt. For larger batches just add double the amount of water and salt.
Garnish:
Manicured Orange Peel
Glassware:
Coupe Glass
Cocktail Inspiration:
Here I wanted to do a espresso martini riff while working with the rye expression. Caraway is a common flavor combination with rye so I went with a 4 hour caraway infusion so as to work well with that spicey rye note. Working off of the caraway and its slight anisette note, I decided to add a half and ounce of Ouzo anisette liqueur which balances out with the added saline and coffee liqueur. The Espresso simple syrup is a way to easily transport and stabilize the espresso while combining another essential ingredient, syrup.
My inspiration for this particular cocktail is the rocky history of coffee in Poland. After the commercialization of coffee found its way into Poland, it was quickly demonized as a drink of the devil due to its association with the Middle East and the Struggles of the crusades. It wasn't until later that Coffee became an accepted commodity in that part of the world. It took my a long time to come up with a name for this cocktail, and once I learned this little nugget of history everything fell into place. The Devil Drinks Caraway is a title that pokes fun at the history of coffee in Poland and the history of how the beverage was perceived in the middle ages. The addition of Ouzo both lends some added anisette notes to bolster the caraway as well as a bit of mystery and a sense of the macabre. And the color of this cocktail is phenomenal, a nice black espresso martini with a beautiful latte colored foam atop. I hope that I am able to present this cocktail to you all.
The Gaia
Recipe by Luke Villon
Ingredients:
- 2 oz Non Fat Greek Yogurt Fat Washed Chopin Potato Vodka
- .75 oz Super Lemon Juice
- .75 Honey Syrup
- .25 Dolin Bianco Vermouth
- 1 Drop of Orange Blossom Water
- 5-6 Blueberries
Preparation:
Yogurt Fat Washed Chopin Potato Vodka:
500ml of Chopin Vodka
60 grams of Non Fat Greek Yogurt
Blend, Freeze for 24 hours. Strain with cheesecloth, Ready to Bottle
Super Lemon Juice:
Peel lemon zest and add equal weight of lemon peels to Citric acid to make an Oleo Citrate.
In my case 30g of Lemon peels = 30g Citric Acid.
Let sit for 2 hours
Add Water 16.66 x weight of lemon peels
Juice of all lemons peeled.
Blend, Strain & bottle
Honey Syrup:
200g Honey
128g Hot Water
Stir till Honey dissolves.
Garnish:
Lemon Peel & Blueberries
Glassware:
Coupe
Cocktail Inspiration:
My Inspiration for The Gaia is connecting back to your roots and earth. Growing up I’ve always had yogurt and fruits packed for my lunch for school. Blueberries and Yogurt became my favorite.
Pairing with Chopin’s Potato Vodka, was the perfect selection because of the creamy and earthy taste it provides when savored on its own. Adding a yogurt fat wash definitely added to the full bodied mouth feel profile. A note of blueberries and honey to add that refreshing note. A cocktail that everyone deserves to try!
The Gaia
Luke Villon
The Roald Dahl
Recipe by Hudson Sanders
Ingredients:
- 2.5 Ounces of Milk Washed Chopin Potato Vodka
- .5 Ounces of Vermouth de Chambery
- .25 Ounces of Centum Herbis
- 1 Heavy barspoon of Citric Acid Solution
- 4 Dashes of Peach Bitters
- 2 Dashes of Saline Solution
Preparation:
Milk Washed Chopin: To one 750 ml bottle of Chopin Potato Vodka, add 8 ounces of whole milk and let sit for 30 minutes to an hour. After this time has elapsed, add 2 ounces of Orange Juice and 1/2 an ounce of lime juice to begin the separation process. Stir to combine and wait about 30 minutes to an hour, or until the solution is sufficiently separated. Take your milk wash and run it through a fine strainer until you have a clear product (may take 2-3 passes). You should end up with a completely clear, slightly green Chopin Vodka which retains all of the original tasting notes with an added silky texture.
Citric Acid Solution: Add all of these ingredients to a deli quart cup-
50 grams of Citric Acid
100 grams of granulated white sugar
800 grams of water
- stir to combine and when solution is clear with no visible citric acid/sugar then it is ready for use.
Saline Solution: My saline solution is a 20% salt solution. To 400 grams of water, add 80 grams of maldon salt flakes. Stir to combine and once solution is homogenous it is ready for use.
Garnish: Have a ripe peach and a melon baller on hand. Use the melon baller to extract your garnish from the peach. Pick the Peach ball and place.
Garnish:
1 Melon Balled Peach On An Ornamental Pick.
Glassware:
Nick And Nora
Cocktail Inspiration:
The inspiration for this cocktail comes from the book, 'James and the Giant Peach' by Roald Dahl. It is such a magical story and I gravitate to it a lot. I wanted to attempt to convey a sense of childhood wonder and fun with this particular cocktail by encorporating elements of the story into parts of the drink.
The Milk wash serves two purposes; the first is to provide a fluffy white foam atop the surface to juxtapose the color of the peach ball, second is to combine flavors and textures of peaches and cream. I chose to use C. Comoz vermouth de chambery blanc due to its stone fruit notes, color and aromatic nature. The use of Centum Herbis is to provide a hint of the macabre and to add a bit of mystic with its slight anise notes.
I am adding a small amount of citric acid to brighten the cocktail a bit and to highlight the notes of peach. When done correctly, this is a beautiful martini variation with notes of peaches and cream and my homage to Roald Dahl and my love for his books.
AM//PM
Recipe by Felix Argenzio
Ingredients:
- 2 oz Chopin Rye
- .5 oz orange flavored liqueur (I used Grand Marnier)
- .5 oz coconut chai syrup
- 1 oz espresso (fully cooled)
- Tiki bitters
- To make coconut chai syrup, brew your favorite chai tea at triple strength using steaming hot coconut water in place of regular water. Steep for 10 minutes, remove tea bags or infuser and blend with equal parts cane sugar by weight. Allow syrup to cool before use.
Preparation:
Combine all ingredients except bitters into a shaker tin and shake hard with ice until frost has developed on the outside and a thick froth is visible inside. Double strain into a coupe glass and use the bitters to create a design on top of the foam layer. Express an orange twist and place on the edge of the glass.
Garnish:
Bitters Art, Orange Twist
Glassware:
Coupe
Cocktail Inspiration:
A fun take on the classic espresso martini, AM/PM is appropriate served at any time of the day. Coconut chai syrup in place of simple showcases the spice of the rye vodka and adds a little extra silkiness to an already smooth texture, softening the acidity and bitter notes from the espresso. Orange liqueur unites the elements, rounding out the flavors and adding a welcome pop of freshness. An expressed orange twist adds to the character of the drink, welcoming the imbiber with citrus on the nose, a rich mouthfeel in the sip, and spice on the finish.
Balwan
Recipe by Joan Villanueva
Ingredients:
- 2 oz Chopin rye vodka
- 3/4 oz Ron Colon Red Banana Oleo
- 1/2 oz Chinola
- 1/2 oz Giffard Apricot
- 1/2 oz Lime Juice
- 1/4 oz Tempus Fugit Creme de Cacao
- 2 d Orange bitters
- 1/4 oz St. George absinthe (Float)
Preparation:
1. Add all ingredients except absinthe to shaker tin
2. Add crushed ice and whip shake
3. Pour into sling glass and add more ice if needed
4. Garnish with Absinthe float and orange peel wrapped min bouquet
5. Enjoy!
Garnish:
Orange Peel Wrapped Mint Bouquet
Glassware:
Sling
Cocktail Inspiration:
After hearing Tad Dorda talk about his experience and approach crafting his spirits, it left me with a sense of how much he appreciates every ingredient and how he brings its spirit back to life into a glass!
Naturally, my mind wandered straight into a zombie. I don’t know many tiki cocktails that incorporate vodka as a main ingredient and the delicate nuances of this Rye based vodka lend themselves to a Zombie.
The Banana Rum, Chinola, and Giffard Apricot, bring a fruit forward flavor to this cocktail that complement the Rye essence in Rye Chopin while the lime juice provides brightness. Lastly, the orange bitters and Absinthe provide balance to round out this cocktail.
Balwan in the translation of Zombie into Polish.
BITTERSWEET SYMPHONY
Recipe by Scott Wenger
Ingredients:
- • 1 ½ oz Pistachio infused Chopin Potato Vodka
- • 1 ½ oz Fresh Squeezed Pineapple Juice
- • ½ oz Rumhaven Coconut Rum
- • 1 oz Coconut Milk
- • 2 whole Kumquats, cut in half
- • 2-3 sprigs fresh Thyme
Preparation:
In large mixing tin, place the 2 whole Kumquats, cut in half and muddle.
Add the remaining ingredients into the tin. Fill a small tin with 1 inch Kold-Draft or similar sized hard ice and shake vigorously 15-20 seconds.
Double strain and serve up
Pistachio Vodka
• Start with 1 cup unsalted pistachios. Soak overnight. Remove brown husks**
• Place nuts in blender with 1 liter of Chopin Potato Vodka
• Blend on medium speed for 30 seconds
• Strain mixture through a nut-milk bag, chinois, cheesecloth, or similar ultra-fine strainer at least twice to remove all nut particles.
• Store in refrigerator
** It is not necessary to remove brown husks from Pistachio’s as it is a little labor intensive. It really does not affect the flavor, but removing them keeps the infused vodka from becoming a muddy brown color and instead retains a lovely green hue
Pineapple Juice
• Start with a whole ripe pineapple
• Remove the cap and cut off all of the rind
• Cut into quarters, remove core from each and then cut into blender sized chunks
• Blend on high for 60 seconds
• Pour mixture into China Cap or fine strainer and let sit until all liquid has drained out, approximately 2 hours
• Pass through an ultra-fine strainer and int squeeze bottle or other storage container and keep in the refrigerator
Garnish:
Garnish: Strip Leaves From Half A Sprig Of Fresh Thyme And Use As A Skewer Through 3 Kumquat Slices, Approximately 1/8th Inch Thick
Glassware:
Chilled 6oz Nick And Nora Or Similar Cocktail Glass
Cocktail Inspiration:
I am very excited to take on this particular cocktail challenge because I have been a huge fan of artisanal vodkas that actually have taste and character for some time. Chopin Potato has always been great to me just neat out of the freezer. I live in Florida, and we are right in the middle of Kumquat season, so I immediately wanted to use them to balance the rich earth tones and creamy texture of the Chopin. I also wanted to use this expression in a tropical-inspired drink to showcase it’s versatility, but I chose very light ingredients so that they would not overpower the vodka’s unique flavor. I infused the vodka with pistachios to accentuate the already complex and rich flavor and long finish on the palate. Fresh squeezing the pineapple is paramount as store bought juice is too heavy. Same reason I chose coconut milk over coconut cream and specifically chose Rum Haven because it is infused with coconut water and has a very delicate flavor. The fresh Thyme adds a fresh herbal note that ties everything together. The result is a complex and richly layered cocktail that remains light on the palate, clean and refreshing, and every ingredient remains alive.
Blueberry Romance
Recipe by Roxanne Roberson
Ingredients:
- 2oz Chopin Potato Vodka
- 3/4 Oz lychee sparkling rose reduction **
- 1/4oz blueberry liqueur
- 1/4 Oz kümmel
- 1/4 Oz Luna apertivo
- 1/4 Oz Fresh lemon juice
- Couple dashes Fee Foam
- 6 drops of Burlesque Bitters on top of foam
- Lychee blueberry hibiscus garnish
Preparation:
Add all ingredients (except bitters) into a shaker with ice. Shake hard to achieve a frothy finish. Strain into a coup and garnish with Blueberry stuffed lychee and hibiscus flower skewer.
**Lychee Sparkling Rosé Reduction
Add 1 cup canned lychee syrup, 1 cup sparkling Rosé, and three tablespoons of cane sugar to a pot. Heat on high til sugar dissolves and it boils. Reduce heat and simmer for 10mins. Allow to cool. Add juice of one lemon and stir.
Garnish:
Blueberry Stuffed Lychee With Hibiscus Flower Skewer. 6 Drops Of Burlesque Bitters Pulled Into Heart Shapes.
Glassware:
Coupe
Cocktail Inspiration:
When tasting the Chopin Potato vodka, I got these lovely notes of green apple and citrus. I love lychee and decided to combine that with some blueberry liqueur and see where the flavors could go! Luckily, it came out beautifully! So behold, Blueberry Romance. Lychees are thought to be a fruit representing love so I hope you “love” this flavor journey as much as I do!
Bread & Circus
Recipe by Alex Mikrut
Ingredients:
- (Batched Cocktail: Makes 4 Servings)
- 8oz Chopin Rye Vodka
- 2oz Lillet Blanc
- 2 Bar spoons Green Onion Shrub*
- 4 dashes orange bitters
- 1oz Water
Preparation:
Combine all ingredients in a freezer safe bottle and place in the freezer for 24 hours. Pour 2.75oz over a large ice cube in a chilled rocks glass. Express a lemon peel and rub on lip of the glass. Save for garnish.
*Green Onion Shrub:
Chop 12 green onions and cover in 1/4 cup of sugar in a sealed jar. Leave at room temperature for 16 hours. Stir every couple of hours. Strain liquid into a measuring cup. Add 1 part Champagne Vinegar to every 2 parts onion syrup. Stir til combined and store in the fridge.
Garnish:
Rye Cubes(sniffed Between Sips) And Rolled Lemon Peel On A Pick
Glassware:
Double Old Fashioned Glass
Cocktail Inspiration:
Chopin's Rye Vodka reminded me of the Slavic practice of sniffing rye bread between sips of ice cold vodka. To capture the essence of this tradition a batched, below freezing, and spirit forward cocktail seemed best suited with peppery undertones of the base spirit.
Cho Dill-licious
Recipe by Andrew Currie
Ingredients:
- 2 Oz chopin potato vodka infused with Dill
- 2 Oz Bloody Mary consommé
- Shake and strain
Preparation:
Chopin Dill -put .5 Oz of Dill and 750 ml Potato Chopin into large mason jar. Cover and put in dark place for 12 hours. Pull out dill and fine strain into seperate container.
Bloody Mary consommé
1 beet root, thinly sliced, make it about the size of a silver dollar, wrap and place in freezer for 6 hours
1/2 cup chopin potato vodka
2 pounds vine ripe tomatoes
1/2 cup chopped red onion
2 garlic cloves- chopped
1 jalapeño pepper- chopped
1 celery leaf chopped -leafiest whole celery you can find, remove outer stocks and cut off ends
2 1/2 Tablespoons freshly gated horse radish
Zest of 2 lemons
5 dashes of Worcestershire
2 teaspoons of celery salt
1 Tablespoon fresh cracked pepper
Put all ingredients, except for frozen beet root, in blender and blend for 20 seconds.
Then add 6 egg whites and blend for 10 secs.
Pour ingredients into pot over medium low heat. Constantly stirring (so eggs won’t cook), until it comes to a boil. Once it comes to a boil reduce heat to low and move the pot halfway off the heat. Let boil undisturbed for 15 minutes, this is creating a raft. After 15 mins turn the heat off.
Take frozen beet root out of freezer and place it in a large bowl. Take a large fine mess strainer that fits over the bowl. Take a piece of cheese cloth, wet it, fold it over and place it on the strainer. With a large shallow cooking spoon. Gentle scrap the top layer off the pot, this is called the raft, and place it evenly over the cheese cloth. Once raft is scraped off and on cheese cloth gently laddle a spoonful at a time over the raft. Doing a spoonful about every minute, you want to allow time for the liquid to strain through before you add another spoonful. The liquid will drip over the frozen beat root. Once all liquid is strained remove beet root and transfer liquid into mason jar. Add 2 ounces of Castelvetrano olive juice to the Bloody Mary consommé mix.
Garnish:
Smoked Castelvetrano Olives Pitted And Stuffed With Garlic And Jalapeño.
Glassware:
Martini With Half Himalayan Sea Salt Rim
Cocktail Inspiration:
My inspiration for the cocktail was the potato. I wanted to do flavors that compliment potato that’s were the dill cam from. I was also inspired to do a bloody Mary but I wanted a fancy Bloody Mary that could be served in a martini glass.
Dinner In The Baltic
Recipe by Adriel Gossett
Ingredients:
- -2oz Olive oil fat-washed Chopin Rye Vodka
- -3/4 oz garlic and cracked black pepper infused Cocchi Americano
- -1 dash Scrappy’s Black lemon bitters
- -Lemon peel to express and garnish
- -80:20 salt water spray
- -fresh cracked black pepper for garnish
- -sprig of dill for garnish, and for tasting
Preparation:
Olive oil Chopin Rye:
Start with olive oil fat washing your vodka. I did 1 teaspoon of olive oil to 2 ounces of vodka in a jar. Let sit for 3 hours shaking periodically, and then freeze until olive oil is solid on top. Then clarify by straining it through a coffee filter.
Garlic and Cracked pepper infused Cocchi Americano:
For the infused Cocchi Americano, take 1 tsp chopped garlic(in water specifically) and 1/4 tsp fresh cracked black pepper, and place in a jar with 3.75 oz of Cocchi americano. Infuse for 1 hour, and strain with a cheesecloth.
Saline spray:
2 tsp kosher salt to 8 tsp hot water, and stir until dissolved, and place in an atomizer.
In a mixing glass combine vodka, Cocchi, bitters, add ice and stir until well chilled.
Chill coupe and mist throughly with saline spray, and strain cocktail into it. Express lemon peel, and cut to garnish with a slit to insert dill and sit on edge of the glass. Crack a little bit of fresh pepper on top. To best enjoy, chew a piece of dill, and sip drink.
Garnish:
Lemon Peel, Fresh Dill, And Fresh Cracked Black Pepper
Glassware:
Coupe
Cocktail Inspiration:
I was inspired to go savory to really embrace the full body and peppery undertone of the Chopin Rye expression. I chose the Chopin Rye; because I feel it had the strongest backbone to work with in a more spirit forward cocktail, and personally find that rye in any spirit form is underrated.
For the flavor profile of this cocktail, I was really inspired by the cooking I’ve been doing recently. Between work and home, we’ve been doing a lot of international style cooking. I knew I wanted to do a savory cocktail for this, I researched and found that the lemon, dill and pepper combo was common in the Baltic coast areas, and with a bit of garlic to round it out, we have a savory yet refreshing cocktail. Hope you enjoy!
Eat&Drink
Recipe by Pablo Carcelen
Ingredients:
- Vodka strawberry, orange, blackberry, banana, pineapple
Preparation:
cut all fruits into small pieces, add lemon juice, let stand. In a highball glass put fruit ice cubes add Choppin vodka and add the juice that came out of the chopped lagruts
Garnish:
Mint
Glassware:
Highball
Cocktail Inspiration:
This Cocktail is inspired by a drink from the mountains of my country Ecuador which is a fruit puch called eat and drink
French Kitchen
Recipe by Eli Yee
Ingredients:
- -40 grams Purple Carrot
- -40 grams Celery Stalk
- -30 grams White Onion
- -1 Bay Leaf
- -2 Tablespoons of Herb de Provence-infused Extra Virgin Olive Oil
- -750 mL Chopin Potato Vodka
- -0.25 oz Dos Déus Origins Dry White Vermouth
- -1 Pickled Caper Berry
Preparation:
-Cut the Purple Carrot, Celery Stalk, and White Onion.
-Place the mirepoix ingredients into a pan, and cook on low heat for 10 minutes with Herb de Provence-infused Extra Virgin Olive Oil.
-After 10 minutes, place the mirepoix in a sealed container with 750ml of Chopin Potato Vodka and a Bay Leaf.
-Place sealed container in fridge for 24 hours.
-After 24 hours, strain out infused Chopin Potato Vodka into a new container and place it in freezer for 1 hour.
-After 1 hour, strain out infused Chopin Potato Vodka to remove frozen oils.
-Stir 3 oz of the infused Chopin Potato Vodka with 0.25 oz of Dos Déus Origins Dry White Vermouth with ice until chilled thoroughly
-Strain the mixed cocktail into a Nick and Nora Glass and add a Pickled Caper Berry.
Cheers!
Garnish:
Pickled Caper Berry
Glassware:
Nick And Nora
Cocktail Inspiration:
The inspiration behind this cocktail creation came from the roots of Chopin Vodka, and the profile of its Potato Vodka. I wanted to showcase its earthiness flavor, full body profile, and creamy mouthfeel texture, by pairing it with culinary ingredients that will allow the Chopin Potato Vodka to fully express and sing on the nose and palate.
Garden Va-rye-ty Cocktail
Recipe by Tim Weigel
Ingredients:
- 3 basil leaves
- 0.25 oz lime juice
- 0.5 oz Perfect Puree Mandarin Tangerine puree
- 0.5 oz Tipplemans ginger honey syrup
- 1 oz fresh carrot juice
- 1.75 oz Chopin rye vodka
Preparation:
Add all ingredients to a shaker tin and lightly press the basil. Shake all ingredients with ice and double strain into a chilled Nick & Nora glass. Garnish with a basil sprig.
Garnish:
Basil Sprig
Glassware:
Nick & Nora
Cocktail Inspiration:
Some of the fondest memories of my mother was her gardening skills. We lived in a cold climate growing up while only getting about 4 months of a gardening season. My mother would always make use of this time by being a diligent gardener. She would have us help her with all steps of the gardening process, albeit reluctantly on our part. I always remembered the smells of fresh herbs and earthy rooted vegetables. It was well worth the effort as the homecooked meals made from the garden bounty was the most delicious. These fond memories inspired me to create this cocktail. The vegetal and herbal flavor profile bring me back to a time when my mother's garden would provide us with bountiful food and memories!
Krupnik Cebulowa
Recipe by Alfredo Garcia
Ingredients:
- 2 oz Chopin Potato Vodka
- 3/4 oz honey-onion syrup
- 1/2 oz Yellow Chartreuse
- 1/4 oz aged balsamic vinegar
- 1/4 oz extra virgin olive oil
Preparation:
Combine all ingredients in cocktail shaker
Shake well
Strain into coupe glass
Honey-onion syrup:
1 yellow onion peeled and sliced
1/2 cup honey
1/2 cup water
Heat on low for about 20 minutes allowing the onions to steep in the honey syrup.
Remove from heat and allow to cool
Strain to remove onion
Garnish:
Thyme
Glassware:
Coupe
Cocktail Inspiration:
My inspiration for the cocktail was keeping things traditionally untraditional. I’ve attempted to feature traditional polish flavors with untraditional flavor pairings, purposefully staying away from conventional ingredients yet keeping the cocktail simple enough for the home bartender to easily replicate.
Krzesk Old Fashioned
Recipe by Michael Vander Horn
Ingredients:
- Krzesk Old Fashioned
- 2 oz Chopin Rye Vodka
- 1/4 oz Giffard Creme de Banane
- 1/4 oz Demerara Syrup
- 4 Drops Tellicherry Black Peppercorn Tincture*
- 4 Dashes Bitter Queens 5 Spice Bitters
Preparation:
*Black Pepper Tincture: Add 25g of Tellicherry black peppercorns to 4 oz of Everclear. Let sit for 2-3 days. Strain into a dropper bottle. Keeps indefinitely
Add ingredients to a mixing glass with ice and short stir to combine. Strain into a rocks glass over a large, clear cube. Express lemon and orange peels overtop and garnish with the twists.
Garnish:
Lemon And Orange Twists
Glassware:
Double Rocks
Cocktail Inspiration:
It’s not often I come across a Vodka that makes me think “Old Fashioned” but Chopin’s Rye Vodka is an exception. With black pepper notes and a crisp finish, this Vodka holds up extraordinarily well in this build! Black pepper tincture helps amplify the peppery spice of the spirit while banana liqueur and demerara sugar bring in a beautiful cooked banana sweetness to pair with the base while the 5 Spice Bitters round out the flavor profile with the requisite bitterness and a touch of complex baking spices. Overall, this is niesamowity! A beautiful blend for an unexpected expression of the best Polish Vodka has to offer! Twoje zdrowie!
Kuih Collins
Recipe by Alex Mikrut
Ingredients:
- 2oz Chopin Wheat Vodka
- 1oz Thai Guava-Plum Powder Syrup*
- 1oz Lime Juice
- Soda
- Chili-lime Salt
Preparation:
Combine all ingredients except soda and chili-lime salt. Shake vigorously until tin is chilled. Strain into a Collins glass rimmed with copious amounts of chili-lime salt. Add ice leaving room for a heavy splash of soda. Garnish with a lime.
*Thai Guava-Plum Powder Syrup:
5-6 Large Thai Guavas
16oz sugar
1/2 teaspoon Plum Powder
Peel and deseed 5-6 large Thai guavas and juice them. Take 16oz of juice and combine with sugar and plum powder in a sauce pan. Stir over medium heat until sugar incorporates fully. Do not let it come to a full boil. Allow to cool and store in refrigerator.
Garnish:
Lime And Almost Too Much Chili-lime Salt
Glassware:
Collins
Cocktail Inspiration:
In Austin there is a pop-up bakery called Austin Kuih Co. Their chef told me about a nostalgic childhood treat of guava, plum powder, and chili lime salt. The lighter and naturally sweet inclinations of Chopin Wheat Vodka merged with my obsession of the flavor profile of this fruity and forlorned snack.
Lagidze Water
Recipe by Nikolai Kochukov
Ingredients:
- 2 oz Chopin Potato Vodka
- 1.5 oz Tarragon Cordial
- Soda water (to top)
- Rose Vermouth Pearls (optional)
Preparation:
For Cordial: blanche 2 bunches of tarragon for 15-30 sec, or till water changes color and cool in an ice bath. Combine tarragon, 200ml lime juice, 50 ml water, 100g sugar in a blender and blend till consistent. To optionally clarify, add 90 ml of mixture to a pot with 0.7g agar agar. Bring to a low simmer, take off heat and add the rest of the mixture. Place in the freezer/ice bath till a gel forms and strain through a cheesecloth. May need to refilter. If choosing not to clarify, just strain through a cheesecloth.
Rose Pearls: weigh out the rose vermouth (Cocchi Rosa) and 1% of agar agar. Bring to a low simmer in a pot. Using a pipette/squeeze bottle drop mixture into chilled neutral oil. Strain and wash with water. Keep in rose vermouth to preserve flavor for storage.
Combine Chopin Potato vodka, Tarragon Cordial, and Soda Water in the glass. Garnish and Serve
Garnish:
Mint Leaf With Rose Pearls Atop The Ice (clear Spear Preferred)
Glassware:
Highball/Collins Glass
Cocktail Inspiration:
Growing up in Ukraine, every summer Tarragon soda was an absolute necessity. The grassy and aromatic flavor was a perfect distraction from the scorching sun. To this day, the Tarragon flavor makes me have flashbacks of my childhood. The name is a reference to the original creator of tarragon soda.
Chopin Potato seemed like the perfect base for the cocktail, since the mild vanilla flavors and the creamy texture perfectly round out the herbal flavors and the texture of the carbonated soda. Without the texture of the potato vodka, the cocktail would come of as harsh, rather than soothing and refreshing.
Minutia
Recipe by Alex Mikrut
Ingredients:
- 1.5oz Chopin Potato Vodka
- .75oz Japanese Gin
- .75oz Cocchi Americano
- 1 Shiso leaf
- 1 Lemon peel
Preparation:
In a stirring glass gently muddle a shiso leaf. Combine rest of ingredients in stirring glass. Add ice. Stir for 30 rotations. Strain into a chilled Nick and Nora glass.
Garnish:
Shiso Leaf
Glassware:
Nick And Nora Glass
Cocktail Inspiration:
The full texture of Chopin Potato Vodka lends itself well to the harmonious and subtle flavors of Japanese Gin and Shiso. The oils of the lemon peel stirred into the cocktail only adds to the nuanced flavor and mouthfeel that shows what this spectacular vodka can do.
New Wave
Recipe by Joel Ortiz
Ingredients:
- Cucumbers
- Limes
- Lillet rose
- Italicus
- Chopin potato vodka
Preparation:
Muddle 2 cucumbers and 3 limes in cocktail mixer
Add ice
1oz lillet rose
1oz italicus
1oz Chopin potato vodka
Stirr for 30 seconds
Double strain into chilled martini glass
Garnish:
Cucumber Peel
Glassware:
Martini Glass
Cocktail Inspiration:
This cocktail recipe is made with muddled cucumber and fresh lime, which is then mixed with Lillet Rose, Italicus Bergamot Liquor, and Chopin Potato Vodka. All of these complex ingredients come together beautifully, creating a cocktail that is fresh, light, and perfect for sipping on a warm summer.
NEXT LEVEL
Recipe by ED WARNER II
Ingredients:
- 1.5oz CHOPIN RYE VODKA
- 2oz FRESH ESPRESSO
- 1oz LICOR 43
- .5oz CREME de VIOLET
- .5oz CLEMENT COCONUT
- .75oz VANILLA SYRUP
Preparation:
Combine ingredients in a shaker with ice and shake passionately for 10 seconds and strain into a chilled Coupe.
Garnish:
3 Coffee Beans
Glassware:
Cocktail Coupe
Cocktail Inspiration:
CHOPIN RYE VODKA makes a GREAT Esspresso Martini, I took a classic to the NEXT LEVEL by enhancing the flavors of the coffee and the CHOPIN RYE by introducing Lavender and coconut to the mix. Floral to the nose, velvet on the palate.
Nocturne
Recipe by Suzy Tweten
Ingredients:
- 2 oz Chopin Wheat vodka
- 3/4 oz Tarragon-infused dry vermouth*
- 1/4 oz Cavaillon Melon aperitif
- Dash pink peppercorn tincture**
Preparation:
Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a chilled coupe, and garnish with fresh tarragon and an edible pansy.
*Tarragon infused dry vermouth:
100 grams fresh tarragon
350 ml Dolin Dry vermouth
Combine in an air tight container and infuse refrigerated for 24 hours.
Strain and keep refrigerated
**Pink peppercorn tincture:
5 grams pink peppercorns
250 ml high proof neutral spirit
Steep for 24 hours at room temperature.
Strain into dropper bottle and keep indefinitely
Garnish:
Fresh Tarragon And Pansy Flower
Glassware:
Coupe
Cocktail Inspiration:
Frédéric Chopin was a Polish composer and virtuoso noted for his solo piano music. Chopin produced some of piano’s most intimate, romantic works during his lifetime. Born in Poland and died in France, he was one of the foremost Romantic era composers of the 19th century.
I wanted to create a cocktail that reflected both his life and his work, and dedicate this to what I feel are Chopin’s most romantic compositions, his Nocturnes. Despite the name, many of these 21 beautiful compositions feel particularly light, and the delicacy defies the technical challenge in playing them. I wanted my cocktail to evoke that feeling of delicate lightness, but with underlying complexity — and Chopin Wheat vodka was the perfect base with which to achieve this.
Chopin Wheat is delicate, clean, and light. Its aromas of anise and citrus bring out a subtle sweetness that is made for bright, fruit-based cocktails. This martini variation utilizes ingredients both from Poland and France, balancing the dryness of the vodka and vermouth with a touch of sweetness from a French melon aperitif.
Infusing the vermouth with tarragon lends an herbal quality that highlights the anise notes in the vodka. The Provence melon (Charentais melon) is similar to a vibrant cantaloupe and is amazingly fresh tasting in aperitif form. The melon-tarragon pairing is a match made in heaven, only improved upon by a hint of pink peppercorn to add a floral, fruity bite that amplifies the floral aromas in the vodka. The garnish lends a lovely aroma via fresh tarragon; and the pansy flower is said to represent the thoughts of lovers — named for the French word for “thought” (pensee) — the flower completes the romance-themed libation.
Prelude 24
Recipe by Scott Wenger
Ingredients:
- • 1 ½ oz Chopin Rye Vodka
- • ¾ oz Pierre Ferrand Dry Curacao
- • 1 oz Pistachio Orgeat
- • ½ oz Fresh Lime Juice
- • 1 whole star Anise pod
- • 3-4 dashes Angostura Bitters
Preparation:
Add all ingredients except bitters into large mixing tin
Fill a small mixing tin with 1” Kold-Draft or similar sized hard ice and shake vigorously 15-20 seconds. Double strain over pebble ice in 12oz zombie or similar glass and top with the bitters
Pistachio Orgeat
• Soak 2 cups unsalted pistachios in water overnight, at least 8 hours
• Put whole mixture in blender and blend on high for 40-60 seconds
• Strain mixture through a Nut-milk bag or Chinois or similar
• Place 1 cup Pistachio milk in a saucepan with ¼ cup white sugar – I use considerably less sugar than most Orgeats because I do not want to overpower the flavor of the Chopin Rye. Same reason I use white sugar instead of a demerara or richer sugar because I want the end result to be cleaner
• Stir over medium heat just until sugar dissolves
• Take off heat and whisk in ¼ teaspoon or Rosewater and ¼ teaspoon Orange Blossom Water
• Let cool completely and store in fridge
***I made my own Pistachio milk, but there are several brands that are readily available on Amazon or health food stores that work really well and you can save yourself some time. “Táche” is one brand that I like, just make sure it’s 100% Pistachio and not a mix of other nuts
Garnish:
Garnish: Wrap A Large Orange Peel Around A Large Sprig Of Mint And Place Inside Rim Of Glass With 2 Pineapple Fronds
Glassware:
12oz Zombie
Cocktail Inspiration:
I named this cocktail after Frederic Chopin’s most famous works, his 24 Preludes. They are noted for using all the Major AND Minor keys, so I want this cocktail to have both bold and subtle notes and be nicely balanced, much like the Chopin Rye itself. I found it complex and spicy yet very smooth so I wanted to showcase its versatility in a Tiki style drink. This is basically a riff on a Mai Tai, but I used a lighter Pistachio Orgeat syrup because I didn’t want to cover up the Vodka’s flavor. The creamy nature of the Pistachios Along with the star Anise add a length to the finish that carries the Rye with it.
Purple People Eater
Recipe by Justine Flint
Ingredients:
- Chopin rye vodka fresh squeezed lemon and lime juice peach schnapps topped with soda water and simple
- Syrup butterfly pea liquid
Preparation:
In a shaker add 1.5 ounces Chopin rye vodka fresh squeezed lemon and lime .75 ounces of peach schnapps .5 ounces of simple syrup and ice shake for
15 seconds … take a rocks glass full with ice pour drink over ice top with soda water and add a floater of butterfly pea and watch the purple people eater come to life
Garnish:
Like Wheel
Glassware:
Rocks Glass
Cocktail Inspiration:
It’s a light drink with a great flavor that changes from clear to purple
REPSEV
Recipe by ED WARNER II
Ingredients:
- 2oz. CHOPIN RYE VODKA
- 1oz NIKKA COFFEY GIN
- 1oz LILLETTE BLANC
- 2 barstools VELVET FERLERNUM
- LEMON PEEL
Preparation:
In a mixing glass combine ingredients and lemon peel and fill with ice.
Stir passionately for 25 seconds
Strain into a chilled Nick & Nora glass and express a lemon peel over the cocktai.
Garnish:
Expressed Lemon Peel
Glassware:
Nick & Nora
Cocktail Inspiration:
REPSEV was inspired by wanting do flip a classic cocktail and reverse the recipe of a Vesper. To balance the cocktail I seasoned it with a small amount of Velvet Ferlernum.
I really like to play outside the box
Saff-Ron Burgundy
Recipe by Nate Skoflanc
Ingredients:
- 1.5 oz Chopin Wheat
- .5 oz Apologue Saffron Liqueur
- 3/4 oz honey syrup
- 3/4 oz lemon juice
- one egg white
- Angostura Bitters to top Foam
Preparation:
1. Add Chopin, Apologue Saffron, Honey syrup, Lemon Juice, and Egg White into a shaker and dry shake with no ice for 5-10 seconds.
2. Add Ice to Shaker Tin with all ingredients and Wet Shake for an additional 15 seconds.
3. Double Strain into a coupe glass
4. With an Eyedropper, drop 4 drops of Angostura Bitters on top of Egg White Foam. Drag pick across the Bottom and Top of the dots to create a minimal design.
Garnish:
Angostura Bitters On Egg White Foam
Glassware:
Coupe Glass
Cocktail Inspiration:
I wanted to make a sophisticated, yet fun drink that incorporated the Floral Aroma and delicate finish of the Chopin Wheat to mingle with the Earthy, Complex, yet sweeter notes of the Saffron and Honey. I felt that the Caramel notes of the Chopin Wheat would really play well with Lemon, Honey, and a more full mouthfeel due to the Egg White in the cocktail. This is a drink that really makes a statement that Vodka can be paired with many complex flavors and still come through as a participant in the cocktail rather than simply just a "mixer".
Saturday Morning Cartoons
Recipe by Jon Mateer
Ingredients:
- 1.5oz Chopin Wheat Vodka
- .5oz Creme de Cacao (White)
- 1oz Toasted Oat Cream*
- .5oz Vanilla Simple Syrup**
- *Toasted Oat Cream - To make the toasted oat cream, toast 4oz of steel cut oats in the oven at 350 degrees Fahrenheit until fragrant (be careful not to burn them!). Then, combine the toasted oats with 32oz of heavy cream. Let sit in the refrigerator for 24 hours to infuse. After 24 hours, strain out the oats from the cream. Store, label, date, and refrigerate until needed for use!
- **Vanilla Simple Syrup - Combine 1000g of Simple Syrup (1:1) with 4g of vanilla extract. Whisk together until combined. Store, label, date, and refrigerate until needed for use!
Preparation:
Combine all ingredients into a mixing tin and shake until diluted. Then, double strain the cocktail into a chilled coupe glass. Garnish with fruit loops and enjoy while watching your favorite cartoons!
Garnish:
5 Fruit Loops In A Straight Line
Glassware:
Coupe
Cocktail Inspiration:
My inspiration for this cocktail comes from one of my favorite weekend activities as a kid - watching cartoons with my sister! We'd get up on the weekends and watch some of our favorite shows together. What's a Saturday morning cartoon fest without a little sugary cereal, am i right? And we all know the best part of the cereal was the milk leftover at the end that we'd drink right from the bowl. This cocktail mimics that exact experience. This dessert style drink is the perfect dose of nostalgia to take your right back to your childhood. Paired perfectly in this cocktail is the Chopin Wheat Vodka. With its light fruity notes, it reminds the drinker of those citrusy cereals like Fruit Loops, Fruity Pebbles, or Trix. The caramel finish of the vodka also plays harmoniously with the vanilla and toasted oat notes of the cream. What are you waiting for? Grab the remote and head to couch!
Sky Blue Sky
Recipe by Nate Skoflanc
Ingredients:
- 1.5 oz Chopin Wheat
- .5 oz Koval Ginger Liqueur
- .75 oz Lemon Juice
- .75 oz Blueberry Syrup
- 1 Egg White
- Dehydrated Lemon for Garnish with Angostura Bitters Eye-dropped on Egg White Foam.
Preparation:
Blueberry Syrup
1 Cup of Blueberries
1 Cup of Sugar
1/2 Cup of Water
Combine into a pot, Bring to a boil, and Strain.
1. Combine All ingredients, including egg white into a shaker tin and dry shake for 5-10 seconds.
2. Add Ice and wet shake for 15-20 seconds.
3. Double Strain into a coupe glass
4. Garnish with dehydrated lemon wheel
5. Take eye Dropper and drop three drops of Angostura Bitters in a crescent around Lemon Wheel. Run Toothpick through Angostura to create a heart design.
Garnish:
Dehydrated Lemon Wheel And Angostura Bitters Heart Design
Glassware:
Coupe
Cocktail Inspiration:
When I think of the combination of Blueberry and Ginger, I usually think of a Moscow Mule. I wanted to take these flavors and combine them into a more elegant drink using the Chopin Wheat. The Blueberry and Ginger really pair well with the delicate, light and subtle sweetness of the Chopin Wheat. Sours to me are one of the best drinks for the summer time even with the heavier body of the cocktail due to the egg white. This drink has elements of spice, light and refreshing sweetness, creamy body, and a fantastic finish due to the gentle finish of the Chopin Wheat.
Spring Bloom
Recipe by Troy Del Grosso
Ingredients:
- 1.75oz Chopin Wheat
- .75oz Italacus
- .5oz Grapefruit Black Peppercorn Oleo**
- .25oz Liber and Co. Passionfruit syrup
- 3 dashes Angostura bitters
- Topped w/ Matcha foam**
Preparation:
Grapefruit Black Peppercorn Oleo recipe:
Get peels from 2 large grapefruits, 2 tablespoons of black peppercorns and 2 cups of sugar and add all that to a jar and shake vigorously and set aside for 48 hours shaking a few times a day. Strain through a fine strainer and refrigerate.
Match foam recipe:
Add 3 grams of matcha powder, 1 cup of sugar and 2 cups water to a pot, bring to a boil and stir till everything is dissolved once dissolved take off heat and once cooled place in air tight jar and refrigerate and make a matcha syrup.
Add 3.5oz of matcha syrup, 1 oz fresh lemon juice, 2 egg whites, 3 oz water and 4 dashes Angostura Orange bitters to a bowl and stir till everything is mixed well together. Add mixture in to an ISI and charge with N20, remove N20 and charge again with another N20. Refrigerate for at least a hour.
Garnish:
Fennel Flower
Glassware:
Rocks Glass
Cocktail Inspiration:
My inspiration was the Las Vegas spring! I wanted a cocktail that was bright and full of flavor and full of color. Our springs are always beautiful and out here in Vegas and I wanted to make the cocktail feel just as beautiful. Lots of spring flavors in this cocktail which would be great enjoying in your backyard, looking at all the flowers and greenery and letting it all set in!
Surfs Up
Recipe by Gary Schneck
Ingredients:
- 1.50 oz Chopin Wheat Vodka
- 0.75 oz Montenegro Amaro
- 0.75 oz Lemon/Sage Cordial
- 0.75 oz Pineapple infused Big Wave beer reduced syrup
- Hand-made Guava soda
Preparation:
Put all ingredients into a shaker except for guava soda.
Hard shake for 8 to 10 seconds, Strain into 16 oz tulip beer glass with crushed ice.
Garnish and serve!
Lemon/Sage Cordial
19 grams sage (leaves only)
1 cup hand Squeezed lemon juice
1.25 cup of granulated sugar
Blend together in a blender without ice until fully mixed, then strain until sage is filtered out.
Pineapple infused Big Wave beer reduced syrup
48 oz big Wave Beer
1 whole Pineapple cut in fourths
6 cups of granulated sugar
Cook all ingredients on low for 10 minutes, then cook on high until sugar fully dissolves and beer syrup starts to foam.
Strain pineapples out and store syrup in sealed container.
Guava Soda
Pour guava nectar into soda siphon until half full.
Use 2 c02 chargers
Garnish:
Orchid, Mint Sprig And Mini Surf Board
Glassware:
16oz Beer Tulip Glass
Cocktail Inspiration:
My Cocktail was inspired by my love of classic movies, one in particular "Endless Summer" a movie based on surfers traveling the world to find the "Perfect" wave, while doing things along the way that most people only dream of, which really reminded me of Chopins journey to where they are at now being one of the very few family owned and operated buisness.
For my cocktail, this movie screamed beer shandy, so my focus was to take Chopin Wheat with its light crisp and almost creamy texture to bring out a more refreshing and less filling style shandy With an array of floral citrus notes and ripe fruits on a bubbly guava finish that you'll be enjoying all season long... Neverending...
Taniec To The Beet!
Recipe by Carey Kurisu
Ingredients:
- 1.5 oz Chopin Potato Vodka: enhancing the brightness of the granny smith apples and earthiness to support the the beets.
- 1 oz: fresh lemon
- .75 oz: juiced organic tart granny smith apples
- .75 oz: juiced organic beets
- .25 oz: house made simple syrup
- .5 oz cinnamon syrup
- Topped with house made Sour cream foam
Preparation:
First, I juiced fresh lemons, beets, and granny smith apples.
Next, I made a sour cream foam by mixing 1 cup organic sour cream, 1 cup filtered water, 1.25 cups sugar. I heated the ingredients on the stove, then added 10 oz of the mixture into an ISI charger with 4 egg whites and .75 oz lemon.
I made the cinnamon syrup by adding 10 cinnamon sticks per 30 oz of simple syrup. I broke up the cinnamon sticks. I let it simmer on the stove and then cooled it for 24 hrs. I then strained out the sticks.
Lastly, I balanced the cocktail so it is a roller coaster ride of sweet, tart, and earthy.
Garnish:
Mint Sprig And Geranium Flower
Glassware:
A Pretty Rocks Glass
Cocktail Inspiration:
I researched where Chopin was made in Poland and discovered some popular dishes that are celebrated in the country. Although adapted from Russia, borscht or as the Polish call barszcz, is widely enjoyed in Poland and they have made the soup in their own unique way. I was inspired by the soup’s main ingredients of beets and potatoes and thats why I chose to use the Chopin Potato Vodka. I wanted to balance all that earthiness with another popular dish or shall I say dessert, the Szarlotka, or Polish apple pie. This is why I used the granny smith apples and cinnamon syrup. I really wanted to honor Chopin’s homeland by reveling in their cuisine and hope you enjoy!
Terra Firma
Recipe by Felix Argenzio
Ingredients:
- 1.5 oz Chopin Potato
- .5 oz lemon juice
- .5 oz carrot juice
- .25 oz rhubarb liqueur
- Ginger beer of your choosing (the spicier the better)
- .25 oz beet juice
- 2 dashes Angostura bitters
Preparation:
Combine all ingredients except ginger beer and beet juice into a shaker tin and whipshake with pebble ice. Dump into glass, topping with more pebble ice and then with ginger beer. Float the beet juice on top and garnish.
Garnish:
Fresh Herbs And Rainbow Carrot Slices
Glassware:
Footed Pilsner
Cocktail Inspiration:
Terra Firma is a refreshing, earthy, and lightly piquant brunch cocktail meant to fill the missing link between the mimosa and the Bloody Mary. This cocktail pays homage to roots and rhizomes, featuring Chopin Potato, ginger, and fresh beet and carrot, balancing them alongside rhubarb and lemon to highlight natural sweetness and unite complex and varied flavors. I used Angostura bitters for a little extra zest, and garnished with fresh carrot and herbs. The name Terra Firma, Latin for "solid ground," is indicative of where it is intended to bring the imbiber back to after a long night, or as a starting place for a good day. Recommended pairings are sunshine, good company, and funky music.
The Empress
Recipe by Felix Argenzio
Ingredients:
- 2 oz Chopin Wheat
- .5 oz Oloroso Sherry
- .5 oz honey syrup (2 parts honey/1 part water)
- .25 oz vanilla liqueur
Preparation:
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into serving glass, garnish, and serve
Garnish:
Edible Flowers (I Used Violas)
Glassware:
Nick And Nora
Cocktail Inspiration:
The Empress is a floral and musky stirred martini perfect for a late spring afternoon. Wheat has long been a symbol of fertility and was traditionally used alongside milk and honey as a harvest offering. Here, Chopin Wheat meets up with honey, Madagascar vanilla, and Oloroso sherry for a lush flavor with a rich mouthfeel and silky finish. I have chosen the Empress as a name after the tarot card, a widely recognized symbol of fertility, femininity, and connection with earth.
The Pepperontini
Recipe by Rosa Arcos-Adams
Ingredients:
- 3.5 oz Classic Chopin potato Vodka
- .25 oz pepperonccini juice
- Spray of dry vermouth
- Pepperonccini garnish
Preparation:
Combine Chopin Vodka and pepperonccini in a mixing glass and fill with ice. Do 30 revolutions with your bar spoon then pour into your chilled Nick and Nora glass and spray with dry vermouth. Top with pepperonccini garnish.
Garnish:
Pepperonccini
Glassware:
Nick And Nora Glass
Cocktail Inspiration:
My inspiration stems from a simple and classic Martini. I specifically chose the potato vodka expression that Chopin offers to merely assist with creating an elevated iconic cocktail. The creamy and earthy notes in Chopin Potato Vodka balance perfectly with the spice the pepperonccini juice adds to the cocktail. Easily I could have used the Chopin Rye expression to make a more spice packed cocktail, but my idea was to be more sublte and add an elevated twist to a classic cocktail. Also, I also decided to use a mixing vessel versus a shaker to showcase the beautiful translucency of the cocktail. The name was a play on Pepperonccini, and the addition of the "The" gives the cocktail that boost of bold confidence it needs to placed by the original Chopin Potato Vodka.
UPPER WEST SIDE
Recipe by ED WARNER II
Ingredients:
- 2oz CHOPIN RYE VODKA
- 1oz FLEUR CHAMANTE LIQUEUR
- 1 Dash MIRACLE MILE FORBIDDEN BITTERS
- 1 Dash MIRACLE MILE CANDY CAP BITTERS
- LEMON ESSENCE
Preparation:
Combine ingredients in a mixing glass with ice and stir rhythmically for 20 seconds strain into a chilled Coupe,add a drunken LUXARDO cherry.*
Express a lemon peel just prior to service and discard.
*Drunken LUXARDO cherry - put some LUXARDO cherries in a jar and cover with CHOPIN RYE VODKA cover and let sit for at least 24 hours.
Garnish:
Drunken LUXARDO Cherry
Glassware:
Chilled Coupe
Cocktail Inspiration:
I wanted to step out of the box and create a Manhattan made with Rye Vodka instead of Rye Whiskey
Everything came together CHOPIN, CHARMNTE, perfect bitters and quick hit of citrus on the nose, proving once again Vodka is NOT JUST VODKA!
Velvet Summer
Recipe by Jake Bacino
Ingredients:
- 1.5oz Chopin Wheat Vodka
- 1oz Lavender Simple Syrup
- .5oz Fresh Lime Juice
- Cucumber
- Soda Water
Preparation:
•Peel the cucumber lengthwise twice in the same spot to get a nice ribbon. Discard the first peel.
•Take the second ribbon and wrap it on the inside of the glass. Sticking it to the sides.
•Slice 3 slices of cucumber and add to a shaker
•Add the lavender syrup and lime juice also to the shaker
•Muddle
•Add the Chopin Wheat Vodka and shake for 15 seconds
•Double strain into the glass to prevent any seeds from the cucumber falling in.
•Top off with a splash of soda water and enjoy!
*LAVENDER SIMPLE SYRUP*
1 cup water
1 cup sugar
4 tbsp dried culinary lavender buds
•Combine water, sugar and lavender in a medium saucepan and bring to a simmer until sugar is fully dissolved.
•Cover and remove from heat, allow to steep for at least 20 minutes.
•Strain the lavender and pour into clean glass jar. Serve as desired.
Garnish:
Cucumber Ribbon
Glassware:
Small Wine Glass/Nick And Nora
Cocktail Inspiration:
With summer approaching, I wanted to make something light and refreshing that’ll help beat the heat. My cocktail, Velvet Summer, is a riff on the Vodka Rickey. The combination of the cool, refreshing cucumber, the light floral notes from the Chopin Wheat, and the subtle hints of mint and rosemary from the lavender give the mouth a soft, velvety feel. A cocktail that pairs perfectly with Sunday brunch!
Vita In Motu
Recipe by James Slater
Ingredients:
- 2 Slices of Kumquat
- 1oz Chopin Potato Vodka
- 1oz Nigori Unfiltered Sake
- .5oz lemongrass Syrup
- 1/4oz lemon juice
- 1/4oz Yuzu
- .5oz Fernet-Branca
Preparation:
Add 2 slices of kumquat in the shaker, muddle, after add all ingredients into the shaker except the Fernet-Branca.
Dry shake, pour into the glass, add crushed ice then top off with Fernet-Branca.
Garnish:
Mint, Dehydrated Lime, Orange & One Spoon Of Passion Fruit Popping Boba
Glassware:
Collins Glass
Cocktail Inspiration:
I was inspired to make this cocktail because I had the pleasure of serving Tad Dorda after hearing his story. The ingredients in our cocktail are an inspiration because we incorporated Mother Nature in each aspect we could; kumquat, rice, potato. The name of our cocktail, Vita In Motu means Life in Motion in Latin because Mother Nature never is never ending and everlasting.
Antz On A Log
Recipe by Martin Ruiz
Ingredients:
- •2 oz Peanut Butter Fat Washed Chopin Potato Vodka
- •1 ¼ oz Celery Juice
- •½ oz Raisin Syrup
- •½ oz Lemon Juice
- •1 dash Orange Bitters
Preparation:
Method:
Add all ingredients into a shaker tin, fill with ice and shaker for 10 secs, double strain into a chilled couple, ants on a log garnish
Raisin syrup:
1-1/2 cups water or fruit juice
1 cup raisins
1 tsp. lemon juice
⅛ tsp. cinnamon
1/4 c. water
In a medium saucepan covered with lid, boil first four ingredients for approximately 25 minutes.
Remove from the stove and allow mixture to cool.
Whip ingredients in blender or food processor.
Add 1/4 cup water.
Whip again.
Return the syrup to the saucepan and heat on low for 10 mins
Remove from heat, let cool then bottle and refrigerate.
Garnish:
Ants On A Log Snack
Glassware:
Chilled Couple
Cocktail Inspiration:
The inspiration came from making this snack as a kid in elementary school. Our teacher would have us make snack in the classroom before recess started. She would bring out the ingredients for us to make them, I would usually just eat them before it was time to go outside. As a kid it was was my favorite snack.
I chose to use Chopin Potato Vodka because of its creamy and earthy taste would compliment both the peanut butter and celery juice. Combining these ingredients it created a crisp light and refreshing cocktail for the summer
Birds Of Paradise
Recipe by Jenn Frankovic
Ingredients:
- 2oz frozen dragon fruit pieces thawed I used pitas foods brand. 1/2oz fresh squeezed lime juice. 4 mint leaves. 1/2oz ginger simple syrup. 2oz Chopin potato vodka.1oz coconut gel I used thatch dua brand
Preparation:
Take a mixing glass put 2oz dragon fruit pieces and 1/2oz fresh squeezed lime juice 4mint leaves 1/2 oz ginger simple syrup muddle ingredients add 2oz Chopin potato vodka add ice shake stain into a Collins glass filled with fresh ice add 1oz coconut gel on top garnish with mint sprig and two fresh slices mango. Ginger simple syrup 1cup raw sugar 3/4 cup water 1cup fresh ginger root peeled combine in saucepan over medium heat till sugar dissolves add ginger bring to boil reduce heat cove for 15 minutes remove from heat allow to steep for an hour stain into bottle.
Garnish:
Mint Sprig Two Mango Slices
Glassware:
Collins
Cocktail Inspiration:
I wanted to create a cocktail that not only tastes delicious but looks colorful and vibrant as well.using Chopin potato vodka with its smoothness paired well the fruits and herbs in this exotic masterpiece for all to enjoy as much as I do cheers.
Chopin At Red Sunshine Summer
Recipe by Adrian Garcia
Ingredients:
- 2 oz wheat vodka
- .5 oz Luxardo maraschino liqueur
- .5 oz fresh lemon juice
- .75 oz red blood orange cordial
Preparation:
In a shaker we combine all the ingredients and shake them, we serve in a glass for rocks a slice of the red blood orange and we place it inside one side of the glass and we serve ice, we pour the contents of the shaker and we finish it with one or two maraschino cherries on ice and on the same side as the red orange.
Red blood orange cordial recipe:
300ml of red blood orange juice
1.5 Tbsp of red blood orange zests
1.5 Tbsp of citric acid
2 C sugar
2C water
Process:
heat the water with the zest, the sugar until it boils and all the sugar has been diluted
We let it cool until it is at room temperature, then we combine it with the red orange juice and the citric acid and leave it in a fresh place for three days.
after the third day it strains and is ready to use.
Shelf life approx. 2 months yield approx. 1qt or 42 cocktails.
Garnish:
Red Blood Orange Slide And Maraschino Cherries
Glassware:
Rocks Glass
Cocktail Inspiration:
Most of this drink ingredients and from a hotter and summer climate. These flavors reach their expression in this region thanks to a vodka with a light body and soft sweet notes that complement this great cocktail. wheat vodka helps to reach this perfect balance between all its components ready to enjoy a red dawn in Poland or Mexico and elsewhere and enjoy the summer.
Chopin-tonica
Recipe by Andres Labourdette
Ingredients:
- Potato vodka
- Quinine bark
- Ginger
- Jasmin
- Lemon grass
- Sugar
- Distilled water
- rosemary
- Dehydrated lemon
Preparation:
Chop all ingredients into a small enough pieces to fit into a tea bag and strap in chopin potato for 1 week. Take 6 drops of the tincture and 2 tablespoons of sugar and muddle at the bottom of the glass. Place ice in a highball glass and top with carbonated distilled water, add another 6 drops as a float and serve
Garnish:
Rosemary And Dehydrated Lemon
Glassware:
Highball
Cocktail Inspiration:
After speaking with Joel Caruso I challenged myself to make a tincture based refreshing cocktail that would complement the Florida summers. As simple as this drink is, it packs a punch and doesn’t mask any of the delicious potato vodka flavor. These ingredients actually help open all of your senses and allow you to appreciate the more subtle and hard to identify flavors. The combination of bitter, floral, sweet, and spicy make this a must have on the beaches in Miami.
Cosmic Composer
Recipe by Joseph Arakawa
Ingredients:
- 2.0 oz Chopin potato vodka
- .75 oz a code adjusted mandarin juice
- .5 oz pomegranate juice
- .5 oz simple syrup
- Dehydrated mandarin or orange for garnish
Preparation:
Combine all ingredients to tin, shake, double strain into glass.
Acid adjusted mandarin juice
1L of mandarin juice, 32g citric acid, 20g malic acid all by weight.
Garnish:
Dehydrated Orange Garnish On Top Of Drink
Glassware:
Sour Glass Or Coupe 7oz
Cocktail Inspiration:
A twist on a cosmopolitan which when we’ll made still showcases the flavor of the base spirit. The flavors of mandarin and pomegranate work with the flavors of Chopin harmoniously as a nod to the maestro Chopin himself. All ingredients, working together like a well composed song. Chopin potato’s richness stands up and works with citrus in a way that still lets itself be known.
Could It Be Magic
Recipe by Paula Lukas
Ingredients:
- 1.5 oz Chopin Potato Vodka
- .5 oz Dorda Double Chocolate Liqueur
- .5 oz Lustau Pedro Ximenez Sherry
- .5 oz Frangelico
- .25 oz lemon juice
- 1 tsp apricot jam
- Half rim spice mixture - 1 Tbsp mix of cinnamon ,sugar, salt, black and white sesame seeds
- 2 half moons dehydrated orange slices -garnish
Preparation:
Combine liquid ingredients and jam in a shaker with ice
Shake and double strain into a coupe that's half rimmed with spice mixture
Garnish with dehydrated orange slices
Garnish:
2 Half Moons Of Dehydrated Orange
Glassware:
Coupe
Cocktail Inspiration:
My inspiration for my cocktail was my grandmother's babka and rugalech . Both rugalech and babka have roots in the Jewish communities of Poland and throughout Eastern and Central Europe.
I still have memories of the wonderful aromas of chocolate, apricot and cinnamon when she would bake her amazing desserts. Even when grandma gave us the recipes it would never be as good as when she would bake them!
I chose Chopin Potato Vodka for my cocktail because the subtle notes of vanilla would work perfectly with the wonderful chocolate, cinnamon, nut and apricot flavors. Chopin Potato Vodka is incredibly smooth and delicious.
If you know me you know that I name most of my cocktails after songs . Could It be Magic which was a big hit
composed by Barry Manilow was inspired by the melody
and chord progressions of Chopin's Prelude in C Minor, Opus 28, Number 20!
It was also a hit for Take That one of my favorite bands from the UK!
Crooked Kawa
Recipe by Carlos Zaldivar
Ingredients:
- Cream topping
- 6 oz heavy cream
- 3/4 oz vanilla extract Demerara simple syrup
- 1/2 oz liquor 43
- Mix
- 1 oz 10 hr cold brew
- 1/2 oz cafe granita coffee liqueur
- 1/2 oz Giffard crème de cacao
- 3/4 oz borghetti cafe espresso
- 1/2 liquor 43
- 2 oz Chopin rye
- Shake and pour
- Add cream topping
- Rim with flamed lemon peel
- Add shaved Dark chocolate and a pinch cinnamon to top
Preparation:
Cream topping
6 oz heavy cream
3/4 oz vanilla extract Demerara simple syrup
3/4 oz liquor 43
Mix
1 oz 10 hr cold brew
1/2 oz cafe granita coffee liqueur
1/2 oz Giffard crème de cacao
3/4 oz borghetti cafe espresso
1oz liquor 43
2 oz Chopin vodka
Shake and pour
Add cream topping
Rim with flamed lemon peel
Add shaved Dark chocolate and a pinch of cinnamon to top
Garnish:
Shaved Dark Chocolate And Cinnamon
Glassware:
Martini Glass
Cocktail Inspiration:
Saw an Australian commercial saying they have the best coffee cocktails and I wanted to challenge that with one of the best vodka/ryes ever
Family Vacation
Recipe by Michael Dowie
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1oz pineapple juice
- .5oz lime juice
- .5oz creme de coconut
- .5 hibiscus flower syrup
- 2 dashes tiki bitters
- 1 bar spoon Smith & Cross Jamaican overproof rum
Preparation:
Hibiscus syrup recipe:
1:1 simple syrup
add 1 cup hibiscus flowers
steep for 30 mins and strain.
Combine all ingredients into Boston shaker tin with ice. Shake and pour into tiki glass over crushed ice.
Garnish:
Mint Sprig, Edible Orchid And A Pineapple Fan.
Glassware:
Tiki Glass
Cocktail Inspiration:
This cocktail was inspired by all the ways earth gives to the creation of everything needed to make Chopin Potato Vodka and every delicious cocktail. Highlighting summertime fruit and fragrant hibiscus, Family Vacation, is perfect for beachside or mountain views.
French Breakfast
Recipe by Andres Labourdette
Ingredients:
- French baguette and butter fat washed Chopin wheat vodka, raw cacao powder
Preparation:
First toast a 2 gram piece of baguette with light butter, then put that, one bar spoon of raw cacao, and 3 oz. Of Chopin wheat into a blender. Strain into a a separate mixing cup and freeze for 1 hour. Finally double strain the cocktail into a storing glass and stir for 30 sec and pour into a Sancerre glass with crushed ice
Garnish:
Toasted French Baguette Slice And A Raw Cacao Rim
Glassware:
Sincerre Wine Glass
Cocktail Inspiration:
After attending the Chopin masterclass I learned the best way to express the subtleties in the wheat vodka that is already sweet, so I figured balancing it with a slightly savory cocktail would allow it to express its talents in a mature vodka drink. I was inspired by the speeches given at the class and the breakfast toast I had that morning with a chocolate milk. I struggled to come up with an elegant concept for that vodka before that event, luckily I was able to learn from the experts.
Fruto De Agua
Recipe by Jeanette Perez
Ingredients:
- Fruto de Agua:
- - 1.5 oz olive oil infused Chopin Potato Vodka
- - 0.375 oz Routin Blanc Vermouth
- - 0.375 oz Dolin Dry Vermouth
- - 0.25 oz tomato water
- - 0.25 oz celery shrub
- - 3 squints salt tincture
- Build into a mixing glass, fill with ice, full stir (approx. 15 seconds), strain into a Nick & Nora, garnish with sprig of dill with a wooden clothespin. Recipes and prep for homemade ingredients are under Prep Instructions below.
Preparation:
HOUSE MADE INGREDIENTS & RECIPES:
Olive Oil Infused Chopin Potato Vodka:
- 750 mL, Chopin Potato Vodka
- 4 oz, California Olive Ranch Extra Virgin Olive Oil
Prep: Combine vodka and olive oil in a container, gently shake it a few times and let rest overnight. The next day, place the container in the freezer to remove the oil once it freezes over. Filter resulting vodka through a cheese cloth if needed.
Tomato Water:
- 411 grams Campari tomatoes
- 0.25 tsp salt
- 0.25 tsp cream of tartar
- 0.5 oz Chopin Potato Vodka
Prep: Combine all ingredients in a blender on medium to high speed. Once all ingredients are thoroughly blended, pour into a container and let rest for 30 minutes to extract as much tomato water as possible. Filter using a cheese cloth. Resulting liquid should run clear with a yellow tint.
Celery Shrub:
- 0.5 cup cold-pressed celery juice
- 0.25 cup white sugar
- 0.25 cup champagne vinegar
- 2.5 tbsp white balsamic vinegar
Prep: Extract juice from fresh celery using a cold press juicer. Combine the celery juice, vinegars, and sugar in a container and mix until dissolved. This initial shrub will have a vibrant green color due to the celery, but the celery will settle, leaving behind a clear shrub. You can also filter the shrub through a cheese cloth or coffee filter to achieve the same clarity.
Salt Tincture:
- 1.5 oz by volume salt
- 9 oz hot water
- 6 oz Chopin Potato Vodka
Prep: Combine ingredients in a container, shake until salt is dissolved. Yields approximately 500mL.
Garnish:
Sprig Of Dill Secured With A Small Wooden Clothespin
Glassware:
Nick & Nora
Cocktail Inspiration:
Fruto de Agua translates to ‘fruit of water’, a direct homage to the Aztec word for tomato, ‘tomatl’, composed from ‘tomohuac’ meaning fruit, and ‘atl’, water.
I’ve been connected to tomatoes since birth. We grew up side by side at my grandparent’s ranch in Northern Mexico; we drank the same water, and were raised from the same dirt. I helped pick them ripe off the vine at dinner time, often sneaking in a few juicy bites before taking the rest of my bounty back into the kitchen.
Tomatoes and potatoes belong to the same family, sharing 92% of their genes. These genetic cousins were born in the Andes, later cultivated by the Aztecs in Mexico to become staples in the New World.
Fruto de Agua showcases the relationship between these two culinary giants. The acidity and brightness of the tomato contrasts the full-bodied creaminess of Chopin’s Potato Vodka – combined, they bring out the earthy, umami flavors in each. Celery, an astringent and aromatic, serves to balance the savory notes in this cocktail, adding a crisp and lightness to each sip.
My hope is that Fruto de Agua is a manifestation of Tadeusz Dorda’s mission for Chopin: pairing passion, food, and culture with a little bit of Poland’s national drink – vodka.
Glitters In The Cloud
Recipe by Marlos Gudiel
Ingredients:
- 2oz. Chopin Rye
- 3/4oz. Doling Dry Vermouth
- 1/4oz. Lillet Blanc
- 4 dashes Arak Brun
- 1 Lemon Peel Expressed
- One pinch of Lemon Glitters
- Side Pickled Veggies (Green Oives, Onions, Red Bell Peppers, Cauliflower, Gherkins.
Preparation:
Add all the spirits into a chilled stirring glass, add ice 3/4 full, stir for about 30 to 45 seconds, strain all the ingredients into a chilled cocktail glass, Peel a Lemon peel & express it onto the cocktail, then trim it and set it on the glass rim, last add a pinch of Lemon Glitters onto cocktail. Dzięki!!!!
Garnish:
Lemon Peel, Lemon Glitters & Side Pickled Veggies
Glassware:
Martini Glass/Coupe
Cocktail Inspiration:
I really love Martinis amongst unique spirits such as Arak, Absinthe, Fernet, Green Chartreuse, Pastis, Fortified Wines, Etc... That is why I wanted to craft a dry complex yet simple Martni using some of my favorite ingredients. I want showcase my talent and to inspire Martini drinkers that this category of cocktails is evolving dramatically in many ways. In this cocktail I am blending classic into modern bartending using old school, homemade Pickled Veggies in white wine vinegar and modern lemon Glitters to alter the visual receptors while slightly changing the taste to the minimum. Furthermore, I used Chopin Rye because Rye spirits bring a total different dimension of taste profiles and aromas amongst other spirits, plus I am a big Rye lover!!
Here Comes Treble
Recipe by Joseph Arakawa
Ingredients:
- 2.0 oz Chopin potato vodka
- .5 oz manzanilla fina sherry
- .5 oz dry orange curaçao
- Pinch of salt preferably maldon
- Lemon twist for garnish
Preparation:
Add all ingredients to a shaker tin and fill with ice. Roll or throw the cocktail 8-10 times to chill/dilute/aerate the cocktail.
Strain into coupe glass and express lemon peel over the top and leave in drink
Garnish:
Lemon Twist.
Glassware:
Coupe/nick And Nora 5 Ounce Glass
Cocktail Inspiration:
This cocktail was inspired by the creaminess and weight of the potato expression. While still boasting green apple and fruit notes. Combining these qualities with a lightly nutty manzanilla fino sherry as if it were vermouth and curaçao for a hint of sweetness and orange to compliment the vodka for a martini style of cocktail seemed like a simple match made in heaven. The maldon draws out some of the more savory qualities and makes you want to go back for more, especially when enjoying food. Highlighting the best qualities and utilizing the expression to its max potential.
May Your Coffee Kicks In Before Reality Does
Recipe by Lorenzo Porto
Ingredients:
- 45ml Chopin Potato washed with heavy cream
- 45ml homemade coffee liqueur
Preparation:
Combine vodka and heavy cream with a ratio 4:1, add lemon juice in a ratio 1:1 with the heavy cream. Let it rest at room temperature for 1 hour, than filter through a super bag or a cheesecloth. This will round up the flavor and make the vodka even smoother.
Prepare 250ml cold brew coffee and combine with Demerara sugar in a ratio 1:1. Infuse (sous vide for 4h at 60C) 300ml Chopin Vodka Potato (not the cream washed one) with 5g cocoa nibs, half cinnamon stick, half vanilla bean, the skin of half orange and 60g of roasted dark coffee beans. Combine the infusion with the cold brew syrup.
Garnish:
Chocolate With Vanilla Drops
Glassware:
Nude Old Fashioned
Cocktail Inspiration:
The cocktail it’s obviously a tribute to something in between a Black Russian and a White Russian. I wanted to use Chopin Vodka Potato in two different ways, taking advance of it’s full body and vanilla notes, which I found perfect for this drink. A simple and yet delicious classic, reinvented in a modern way.
Mazurka No. 50
Recipe by Richard Adams
Ingredients:
- -2oz Chopin Potato Vodka
- -3oz Watermelon Water
- -½oz Cucumber Mint Simple
- -Lime Juice (1 wedge, or an ⅛ slice)
- -1 scoop Ice
- -Mint Leaf
Preparation:
Add Chopin Potato Vodka, Watermelon water, Cucumber Mint Simple, Lime Juice, and Ice into Martini Shaker. Cover and shake for 10 seconds. Strain into Martini Glass. Garnish w/ a smacked Mint Leaf.
Watermelon Water Recipe:
-2 Cups thinly sliced watermelon (no seeds)
-2 cups cold water
-Puree 30 seconds
-Strain to remove froth
Cucumber Mint Simple Recipe:
-1 Cup Water
-1 Cup Sugar
-Heat to boiling, stirring to dissolve sugar
-Remove from heat
-Add half cucumber, thinly sliced (10-12 slices)
-Add ½ cup sliced mint leaves
-Cover and let steep for 30 minutes
-Strain
-Let cool
Garnish:
Palm Smacked Mint Leaf
Glassware:
Martini Glass
Cocktail Inspiration:
The vodka might not have been named after him, but my girlfriend is a huge classical music buff. As such, Frederic Chopin was music to put on in the background while creating this cocktail. A Mazurka was a traditional lowbrow polish dance, but in the hands of Chopin, he managed to introduce it as high art. That was what I wanted to do with this, by adding seemingly lowbrow and common items such as cucumber and mint, and creating a drink that is exceedingly highbrow. Something that has a high class look, but with subtle flavors that even the most basic of drinkers can distinguish. Something every-person can enjoy after a hard days work, and make them feel like they're rubbing elbows with high society
Meat & Potatoes
Recipe by Tim Weigel
Ingredients:
- 4 green peppercorns
- 1 dash truffle saline solution*
- 6 drops Bitter Truth olive bitters
- 0.25 oz Monin vanilla syrup
- 0.375 oz Lustau Don Nuno oloroso sherry
- 0.75 oz steak fat washed single malt rye Polugar**
- 1.5 oz Chopin potato vodka
- *Truffle saline solution: Mix 20 grams truffle salt with 80 milliliters of hot water. Stir into solution and allow to cool.
- **Steak fat washed single malt rye Polugar: Save the drippings from a marbleized steak (I used ribeye) that has been grilled. Add the Polugar to the drippings and freeze for 3 days allowing to fat wash. At the end of the 3 days poke a hole in the frozen fat and drain off the fat washed Polugar. Fine strain.
Preparation:
Add all ingredients and muddle the peppercorns. Add ice and stir. Double strain over an ice sphere within a crystal rocks glass. Garnish with a speared steak piece and peewee potato.
Garnish:
Speared Steak Piece And Peewee Potato
Glassware:
Crystal Rocks
Cocktail Inspiration:
I recently attended the Chopin vodka presentation here in Las Vegas and what impressed upon me was the simple approach Chopin applies to their distillation practices. Chopin lets the ingredients do the talking and it comes through on the finished product which inspired me for this cocktail. This simple approach reminds me of the phrase, "I am a meat and potatoes type of guy." When someone says this, it means they go with simple approach to handling situations. This cocktail uses the great mouthfeel and earthy creamy flavors of Chopin paired with savory ingredients and pairs well with a simple meat and potato dinner.
Nectar Of Nephele
Recipe by Donovan Kollmar
Ingredients:
- 1.5oz Chopin Potato Vodka
- .75oz Lillet Blanc
- .5oz St. George’s Spiced Pear Liqueur
- .25oz Velvet Falernum
- .5oz Lemon Juice
- .5oz Honey Syrup
- 1 Egg White
Preparation:
1. Add all ingredients minus egg white into small tin of a boston shaker
2. Crack an egg white into large tin
3. Add ice and wet shake for about 20 seconds
4. Double strain back into shaker tin and dry shake for about 10 seconds
5. Pour cocktail into a coupe
Garnish:
Dehydrated Lemon And Angostura Bitters
Glassware:
Coupe
Cocktail Inspiration:
While prepping for our new cocktail menu for the Spring and Summer, I wanted to create something light and crushable. A fellow bartender mentioned how much they loved the St. George spiced pear liqueur, and when I realized we carried it at my bar, I was tempted to create something with it. I am not one to normally drink vodka - or create with it - so when I heard about the contest, it made sense for me to use other ingredients I don’t normally create with. Hence why I chose the ingredients I did. First thoughts of the cocktail were that it was very light and effervescent, and reminded me of a cloud. Nephele is a cloud nymph in Greek Mythology, hence the name “Nectar of Nephele”. It was also a very full circle moment, as my bar is on the 29th floor of a hotel, so as I created the cocktail, I was also among the clouds.
Next Level To Elevate
Recipe by Adrian Garcia
Ingredients:
- 2 oz rye vodka
- 1 oz plum cordial puree
- .25 oz Dolin dry vermouth
- .5 oz lemon juice
- 1 bar spoon of honey
Preparation:
Combine all ingredients in shaker and shake with plenty of ice until very cold, pour it in a chilled coupe and finish it with the plum slice floating on top and finally the lemon expression passing it through the ring of the glass.
plum cordial puree
8 plums cut and unpit
1.5 C sugar
1 Lemon
1.5 tsp vanilla extract
Process:
Put all the ingredients in the blender and grind. put the puree in a pot. bring to a simmer and cook for 15 to 20 minutes until thickened. let it cool to room temperature and rest overnight, the next day it will be ready to use.
Shelf life: approx. 30 days yield: approx. 1qt ( 32 cocktails)
Garnish:
Lemon Expression And A Very Thin Slice Of Plum
Glassware:
Coupe
Cocktail Inspiration:
One afternoon, making a peach martini, the idea came to me to go one step further with a more peculiar flavor and almost similar to peach that would end with some citrus in it. So this idea ended in this drink and that's why the name, the step I took to elevate from a martini to a cocktail with more flavors in it and with the rye vodka, helps me both balance and season it in the missing aspects of it.
Opus Magnum
Recipe by Arkadiusz Zbiciak
Ingredients:
- 100ml Chopin rye vodka
- 30g linden honey
- 110ml lemon juice
- lemon zest from 1 lemon
- 10g lemon grass
- 10ml Dolin dry
- 100ml 30% cream
- 110g sugar
Preparation:
*Rye Chopin Vodka infused with lemongrass
Pour 100ml of Chopin Rye vodka into the bag, add 7.5 grams of lemongrass. Seal the bag thoroughly and put it in sous-vide for 3.5 hours at 45 degrees celsius. After this time, drain the lemongrass.
*Honey linden syrup
Combine 30g of linden honey with 10g of hot water. stir until the honey has dissolved.
*Foam
Put 300ml of water, 130g of sugar, 110ml of lemon juice, the zest of a whole lemon ( without the albedo) into a pot and bring to the boil. Boil for 60 seconds and then cool to 50 degrees celsius. Then add 100 ml of 30% cream and mix thoroughly. Drain the lemon zest and pour the remaining mixture into a siphon. When the mousse is cold, add 200 ml of confectioner's protein to it. Close the chiffon and shake thoroughly to combine the ingredients inside. Use two cartridges of N2O to fill the siphon.
*Cocktail
Add 50ml Chopin rye vodka infused with lemongrass, 10ml honey syrup, 15ml fresh lemon juice, 10ml Dolin dry vermouth to a shaker. Add 25ml of cold milk to the jug and then the contents of the shaker. Place in the fridge for one hour and then pour through a coffee filter.
Pour the filtered cocktail into a bar glass, add ice and stir for 6 seconds.
Pour the cocktail without ice into a Nick&Nora glass. add lemon foam to the top of the cocktail. garnish with lemon peel and then pin the lemon foam to the edge of the glass.
Garnish:
Lemon Peel
Glassware:
Nick&Nora
Cocktail Inspiration:
My inspiration was the Lemon Drop cocktail. Incredibly tasty and beautiful in its simplicity. I decided to make a slightly more modern version. I managed to do this by using Chopin Rye vodka which gives depth and flavour notes that complement the cocktail perfectly.
Potation
Recipe by Mikael Wurman
Ingredients:
- Chopin Potato Vodka
- Granny Smith Apples
- Cardamom
- Pink Pepper Corns
- Sugar
- Apple Cider Vinegar
- Rice Vinegar
- Salt
- Water
- Soda Water
Preparation:
[Order of preparation; Pickled Granny Smith Apples, Granny Smith Apple Shrub, Cocktail Build]
Preparation for pickled Granny Smith apples:
Slice Granny Smith Apples into thin cheeks (About 1/10th of an inch thick). Take 160 grams of sliced apples and put them into a pickled container.
Bring 12.8 Grams of Sugar, 4 Grams of Kosher Salt, 2 Grams of toasted Cardamom to a boil in 5.5 oz of Water. Then turn off heat and add 2.5oz of Rice Vinegar. Pour the hot liquid over the sliced Granny Smith apples and let sit for 5 hours and up to a day before serving as garnish.
Green Apple Shrub Syrup Preparation:
First bring a half cup of water and one, a half cups of sugar, 35 grams of toasted pink peppercorns, 1 gram of salt and 15 grams of toasted Cardamom to a simmer. Turn off heat and let cool. Then add three quarters a cup of Apple Cider Vinegar to the cooled syrup along with the 1 cup of strained Granny Smith apple juice.
Cocktail Build Instructions:
To a shaker add 2oz of Chopin Potato Vodka and .33oz of Granny Smith Apple Shrub Syrup. Shake with 2-4 ice cubes for 8-10 seconds then dirty pour into a highball. Add 2 or 3 ice cubes. Then using a bar spoon pour soda water until just shy of the top of the glass. Garnish with a fan of pickled Cardamom Pink Pepper Apples and serve.
Garnish:
Pickled Cardamom Pink Pepper Granny Smith Apples
Glassware:
MMA Massimo Vignelli CIGA Set Of 3 Hand-blown 4 3/8" Glass Highball Tumblers MCM
Cocktail Inspiration:
Growing up with many Russians in my early childhood and being Russian myself I found an affinity for the flavors Chopin highlighted with their vodka selection.
I myself had experienced many infused vodka’s thanks to a family friend I know as an uncle. His use of fresh flavors from his garden inspired me with this cocktail.
I decided to use the Chopin Potato Vodka to highlight the earthy and rustic flavors found within the bottle. But I also wanted to add a freshness and childhood flavors to connect it to my upbringing.
This cocktail I’ve created allows the potato distilled vodka to shine while also giving your palette contrasting but adjacent flavors all in service further highlight the potato vodka.
I also decided to make the name of the drink a pun. An archaic English word for an alcoholic beverages is called a Potation. But it obviously shares similarities with the word potato.
Potation
nounARCHAIC•HUMOROUS
noun: potation; plural noun: potations
a drink.
"lite potations are very American"
the action of drinking alcohol.
"I intend to abstain from potation"
a drinking bout.
"the dreadful potations of his youth"
Rhizome
Recipe by Alfredo Garcia
Ingredients:
- 9oz Chopin Potato Vodka.
- 5oz raw peeled red beet
- 3oz raw peeled turmeric root
- 3oz raw peeled sweet potato
- 2 rosemary sprigs
- 2 lemon twists or 1/2 oz lemon zest
- Pinch of sea salt
- iSi cream whipper
- 2 cartridges of NO
- *yields 3 cocktails
Preparation:
-Wash and peel; beets, turmeric root and sweet potato
-Thinly slice beets, turmeric and sweet potato.
-Combine all ingredients including Chopin vodka, rosemary, lemon zest and pinch of salt into a half liter iSi whipper.
-Set timer for 2 minutes. Start the timer, then quickly add one nitrous charger and shake.
-Quickly add a second nitrous charger and shake.
-When the timer is up, vent quickly. Allow the mixture to bubble for one more minute.
-Strain through a fine mesh strainer and place infused Chopin Vodka mixture in freezer.
-ready to pour when cold
Garnish:
Rosemary Sprig
Glassware:
Nick And Nora
Cocktail Inspiration:
Earth and dirt were the inspiration for my cocktail. I wanted to capture the smell in the air after a spring rain. Chopin prides themselves in using raw ingredients and I wanted to honor their craft by using raw ingredients and keeping the spirit undiluted.
Snow Is Falling
Recipe by Adrian Garcia
Ingredients:
- 2 oz Chopin potato vodka
- 1 oz lychee syrup
- .5 oz fresh lemon
- 1 egg white
- 3 to 5 dashes of cherry bitters
Preparation:
In a coupe glass, let it cool with some ice cubes and add the cherry bitters and stir a little
so while in the shaker combine the other ingredients and made a dry shake for 30 seconds, then add approximately 3 ice cubes and shake until they dissolve.
Discard the ice cubes from the glass and serve the cocktail with a double strain.
Finish it with 3 drops of cherry bitter and a flower at the end.
Lychee syrup recipe
10 fresh sweet lychees
2.5 C water
1.5 C white sugar
Process:
Peel the lychee and remove the seed. Put them to heat the water, the sugar and the lychee until it boils over medium heat, then at a low temperature let it reduce by one eighth part
Then put it in the blender and grind all the lychees and strain them with all the syrup, let them cool and it is ready for use.
Shelf life approx. 3 weeks yield: 750 ml or 24 cocktails.
Cherry bitters recipe:
#1
1C rye whiskey over 100 proof
.5 Tbsp gentian rood
.5 Tbsp cassia chips
.5 tbsp wild cherries bark
#2
1.5 bourbon whiskey over 100 proof
.5 Tbsp cardamon
2 vanillas beans
2 star anise pods
#3
1.5 C bourbon whiskey over 100 proof
8 oz dry cherries
Process:
Combine the ingredients of each number in different containers. Store them in a cool place with little or no light.
on the fifth day the first container is strained and stored again in the same place.
another 5 days more, containers one and two strain and combine keep for another 3 days and combine with container number one, it is ready to enjoy
shelf life: undefine yield approx. 1qt
Garnish:
3 Drops Of Cherry Bitter And Cherry Blossom Flower (or Small Flower As Pansy)
Glassware:
Coupe
Cocktail Inspiration:
This idea came to me from places with cold climates since being in Chicago a drink like this is the best option, drinking Chopin's potato vodka and enjoying its soft notes and the expression of its green fruits made me think of combining it with a syrup that was not so sweet but that gave a different flavor and that was accompanied in a climate of snowfall and thus came to deal with the lychee and the simple expression of the cherry bitters that give it a unique flavor. to making a syrup that had the necessary flavor to enjoy all aspects of this cocktail with a white color in the coupe it gives us the image of a snow globe to enjoy it.
So In Love With You, Honey
Recipe by Zee Zammit
Ingredients:
- 1.5 oz. Chopin Wheat Vodka
- .50 oz. Pea Tendril Flower Infused Blanc Vermouth
- .25 oz. Lemon
- .50 oz Honeysuckle Syrup
Preparation:
Add all ingredients to a shaker and shake.
Fine strain into Nick and Nora.
Garnish with honeysuckle flowers.
Honeysuckle Syrup - Bring water and brown sugar to a boil 1:1 and steep honeysuckle flowers for 15 minutes after brought to a boil.
Pea Tendril Flower Vermouth - put pea tendril flowers into ISI with blanc vermouth and double charge for fast infusion.
Garnish:
Honeysuckle Flowers
Glassware:
Nick & Nora
Cocktail Inspiration:
My inspiration for this cocktail was my life growing up in Alabama and being forced to play outside. While being outside I would find things to snack on or drink from and honeysuckles always seemed like a delicacy.
I wanted to take them and create something more elevated without losing its southern charm which I did so beautifully in this cocktail.
It remind me of the smells of a hot southern summer.
Sticky Rice Martini
Recipe by Andres Labourdette
Ingredients:
- Sticky rice
- Coconut milk
- Demerara sugar
- Lychee sake
- Dry vermouth
- Rye vodka
Preparation:
Cook 1 can of coconut milk with one cup of demerara sugar on low heat until texture is consistent.cook a batch of sticky rice and wash the rye vodka in the rice for an hour. Strain vodka into a shaker add an oz of the coconut syrup 2 oz of rye vodka 1/2 oz of vermouth and an oz of lychee sake, shake on ice and strain into a coupe. Garnish with a toasted clump of sticky rice dessert.
Garnish:
Toasted Clump Of Sticky Rice Dessert
Glassware:
Coupe
Cocktail Inspiration:
A blend of my new passion and my childhood favorite dessert, this drink is a collaboration of Thai cuisine and Swedish craft vodka. After tasting this robust rye vodka I knew I had match its versatility in the best way I knew how. Growing up in the farmlands of south Florida I was exposed to a lot of different cultures but my favorite food was always Thai. I believe this cocktail perfectly compliments the sweet dessert to the slightly spicy and bold vodka. The balance in flavor is unmatched and delicious.
Summertime
Recipe by Marco Montaguano
Ingredients:
- 2 oz Chopin potato vodka
- 1 oz licor 43
- 1 1/2 oz fresh grapefruit juice
- 1/2 oz lemon juice
- 2 dash of hazelnut bitters
- 1/4 oz Peychauds bitters
- Top with soda
Preparation:
Combine into a shaker all the ingredients except the soda and shake vigorously then strain into a high ball with crystal clear spear and add soda .
Garnish:
Lemon Peel Manicure
Glassware:
High Ball
Cocktail Inspiration:
The inspiration comes for the Chopin master class when Mr Tad spoke about his experience in peru with potatoes I thought will be awesome combine some Latino flavors like licor 43 with Chopin vodka made with potatoes, fresh grapefruit, lemon in a very refreshing drink for this summer .
Symphony In T
Recipe by Nick Shea
Ingredients:
- 1.5oz "Paris For Her" tea-infused Chopin Wheat Vodka
- 1 oz Empirical Spirits "Symphony 6"
- 0.25 oz Sauternes (I used Barton & Guestier)
- 1 dash orange bitters
Preparation:
Stir all ingredients in mixing glass, then strain into Nick & Nora glass. Garnish with edible flower bud.
To make tea-infused vodka: Combine 4 grams of Palais des Thes "Paris for Her" tea with one 750ml bottle of Chopin Wheat Vodka. Allow to sit at room temperature for 30 minutes, occasionally agitating to stir tea. Taste for proper infusion: tea flavor should be present without overwhelming vodka. Once proper flavor is achieved, strain out tea from vodka. Keeps indefinitely.
Note: "Paris for Her" tea is a green tea with rose and raspberry notes. If specific brand cannot be found, use the closest possible substitute.
Note 2: Sauternes brand can be substituted for any other readily available brand.
Garnish:
Edible Flower Bud
Glassware:
Nick & Nora
Cocktail Inspiration:
Frédéric Chopin famously never wrote a symphony; this cocktail imagines the experience of hearing a lost symphony from the Romantic master (using the language of a martini). Chopin Wheat Vodka, with its light and delicate sweetness, is gently infused with Paris for Her tea, which carries delicate notes of rose and raspberry. Empirical's excellent Symphony 6 underlines the floral inspiration of our alcoholic symphony, offering a hint of citric watermelon cut with blackcurrant buds and coffee leaves. All great symphonies need a foundational bass section, and here we use a quarter ounce of rich Sauternes to fortify our top floral notes. Finally, a single dash of orange bitters ties the players together into one harmonious whole. The finished product is floral with a hint of sweetness and a long finish, with the undoubted star of the show being our Chopin Wheat vodka.
Tea Time In Iwate
Recipe by Lorenzo Porto
Ingredients:
- 1.5oz Genmaicha infused Chopin Wheat Vodka
- 1oz Ginjo Sake
- .25oz Clear Lime
Preparation:
Combine all the ingredients in a mixing glass and stir until properly chilled and diluted.
For the genmaicha vodka add 32g of the loose tea for a liter of Chopin Wheat and let infuse overnight.
For the clear lime combine 1l of water with 25g of malic acid, 25g of citric acid and 5g of lime skin. Let infuse 24h.
Garnish:
Genmaicha Leaves And Toasted Brown Rice
Glassware:
Nick & Nora
Cocktail Inspiration:
My inspiration for this drink is my dream to visit Japan. I was inspired bu the simplicity of Japanese cocktails, almost naked in the presentation, simple ingredients and yet a complex layer of flavors.
The Genmaicha gives that roasted rice and herbal notes to the drink.
The sake gives the sweetness, and in this case I’ve chose a Ryujin Dragon God ginjo for it’s fruitiness and it’s delicate mouthfeel.
That touch of clear lime gives that crisp and acid kick that balance everything out.
I’ve chose Chopin Wheat for the light and gentle mouthfeel and the floral aroma that pairs perfectly with sake and green tea.
The sake I used is produced in the Iwate prefecture, that’s why I called the drink “Tea time in Iwate”.
The Cho(pin) Extra Martini
Recipe by Nicole Salicetti
Ingredients:
- 1.75oz. Chopin potato vodka
- .75oz. *Burrata Rosemary Tomato brine
- Barspoon Sweet Rose Wine Vinegar
- 3 drops *Beet oil
Preparation:
Add all ingredients, except oil, into a stirring glass add plenty of ice and stir. Strain into a chilled cocktail glass, garnish with 3 drops of Beet oil with dropper and serve.
*Burrata Rosemary Tomato Brine:
4g lightly crushed whole white peppercorns
400g Burrata brine (the water from a package of any Burrata)
40g fresh Rosemary
12 Grape tomatoes
Combine all ingredients except the tomatoes and let sit for at least two hours but no more than four. Crush tomatoes and combine again gently folding ingredients and then fine straining through cheese cloth the final brine. Store in container and refrigerate.
*Beet oil:
.5 tsp Beet powder
1.5oz. Canola oil
Combine ingredients by stirring rapidly
Garnish:
3 Drops Beet Oil
Glassware:
Cocktail/ Martini Glass
Cocktail Inspiration:
I chose to use the Potato vodka as I really enjoy the heavier mouhthfeel and salinity in this expression. To make this one shine in particular, but knowing it could hold up to a lot of flavors and still come through, I wanted to experiment with using a brine only, and the concept or inspiration being the fact that the Vodka Martini has become less of a Martini over the years as people order it with very little, if any vermouth at all. So I chose to call my cocktail the Cho(pin) Extra Martini (saying it as if you're saying it's SOOOOOO EXTRA, as in extra extra dry, as in zero Vermouth) because it is simply the Vodka, the brine and a touch of vinegar.
The grape tomatoes in the brine bring a beautiful acidity and clean salinity while the white peppercorn bring out the potato. The Rosemary complements the Burrata and the earthiness of the Vodka, which it also adds a richness to the cocktail as a whole. The touch of vinegar gives the extra kick to the aspects of saline and acid and brinyness. Finally the beet oil adds a super subtle earthy and sweet note that ties all of the components together.
The CottonTail
Recipe by Daniel Parlin
Ingredients:
- 2 oz Chopin Potato Vodka
- 1 oz blue curaçao
- .25 lemon juice
- .50 vanilla syrup (Monin or similar)
- 1 oz cream of coconut
Preparation:
Combine ingredients
Shake and strain
Garnish:
Cotton Candy Puff
Glassware:
Martini
Cocktail Inspiration:
I was inspired by a recent telling of the timeless children’s classic, “The Tale of Peter Rabbit”. My son enjoyed the mix of mischief and adventure with an underlying moral message. The classic tale brings about personal feelings of nostalgia, a sense of place and a moment in time. For me, this was truly the summer of my youth as I was first introduced to Peter Rabbit, and also the carnival came to my sleepy New England town. The tents, trailers, spectaculars and games were otherworldly and remain some of my fondest childhood memories.
The story is beautifully balanced with its rise and fall of structure, beginning and ending with the quiet comfort of home and mother. The cocktail too, is balanced with a chalky, clean and delicate mouthfeel and a malt-like finish that compliments Chopin Potato Vodka’s classic subtle and creamy tasting notes.
Enjoy a luxury spirit while satisfying the kid in you.
Vincenzo’s Last Sail
Recipe by Michael Dowie
Ingredients:
- 1.5oz Chopin Rye Vodka
- .5oz mango
- .5oz lime
- 3 drops Calabrian chili oil
- .25oz orgeat syrup
- 2 dashes tiki bitters
Preparation:
Start by chilling down a coupe glass.
Add all ingredients to Boston shaker tin and shake over ice.
Double strain into chilled coupe glass.
Garnish:
Garnish With Additional 5 Drops Of Calabrian Chili Oil And Whole Chili Pepper On Rim.
Glassware:
Coupe Glass
Cocktail Inspiration:
The inspiration for my cocktail “Vincenzo’s Last Sail” is an ode to Flask & Cannon, a beautiful partnership between tiki craft cocktails and Italian wood-fire pizza, this cocktail is the best of both worlds. With notes of red pepper flakes from Chopin’s Rye Vodka, classic tropical flavors and topped with Calabrian chili oil, this well-balanced, spicy/sweet mix showcases the key aspects that make this concept, and these ingredients such a perfect pair.
You’re Dill The One I Want
Recipe by Travis Sanders
Ingredients:
- 2oz Chopin rye vodka, 0.5oz cucumber dill infused blanc vermouth, 0.25oz Suze, 2 dashes angostura bitters, 2 dashes orange bitters
Preparation:
Dice half a cucumber then add to a glass container. Add 1 bottle blanc vermouth and 4 sprigs of dill. Infuse for 24 hours then strain through a cheesecloth.
Stir all ingredients in a mixing glass until chilled. Double strain into a coupe glass.
Garnish:
Skewer A Cucumber Ribbon On A Cocktail Pick And A Spring Of Dill
Glassware:
Coupe Glass
Cocktail Inspiration:
The subtle rye bread notes plus the crisp fuller body the rye expression has made me think, how can I recreate my favorite rye cocktail with vodka. The Greenpoint is such a fun manhattan variation, I wanted to create the same profile for vodka drinkers. Swapping rye vodka for the rye whiskey, then using Suze instead of yellow chartreuse to add bright vegetal, citrus notes. Cucumber dill infused Blanc Vermouth rounds out the cocktail for a fun herbal yet bright citrusy flavor profile.
A Different Type Of Dirty (DTD)
Recipe by Michelle Mimms
Ingredients:
- *2 oz. Chopin Potato Vodka
- *1 Tbsp Soybean Paste (Kodawattemasu from Hikari Miso)
- *1 Dashi Packet (Kayanoya)
- *1/2 Baby Carrot
- *1/2 Fingerling Potato
- *1/2 Shitake Mushroom
- *2.5 Cups of H20
- *5g scallion (about 3" cut up)
- *14 Black Sesame seeds
Preparation:
*To make Dashi (Japanese soup stock): Add 2.5 cups of water to medium saucepan on medium heat. Once it heats up & simmers, add dashi packet (I used Kayanoya-you can get it on Amazon) allowing it to simmer for 5 minutes. Then removed the dashi packet and discard. (This can be used as a base for many things for up to 5 days or can freeze it for 2 weeks.) Put to side for later use.
*Dice 1/2 baby carrot into small pieces. *Dice 1/2 small Fingerling potato into small cubes
*Slice up 1/2 Shitake mushroom.
*In a small saucepan add the vegetables, except for the mushrooms
*add 220 ml of dashi (just enough to cover the vegetables fully & cover & allow it to boil then bring to a simmer for about 10 minutes while covered.
*Stir the simmering vegetables a few times throughout the 10 minutes.
*At the 8 minute point, add the shitake mushroom for the next 2 minutes.
*Take 1 tablespoon of miso (soybean paste - I used Kodawattemasu from Hikari Miso-also from Amazon) & whisk it into the mix.
*Add scallions.
*Stir ingredients then take 3/4oz. out & put to the side cool cool down a bit.
*In a mixing glass add 2 oz. Chopin Potato Vodka
*Add the 3/4oz of mix that was put to side to mixing glass.
*Add ice
*Stir about 30 times (glass will frost)
* Dbl Strain into a Nick & Nora glass
*Garnish w/ 14 Black Sesame Seeds
*Sip & Enjoy
Garnish:
14 Black Sesame Seeds
Glassware:
Nick & Nora
Cocktail Inspiration:
I chose to use Chopin Potato Vodka as my base since it has a subtle earthy taste. Polish foods like Japanese have alot of umami savory flavors which I wanted to incorporate into my martini since I am half Japanese. I chose to use potatoes, carrots & mushrooms since Polish food tend to use those vegetables alot and it goes so well with dashi (made from dried fish which is also another ingredient for Polish foods). I wanted to bring both old worlds & culture together.
"A Perfect Pear"
Recipe by Jon Schott
Ingredients:
- Recipe:
- 2 oz Chopin Rye
- ¾ oz Pear and Ginger Honey
- ½ oz Lemon Juice
- 2 oz Cava
Preparation:
Preparation:
Combine ingredients 1-3 in a Boston Shaker with ice and shake hard for 8-12 seconds to aerate, dilute and chill
Strain into a glass with a handle
Add in crushed ice over cocktail
Top with cava
Add more ice, add straw, garnish pear and lemon in glass and with grated nutmeg and fresh rosemary on top of ice
Pear and Ginger Honey:
Ingredients:
365 g Diced Bosco Pears (approx 2 cups/2 pears)
3 oz Fresh Ginger Juice
3 oz Filtered Water
12 oz Honey
Preparation:
Combine ingredients 1-3 in a blender and blender on high for 30 seconds
Strain thru cheesecloth to remove particles and pulp
Pour strained mixture into quart container
Using a double boil method, warm up mixture
Once mixture is warm, stir in honey until fully dissolved
Bottle, label and store refrigerated for up to two weeks
Garnish:
Mandoline Sliced Pear And Lemon In Glass. Grated Nutmeg And Rosemary On Top For Aromatics
Glassware:
Mule Glass Or Handled Glass
Cocktail Inspiration:
I was inspired by Chopin’s elevation of distilling single grains to elevate a classic cocktail that helped introduce Americans to this category of spirit and I chose Chopin Rye because its peppery spice is perfect for a Mule. The drink is called “A Perfect Pear” because I think The Rye Vodka pairs perfectly with Bosco Pears and their subtle, juicy flavors with mild spices like cinnamon and nutmeg in the background. Fresh ginger adds comforting heat to the warmth of the rye, lemon adds bright acidity and the crisp finish of the Rye Vodka pairs perfectly with the dry minerality of the Cava. This “fancy mule" is certainly a perfect pairing for the world’s first Luxury Vodka.
Adore Chrysanthemum
Recipe by Savannah Ward
Ingredients:
- 2.0 oz Chopin Wheat Vodka
- .75 oz Chrysanthemum infused Martini Rossi Bianco
- .5 oz Lemon Juice
- .5 oz Honey syrup 2:1
- 1 dash Fee Brothers Jasmine water
- Egg White
- Shake, up
Preparation:
Chrysanthemum infused Bianco vermouth
250 ml Bianco Vermouth
10 g chrysanthemum
Combine and store in fridge for 3 days, fine strain
Garnish:
Dried Chrysanthemum
Glassware:
Nick And Nora
Cocktail Inspiration:
The light mouthfeel, floral bouquet aroma, and sweet caramel notes of the Chopin Wheat Vodka inspired me to create a cocktail just as soft and supple. I chose a lighter vermouth infused with chamomile to accentuate the spirits natural softness without overpowering it. I chose to combine it with lemon and honey and egg white for a delicate but harmonious floral finish, creating a lovely foam and mouthfeel that accentuates the vodka without blocking the spirit from shining. The jasmine water balances the drink and completes the bouquet on the palate.
Anethini
Recipe by Savannah Ward
Ingredients:
- 2.0 oz Chopin Rye Vodka
- 1.0 oz White peppercorn / Dill infused Bianco Vermouth
- 1 ml saline
- 2 dash owl and bone lemongrass bitters
- Stir in a mixing glass
Preparation:
White Peppercorn Dill Vermouth:
2 teaspoons ground white pepper
250 ml Martini Rossi Bianco
10 grams fresh dill
Combine, let sit for 48 hours. Strain through a coffee filter.
Saline:
Yields: ~1 Quart 940g Water 18.8g Coarse Salt. Dissolve salt in water in a quart container.
Garnish:
Fresh Dill Sprig
Glassware:
Nick And Nora
Cocktail Inspiration:
This herbaceous and savory play on a martini was inspired by the Chopin Rye Vodka’s natural peppery character. The light crisp finish and medium body is accentuated by a white peppercorn and dill infused vermouth, without overpowering the vodka’s peppery notes. Stirred and enjoyed up with a dill sprig, this cocktail appeals to dirty and dry martini drinkers alike while honoring the complexity of the base spirit.
Bahar
Recipe by Aaron Perez
Ingredients:
- -1 1/2oz Chopin potato vodka
- -1 1/2oz Cucumber/Moroccan mint tea juice
- -3/4 Preserved lemon/thyme syrup
- -3/4 Lemon juice
- -Spoon of chia seeds
- -Float of activated charcoal Midori Melon liqueur
- -2 dashes of champagne vinagre
- - Rim dried Pomegranate, SUMAC, sea salt, sugar
Preparation:
Juice; juice two cucumbers add same amount of liquid in Moroccan mint tea.
Syrup; add equal parts sugar and water into a pot, one bunch of fresh thyme, and two preserved lemons (peel only)
Cook all ingredients until boiling, let it simmer in low temperature for half hour, let cool down and double strain.
Charcoal Midori; infused 750ml of Midori with coconut activated charcoal (two full spoons), add 1/2oz of champagne vinagre.
Rim; dehydrated pomegranate seeds until very dry, grind them, then mix with the same quantity of SUMAC. I/4 of the whole amount would be sea salt, and 1/8 of the whole amount sugar.
Garnish:
Dehydrated Lemon/rose Buds And Cucumber Slice
Glassware:
Highball
Cocktail Inspiration:
Bahar mean Spring in Farsi, the inspiration come after the Iranian drink Khiar-Sekanjabin. We hosted a special diner for Persian New Years featuring a Persian chef in collaboration with our Moroccan chef. Having to mix both cultures I found a perfect pairing with the food, and Moroccan spices.
The reason I picked the Chopin potato, is because I need a well rounded more fuller version of the vodka. Because there’s a lot of bold flavors already involved in the drink I wanted the vodka to stand out towards the end with jeopardizing the refreshing notes on the cocktail itself. Overall, got a really good feed back on the drink and wanted to feature it in our regular menu as a Chopin potato vodka drink.
Ballade
Recipe by John Laue
Ingredients:
- 2 oz Chopin Potato Vodka
- 1/2 oz browned butter washed apple brandy
- 3/4 oz fresh squeezed lemon juice
- 1/2 oz apple peel oleo saccharum
- 3 drops cinnamon bitters
- Frozen apple
Preparation:
Apple peel oleo saccharum
Peel 1 apple, attempting to take as little of the flesh as possible
Place in bag (to vacuum seal) with equal weight caster sugar. Seal and place in refrigerator for 72 hours, allowing sugar to dissolve in oils and juices from the apple peel
Browned butter washed apple brandy
Brown 4 oz butter and allow to cool to nearly room temperature, maintaining liquid form. Add to jar containing 1 cup of aged apple brandy. Seal, shake well, and leave at room temperature for one hour. Place in freezer overnight, then remove congealed fat from top of brandy. Strain to remove any additional solids. Keep refrigerated.
Cocktail
Combine in shaker with ice:
-2 oz Chopin Potato Vodka
-1/2 oz browned butter washed apple brandy
-3/4 oz fresh squeezed lemon juice
-1/2 oz apple peel oleo saccharum
-3 drops cinnamon bitters
Shake well and double strain into glass. Garnish with finely grated frozen apple (leftover from oleo saccharum).
Garnish:
Finely Grated Frozen Apple
Glassware:
Coupe Of Choice
Cocktail Inspiration:
I delve further into detail of my general inspiration for this contest in my Nocturne Entry, and for sake of brevity I will omit it here just as I have in my Scherzo Entry. If you have not read it yet, I do hope you can reference it as you enjoy this abbreviated description. As I considered famous and infamous vodka cocktails, the appletini immediately caught my attention. So commonly slapped together with the biohazard appearing (and smelling…and tasting…) horror that commonly is apple pucker, the appletini presented a wonderful opportunity to flip expectation on its head. The green apple and vanilla nose as well as creamy taste of Chopin Potato was a clear match.
Banger For The Haterz
Recipe by Slade Dammann
Ingredients:
- 2 oz Chopin Rye
- 1/2 oz Carpano Antica Sweet Vermouth
- 3/4 oz Lemon Juice
- 1/2 oz BG Reynolds Grenadine
- 3 dashes Vegetal de la Grande-Chartreuse
Preparation:
Add all ingredients to a mixing glass.
Add ice
Stir 20 seconds
Double strain
Zest the peel from a lemon
Garnish:
Lemon Peel/zest
Glassware:
Martini Or Stemless Martini Glass
Cocktail Inspiration:
I was inspired to create this cocktail by all my haters out there. And I want them to know that I don't hate them back, in fact, I love them. Without them I wouldn't be able to grow to my fullest potential. So I slayed this drink for them to say thank you, haters, you're such dedicated fans and for you, I'm doing something special.
I used Chopin Rye Vodka because I love Rye Whiskies and since my haters haven't come around to me yet, maybe Chopin Rye Vodka can change their mind.
I used grenadine bc grenadine means Grenade and all my haters got that explosive attitude that I love so much.
Lemon Juice bc those haterz are real sour at me for some reason, I pissed 'em off somehow!
Carpano Antica Sweet Vermouth bc I only got love and sweetness for them.
Then we got 3 dashes Vegetal de la Grande-Chartreuse bc I'm pulling out the expensive French stuff for these future slayers.
Cheers Slayers
Birds Of Paradise
Recipe by Oswaldo Casco Duran
Ingredients:
- Birds of Paradise
- 2 ounces of Chopin Potato Vodka
- 2 ounces of Soursop and strawberry shrub
- 1 ounce of fresh squeezed lime juice
- 1 egg white
- Soursop and Strawberry Shrub
- 1.25 ounces of Jumex soursop juice
- .5 cup of strawberries
- 1 cup of sugar
- .5 cup of apple cider vinegar
- The zest of 3/4 of a lemon
Preparation:
To make the shrub you will combine all the ingredients in a pot and boil on medium to high heat for about 15 to 20 minutes. Let shrub cool completely and then you can begin to build your drink.
In a shaker combine Chopin potato vodka, soursop and strawberry shrub, lime juice and an egg white. Shake with ice for approximately 15 seconds and pour over a big cube into a rocks glass. Express a lemon peel over the cocktail and garnish with orange and grapefruit peels. Cheers!
Garnish:
Orange And Grapefruit Peels Fanned Out To Look Like The Bird Of Paradise Flower.
Glassware:
Rocks Glass
Cocktail Inspiration:
This cocktail was heavily inspired by my grandmother. As a child my grandmother used to give all of us soursop because of the high vitamin c and antioxidant content. The tropical notes of the fruit pair very well with vodka, creating a smooth, tropical and refreshing cocktail. The flavors I created with this cocktail are as beautiful and unique as the bird of paradise flower, which is my grandmother's favorite flower.
Bowla Cereal
Recipe by Mohammad Islam
Ingredients:
- Chopin Vodka
- Liquor 43
- Vanilla Oat Milk
- Cinnamon Toast Crunch
Preparation:
muddle 3 or 4 cinnamon toast crunch pieces and stir with 1.5 oz of Chopin and .5oz of Liquor 43 and finish with 4 oz of vanilla oat milk
Garnish:
3 Pieces Of Cinnamon Toast Crunch
Glassware:
Rocks Glass
Cocktail Inspiration:
Cereal tastes better in the night than day, and day drinking is superb; this cocktail recipe is capable of being enjoyed in any time of the day. I personally believe potato vodka is interesting with this cocktail because it carries a more distinct flavor that adds to the already prevalent flavors of cinnamon present with the liquor 43 and the cinnamon toast crunch.
Capri Fun
Recipe by Zak Britton
Ingredients:
- 1.25oz Chopin Potato
- 2oz butterfly pea blossom infused syrup
- .25oz fresh lime
- .25oz Cointreau
- .25oz Italicus
- .75oz Giffords pamplemousse grapefruit
- Barspoon fresh pomegranate
- Love
Preparation:
Pour all ingredients into shaker.
Add ice. Shake and strain into highball.
Garnish with local flowers of choosing.
Butterfly pea blossom syrup: 1 cup sugar, 1 cup water and 1 half cup organic butterfly pea blossom.
Boil sugar and water to create simple. Add flowers. Use large spoon (or anything similar) to rotate the flowers, extracting color and flavor to desired results.
Garnish:
Local Flowers Of Choosing
Glassware:
Highball
Cocktail Inspiration:
I love the flowers outside of our restaurant and built the cocktail around the arrangement we currently have. Turned out as an adult Capri Sun.
Cathy's Berrie"
Recipe by Ryan Smith
Ingredients:
- 3 Dashes Saline
- 1 Dash Acid Lactart
- 1 Tbs New Canaan Farms Strawberry Jam
- .75oz Lemon Juice
- Scant .25oz Giffard Coco Syrup
- Scant .25oz Giffard Madagascar Vanilla Liquor
- .5oz Lustau Oloroso Sherry
- .5oz Caravedo Torontel Pisco
- 1.75oz Chopin Wheat Vodka
Preparation:
Combine all ingredients in a small tin, seal tin and dry shake for eight seconds, Add Ice and shake for 5 seconds. Fill a Collins glass with 3/4 of the way with Ice, and double strain drink into Collins glass. Top with Strawberry Lemon Foam, insert 7.5inch straw and dash with Hibiscus Powder
STAWBERRY FOAM
fill in ISI with 2.5oz Strawberry Puree
1.25oz Heavy Cream
.75oz Lemon Juice
.5oz of Simple Syrup
.02oz Xanthum Gum
Use 1 charger discard, then use a second charger, shake Isi and place in fridge until ready to garnish cocktail.
Garnish:
Strawberry Lemon Foam, With 4 Dashes Of Hibiscus Powder
Glassware:
Collins Glass
Cocktail Inspiration:
This year for Mothers day I planned a huge breakfast for my wife with pancakes and strawberry syrup, while eating that morning I told my wife how as a child with my grandmother she would make a sugar and strawberry syrup for special occasions, and how she would also make a strawberry lemonade during the summer, and my wife simply said, "maybe you should make a strawberry cocktail" With that the wheels started turning, and Cathy's Berries was born. Cathy is short for Catherine which is the name my wife and grandmother both share.
Chef Coquetel
Recipe by Aung Sone
Ingredients:
- 2 oz toasted rice infuse Chopin potato vodka
- 1 oz palm sugar Jasmine tea syrup
- 0.60 oz lemon juice
- 0.20 oz kaffir lime Citrus tincture
- grapefruit peel
- Shiso/ Obba leaves ( Japanese mint leaves)
Preparation:
Heat up the pan on high heat. Toast half a cup of long grain jasmine rice for 10 min until it changes brown consistency color. Take off the and cool down for 5 min
Add the toasted rice and 1 and 1/2 cup of v
Vodka in the seal container. Infused for 1 hour and 30 min. Fine strain in the a seal container, label and keep it in a fridge.
Heat up 2 cup water and 2 cup of palm sugar and stir and simmer until the palm sugar dissolved completely.
Take oof the heat and put 10 pack of jasmine tea for 15 min. And fine strain in to seal Bottle, label and use as needed.
Pour half a coup of Chopin vodka in a seal jar with 2 whole grapefruit peel and 1 table spoon of pink peppercorn. Shake every 30 min For 2 hour. And fine strain in to a clean seal jar and add 25 dry kaffir lime leaves. Infuse for 4 days/ 96 hours and store in a dark cool area. After process, fine strain and pour in to seal container and keep in fridge.
Fresh squeezed lemon juice
Garnish:
Shiso Leaves, Grapefruit Peel
Glassware:
8oz Rock Glass
Cocktail Inspiration:
I was a chef before becoming a bartender and always want to use the ingredients that I use daily in the kitchen. And rice is something I really love and consume every day. I chose Chopin potato vodka. It goes extremely well with rice, kaffir lime leaves, it has a very creamy and full body yet have a very clean finish and it's a great quality product to enhanced the flavor.
Citronora
Recipe by Savannah Ward
Ingredients:
- 2.0 oz Chopin Potato Vodka
- .75 oz Tangerine vermouth
- .25 oz St. germain
- .25 oz Lime
- Shake, up
Preparation:
1 small organic tangerine
250 ml Cocchi Americano vermouth
Chop tangerine into wedges and place whole fruit in bottle, pour over vermouth and leave for 3 days. Strain with a coffee filter
Garnish:
Orange 1/2 Moon
Glassware:
Nick And NOra
Cocktail Inspiration:
The Chopin Potato Vodka boasts beautiful notes of green apple, vanilla, with a creaminess and full-bodied mouthfeel, making it perfect to embody the return of the “‘Tini”. This cocktail is a take on a classic 90’s fruit forward vodka drink, with a tangerine infused medium body vermouth, a small amount of St. Germain, and lime for balance. This juicy rendition still has enough backbone to render complex on the palate, but just enough flavor to amplify the sweet green apple notes of the Chopin.
CLOPEN
Recipe by Amanda Scifo
Ingredients:
- 1.75oz Thyme infused Chopin Rye*
- .25oz Giffard Frais des Bois
- .25oz Black Peppercorn syrup*
- .5oz Lemon juice
- 1 Red bell pepper
- Top club soda
Preparation:
Steps: Muddle 1/4 of red bell pepper with black peppercorn syrup in tin. Jigger rest of ingredients. Add ice. Shake and strain into collins with fresh ice. Top club soda.
Recipes:
*Thyme infused Chopin Rye-
1 cup Chopin Rye
10 Thyme stems
Combine in container for 3 days, strain.
*Black peppercorn syrup-
1/4 cup whole black peppercorns
2 cups water
1 cup sugar
Combine water and peppercorns.Heat and reduce to 1 cup. Strain. Add sugar and stir until dissolved. Cool before use.
Garnish:
Thin Strip Red Bell Pepper And Thin Strip Lemon Peel
Glassware:
Collins
Cocktail Inspiration:
As soon as I read the tasting notes for @chopin Rye, I was immediately influenced to work on a bell pepper cocktail. I wanted to highlight, and emphasize the rye’s peppery notes with black pepper. I added thyme for a little earthy/herbaceous quality, and used strawberry to compliment the overall flavor profile. It’s summery, refreshing, and slightly spicy.
Danza Della Piogia
Recipe by Alex O’Steen
Ingredients:
- -1/2oz Chopin Potato Vodka
- -2/3oz Italicus Rosolio di Bergamotto
- -1/2oz fresh Lemon Juice
- -1/2oz Honey Chamomile Syrup
- -1oz Birch Water
- -4-5 dashes Ginger Bitters
Preparation:
**Honey Chamomile Syrup**
-8oz filtered water
-2oz honey
-3 chamomile tea bags
Bring water to boil. Reduce heat then add honey and tea bags. Let simmer for 5 minutes. Remove from heat, fine strain once cooled. Store in refrigerator.
STEPS
-Add all ingredients to mixing glass with ice
-Thoroughly stir ingredients for 25-30 seconds
-Double strain into chilled Coupe glass
-Express lemon twist over cocktail and let float
-Serve with a smile
Garnish:
Lemon Twist
Glassware:
Coupe Glass
Cocktail Inspiration:
This cocktail is inspired by the world’s simplest element - water. This glass-like cocktail is smooth and delicate in flavor and is light and easy to sip. The cocktail is complimented by birch sap water. Birch trees are known to thrive in extremely wet and overly hydrated conditions and are a lovely symbol of rebirth, prosperity, and growth - a tribute to our ever blossoming and prospering love for mixology and service.
Del Rey Breeze
Recipe by Meredith Hayman
Ingredients:
- 3/4 oz. Lime Juice
- 3/4 oz. Grapefruit Juice
- 3/4 oz. Vanilla Syrup
- 1 1/2 oz. Chopin Potato Vodka
- 5 dashes of Peychauds Bitters
Preparation:
Shake all ingredients in a mixing tin with ice and strain into a coupe glass.
Vanilla Syrup: Make 1:1 Sugar:Water simple syrup. Add 1 tsp. Vanilla extract to a cup of simple syrup
Garnish:
Edible Pansey
Glassware:
Coupe
Cocktail Inspiration:
Looking out into the Marina from my restuarant, I wanted to create a cocktail that reflected our location, sea air and sea breezes. The Del Rey Breeze is a spin on the classic, Seabreeze, with some added vanilla and Peychauds bitters. I used the potato version of Chopin because of its rich mouthfeel and vanilla notes that bring out the flavors in the cocktail. This is a super balanced cocktail that can be enjoyed with brunch, out on the boat or with some fresh seafood for dinner.
Dorda’s Highball
Recipe by Savannah Ward
Ingredients:
- 2.0 oz Chopin Potato Vodka
- 1.0 oz Chrysanthemum infused Sake
- 0.5 oz simple
- 0.5 oz lemon
- 0.25 oz st-germain
- Shake, serve topped with soda
Preparation:
Use 180 ml dry table sake and 10 grams of dried chrysanthemum. Combine and refrigerate for two weeks. Strain the Chrysanthemum and keep for up to a month.
Garnish:
Manicured Lemon Peel
Glassware:
Collins
Cocktail Inspiration:
The clean, full-bodied and fruit forward Chopin Potato vodka shines in this elevated and floral Tom Collins. The infused dry sake brings a floral and velvety texture that deepens the creamy mouthfeel of the Chopin potato. Served with a dash of St-Germain and topped with soda, this drink transports you to a pleasant spring or summer evening, chatting with friends and enjoying a refreshing breeze.
From My Head To Ma To(es)
Recipe by Jessica OCanna
Ingredients:
- 2 oz Rye Vodka
- 3/4 oz Basil Infused Martini & Rossi Bianco Vermouth
- 1/4 oz Lee's Vanilla Liqueur
- 1/2 oz Tomato Water
Preparation:
1 grocery store package of basil leaves only per 1 bottle of Martini & Rossi Bianco Vermouth *infuse for 72 hours*
Tomato Water- Blend 20 cherry tomatoes with 1/4 tsp salt in blender. Strain for 48 hours.
Add to cocktail mixing glass. Add Ice (2oz approx)
2 oz Rye Vodka
3/4 oz Basil Infused Martini & Rossi Bianco Vermouth
1/4 oz Lee's Vanilla Liqueur
1/2 oz Tomato Water
Stir til vermouth isn't punchy. Strain into glass. Top with Tomato Garnish & half cherry tomato
Garnish:
Cherry Tomato Branch
Glassware:
Goblet Glass
Cocktail Inspiration:
During the summertime I travel to the western slope of Colorado and look forward to enjoying Caprese from the local farmers. I wanted to try something fun for this cocktail that highlighted the basil infused vermouth. This cocktail was a fun experiment that ended up working out in my favor.
This cocktail is something fun for people that are acclaimed foodies, chefs, or people that love tomatoes. I think its incredibly surprising and enjoyable to take food concepts and turn them into cocktails.
"Glassy Gimlet"
Recipe by Jon Schott
Ingredients:
- “Glassy Gimlet”
- Recipe:
- 2 oz Chopin Rye
- 1 oz Clarified Green Apple and Sage
- ¾ oz Lime Acid
- 2 Dashes Scrappy’s Cardamom Bitters
Preparation:
Preparation:
Combine ingredients in a Boston shaker and shake hard for 8-12 seconds to aerate, dilute, and chill
Double strain with fine mesh strainer into a chilled coupe glass
Garnish with sprig of sage, dehydrated lime
Clarified Green Apple and Sage
Ingredients:
250mL Pressed Granny Smith Apple Juice
1 mL Pectinex SP-L
35 g Sage Leaves (approx ½ cup)
12 oz Granulated sugar
Preparation:
Freshly juice approx 2 large granny smith apples and measure out 250 mL of fresh juice
Add sage leaves to fresh juice and steep, refrigerated, overnight
Strain out the sage leaves and discard
Measure and add Pectinex SP-L to juice infused with sage with a dropper
Stir to mix, cover and place in refrigerator overnight
Once the solids have settled to the bottom, carefully pour juice over a coffee filter to strain
Using a double boil method, stir sugar into clarified green apple juice infused with sage
Bottle, label and store for up to 2 weeks
Lime Acid
Ingredients:
94 g Filtered Water
4 g Citric Acid
2 g Malic Acid
Preparation:
Stir in acids until fully dissolved in water
Bottle, label, and store refrigerated
Garnish:
Green Apple Fan/One Wedge For Each Chopin Single Grain Expression
Glassware:
Double Rocks Glass
Cocktail Inspiration:
I wanted to design a completely clear, clean cocktail that was packed with surprising flavor and spice like Chopin Rye Vodka. Green apple and lime are a perfect sour and tart combination for the pepperiness of Chopin Rye to shine. A combination of savory herb and spice from the sage and cardamom ties the cocktail together and creates a complex, spice forward gimlet designed for the specific rye character found only in Chopin. Just like a bottle of Chopin Rye, this cocktail is completely clear but loaded with surprising flavor and spice.
Golden Green
Recipe by Terence Allen
Ingredients:
- Chopin Rye Vodka - 3oz
- Golden Berries - 5
- Grated Ginger - 2 teaspoons
- Parsley - 15 sprigs
Preparation:
In a shaker, muddle the golden berries, ginger and parsley. Add the Chopin Rye and ice. Shake until well chilled and double strain into a rocks glass with fresh ice.
Garnish:
3 Skewered Golden Berries, Parsley And Some Grated Ginger
Glassware:
Rocks Glass
Cocktail Inspiration:
I love the bite the Chopin Rye has. I wanted to bring some sweetness to it without and sugar. I found the Golden Berries and loved the sweet citrus flavor and decided that was my direction. With the addition of ginger I also wanted something else to smooth out the cocktail and decided to add parsley to the recipe.
Harmonium
Recipe by Jesss Luke
Ingredients:
- 1 oz Chopin Potato Vodka
- .5 oz Trincheri Dry Vermouth
- .25 oz Fresh pressed Lemon Juice
- .25 oz Endive Pickle Juice
- .5 oz Beet Tea
- .5 oz Shaitaki Dashi
- 2 Dashes Celery Bitters
Preparation:
Rim glass with shaitaki salt. Layer beet tea then shaitaki dashi into glass. Fill glass with pebble ice. Shake Chopin Potato Vodka, vermouth, bitters and lemon juice over ice and strain into cocktail. Add endive garnish.
Beet Tea:
4.5 oz beet juice
2.25 oz blood orange juice
30 grams dragon oolong tea
32 grams sugar
2 grams ascorbic acid
*Combine all ingredients and steep for 5 minutes. Chill before serving.
Shaitaki Dashi:
2 cups water
3 dried shaitaki mushrooms
*Soak mushrooms in warm water for 30 min - 1 hour or until softened.Double strain dashi while pressing mushrooms to extract juice. Chill before serving.
Pickled Endive:
1 endive
.25 cup rice vinegar
.25 cup champagne vinegar
.5 cup water
4 grams kosher salt
4 grams dill
8 black peppercorns
1 clove garlic
2 grams lemon peel without the pith
*Add ingredients to jar. Shake, seal and refrigerate overnight.
Shaitaki Salt:
1 gram dried and powdered shaitaki mushroom
1 gram kosher salt
.5 gram dried and powdered celery
*Add all ingredients in mortar and pestle and combine until finely powdered.
Garnish:
Pickled Endive W/ Shaitaki Salted Rim
Glassware:
Stemless Flute
Cocktail Inspiration:
This cocktail has a savory and earthy base that balances beautifully with the refreshing clean and crisp Chopin and vermouth with a lasting salty umami finish. This is a great drink for the pickled martini lover or who is looking for something to whet the appetite before a meal. The flavors play in perfect harmony with the bright and balanced potato vodka, hence the name, Harmonium.
Heir To The Peppers
Recipe by Chris Allen
Ingredients:
- Chopin Rye - 1.5oz
- Rombauer Zinfandel - .25oz
- Lemon Juice - .25oz
- Pepper Medley Syrup - .75oz
- Ancho Reyes Verde - Barspoon
- Pepper Medley Syrup
- Filtered Water - 2 cups
- Granulated White Sugar- 2 cups
- Crushed Red Pepper - 5g
- Freshly Cracked Black Pepper- 1g
- Freshly Cracked White Pepper- 1g
- Zinfandel Airfoam
- Rombauer Zinfandel - 4oz
- Soy Lecithin- 3.5g
Preparation:
1) Add all main cocktail ingredients into a shaker with ice and shake vigorously for roughly 15 seconds
2) Double strain liquid using a mesh strainer into the Nick and Nora Glass
3) In a 16oz Deli, add Zinfandel and Soy Lecithin. Use an immersion blender with a milk frother attachment and blend until a significant amount of air foam is made
4) Using a barspoon, scoop the foam on top of the cocktail so it makes a "crown"
5) Top the airfoam with Freshly Cracked Pink Peppercorn
Pepper Medley Syrup
1) In a pot, bring water to a boil
2) Add sugar, red pepper flakes, black pepper and white pepper to the pot
3) Reduce heat, stir occasionally and let simmer for 15 minutes
4) Using a large mesh strainer and coffee filter, strain syrup into a 16oz deli to remove peppercorns
Garnish:
Zinfandel Airfoam With Cracked Pink Peppercorn
Glassware:
Nick And Nora
Cocktail Inspiration:
My inspiration relates to the peppery notes from the rye grain that is very much present in Chopin Rye Vodka. I play off these flavors throughout all the ingredients that are used in my cocktail from the Pepper Medley Syrup, the hint of Ancho Reyes Verde and of course, Chopin Rye. Even the Zinfandel Wine has notes of tobacco and cracked pepper. The name "Heir to the Peppers" is a play on words relating to the airfoam that sits on top of the cocktail that signifies a crown as well as the purple hue color associated with royalty.
“I Love You So Matcha”
Recipe by Jules Comtois
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1.5 oz Egg White
- 1 oz Fresh Squeezed Lemon Juice
- 1 oz Lavender Syrup
- .75 oz Botanika Angelica Amaro
- .75 oz Matcha
- .25 oz Fiery Ginger Syrup
- Garnished with a beet root powder heart
Preparation:
Matcha:
1 Tsp matcha powder
3 oz Hot water
Whisk until smooth
Lavender Syrup:
1 Quart Simple Syrup (1:1)
6 Tbsp Dried Lavender Flowers
Cook on medium heat for 20-30 minutes
Stir occasionally
Strain
Cocktail build technique:
Dry shake
Wet shake
Double strain
Garnish:
Beet Root Powder Stenciled Heart
Glassware:
Etched Crystal Coupe Glass
Cocktail Inspiration:
With this creation, I was inspired to use Chopin Potato Vodka as well as Chopin Botanika Angelica Amaro. Chopin Vodka was named after the Polish romantic composer, Frédéric Chopin. Being family owned and operated, it is the world’s most awarded potato vodka. The goal of Tad Dorda was to prove vodka’s characteristics reflect the raw ingredients used to distill. This year they are celebrating their 30th anniversary!
I chose the classic and most well known style of Chopin vodka to pair with the matcha. The green apple and vanilla aromas of the vodka pairs incredibly well with the umami and earthy flavors of matcha. Chopin potato vodka on its own gives a full bodied mouth feel while also being exquisitely sip-able. My choice to use the Botanika Angelica Amaro was to fully highlight and integrate the spiciness from the Rye Vodka used in the Amaro, as well as all the amazing and rich natural herbs and spices that come from aging in 50 year old Polish oak barrels. The Amaro flavors include orange & lemon, anise, cinnamon, thyme, rosemary, lavender and rich soils.
All these ingredients pair perfectly well with the matcha and lavender syrup. The egg white adds to the umami flavor by bringing a rich creaminess and pillowy top to the cocktail. The fiery ginger adds a complexity and layer to the spiciness that really rounds out all the flavors. The citrus in this cocktail delicately balances the cocktail and brings out the Amaro notes. I then decided to use beet root powder to garnish with a stenciled heart to highlight the love that the Dorda family has put into the distillation of this delectable vodka. After its namesake, the romanticism period and composer this was named after emphasizes inspiration, subjectivity and primacy in its finest. Red and white also symbolize the colors of the Polish flag.
"In Vogue"
Recipe by Jon Schott
Ingredients:
- Recipe:
- 2 oz Cranberry Infused Chopin Rye
- ¼ oz Lime Cordial
- 3 dashes Dry Curacao
- Orange Oil
Preparation:
Preparation:
Combine ingredients 1-3 in a Mixing glass with ice and stir to chill and dilute
Pour over a large, clarified ice cube in a double rocks glass
Express orange oil over the top of the cocktail
Manicure orange zest and garnish
Cranberry Infused Chopin Rye
Ingredients:
100 g Cranberries (approx 1 cup)
750 mL Chopin Rye
Preparation:
combine cranberries and vodka in a large glass jar
Muddle cranberries with vodka
Seal jar and let steep at room temperature for 5 days
Use a cheesecloth to strain out all particles of cranberries
Bottle and store vodka
Lime Cordial:
Ingredients:
6 oz Lime Juice
12 oz Granulated Sugar
Preparation:
Combine both ingredients in a quart container
Using a double boil method, stir in sugar to lime juice, being careful not to boil the citrus
Bottle, label and store for up to two weeks
Garnish:
Manicured Orange Zest
Glassware:
Rocks Glass
Cocktail Inspiration:
A Cosmopolitan once represented the height of fashion and luxury but an Old Fashioned is, well, more fashionable in my city so I combined the two cocktails into the perfect build for this Luxurious Vodka. “In Vogue” balances the spice of the Rye Vodka with tart cranberry and bright citrus without drowning the vodka in juices yet retains the elegant feel of the Cosmo. This drink is certainly in fashion which is why I named it ‘In Vogue.”
Jamaica Me Tingle
Recipe by Dayton Owens
Ingredients:
- 1.5 oz Chopin Rye Vodka
- 1.o oz Dragonfruit Liqueur by Fruitful
- .50 oz Smoked Jalopeno Liqueur by Fruitful
- 2.o oz Jamaica Ting Grapefruit Soda
- .75 oz Agave simple syrup
- .50 oz Fresh squeezed Lime juice
- .50 oz Tingala Liqueur -Floater
- Fresh slice of Dragonfruit, Jalapeno & Habanero Chile
- Habanero Heat salt rim by Caravel Gourmet
Preparation:
Prep the 10-12 oz Old Fashioned glass with a rim of the Habanero Heat salt. Put a scoop of ice in the mixing glass or one big rock. Then add the Chopin Rye Vodka first, followed by the other ingredients. Note the Ting soda is not that carbonated and can be mixed. Save the Tingala Liqueur for a floater. Stir the ingredients about 15- 20 spins. Put ice in the the glass. Strain into glass and add the Tingala Liqueur Floater. Note: do not use over.75 of the Tingala or it changes the flavor of the cocktail, .5 oz is perfect. Slice a piece of Dragonfruit, Jalapeno and Habanero Chile place on a cocktail pick and lay acroos the top of the glass. .
Garnish:
1 Slice Of Dragonfruit, Jalapeno & Habanero Chile & Rim Glass With Habanero Heat .
Glassware:
10-12 Oz Old Fahsioned Glass
Cocktail Inspiration:
Ja-Mak-A Me Tingle does exactly that, it makes your mouth tingle with a little heat. I wanted to create a cocktail that uses Vodka & Jamaica Ting soda (usually used in Jamaica Ti Punch) Jamaica Dragonfruit and Tingala Liqueur without using rum. The Chopin Rye Vodka is a perfect match for this cocktail with it's peppery citrus spice taste and pairs so well.
Tingala Liqueur comes from flowers called Buzz Buttons & Electric Daisies in Brazil which is what creates the tingle. Mix this with an amazing Chopin Rye Vodka and you have a cocktail that really does make your mouth tingle.
Jarylo’s Gift
Recipe by Erin Gallagher
Ingredients:
- 2oz Chopin vodka
- 3/4oz spring onion-infused Dos Deus dry white vermouth
- 1/2oz grilled sweet pepper syrup
- 1/2oz Botanica Angelica lemon liqueur
- 2 drops saline
- Garnish with half sweet pepper with vermouth-onion-ricotta filling
- Add all ingredients (except garnish) to cocktail shaker with ice. Shake and double strain into Nick and Nora glass. Add garnish on cocktail pick
Preparation:
Spring onion-infused dry white vermouth:
- Finely chop 1 spring onion, white and green
- add onion plus 4oz dry white vermouth to siphon whipper
- Dispense 1 charger and shake, wait 2 minutes
- Dispense second charger and shake
- Release all gas from siphon whipper
- After bubbling stops strain infused vermouth into airtight container
- Store in refrigerator
- Save vermouth-infused spring onions for later use
Grilled mini sweet pepper syrup:
- lightly coat mini sweet peppers with olive oil
- Roast on grill (or in oven at 350 degrees) over medium heat until skin is blistered
- Let cool and weigh
- Add same amount water and sugar to sauce pan over medium heat until sugar dissolves
- Add roasted peppers and simmer on low heat for 5-10 minutes
- Let steep 6-12 hours
- Strain into airtight container and store in refrigerator
Garnish:
- cut one small mini sweet pepper in half
- Heat with a torch until slightly browned
- Whip 1 cup whole milk ricotta cheese
- Mix 1/4 cup vermouth-infused spring onions into ricotta
- Add onion-ricotta to mini pepper cavity
- Serve on cocktail pick
Garnish:
Mini Sweet Pepper With Vermouth-onion-ricotta Filling
Glassware:
Nick And Nora
Cocktail Inspiration:
Chopin story
It’s no wonder Spring deities, such as Jarylo, an ancient Slavic god of Spring, are among the most popular. Spring’s arrival is longed for through the dark winter months, and riotously celebrated upon arrival.
For this contest I wanted to utilize the earthy, clean flavor profile and rich texture of Chopin potato vodka to showcase Spring’s gifts: beautiful produce. And what’s better than enjoying delicious food from the earth? Sharing it with friends. I went to the farmer’s market with a friend to pick out the very best fresh, bright spring green onions. I grilled the sweet peppers in the setting sunlight and shared them with visitors. We celebrated the simple yet elegant craft of creating and imbibing together.
Chopin potato vodka is the perfect canvas for the elegant and decadent flavors of Spring. Cheers!
Kanro Kiwi
Recipe by Oswaldo Casco Duran
Ingredients:
- Kanro Kiwi
- 1.75 ounces Chopin Wheat Vodka
- .75 ounces of Yakult
- .5 ounce of fresh squeezed lemon
- 2 ounces of Melon Kiwi Syrup
- Melon Kiwi Syrup
- 2 cups of honeydew melon
- 1 cup of kiwi
- 1.5 cups of sugar
- 1 cup of water
- The zest of 1/4 of a lemon
Preparation:
In a pot combine all your syrup ingredients and boil for approximately 15 to 20 minutes. Then put all ingredients into a blender and blend until smooth. Filter using a cheese cloth and then strain. Once the syrup is completely cooled you can begin to build your drink.
To build your drink you will combine ice, Chopin Wheat Vodka, Yakult, lemon, and the melon and kiwi syrup in a shaker. Shake, strain and pour into a coupe glass. Garnish with a wedge of ruby grapefruit.
Garnish:
A Wedge Of Ruby Grapefruit.
Glassware:
Coupe Glass
Cocktail Inspiration:
I get most of my inspiration for my drinks from flavors of my childhood and two of those inspirational flavors is Yakult and honeydew melon. Growing up my mom would always make fresh pressed honeydew melon juice and it was the most refreshing beverage to have on a hot summer day. I decided to blend those two things to create an adult version of my favorite childhood flavors and the Chopin wheat vodka was the perfect complement for the melon and yakult.
Life Is A Highway
Recipe by Paula Lukas
Ingredients:
- 2 oz Chopin Rye Vodka
- 1 oz Schonauer Apfel Liqueur
- .5 oz Velvet Falernum
- 1 oz pickled red cabbage juice
- 3 sprigs of dill - 1 sprig for garnish
- 3 slices cucumber - 1 slice for garnish
- .
Preparation:
In a shaker lightly muddle two sprigs of dill and 2 slices of cucumber
Add liquid ingredients and ice to shaker
Hard shake and double strain over fresh ice in a double old fashioned glass
Garnish with a slapped sprig of dill and slice of cucumber
Garnish:
Sprig Of Dill And Slice Of Cucumber
Glassware:
Double Old Fashioned
Cocktail Inspiration:
My cocktail inspiration came from my trip to Poland that I took in 2005. It was part of a tour of Eastern and Central Europe. Such a wonderful experience that I'll never forget!
I had some amazing meals , met wonderful people that I'm still friends with to this day and drank lots of vodka!
I attended a wedding in Poland and two of the dishes served were a cucumber and dill salad as well as a wonderful red cabbage and apple dish.
I chose Chopin Rye Vodka for my cocktail because the spicy, peppery notes go so well with the sweet , vegetal and tart flavors of the red cabbage, apple, cucumber and dill. The flavors all compliment each other beautifully.
As per usual I named my cocktail after a song! I miss my days of traveling worldwide and can't wait to do it again soon!
I present to you my cocktail Life Is A Highway after the song by Tom Cochrane!
Na Zdrowie!!
Liquid Banana Split
Recipe by De'Qustay Johnson
Ingredients:
- Chopin Potato Vodka
- Dekuyper Crème De Banana Liqueur
- Bailey’s Strawberries & Cream
- Chocolate Syrup
- Vanilla Simple Syrup
- Torched Banana
- Cherry
Preparation:
Vanilla Simple Syrup:
1 cup of boiling water
1 cup of granulated Sugar
1 tablespoon of vanilla extract
1 Pour sugar and water into a small saucepan.
2 Place over medium heat and stir until the sugar dissolves. Don’t boil it.
3 Remove from heat and let cool for 5 minutes. Stir in 1 table spoon vanilla extract.
*Start with a Coupe Glass and drizzle with your favorite chocolate syrup
*Next grab your shaker tin
*You’re gonna use your jigger and measure out 2oz of Chopin Vodka, 1oz of Bailey’s Strawberries & Cream, 3/4 oz of Dekuyper Banana Liqueur, and 1oz of your Vanilla Simple
* Add 12oz of ice and shake extra vigorously (18-20 times)
* Strain into Coupe Glass
*Top with torched banana & cherry
Garnish:
Torched Banana &Cherry
Glassware:
Coupe Glass
Cocktail Inspiration:
Banana Splits are one of my all time favorite desserts and I thought how fun it would be to deconstruct it in an adult way and turn it into a cocktail that can be enjoyed by many.
Meaning Of Polish
Recipe by Marie Yoshimizu
Ingredients:
- 1 ½ oz Chopin Rye Vodka
- 1 oz Clarified Cherry Tomato Water*
- ¾ oz Sumac Celery Salt Balsamic Shrub**
- ¾ oz Fresh Lime Juice
- 1 sprig of fresh basil
- Top off with Indian tonic water
Preparation:
*clarified tomato water
1) Add 6 oz of cherry tomatoes in a blender and blend well
2) Use a cheese cloth and a fine mesh strainer to strain the tomato water. Do not press or stir.
**Sumac Celery Salt Balsamic Shrub
1) Extract juice from 3 stalks of celery (cold press, blender, juicer)
2) Add equal amount of granulated sugar into the celery juice.
3) Add ¼ tsp of sumac and a pinch of salt.
4) Add 2 ½ tbsp white balsamic vinegar.
5) Add ¼ cup of distilled white vinegar.
6) Shake everything in an airtight container until the sugar dissolves.
Cocktail instruction:
1) Prep the sumac+black pepper garnish on the Collins glass. 2)Add everything except for the Indian tonic water in a shaker and shake with ice.
3) Double strain into the Collins glass.
4) Top off with the Indian tonic water.
5) Garnish with cherry tomatoes on the vine.
Garnish:
Sumac + Cracked Black Pepper, Cherry Tomatoes On The Vine
Glassware:
Collins Glass
Cocktail Inspiration:
I attended the Carnival of Cocktail as a part of Seattle Cocktail Week this year, and stopped by at the Chopin Vodka’s booth and got to talk to Joel Caruso. Not only I learned the history of the company and the variety of their vodkas, he let me taste all of their interesting vodkas. After discussing with him, and learning about the pairings, I decided to use the Chopin Rye Vodka as a base of my cocktail. This vodka works well with the peppery flavor, so I added some cracked pepper and sumac as a garnish. Ingredients in a cocktail are somewhat similar to the fresh appetizer like Caprese but has more complexity in the flavor. This cocktail fits the theme “Crafted to perfection” because all the ingredients in the cocktail are organic and fresh, the peppery garnish brings out the vibrant note of crushed pepper in the vodka, and has short and crisp finish just like the rye vodka. The name of my cocktail has two meanings, the word “polish” as in “perfect” and “Polish” as in things and people from Poland where Chopin vodka is made in.
Medium Cool Martini
Recipe by Dmytro Shovkoplias
Ingredients:
- 2 1/4 oz - Chopin potato vodka
- 1/2 oz - Noilly Prat Extra Dry vermouth
- 1/4 oz - Nixta corn liquor
- 1/4 oz - Brine of Peperoncini peppers
- 1 dash - Champagne vinegar
- 1 dash - Bitter Trust Celery Bitter
Preparation:
Stir all the ingredients in the mixing glass with the ice and strain into frozen fancy martini glass, add lemon oils on top.
Garnish:
House Pickled Onion, Peperoncini, Pimento Olive, Radish, Capers, Lemon Twist. All The Garnishes Served Together On The Side.
Glassware:
White/gold Martini Glass
Cocktail Inspiration:
I’m from Ukraine which is close to our friendly country Poland the home of Chopin vodka. We have a strong common agricultural traditions to grow so many tasty goods such a potato, corn, and many other fruits and vegetables which some of them we picked to the winter time. My inspiration to create clean, smooth and creamy martini (Chopin potato and corn liquor) with slightly savory aftertaste (brine, vinegar and a bitter) as a homage to our traditions of preservation. I like American way to drink vodka in a cold martini serves so there is a Medium Cool martini with an Eastern European heart. Enjoy!
Mile High Lime Time
Recipe by Jessica OCanna
Ingredients:
- 1 1/2 oz Graham Cracker Infused Wheat Vodka
- 1/2 oz Lime Juice
- 3/4 oz 5 Spice Simple Syrup
- 1 Dash Angostura
- Top: 5 spice citrus foam, Graham Cracker Crumbs, Cinnamon
Preparation:
Infuse Wheat Vodka with Graham Crackers for 72 hours. Approx 4.3 Full crackers per one bottle of vodka.
5 Spice simple- 1:1 simple syrup ratio
4 black peppercorns
2 whole cloves
1 cinnamon stick
2 star anise
5 All spice Berries
(Smash ingredients to release aromatics prior to putting into simple syrup. Let sit 30mins.Strain.)
5 spice citrus foam:
3 oz water
1 oz citrus
1/2 oz 5 spice simple syrup
2 egg whites
After adding ingredients to shaker. Wet shake, double strain into cocktail glass with graham cracker rim. Top with 5 spice citrus foam, graham cracker crumbles, and cinnamon. Garnish with Lime wedge.
Garnish:
5 Spice Citrus Foam, Graham Cracker Rim & Topping, Cinnamon And Lime Wedge
Glassware:
Cocktail Glass
Cocktail Inspiration:
Recently I got into making desserts that reminded me of my grandmother, into cocktails. I started out taking inspiration from a previous cocktail based on biscotti and thought that Key Lime was related to the dessert theme but with a spring/summer seasonal twist. I wanted this cocktail to taste equivalent to pie in a glass. By infusing the graham crackers into the vodka specifically chosen for its flavor profile I believe I was able to deliver this profile accurately. This is a cocktail I would serve to friends during the summer holidays, but could also see it being used in my bar as an after dinner cocktail.
Nocturne
Recipe by John Laue
Ingredients:
- Cocktail
- 2 oz Chopin Rye Vodka
- 1 oz cold brew concentrate (or chilled espresso pull)
- 1 oz espresso bean & cacao nib simple syrup*
- 1/4 teaspoon citric acid
- 6 oz whole milk (for clarification)
- Foam
- 2 egg whites
- 1 teaspoon espresso powder
- 1 teaspoon powdered sugar
- 1 oz cold brew concentrate (or chilled espresso pull)
- Simple Syrup
- 2 tablespoons roasted espresso beans
- 2 tablespoons cacao nibs
- 2 cups confectioners sugar
- 1 cup water
- Garnish
- 3 white chocolate coated espresso beans
Preparation:
In saucepan, combine:
-2 tablespoons roasted espresso beans
-2 tablespoons cacao nibs
-2 cups confectioners sugar
-1 cup water
Over low heat, reduce until syrup sticks to back of metal spoon.
In Whipper, combine:
-2 egg whites
-1 tablespoon espresso powder
-1 tablespoon powdered sugar
-1 oz cold brew concentrate (or chilled espresso pull)
Close, shake well, then charge twice with shakes in between. Rest in refrigerator while building cocktail.
In mixing glass, combine:
-2 oz Chopin Rye Vodka
-1 oz cold brew concentrate (or chilled espresso pull)
-1 oz espresso bean & cacao nib simple syrup*
-1/4 teaspoon citric acid
Stir together and pour into 6 oz whole milk, then cover and let sit one hour.
Pour curdled milk combination through coffee filter, allowing to drip through curds. Pour clarified solution back through curds 2 more times, until clarified to desired level.
Shake with ice and pour into glass.
Top cocktail with espresso foam from whipper, then garnish with 3 white chocolate covered espresso beans.
Garnish:
Place 3 White Chocolate Coated Espresso Beans Together, In Triangle Shape, On Top Of Foam
Glassware:
Martini-style Coupe, Preferably With Vertical Edge At Top To Better Show Foam
Cocktail Inspiration:
The Dorda family of Chopin Vodka has laid down the challenge to craft fine cocktails highlighting the individual notes and complexities of each of their main expressions. Chopin prides themselves in being the first vodka to distill from individual base ingredients, rather than using flavoring or infusions,in order to build unique vodkas in an authentic manner. This results in a richly flavored vodka with the character of the underlying ingredients remaining intact—not synthesized. With that in mind, I focused on the lovely tasting notes of each of the 3 Chopin Vodka — Wheat, Potato, and Rye —and used them as the inspiration to create a cocktail complimenting each expression.
The phrase "Vodka Pays the Bills" is commonly heard throughout dive bars and craft speakeasies alike. An indictment of the lackluster originality of many vodka cocktails, that saying still holds true at its simplest: Vodka remains immensely popular, and is a core ingredient of many a tipple — whether the cocktail embodies a modicum of creativity or is an off-the-shelf, artificially flavored monstrosity.
However, Chopin Vodka is a high quality and well-crafted product and calls for a cocktail to match its pedigree. I considered many famous (and infamous) vodka cocktails and settled on a cocktail that drew direct parallels to the palate of Chopin Rye Vodka. The vibrant spice and aromas of bread in Chopin Rye were clearly reminiscent of the warmth of an espresso martini. With this cocktail in mind, I set out to elevate it to the level of the paired Chopin Vodka.
I examined the base notes, ingredients themselves, preparation and techniques, and traditional origins of the cocktail and its ingredients. I then cross-referenced techniques of my own that I've used over the years to differentiate and substantiate a cocktail. I also drew inspiration for Chopin Vodka's namesake, known best for impeccable technique that could elevate simple notes to a poetic level.
When considering the espresso martini, I looked into the history of coffee consumption in Poland. In short, Poland was one of the last European countries to adopt the rather addictive coffee habit — primarily out of concern that “anything so dark and so bitter could only be of the Devil.” It was not until the method of serving coffee with milk caught on that coffee began to become common in Poland. This immediately inspired me to create a milk-clarified espresso martini, inverting the colors as I did so while maintaining the flavor profile and style of serving.
What follows is a reimagination, deconstruction, and reconstruction of the espresso martini. This recipe draws inspiration directly from its new foundation — its respective Chopin Vodka. It should smell and taste comfortably familiar yet strikingly unique. While every musician composes using the same 12 notes available to everyone else, the proper foundation, technique, and practice can yield something far greater than the sum of its parts. In this regard, fine cocktails are no different. I do hope you enjoy my composition.
Nocturne Martini
Recipe by Cesar Perez II
Ingredients:
- 2 oz Chopin Rye Vodka
- 1oz corn silk-infused vermouth blend
- .25oz Lime Oleo-Saccharum
- 2 drops basil-flavored olive oil
- dill sprig
Preparation:
add the first 4 ingredients to a mixing pitcher and stir with ice,
strain into a chilled nick & nora glass and garnish with 3 drops of basil-flavored olive oil and dill sprig
*Corn silk infused vermouth
mix equal parts 250ml Random Dry Vermouth and 250 ml Cocchi Americano and macerate with 5G of corn silk for 24hours.
strain and bottle for future use.
*Lime Oleo-Saccharum
to a jar add:
200g Lime Peel
200g natural cane sugar
shake/agitate for 30 minutes until the sugar becomes fragrant and resembles a paste
add 200g of warm water and shake until all sugar is dissolved.
strain and bottle for future use.
Garnish:
Dill Sprig And Basil Olive Oil Drops
Glassware:
Nick & Nora
Cocktail Inspiration:
Ive chosen Chopin Rye as my choice for a perfect martini. The slightly bread-y base is complimented with a blend of sweet and dry vermouths steeped in corn-silk to add another earthy and agriculturally inspired element.
A pinch of lime oleo brightens the cocktail out, giving each sip a velvety texture. The pepper components are then contrasted by fresh dill aroma and olive oil to give a boozy-but-balanced experience to veteran and novice martini drinkers alike.
Odysseus
Recipe by Nikolas Bogost
Ingredients:
- 1 oz Chopin Potato Vodka
- .75 oz Banana Peel Infused Dry Vermouth
- .75 oz Campari
- .5 oz Pecan Praline Liqueur
- A Dusting of Cinnamon
- Served Over a Large Rock
- 2 Cocktail Picks
- 2 Long Orange Peels
- 1 Orange Wedge
Preparation:
Dust the bottom of your mixing glass with cinnamon. Gather all the liquid ingredients into the mixing glass, fill with ice, and stir passionately.
Strain over a large rock.
The garnish requires 2 cocktail picks, two long orange peels, and an orange slice.
For extra effect, you can soak the garnish in 151 Demerara Rum, and set it on fire.
Banana Peel Infused Dry Vermouth
2 cups of roughly Chopped Banana Peels. Infuse for 72 hours in an airtight container with Dry Vermouth. Shake twice daily. Strain through a fine mesh strainer and cheesecloth.
Garnish:
Orange Peel And Wedge Ship
Glassware:
Rocks Glass
Cocktail Inspiration:
The Odysseus is by far my favorite cocktail to make, because it is a journey to all who behold it for the first time. It reminds me of my first Negroni. Oh, I hated my taste buds for being so prude on my second shift behind the stick. I vividly remember thinking, "Who the heck likes this, and more importantly, why?" The Negroni was in many ways, the cocktail that challenged me, forced me to grow, taught me to taste the unpleasant things, and find a use for them in my life. Not unlike Odysseus, who went through trial and tribulation for years to become the man he needed to be for his family, I went through trials and tribulations to become the bartender I wanted to become for my guests.
The Odysseus starts off with, you guessed it, Campari. Be warned, the first taste will arrest your palette, almost to submission. A novice might throw in the towel and return the cocktail, but I'd implore you to taste it again. You see, once you taste the Campari, your palette adjusts; The Campari pulls back and is replaced with the sweet banana vermouth, bolstered by the creamy Chopin Potato Vodka. A nice reward for your endeavors. As you close to the end of your drink, and elements of pecan and cinnamon begins to creep onto your tongue, a race for time ensues to finish the cocktail before the ice melts away all its delicate flavors. By the time you finish, you are left with a longing for more adventure. I would usually encourage this, except The Odyssey is a cautionary tale. With three ounces of liquor and quite a bit of sweetness in this concoction, too much will leave you shipwrecked and stranded, wishing for home.
Perfect for parties, a wonderful metaphor, or a great finish to a long night, the Odysseus is as versatile a cocktail as Chopin is a vodka, and I will never serve it with anything else.
Cheers!
Old But Wise
Recipe by Nikolas Bogost
Ingredients:
- 2 oz Chopin Wheat Vodka
- .5 oz Dry Vermouth
- .75 oz Monin Pistacchio
- .25 oz Monin Orgeat
- Cherry Juice Rinsed Martini Glass
- Salted Rim
Preparation:
Brush Cherry Juice on the inside and rim of the Martini Glass.
Salt the Rim of your Martini Glass.
Combine all your ingredients except the vodka into your Mixing Glass.
Fill with ice, and stir passionately
Add 2 oz of vodka to your mixing glass. Stir 5 times
(You should keep this vodka chilled if you are using it for cocktails. The subtle flavors of wheat are easily lost in dilution, keeping it chilled guards against that.)
Strain over a cocktail cherry
Serve Responsibly
Garnish:
Sunken Amarena Cherry, Salted Rim
Glassware:
Martini Glass
Cocktail Inspiration:
Chopin Wheat Vodka was a delightful challenge to work with. While it remains my favorite expression of vodka to drink on its own, wheat vodka has very gentle and subtle flavors, easily masked by strong ingredients in cocktails. Finding the right concept to pair with the wheat expression was the first challenge. Toning back the ingredients so the wheat vodka is the star of the show; that was the kicker.
First, brush the glass with cherry juice, draining the excess. A little bit goes a long ways; we are looking for flavors to enhance the wheat expression, not cover it. Then we salt the rim of the glass. Salt tames the burn of the vodka, while bringing out its caramel-like expression; again, a little bit goes a long ways. A little bit of Monin Pistachio and Monin Orgeat with Dry Vermouth in your mixing glass. The almond notes of the Orgeat pulls the Pistachio and Cherry flavors together. If you have the desire, you can make a Pistachio Orgeat from scratch to achieve the same effect, but be prepared for the Orange Blossom Water to be rather difficult to find.
I stir the ingredients separate from the vodka because of the delicate nature of the vodkas expression. I want to dilute the cocktails ingredients, but not subdue what makes it wonderful. I add the chilled vodka to the mixing glass post dilution, stirring just enough to mix the ingredients but not enough to continue diluting the contents.
The resulting liquid has all the strength and structure of a traditional vodka martini, with the accents of Cherry, Pistachio, Caramel, and Salt that both invigorates and sates your appetite simultaneously. It pairs well with lighter meats and seafoods, salad, or stands alone as an after-dinner delight.
Once Upon A Muse
Recipe by Yvonne Mendez
Ingredients:
- 1 1/2 oz Chopin Potato Vodka
- 1 oz Chopin Chamomile Liqueur (Chopin Potato Vodka)
- 1/2 oz St-Germain Elderflower Liqueur
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Wildflower Honey Syrup Mionetto Prosecco
- Add the Chopin Potato Vodka, Chamomile Liqueur, St-Germain ElderFlower Liqueur, Lemon Juice and Honey Syrup into a shaker with ice and shake well until well-chilled.
- Strain into a chilled coupe glass and top it with Mionetto Prosecco.
Preparation:
Chopin Potato Vodka Chamomile Liqueur:
6oz Chopin Potato Vodka
1 vanilla bean (use only half of the bean)
1/4 cup of dried chamomile flowers (Bidia Brand)
7 oz filtered water
12 oz simple syrup
1) Cut vanilla bean in half and split it open down the middle.
2) Combine Chopin Potato Vodka, water, chamomile and half vanilla bean in a
sterilized mason jar.
3) Let it steep in a cool dry place for 48 hours.
4) Strain out the chamomile and vanilla bean into a sterilized bigger glass
container.
5) Add simple syrup and mix thoroughly.
6) Bottle it up in a sterilized bottle, drop the vanilla bean inside again and shake
before use.
Simple Syrup for the Chopin Chamomile Liqueur:
2 cups white sugar
2cups water
Add white sugar and water into a small sauce pan over medium heat. stir until the sugar is dissolved. Let it cool and transfer to an airtight container. Only use 12 oz of syrup for the Chopin Chamomile Liqueur.
Honey Syrup:
1/2 cup of wildflower honey
1/2 cup water
Add honey and water into a small saucepan over medium heat. Stir until the honey is dissolved. Let it cool and transfer to an airtight container.
Garnish:
Garnish With Lemon Wheel And Fresh Elderflower Flowers.
Glassware:
Martini Coupe
Cocktail Inspiration:
The cocktail is inspired by Spring Season. I call it a season of rebirth and blooming of beautiful things. It's smooth, delicate, bubbly and floral. This cocktail is my muse, an ode of beauty, a romantic revival.
I chose to work with Chopin Potato Vodka because it's clean, smooth and buttery. It allows the flavors to shine through maintaining the quality that Chopin Vodka is characterized for.
Pearadise
Recipe by Lauren Pellecchia
Ingredients:
- • 2 oz Chopin Potato Vodka
- • .75 Pear-Raspberry Syrup*
- • .75 oz Green Apple Juice, fresh
- • .5 oz Chamomile Tea**
- • .25 oz Lemon Juice
Preparation:
In a shaker tin combine all ingredients. Add 1 large ice cube, and shake to chill and combine, 12-15 seconds. Double strain through a fine mesh strainer into a chilled Nick & Nora. Garnish with dehydrated pear, preferably dried in the shape of a rose.
*Pear-Raspberry Syrup
• 155 grams Bartlett Pear, chopped
• 100 grams Raspberries
• 100 grams local Wildflower Honey
• 1 pinch Kosher Salt
In a bowl combine Pears, Raspberries, and Honey. Stir gently, cover and let sit at room temperature for 3 hours, stirring occasionally. Add pinch of Salt, stir, and let sit an additional hour. Pour through a fine mesh strainer into a sealable container. Refrigerate until ready to use.
**Chamomile Tea
Harney & Sons – brewed per package instructions, let cool to room temperature.
Garnish:
Garnish With Dehydrated Pear, Preferably Dried In The Shape Of A Rose.
Glassware:
Nick & Nora
Cocktail Inspiration:
I was inspired by my favorite mid-late summer salad, filled with fresh pear, green apple, and raspberries, drizzled with a honey-apple cider vinaigrette – a light, bright meal with sweet and tart flavors in each bite. In my cocktail I wanted to highlight the notes of toasted nuts, vanilla, and sweet cream that I taste in Chopin Potato Vodka – and my Pear-Raspberry Syrup did just that. The Green Apple and Lemon Juice bring a fresh brightness to the cocktail, while the Chamomile brings a subtle earthy, richness, while emphasizing the creamy, full bodied mouthfeel of Chopin Potato Vodka.
Persephone’s Meadow
Recipe by Aline Tongkhuya
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1.0 oz strawberry lavender cordial*
- 0.5 oz Aperol
- Salted pineapple foam*
- Lemon oil
- Dehydrated strawberry
- Fresh lavender sprig
Preparation:
*Strawberry Lavender Cordial:
354 g strawberries, chopped
354 g organic cane sugar
8 oz water
3.25 g dried lavender flowers
89 g fresh lemon juice
Begin with macerating 354 g of strawberries in 354 g of organic cane sugar. Chop the strawberries in small pieces and combine with the sugar. Allow for it to sit while you complete the next steps.
Bring 8 oz of water to a rolling boil. Cut the heat and add 3.25 g (4 tsp) of dried lavender flowers to the water. Allow the mixture to steep for 10 minutes. Once the time is up, remove the lavender flowers from the water using a strainer. Wait for the tea to cool down a little bit, you will still want the water to be warm enough to dissolve sugar.
The lavender tea recipe should yield 178 g of tea. Add the tea to 356 g of the strawberry macerate made previously and stir until the sugar has dissolved. After that step, add 89 g of fresh lemon juice and mix well. Strain the cordial through a fine mesh strainer to remove larger fruit pieces and particles and then through a coffee filter for optimal clarity. The cordial is complete and will be stable for one month while kept in the fridge.
*Salted Pineapple Foam Base:
500 g roasted pineapple
500 g coconut water
3 g kosher salt
2 g citric acid
25 g organic cane sugar
Cut the pineapple into small chunks and roast in the oven at 350 degrees Fahrenheit or in a saucepan at 200 degrees Fahrenheit. Stir occasionally and allow the pineapple to roast/caramelize on each side until golden in color. Once cooking is complete, take the pineapple off the heat and allow to cool before beginning the next step.
In a blender, combine 500 g of roasted pineapple, 500 g of coconut water, 25 g of cane sugar, 3 g of kosher salt, and 2 g of citric acid. Blend on low setting for 15-20 seconds until smooth. Continue blending until the pulp of the pineapple is very fine. Strain the juice with a cheesecloth and fine mesh strainer until the solution runs as clear as possible. Using a coffee filter as the final strain is also helpful to ensure optimal clarity.
The salted pineapple foam base is now complete and will keep for 2-4 weeks in the fridge.
In an ISI whipped cream canister, combine an egg white and 8 oz of the pineapple foam base. Charge the canister according to the instructions in the box. In my case, I used one charger for this canister and let it sit for 5 minutes before dispensing the foam. The foam will keep for 2 days in the canister if not being used immediately. Store in the fridge.
Cocktail execution:
Combine the Chopin Potato Vodka, Aperol, and strawberry lavender cordial into a shaking tin. Add ice to your tin and shake for about 15 seconds or until well chilled. Double strain the cocktail into a 9 oz rocks glass. Add ice to the glass, leaving a bit of room at the top for the foam. Dispense the salted pineapple foam atop the cocktail and express lemon oil across the top. Garnish with a dehydrated strawberry and fresh lavender sprig. Enjoy!
Garnish:
Lemon Oil, Dehydrated Strawberry, Fresh Lavender Sprig
Glassware:
9 Oz Rocks Glass
Cocktail Inspiration:
I believe there is beauty in simplicity while creating cocktails. Taking the fundamental parts of a cocktail and elevating them to create an immersive aperitivo cocktail experience is one of my favorite things to do. I chose to utilize Chopin’s Potato expression because of its delicate mellow creaminess with notes of vanilla and green apple. The addition of Aperol introduces sweet and zesty orange notes that balances well with the vodka. The strawberry lavender cordial is a bright, floral syrup that adds a fruity and aromatic touch to the cocktail while the salted pineapple foam is a creative and playful addition to the recipe that has a creamy and frothy texture. It compliments the sweet and tart flavors of the other ingredients and this intricate combination creates a refreshing, complex cocktail with a balanced and unique profile.
My inspiration behind this cocktail was my interest in Greek mythology and my love for the Spring time in California. This cocktail is called, “Persephone’s Meadow,” born as the love child between the two inspirations. Persephone is the Queen of the Underworld, captured by Hades from the harvest fields in which she frolicked. Persephone is the Goddess of Spring and is the reason for the changing seasons on Earth. She has come back to Earth once more on this side of the hemisphere as we bathe in the warmth of her light and enjoy the fruits of her nature. Then when the weather becomes cooler and the leaves begin to fall, she’ll be called back home to the Underworld and will reside there for the next 6 months before she can return to Earth again.
Persephone’s personality is sweet like that of strawberries and her hair filled with fresh flowers and sunshine. Although she wishes to stay on Earth forever, she knows she cannot. With each time she returns to the Underworld, she grows a bit bitter once more. “Persephone’s Meadow” showcases the story of her love for the Spring and that during these limited days, life is bittersweet and new life will be once more.
Pinay Kick
Recipe by Angela Ramos
Ingredients:
- 1.5 oz Chopin Vodka
- 3 barspoons jackfruit in syrup
- 1 oz simple syrup
- 1 oz lime
- Topped with Malbec foam made with 1 oz Malbec half bar spoon bar sugar 2 dashes fee brothers former
Preparation:
In shaker put vodka, jackfruit, simple and lime add ice and shake strain and pour in a rocks glass full of ice. In mixer glass add Malbec, bar sugar and drops of foamer and use a milk frothed to foam it. Top cocktail with foam and garnish with jackfruit on a garnish stick.
Garnish:
Jackfruit
Glassware:
Rocks
Cocktail Inspiration:
I love jackfruit and it is great in desserts so I wanted to utilize it in a cocktail
Post Street Rickey
Recipe by Savannah Ward
Ingredients:
- 2.0 oz Chopin Wheat Vodka
- 0.75 oz lemon
- 0.75 oz simple
- 1.0 oz Spiced Tangerine infused sake
- 4 tarragon leaves
- Muddle tarragon levels, Shake, Collins
- Top with fever tree tonic
Preparation:
Spiced Tangerine infused sake :
1 small tangerine
2 star anise pods
4 cloves
180 ml dry table sake.
Combine and refrigerate for 2 weeks. Strain and keep for up to a month
Garnish:
Manicured Orange Peel
Glassware:
Collins
Cocktail Inspiration:
The sweet floral and light feel of the Chopin Wheat Vodka combines with a spiced tangerine infused sake and tarragon leaves to create a floral and refreshing take on the classic Rickey. Growing up in San Francisco I was always inspired by the flavor of Japanese cuisine and was early introduced to sake. The light effervescent effect of the tangerine infused sake, combined with muddled tarragon creates a complex layering of bright flavors. Topped with tonic to harmonize the dryness of the sake and the sweetness of the tangerine and the wheat, a light expression of orange oils completes the drink. The name belongs to the section of San Francisco known as Japantown, located on Post Street
Post Summer Workout
Recipe by Helen Hastings
Ingredients:
- 2oz Chopin Potato
- .5oz Blanc Vermouth of Choice
- .75oz of Watermelon Radish Water aka 동치미 (dongchimi)
- Top with Club Soda
Preparation:
Watermelon Radish Water aka 동치미 (dongchimi)
-Wash and slice 2 lbs of Watermelon Radish in a bowl
-Add 2 tablespoons or salt and 2 tablespoons of sugar. Mix and let sit for 30 minutes.
-Throughly was radish again. Getting rid of leftover salt and sugar residue.
-Grab a (1) Gallon glass container and throw radishes
-Cut (2) Scallions about an inch length and throw in
-Cut (2) Red Korean Chilis about 1cm and throw in
-Separately, in a blender throw in (1) peeled and seeded asian pear, (4-5) cloves of garlic, about a thumbs length of ginger, (1) table spoon of sugar or honey and 4 cups of filtered water.
-Use cheesecloth to strain liquid into your glass container with the radish.
-Close container and keep in room temperature for 24 hours. After 24 hours move to fridge. Should be ready to enjoyed after another 24 hours in fridge.
Garnish:
3 Slices Of Watermelon Radish Along Highball
Glassware:
Highball
Cocktail Inspiration:
Traditionally this is made fall/winter in Korea but growing I enjoyed it most in the summer. It was always served ice cold and I would slam down the water before a meal. It was also really tasty especially when you were thirsty from a hot summer day. I first thought of a martini variation but realized this is something I want to serve on ice and have quench my thirst. I imagined drinking this during or after a long dance session in the sun. The salinity and the bubbles in the drink bring life back to me. The Chopin Potato Vodka was the perfect fit for this drink because it doesn't take away any of the qualities in the ingredients but instead brings them more to life. It also enhances the texture and weight.
Potato Patato
Recipe by Kay Mohamed
Ingredients:
- 1.5 oz Chopin Potato Vodka
- 1 bar spoon Taro powder (purple sweet potato)
- 0.5 oz Velvet Falernum
- 0.5 oz Lemon Juice
- 0.25 oz Simple
- 0.5 oz Pineapple Juice
- 2 dashes Orange Bitters
Preparation:
Combine all ingredients in shaker & pour over crushed ice
Garnish:
Pineapple Fronds, Black Sesame Seeds, Gold Flakes
Glassware:
Rocks Glass
Cocktail Inspiration:
For this cocktail I wanted to use my old friend as inspiration. She was actually the reason why I even learned of Chopin & boba. She had an allergy to vodka but not Chopin potato vodka bc it was naturally gluten free. I wanted to use that base flavor of creaminess & vanilla notes and incorporate of boba dates. I decided to use taro, sweet purple potato, that also has that creamy toasty flavor. I built around it and added different acids and citrus to balance out the sweetness whilst using spiced liqueur for depth. Reminds me of our boba days & summer nights.
Scherzo
Recipe by John Laue
Ingredients:
- 2 oz Chopin Wheat Vodka
- 1 oz triple sec
- 1/4 lacto-fermented lemon
- 6 lacto-fermented cranberries
- 1 oz cold-pressed cranberry juice
- 1 oz fresh squeezed lime juice
- 1/2 oz simple syrup
- 1 candied orange wheel
Preparation:
Lacto-fermented lemons & cranberries
Thoroughly wash fresh lemons and rinse cranberries, with a ratio of 24 cranberries to 1 lemon. Dry produce. Quarter lemons, then add to cranberries in glass container. Add equal weight pickling salt, then seal in vacuum bag. Alternatively, place into jar and top with liquid made of pickling salt, water, and lemon juice - in equal proportions - until all air is removed from jar. Leave bag or jar at room temperature away from direct sunlight for 1 week, venting any gas and resealing daily.
Cocktail
In shaker, combine:
-2 oz Chopin Wheat Vodka
-1/4 lacto-fermented lemon (rinsed)
-6 lacto-fermented cranberries (rinsed)
Muddle well, expressing juice from berries and lemon
Add to shaker:
-1 oz cold-pressed cranberry juice
-1 oz fresh squeezed lime juice
-1/2 oz simple syrup
Add ice and shake well, then double strain into glass. Garnish with a candied orange wheel
Garnish:
1 Candied Orange Wheel, With Small Cut In Order To Rest Of Edge Of Glass
Glassware:
Coupe Of Choice
Cocktail Inspiration:
I delve further into detail of my general inspiration for this contest in my Nocturne Entry, and for sake of brevity I will omit it here. If you have not read it yet, I do hope you can reference it as you enjoy this abbreviated description. Continuing on my theme of elevating traditional — and commonly played out — vodka cocktails found anywhere from airport bars to chain restaurants, I settled on the cosmo cocktail to pair with the sweet and floral elements of Chopin Wheat Typically consisting of citrus vodka, lime juice, and “cranberry cocktail”, I sought to expand the breadth of flavor and pair the tart and bitter notes of fresh fruit alongside the umami and salt of the fermented fruits.
Shangri-la
Recipe by Jessica OCanna
Ingredients:
- 2 oz Potato Vodka
- 1/4 oz Nixta Liqueur
- 1/2 oz Matcha Simple Syrup
- 1 Tbsp Sweet Condensed Coconut Milk
- 1 oz Coconut Milk Real Coco
- 1 egg White
Preparation:
Matcha Simple Syrup 1:1 Simple Syrup 2 tsps Matcha Powder. Strain through coffee filter to remove color.
Add to Shaker.
2 oz Potato Vodka
1/4 oz Nixta Liqueur
1/2 oz Matcha Simple Syrup
1 Tbsp Sweet Condensed Coconut Milk
1 oz Coconut Milk Real Coco
1 egg White
Dry Shake to emulsify egg white. Add Ice and shake. Double strain into double old fashioned glass. Top with Matcha Powder & Cocoa powder sprinkled
Garnish:
Matcha Powder & Cocoa Powder Sprinkled
Glassware:
Double Old Fashioned Glass
Cocktail Inspiration:
I wanted to create a cocktail using the potato vodka. I was originally inspired by Asian cuisine and tried making a soju vodka cocktail that did not work out. This cocktail was based on Mais Con Hielo a Filipino dessert, and then elevated to include the matcha, chocolate, and coconut pieces. This was a on whim cocktail that magically came together at the last second and ended up working out beautifully.
She's My Cherry Rye
Recipe by Heather Ramirez
Ingredients:
- 2oz Chopin Rye
- .5oz Dolin Blanc Vermouth
- .25oz Luxardo Cherry Liquor
- .5oz Red Pepper Flake Syrup
- 2 Dashes Vanilla Cherry Bark Bitters
Preparation:
1:1 Simple syrup with a heaping amount of red pepper flakes. Let sit over night and strain. Combine all ingredients and stir, pour into flute with ice. Cover luxardo cherries with red pepper flakes and lightly toast. Serve and enjoy!
Garnish:
Luxardo Cherries Dipped In Red Pepper Flakes, Smoked
Glassware:
Flute With Ice
Cocktail Inspiration:
When I make vodka cocktails, I alway do something bright and fruity. For this cocktail, I decided to choose Rye as my base and go completely different with a stirred cocktail. When I red the description, I immediately knew I wanted to include red pepper flakes in some way. I decided to incorporate cherry, since it's my favorite flavor and needs to be spicy! Dolin Blanc was added to smooth out the flavor and make it a stiff but approachable drink!
"So Fresh And So Green"
Recipe by Jon Schott
Ingredients:
- “So Fresh and So Green”
- Recipe:
- 2 oz Chopin Potato
- 1 oz Cucumber/Serrano/Mint
- ¾ oz Lime Juice
- 2 oz Cava
Preparation:
Preparation:
Combine ingredients 1-3 in a Boston Shaker, add ice and shake hard for 8-12 seconds to aerate, dilute, and chill
Strain over ice in a steamed spritz glass with cucumber ribbon
Using a bar spoon, top with sparkling water
Garnish with fresh mint and lime.
Glassware: Stemmed Spritz Glass
Garnish: Cucumber Ribbon, Mint Sprig, Split Lime Wheel
The “So Fresh and So Green” is designed around the subtle green apple notes found in Chopin Potato Vodka and inspired by Chopin's dedication to use local ingredients. As a gardener I love local, which is why I used vegetables and herbs from my own garden just like Chopin gets all of its ingredients within a 20 mile radius, and I also used super lime juice for more sustainability. The result is an effervescent patio cocktail with vibrant color, pleasant heat from the peppers, cooling mint, calming cucumber, and great texture from the bubbles and the full bodied mouth-feel of Chopin Potato.
Cucumber Mint Syrup:
Ingredients:
4 oz Cup Cucumber Juice
4 oz Cold Brewed Mint + Serrano*
300 g Granulated Sugar
Preparation:
Combine ingredients 1 and 2 in a quart container
Warm mixture using a double boil method
Once mixture is warm, stir in sugar until fully dissolved
Label and store refrigerated for up to two (2) weeks
*Cold Brewed Mint and Serrano
Ingredients:
1 Cup mint Leaves (1.5g)
1 Serrano Pepper (15g)
12 oz Filtered Water
Garnish:
Cucumber Ribbon, Fresh Lime Wheel And Fresh Mint Sprigs
Glassware:
Stemmed Spritz Glass
Cocktail Inspiration:
The “So Fresh and So Green” is designed around the subtle green apple notes found in Chopin Potato Vodka and inspired by Chopin's dedication to use local ingredients. As a gardener I love local, which is why I used vegetables and herbs from my own garden just like Chopin gets all of its ingredients within a 20 mile radius, and I also used super lime juice for more sustainability. The result is an effervescent patio cocktail with vibrant color, pleasant heat from the peppers, cooling mint, calming cucumber, and great texture from the bubbles and the full bodied mouth-feel of Chopin Potato.
Sour Plum
Recipe by Savannah Ward
Ingredients:
- 20 oz Chopin Rye Vodka
- 2.5 oz Plum Infused Vermouth
- 5 oz Noilly Prat Dry Vermouth
- 10 ml Scrappy’s Black Lemon Bitters
- 50 ml water
- Combine and freeze, pour 3 ounces into a chilled glass when ready to serve
Preparation:
Plum infused vermouth :
115 grams preserved sweet plum
12 grams green peppercorns
250 ml Martini Rossi Bianco Vermouth
19 grams salt
Infuse for 48 hours, fine strain
Garnish:
Pickled Preserved Plum
Glassware:
Nick And Nora
Cocktail Inspiration:
A refreshing and exotic take on the Gibson, this umeboshi inspired cocktail highlights the peppery character of Chopin’s Rye Vodka. Sweet preserved plums, green peppercorns and saline combine with Bianco and Dry vermouths to create an umami forward and complex drink. Green peppercorns have a citrus nose and give a greater numbing effect to the palate, which compliments the juicy character of the plum. The freezer box format makes this drink accessible to home enthusiasts, and highlights the delicate mouthfeel of the Chopin.
Soylent Green
Recipe by Stephan Mendez
Ingredients:
- Chopin Vodka
- Elderflower Liqueur
- Cucumber Syrup
- Lime Juice
- Soda Water
Preparation:
Shake all ingredients except soda water. Strain over ice in a Collins glass. Too with soda water.
Garnish:
Cucumber Ribbon And Wheel, Mint Sprig
Glassware:
Collins Glass
Cocktail Inspiration:
My inspiration to enter the competition with a Chopin vodka cocktail comes from a combination of factors. First, having lived in San Antonio for many years, where the weather can get quite hot, I wanted to create a drink that would be refreshing and enjoyable during the scorching summer months. Second, with 15 years of industry experience under my belt, I've developed a deep appreciation for the art of mixology and the ability to combine flavors harmoniously. Just as Chopin's compositions blend together seamlessly, I aimed to craft a cocktail that would bring together the smoothness of Chopin vodka, the coolness of cucumber, the delicate sweetness of elderflower liqueur, and the tanginess of lime juice. Topped off with a splash of soda water, this cocktail is a testament to my passion for creating delightful and refreshing experiences for cocktail enthusiasts.
Springs Whisper
Recipe by Robert Boughner
Ingredients:
- 01.50 Oz Chopin Rye
- 01.00 Oz Lemon Grass infused water
- 00.50 Oz dry vermouth.
Preparation:
300 grams cut lemon grass into 1in pieces
300 grams water.
Put in freezer till frozen.
Take out freezer & vacuum seal.
Put in Sous Vide 2 hours at 135 degrees.
Open strain our particles.
Garnish:
Nicely Cut Lemon Grass With A Small Slit To Place On Glass
Glassware:
Coupe Glass
Cocktail Inspiration:
With with seasons changing and the weather getting warmer I wanted a cocktail that was refreshing and not a spritz or a highball.
I wanted it to be able to have with brunch still looking beautiful and elegant. Martini is a classic so I cut back on the ratio of 2-3 Oz for a traditional and added some refreshing and no over powering flavors. This might be your next brunch cocktail of choice.
"Square Roots"
Recipe by Jon Schott
Ingredients:
- Recipe:
- 2 oz Chopin Potato
- 1 oz Orange Carrot Cordial
- ¾ oz Lemon Juice
- 2 Dashes Orange Bitters
- Pinch Of Salt
Preparation:
Preparation:
Combine ingredients 1-5 in a Boston Shaker and shake Hard for 8-12 Seconds to aerate, dilute, and chill
Double strain over ice in a square rocks glass with fine mesh strainer
Garnish fresh fresh carrot leaf
Orange Carrot Cordial
Ingredients:
8 oz Carrot Juice
150 g diced Orange Bell Pepper (approx 1 med/large peppers)
15 g Orange Habanero Pepper (approx 2 med/large peppers)
12 oz Honey
Preparation:
Combine ingredients 1-3 in a blender and blend on high for 30 seconds
Lets steep for 20 minutes
Using a cheesecloth, strain mixture/puree’
Pour the strained mixture into a quart container and warm using a double boil method
Once the mixture is warm, stir in honey until it is completely mixed
Label and store refrigerated for up to two (2) weeks
Garnish:
Fresh Carrot Leaf
Glassware:
Square Rocks Glass
Cocktail Inspiration:
Chopin Potato stars in the “Square Roots,” where the combination of two root vegetables, potato and carrot, get to take center stage for once in this stunning and vibrant showstopper. Earthy, vegetal notes are balanced with bright acids from the bell pepper and lemon and heat from the habanero adds complexity and depth to this beautiful, elegant cocktail that doesn’t take itself too seriously. The name is a reference to the two root vegetables and the shape of the glass it is served in, a friendly reminder that while it is important to enjoy good spirits and good cocktails, it’s also important to have fun and have a good time.
Summer Magic
Recipe by Jennifer Guerrero
Ingredients:
- 1.75 Chopin Potato
- .75 Prosciutto Blanc vermouth
- .25 Amaro Nonino
- 2 Bar Spoon (scant .25 oz) Melon syrup
- 1 Bar Spoon (⅛ oz ) White Balsamic Vinegar
- 2 Dash Orange bitter (Regans)
Preparation:
Build in a stirring glass or tin, add ice and stir to dilute, Strain into a chilled glass, Frozen if possible.
Melon Syrup
200g Hami Melon ( if available, if not double the Cantaloupe)
200g Cantaloupe
400g Sugar
Yield: 12 oz
Cut Melons in half, remove and discard the seeds with a spoon, remove the skin with a knife. Cube and Measure the fruit. Add fruit and sugar to a blender and blend on high until sugar is dissolved. Fine mesh strain the mixture. Then coffee filter that mixture to get as much pulp removed as possible. Allow to strain slowly over night in the refrigerator to extract as much as possible. Give a light squeeze if you cannot wait overnight. Store in the refrigerator for 1 week.
Prosciutto Blanc Vermouth
375 ml ( 12.68 oz ) Dolin Blanc Vermouth
80 g Prosciutto
Combine in a vacuum seal bag. Chamber seal or vacuum seal carefully. Sous vide at 110 degrees for 40 minutes. Drop immediately into an ice bath. Strain off the Prosciutto. Transfer to the freezer for 1 hour to solidify any fats. Strain through the coffee filter to remove all solids. Store in the refrigerator for 1 week.
Garnish:
Hami Melon (sub Cantaloupe If Not Available) And Lemon Zest Trimmed And Picked Together.
Glassware:
5.5 Oz Nick And Nora
Cocktail Inspiration:
Everyone has that one friend that was influential in their life. Mine was my best friend Andrea. We would travel every summer to her parents lake house on Lake Travis and enjoy the beautiful weather and cool waters. Her parents would on a regular basis bring us a snacks of prosciutto and Cantaloupe for a salty and sweet treat. When thinking about this cocktail and Chopin premium vodka it made me think about this premium flavor pairing, at least I thought so as a kid. What better way to showcase these flavors than to have them shown through the classic Martini. I prefer my Martinis 2 parts spirit to 1 part vermouth with a couple dashes of bitter. This sets the framework for the “Summer Magic”.Taking its name from one of my favorite movies I would watch with my mother and the amazing times I would have with Andrea. Prosciutto Infused blanc vermouth, Cantaloupe and Hami Melons Syrup paired with Amaro Nonino balsamic vinegar and orange bitters all come together as a common flavor pairing specifically in an Italian snack. I chose to work with Chopin Potato for its creaminess and Light fruit notes that complimented the salty Prosciutto and the subtle fruity nature of the Melons. This drink falls slightly salty and acidic which drinks similar to a Gibson. The light flavors are perfect for a summer day to reminisce about the magic of those times at the lake and time with my mother.
Symphonic Fairy
Recipe by Elsa Castro
Ingredients:
- 1. 1/2 oz Chopin potato vodka
- Absinthe rinse
- 1/4 oz Yellow chartreuse
- 1/2 oz Ole saccharum
- 1/4 oz lime juice
- 1 Mint sprig
- 2 Cucumber slices
Preparation:
Ole saccharum:
1 cup citrus peels
3/4 cups granulated sugar
Muddle both in a bowl cover and let it sit and marinate for 5-24 hrs
Gasnish:
Dehydrated lime wheels:
slice lime in wheels add in dehydrator for 5 hours till it’s brown.
Dehydrated lime peels:
With a citrus peeler peel a whole lime without cutting it do it for the whole lime with out it ripping. Now u have a long peel wrap it in a wooden pick and set in in dehydrator for 40 minutes or one it’s sturdy and curly
Rinse rock glass with absinthe
And all ingredients in shaker with ice shake strain in rock glass in to new clean ice. Add mint sprig, dehydrated lime and 2 dehydrated lime peels.
Enjoy!
Garnish:
Mint Bouquet 1 Dehydrated Limewheel 2 Dehydrated Lime Twists
Glassware:
Rocks Glass
Cocktail Inspiration:
My inspiration for my cocktail is the word “Chopin”. I feel it speaks such statement the word itself.automatically I think of elegance and elevated. I think of all the Chopin martinis I make at my bar on the daily. Lastly I think of the great polish composer Frédéric Chopin.as we all know vodka is a known for being an odorless and flavorless spirit. Chopin has delivered for us something different. Not only It is made of potatoes which makes it a healthier option, because it is gluten-free sugar free and has low amount of carbohydrates but it also has an earthy creamy mouthful needless to say, very smooth. Frédéric Chopin was a great music composer and pianist of the romantic period. His poetic genius was based on a professional technique way to elevated that no one could compare in his generation. It’s 2023 I often hear his music as user’s background music in popular formats,such as tik tok and Instagram.with that being said, I knew I had to use beautiful ingredients to pair with such elevated and elegant flavors coming from our vodka and amazing name. We’re already working with earthy flavors so I said , hey! Ole saccharum for my sweetener!taste of citrus peels will come right through! Now we need herbs , I thought. Boom! A rinse of absinthe and a little yellow chartreuse.. didn’t find quite the boom until I added cucumber, mint and a little lime juice. Once properly executed you will also enjoy this well balanced elegance of flavors. Absinthe is also known as the green fairy and although she isn’t the star of the show, we know we have some fairy in there. Now we also Chopin is the great composers from Poland as well as our vodka. This is where my cocktail name originates from. Symphonic Fairy!! Cheers!
Tadarski Soda
Recipe by Monica Stephen
Ingredients:
- * 1 oz Caper-infused Chopin Wheat Vodka
- * 1 oz Mustard Seed Infused Fino Sherry
- * 1 oz Celery Syrup
- * 3 oz very bubbly Soda Water (like Topo Chico)
- 1. In a collins glass, combine Caper-infused Chopin Wheat Vodka, Mustard and Black Pepper Infused Fino Sherry, and Celery Syrup.
- 2. Add an ice spear stir gently to chill and combine the ingredients.
- 3. Top with very bubbly Soda Water (like Topo Chico) and give it a gentle stir.
Preparation:
For Caper-infused Chopin Wheat Vodka:
* 1 cup Chopin Polish Wheat Vodka
* 2 tablespoons capers
1. In a glass jar or bottle, combine Chopin Polish Wheat Vodka and capers.
2. Let the mixture sit for at least 24 hours to infuse the flavors.
3. Strain out the capers and transfer the infused vodka to a labeled container for use in the cocktail.
For Mustard Infused Fino Sherry:
* 1 cup Fino Sherry
* 1 tablespoon whole grain mustard
1. In a glass jar or bottle, combine Fino Sherry, and whole grain mustard
2. Allow the mixture to infuse for 24-48 hours.
3. Strain out the mustard seeds and store the infused sherry for use in the cocktail.
For Celery Soda Syrup:
7 - 8 large stalks celery (about 3/4 lb) (plus inner stalks for garnish)
2 oz lemon Juice
1 tablespoon black peppercorns
3/4 cups water (12 oz)
1 cup sugar (7 oz)
1. Wash and trim 7-8 large stalks of celery, removing any tough fibers and leaves. Juice the celery using a centrifugal juicer
2. Zest the lemon, ensuring to avoid the bitter white pith. Set the zest aside for later use.
3. In a mortar and pestle or a spice grinder, crush the black peppercorns to release their flavors.
4. In a saucepan, combine the chopped celery, lemon zest, crushed black peppercorns, water, and sugar.
5. Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved.
6. Reduce the heat to low and let the syrup simmer for about 10 minutes, allowing the flavors to infuse.
7. Remove the saucepan from the heat and let the syrup cool completely.
8. Strain the syrup through a fine-mesh sieve, discarding the solids.
9. Transfer the flavored syrup to a labeled container and refrigerate until ready to use.
For the Beef Tartare Garnish (Adapted from The Spruce Eats)
* 1 pound high-quality beef tenderloin, trimmed, rinsed, coarsely ground or finely chopped
* 1 tablespoon spicy brown mustard, preferably Polish grainy mustard
* 1 tablespoon olive oil
* 1 large egg yolk, preferably pasteurized
* 1 teaspoon finely chopped parsley
* Salt, to taste
* Freshly ground black pepper, to taste
* Finely chopped red onion, for garnish
* 2 small dill pickles, finely chopped, for garnish
* 3 tablespoons finely chopped capers
* Finely chopped anchovies, to taste
1. In a mixing bowl, combine the coarsely ground or finely chopped beef tenderloin with the spicy brown mustard, olive oil, egg yolk, and chopped parsley.
2. Season the mixture with salt and freshly ground black pepper to taste. Gently mix all the ingredients together until well combined.
3. Divide the beef tartare mixture into individual servings.
Garnish:
Bagel Chip With Beef Tartare
Glassware:
Collins With Ice Spear
Cocktail Inspiration:
This cocktail draws inspiration from the flavors and textures of Beef Tartare, . The infusion of capers in the Chopin Polish Wheat Vodka adds a briny and herbaceous note, while the Mustard and Black Pepper Infused Fino Sherry brings a hint of spice and depth. The Celery and Black Pepper Syrup contributes a touch of refreshing sweetness and aromatic complexity. The garnish of a bagel chip topped with Beef Tartare pays homage to the traditional presentation of the dish, providing a delightful visual and textural element.
The Apple To My Eye
Recipe by Greg Raper
Ingredients:
- 2 ounces Chopin potato vodka
- 3/4 ounces clarified apple cordial
- 1/4 ounce yellow chartreuse
- 1 dash 10:1 saline solution
Preparation:
Clarified apple juice:
- juice green apples until there is 300 ml of juice
- add 40 ml of lemon juice in beginning to prevent oxidation
- add 4 ml of Pectinex to juice and let sit over night
- strain through a coffee filter after solids have separated
Clarified apple cordial
- mix 300 ml of clarified apple juice, 200 ml of Chopin potato vodka, and 200 ml of sugar together in a pot
- add the washed peel of 3 lemons to the pot
- add 5 grams of citric acid to the pot
- cover and simmer over low heat for 1 hour
- strain the liquid and chill in the fridge
Garnish
- using a melon baller carve several balls out of a green apple
- lightly simmer the apple balls in bottom shelf sour apple pucker for 15 minutes
Garnish:
3 Apple Balls Poached In Bottom Shelf Sour Apple Pucker
Glassware:
Coupe
Cocktail Inspiration:
The name “the apple to my eye” is what my great grandfather used to call my mother as a term of affection. It was one of the last things he was able to remember when he had Alzheimer’s and him saying it to my mother is one of my last memories of him before he passed when I was a kid. She inspired my dream of working in restaurants which is what got me into bartending initially so I wanted the cocktail to be named for her. The drink itself is a take on the dive bar appletini but with a modern and more culinary approach. The fruity/ tart apple cordial and herbaceous qualities of the chartreuse enhance and bring out the subtle flavors of the potato vodka, and since this is in the form of the martini, the vodka shines as the main component. Additionally the mouthfeel that comes from this being a potato vodka makes the drink very pleasing on the palate. The apple garnish is poached in bottom shelf sour apple pucker as an homage to the original appletini.
The Bitter Bitch
Recipe by Bo Begley
Ingredients:
- 1.25oz Chopin Wheat Vodka, 1oz luxardo maraschino liqueur, .25oz luxardo bitter bianco, .5oz lime, 1.5 cap full Demerara syrup. Egg white shaken with 3 bar spoons grenadine and .25oz simple syrup.
Preparation:
Build 1.25oz Chopin wheat, 1oz luxardo maraschino, .25 oz luxardo bitter, 5 lime, and 1.5 cap full of Demerara syrup in shaker. Shake and strain into rocks glass with big rock cube. In separate shaker, egg white 3 bar spoons grenadine and .25 simple. Shake and strain on top of the cocktail.
Garnish with thyme sprig.
Garnish:
Thyme Sprig
Glassware:
Rocks Glass On Big Cube
Cocktail Inspiration:
A cherry vodka sour unlike any of the rest. Using Chopin wheat vodka.
The Creamy Carrot
Recipe by Terence Allen
Ingredients:
- Chopin Wheat Vodka - 2.5oz
- Fresh Squeezed Carrot Juice - 2oz
- Honey-Turmeric Syrup - .75oz
- Fresh Lemon Juice - .5oz
Preparation:
In a pot add 12oz of honey and 1 teaspoon of turmeric powder and stir. Add 3/4 cup of water and boil. Reduce heat to a simmer for 10 minutes. Remove from heat and cool.
Once cooled, combine the vodka, carrot juice and Honey-Turmeric Syrup to a shaker. Add ice and shake. Strain into a Hi-ball glass with fresh ice.
Garnish:
Cut The Top Of The Carrot Off With The Stems
Glassware:
Hi-ball
Cocktail Inspiration:
The Chopin Wheat Vodka is so smooth and I found has a creamy feel and finish. And has a bit of sweetness to it. So I brainstormed what would go with creamy and sweet and thought Carrots. I then wanted to add a little something outside the box and created a Honey-Turmeric Syrup. Tweaked and tweaked and ended up with The Creamy Carrot.
The Dorda Specjalny
Recipe by Terence Allen
Ingredients:
- Chopin Potato Vodka - 2.5oz
- Fresh Raspberries - 3
- Lemon-Hibiscus Syrup - 1oz
- Fee Foam
Preparation:
Lemon-hibiscus syrup: 1 cup of water and 1 cup of white sugar. Put into a pot and add 1/2 cup of dried hibiscus flowers. Boil then remove from heat and stir in 1/2 cup of fresh lemon juice and let cool.
Once cooled, in a shaker muddle the Raspberries. The add the vodka, the Lemon-hibiscus syrup and 4 dashes of Fee Foam. Add 1 ice cube and shake until the ice cube has melted. Then double strain into a coupe glass and the foam is the garnish.
Garnish:
The Foam On The Top Of The Cocktail
Glassware:
Coupe
Cocktail Inspiration:
My goal here was to create a room temperature cocktail because Mr. Dorda likes his Vodka straight out of the bottle. Through the tweaks I found that 1 ice cube worked well and created a nice layer of foam and if you get close enough you will see some of the hibiscus faintly in the foam.
The Great Blue Hole Martini
Recipe by Dayton Owens
Ingredients:
- 1.5 oz Chopin Potato Vodka
- .75 oz Creme de Violette Liqueur
- 1.5 oz Butterfly Pea Flower Tea
- .50 oz Blue Curacoa Simple Syrup
- .50 oz Fresh squeezed Lemon Juice
- 2.0 oz Asti Spumante
- 1 Dehydrated Lemon slice
- 1 or 2 Edible Rose petals
Preparation:
Ice the Martini glass. Boil water for the Butterfly Pea Flower tea bag and steep. Let it chill down in the cooler or fridge. Do not use hot tea. Pour the ingredients (except Asti) in a mixing glass with ice. If you want to have fun pour the lemon juice last it changes the color slightly. Stirring at least 15-20 times. Strain into chilled Martini glass and top with Asti. Float a dehydrated Lemon slice with edible Rose petal on top of it..
Garnish:
Dehydrated Lemon Slice & Edible Rose Petal
Glassware:
Martini Glass
Cocktail Inspiration:
The Great Blue Hole is a UNESCO World Heritage site in Belize. When I visited the site it had this incredible blue color that was amazing and the reef was teaming with colorful wildlife. I wanted to show that amazing cocktails about the Caribbean does not need to use rum and found that Chopin Potato Vodka was the perfect liquor to use. Plus I wanted to create a drink that for every sale of it $1.00 is donated to preserve the worlds fragile reef systems. I present The Great Blue Hole Martini.
Tomahto-Potahto
Recipe by Scott Watson
Ingredients:
- 5 drops saline
- Tsp white balsamic
- .25 cane
- .25 lemon
- .5 Chopin potato vodka
- .75 Cocchi americano
- .75 tomato water
- 1 Chopin family reserve
Preparation:
Build all ingredients in mixing glass top with ice give a light stir to incorporate all ingredients pour over 2x2 large cube.
Tomatoe water- five Roma tomatoes blended with tsp salt. Place in Cheese cloth and hang. Wait for the drips to appear clear then transfer over a new container to only catch clear drops.
Garnish:
Sliced Roma Tomato, With Burrata Cheese Topped With Bowfin Caviar
Glassware:
Gold Rim Rocks Glass
Cocktail Inspiration:
My inspiration came from a story told by Tad during the Chopin Master class about visitors coming to the distillery And helping in the fields harvesting all the potato’s to get ready to distill. Guest loved the experience so much that they would come back for more with friends to get their hands dirty. I wanted to create a cocktail inspired by Garden to Glass!
Totally Romantic
Recipe by Dayton Owens
Ingredients:
- 1.5 oz Chopin Wheat Vodka
- .50 oz Liqueur de Rose
- .75 oz Framboise Liqueur by Mathilde
- .50 oz Fresh squeezed lemon juice
- .50 oz Raspberry Infused Syrup by Real
- 2-3 oz Prosecco
- 2-3 Drops not Dashes of Chocolate Bitters
- 2-3 Drops of Amoretti Rose Syrup
- 4-5 Raspberries if in season if not sub with frozen ones
- Rim Dark Chocolate rimming Sugar by Barrel Roll
Preparation:
Ice a high ball glass or Champagne flute. Muddle the 4-5 raspberries in a mixing glass then add the Raspberry Infused syrup to start. Now put the ice in the mixing glass. Add all the other ingredients except Prosecco. Be careful with the Amoretti Rose syrup & Chocolate Bitters if you use more than 2 or 3 drops it can over power the cocktail. Stir the mix 15-20 times to get the muddled raspberries flavors into the drink. Once glass is chilled empty out the ice and rim only 1 side with a big dollop of the Dark Chocolate rimming sugar. Double strain the pour into the glass then top off with the prosecco 2-3 oz.
Garnish:
Garnish Is Edible Rose Petals At Least 3 On A Pick & The Dark Chocolate Rimming Sugar
Glassware:
High Ball Glass Or Champagne Flute Depending On The Bar Clientele
Cocktail Inspiration:
I am a bit old fashioned and still believe in romance. When I think of romance or being romantic I think of Roses, Raspberries, Chocolates, Vodka & Bubbly. When you can put them all into one cocktail it becomes Totally Romantic. I chose the Chopin Wheat Vodka because of its floral aroma and slight sweet palate. It blends perfectly with the ingredients I chose. Romance is not dead and it comes alive with this craft cocktail Totally Romantic.
"Vodka Soda 2.0"
Recipe by Jon Schott
Ingredients:
- “Vodka Soda 2.0”
- Recipe
- 2 oz Chopin Potato Infused with Mulberry
- 4 oz Honeysuckle Sparkling Water
- ¼ oz Lime Juice
Preparation:
Preparation:
Pour mulberry infused Chopin Potato over clarified ice cubes in a stemmed wine glass
Add lime juice
Using a bar spoon, pour in Honeysuckle bubbly water and then lightly swizzle to mix
Garnish with Cucumber and Mulberry Flag
Mulberry Infused Chopin Potato
Ingredients:
100 g Mulberries (approx 1 cup)
750 mL Chopin Potato
Preparation:
Combine mulberries and vodka in a large sealable glass vessel
Muddle berries in vodka
Steep in a cupboard or cabinet at room temperature for 4 days
Strain vodka thru a coffee filter to remove berry particles
Bottle and serve
Honeysuckle Sparkling Water
Ingredients:
40 g Fresh Honeysuckle Flowers (approx 2 cups)
3 Cups Filtered Water
Preparation:
Combine ingredients 1 and 2 in a glass jar and refrigerate for 48 hours
Strain the flowers out using a fine mesh strainer after 48 hours
Carbonate using a sodastream or method of choice
Bottle, cap, and store refrigerated to keep cold for service
Garnish:
Cucumber/Mulberry Flag And Thin Sliced Lime Wheel Placed In Glass
Glassware:
Stemmed White Wine Glass
Cocktail Inspiration:
I love a simple vodka soda, plain and simple. With a clean, full bodied vodka like Chopin Potato, it can take a simple or “basic” drink like a vodka soda and really make it special, and I love for my guests to feel special, which is why I created the “Vodka Soda 2.0” The aim for this drink is to elevate a simple recipe, just like Chopin has elevated vodka distillation since 1993 by creating the category of Luxury Vodka. Mulberry has a mild flavor and its vegetal taste compliments the potato distillate and adds a beautiful color, mild acidity and subtle complexity. Honeysuckle sparkling water adds a refreshing and lively floral bouquet to the nose and palate of the drink and the stemmed wine glass helps to emphasize the refinement of the once simple drink (pinkies out). The name is a reference to the elevation or improvement on the original vodka soda recipe, but the “2.0” is a special nod to the 20 mile radius in which Chopin gets all of its grains from, since the mulberry and honeysuckle were gathered just 20 feet from my door. This sophisticated yet simple build is the embodiment of Chopin Potato luxury vodka.
Water Water Everywhere
Recipe by Ingrid Folkers
Ingredients:
- 2oz Chopin Potato Vodka
- 3/4 oz fresh lemon juice
- 3/4 oz coconut water watermelon simple syrup**
- 1/2 oz Lillet Blanc
- 1/4 oz grapefruit oleo***
- 2 dashes Regans Orange bitters
- Shake and double strain into chilled coupe glass.
Preparation:
** Coconut water watermelon simple syrup
2 cups coconut water
2 cups granulated sugar
1 cup watermelon (cubed)
1 cup watermelon rind (cubed)
In medium saucepan add all ingredients and bring to a simmer over medium heat. Allow to simmer for 15 minutes. Strain out the watermelon and the rind. Allow to cool before using.
***Grapefruit Oleo
Peel the skin of two large grapefruits. Add 1/2 cup of sugar to the peels. Allow to sit at room temperature for 24 hours. Strain out the peels.
Garnish:
Watermelon Wedge
Glassware:
Coupe
Cocktail Inspiration:
I wanted the vodka to be the star of the show for this cocktail so I chose to use ingredients that had more subtle flavors. I wanted the earthy quality of the Chopin Potato Vodka to be apparent in the final product.
To achieve this goal I made a coconut water and watermelon simple syrup which adds slight flavor of the coconut and the watermelon without being too overpowering while adding a silky mouthfeel to the cocktail as well. I chose to incorporate the rind of the watermelon as well to play off the potato vodka’s earthy notes. To bring balance to the cocktail I added fresh lemon juice as well as a touch of grapefruit oleo. Lastly I rounded out the flavors with a bit of Lillet Blanc and some Regans bitters as well.
I think the final result is a delightful drink that highlights the best qualities of Chopin Potato Vodka.
When Lard Cries
Recipe by Christian Hammerdorfer
Ingredients:
- 2 oz Smalec Washed Chopin Rye Vodka
- 1 oz Dill and Carraway Infused Mead
- 3/4 oz Pickle and Apple Shrub
- 1 bsp Black Pepper Syrup
Preparation:
2 oz Smalec Washed Chopin Rye Vodka
1 oz Dill and Carraway Infused Mead
3/4 oz Pickle and Apple Shrub
1 bsp Black Pepper Syrup
Combine all ingredients in a mixing glass and stir with very cold ice cubes. Strain into a Nick and Nora glass, and garnish with a dill plumed cornichon. Express and discard a lemon twist immediately before serving.
Smalec:
6 oz Rendered Pork Fat
1 Slice Thick-Cut Applewood Smoked Bacon
1 Medium Granny Smith Apple
1 Medium Vidalia Onion
Dice the medium onion, medium apple, and raw bacon. Add ingredients to a sauce pan and simmer for 30 minutes. Strain into a glass jar just as the bacon begins to brown.
Smalec Washed Vodka:
In a 16 oz jar add two ounces of the strained Smalec and 12 oz of Chopin Rye Vodka. Shake to incorporate and allow to infuse for 2 hours. Once at room temperature, set the jar upside-down in the freezer to solidify the fat. Once solid, carefully open the jar and fine strain the washed spirit through a coffee filter.
Dill and Carraway infused Mead:
Combine 750 ml of unflavored pure honey mead, 2 Tbsp of toasted caraway seed, and 10 medium sprigs dill. Seal in a vacuum bag and allow to infuse for 48 hours. After the 48 hours, strain the liquid through fine mesh, and fortify with 250ml of Chopin Rye Vodka.
Pickle and Apple Shrub:
In a jar with an airlock, combine two parts by weight dill pickle brine (Bubbie’s brand was used here,) and one part grated Granny Smith apple. Allow to ferment for 48 hours, and strain through a coffee filter.
Black Pepper Syrup:
Blend 500g white sugar, 500g water, and 3 Tbsp ground black pepper on high for two minutes. Strain through a coffee filter.
Dill Plumed Cornichon:
Poke a hole into the tip of a Cornichon with a toothpick approximately 1/4 inch deep and insert a 1 inch dill sprig. Cut a diagonal slice 2/3 through the opposite end of the cornichon to sit on the edge of the glass.
Garnish:
Dill Plumed Cornichon, Lemon Expression
Glassware:
Chilled Nick And Nora
Cocktail Inspiration:
The inspiration behind this cocktail lies in the rich culinary tradition of Poland, specifically the iconic dark rye bread with smalec (lard) and pickles traditionally preceding virtually any Polish meal. By blending traditional Polish ingredients, we aim to capture the essence of this beloved bread service. The cocktail incorporates a base of Chopin Rye Vodka, infused with subtle hints of smalec, complemented by a brine reduction from pickles for a tangy finish, resulting in a unique cocktail that pays homage to the flavors of Polish cuisine. The name comes from the Polish proverb "Kiedy Smalec Płacze, Wódka Śmieje Się;" in English, "When Lard Cries, Vodka Laughs."
Whey Of The Peach
Recipe by Phillip Childers
Ingredients:
- 2oz Chopin Vodka
- .75oz Lemon Juice
- .5oz Peach Syrup *
- .5oz Honey Syrup **
- .5oz Combier Peche de Vigne
- .25oz Whey***
- Dehydrated Peach
Preparation:
Take all the ingredients except the garnish, add them to a shaking tin, fill with ice and shake vigorously. Stain into a coup glass and garnish with a dehydrated peach.
*Peach Syrup- Take 1 liter of simple syrup (equal parts granulated sugar to hot water mixed together until liquid without solids) and 170 grams of frozen peaches added together in a ziplock bag or a vacuum sealed bag. Sous Vide at 52 degrees Celsius for 4 hours. Fine strain the peaches out and save the remaining liquid as your syrup in a glass container. Allow the syrup to cool before using.
**Honey Syrup- Take 20oz of clover honey and 10oz of hot water and whisk together until incorporated. The goal is to have a runny honey that can be incorporated into a chilled cocktail. Allow the syrup to cool before using.
***Whey- Whey is the milky liquid remaining when you strain it from yogurt. The easiest way to do this is to use cheesecloth and wrap it around 16oz of Greek yogurt. Using a large bowl and a strainer laying over the bowl. Set the wrapped up yogurt in the strainer which is suspended over the bowl which will catch the liquid (I used a spatula to hold it over). Leave in the refrigerator for 24 hours and allow gravity to help extract the whey from the yogurt. Then collect the whey and transfer to a container.
Garnish:
Dehydrated Peach
Glassware:
Coupe Glass
Cocktail Inspiration:
My inspiration for this cocktail was a cheese danish with peach. I find the flavors of vodka to be soft and nuanced. I wanted to build a cocktail that would highlight the grains used in its production while being balanced and fun. Chopin has long been known for their potato vodka and bar patrons seek it out as such. Once I tried the rye and wheat expressions (that are amazing) I knew I wanted to showcase one of them. The rye just shined in this recipe. The results were magic and I can’t wait to share it with the world.
Whole Latke Love
Recipe by Monica Stephen
Ingredients:
- 1.5 oz Chopin Potato Vodka
- .5 oz apple brandy
- .75 Fino
- Bsp Black Pepper Syrup
- .25 Pickled apple shrub
- 1 tbsp Sour cream
- 3 drops chive oil
Preparation:
Batch:
Combine all ingredients except chive oil in a batch(scale according to how many cocktails are needed in the batch). Mix and allow Sour cream to bind to any particles. Strain through two layers of cheese cloth to clarify.
Cocktail Service:
Stir 3.35 oz of the pre-made batch in a mixing glass with ice. Strain into a chilled coupe, and drip 3 drops of Chive oil in a triangle pattern atop the cocktail. Express a lemon peel over the cocktail and serve.
For Black Pepper Syrup:
1 cup water
1 cup granulated sugar
1 tablespoon whole black peppercorns
In a saucepan, combine water, granulated sugar, and whole black peppercorns.
Bring the mixture to a boil, stirring until the sugar is fully dissolved.
Reduce the heat and let it simmer for 5 minutes.
Remove from heat and allow the syrup to cool.
Strain out the peppercorns and store the syrup.
For Pickled Apple Shrub:
1 cup apple cider vinegar
1 cup apple juice or apple cider
1 cup granulated sugar
1 large apple, peeled, cored, and diced
In a saucepan, combine apple cider vinegar, apple juice or apple cider, and granulated sugar.
Bring the mixture to a boil, stirring until the sugar is fully dissolved.
Add the diced apple to the saucepan and simmer for 5 minutes.
Remove from heat and let the mixture cool completely.
Strain out the diced apple and store.
Garnish:
Chive Oil
Glassware:
Coupe
Cocktail Inspiration:
This cocktail draws inspiration from the classic flavors of Polish Potato Pancakes served with sour cream and apple sauce. The Chopin Potato Vodka serves as the base, offering a smooth and clean profile. The addition of apple brandy adds depth and a touch of fruity sweetness. Fino sherry complements the flavors with its nutty and dry characteristics. The Black Pepper Syrup and Pickled Apple Shrub bring a hint of spice and tang, reminiscent of the apple sauce and pickled elements in the dish. A tablespoon of sour cream adds richness and creaminess to the cocktail. The chive oil drops as a garnish add a fresh and herbal touch, resembling the chives often used to enhance the flavors of potato pancakes. Growing up as a Polish immigrant, this dish always served as a reminder of home, and into my adult years always brings me comfort. My heritage serves as an inspiration in my bartending career, and my future, and it is a great honor to be able to incorporate one of Poland's most renowned products across the world, Chopin Vodka.
Winter Wind
Recipe by Steven Jones
Ingredients:
- 2 oz Chopin Potato Vodka
- 3/4 oz Leek Infused Dolin Blanc Vermouth (recipe below)
- 1/4 oz Vegetable Bouillon Saline Solution (recipe below)
- 2 Dashes Fee Brothers Celery Bitters
Preparation:
Winter Wind:
Combine ingredients into tin and shake, double strain into a chilled coupe glass.
Garnish with Bay Leaf
Leek Infused Dolin Blanc Vermouth:
120 grams Leek (chopped white and light green portions)
30 grams Miyoko's European Style Cultured Vegan Butter
1 Bay Leaf
1 tsp Thyme
1/2 tsp Black Pepper
Cook over medium, heat for about 10-15 min until soft and fragrant.
Combine with 20 oz of Dolin Blanc Vermouth and Sous Vide at 140°F for 2 hours.
Strain and chill overnight or until fat solidifies.
Filter out the remaining fat with coffee filter or cheesecloth.
Vegetable Bouillon Saline Solution:
1/2 Tbsp Better Than Bouillon (Seasoned Vegetable Base)
4 oz Hot water
Combine until bouillon dissolves, cool before use.
Garnish:
Bay Leaf
Glassware:
Coupe
Cocktail Inspiration:
With this cocktail I want to honor the root vegetable that is the potato and my roots as a piano major in college. One piece I learned was Chopin's Étude Op. 25 No. 11, which has since gained the nickname of "Winter Wind". I connote winter with a time for soup, in this case potato leek. I chose to infuse the vermouth with the typical ingredients found in the soup as to let the Chopin Potato Vodka shine through.
Won For The Money
Recipe by Cody Ferguson
Ingredients:
- 2oz Chopin Vodka
- .75oz Ramazzotti Rosato Apertivo
- .25 oz Dolin Blanc Vermouth
- 1oz Lemon Juice
- .25oz Simple Syrup
- 1 dash Angostura bitters
- 8 dashes Peychaud bitters
- .75oz Fever Tree Sparkling Sicilian Lemonade
- Fresh Watermelon (1/2in x 1/2in cubes)
- Basil Leaves (3)
- Collins glass
Preparation:
Muddle Fresh Watermelon, basil, simple syrup, lemon juice, and bitters in the mixing tin. Add Chopin Potato Vodka, Ramazzoti Rosato Apertivo, and Dolin Blanc Vermouth to mixing tin, Shake vigorously for 5 sec/5 count. Try not to over dilute as it is poured over pebble/crushed ice. Add fever tree lemon soda to Collins glass and pour cocktail over top of soda. Dash Peychaud’s bitters on top of cocktail to create a red ring. Place Garnish into glass pressed against one side.
Note: we have very large (20oz) Collins glasses at my venue. The recipe can be adjusted to fit a smaller glass.
Garnish:
Shaved Watermelon Rind Rolled Into A “flower”, .5inx.5in Watermelon Cube, Basil Leaf Or Two. Shave Watermelon Rind And Roll Into A “flower”, Slide Onto A Cocktail Pick With Watermelon Cube Underneath; Then Add Basil On The Pick Underneath For Background.
Glassware:
Collins Glads
Cocktail Inspiration:
The inspiration for this cocktail lies in the hope of bringing all of the elements of my venue, it’s surroundings, and what I believe in cocktail making as a whole, together to expose people to the Chopin brand and the experience of trying new ways of drinking. The Legacy Club is a rooftop cocktail bar that provides and advanced drinking experience to a laid back, beautiful venue. It also sits atop of a casino with the largest sports book in all of Las Vegas. The name, “Won for the money,” incorporates the word “Won,” as an intentional mis-use to signify winning a sports bet and also to use a “W” in the name to signify the use of watermelon. The cocktail uses the light, crisp flavors of watermelon, lemon, and basil to offset the viscous and full flavored nature of the potato based vodka. I chose the potato based vodka for its fullness and viscosity to combat and accent the flavors of the cocktail.
The single ingredient as well as the four times distillation allows the vodka to exhibit the thick textural elements of the potato. This cocktail elevates the concept of a collins with watermelon, basil, the aromatics of white vermouth, and the bittersweet accents of hibiscus and orange blossom from the apertivo.
Yellow Zephyr
Recipe by Kay Mohamed
Ingredients:
- 1.0 oz Chopin Potato Vodka
- 0.5 oz limoncello
- 0.5 oz Lillet Blanc
- 0.5 oz Lemon Juice
- 0.5 oz Orgeat
Preparation:
Combine all ingredients in shaker with ice. Double strain into glass.
Garnish:
Lemon Peel
Glassware:
Nick & Nora
Cocktail Inspiration:
For this cocktail I wanted to keep it bright & simple. I tried to develop a cocktail my brunch customers would enjoy. I love the profile of the Chopin vodka & versatility so adding limoncello & lillet, I figured would really contrast and contribute to the malic notes. This really came from a fresh set of mind and not wanting something heavy on a Sunday morning. In my mind I'm feeling, fresh, bright, and ready to enjoy the day when I made this cocktail.
Crime Of Passion
Recipe by Christian Hawkins
Ingredients:
- 1 1/2 oz Chopin Potato Vodka
- 1/2 a lemon
- 1/2 oz Passion Tea Syrup *
- 1/4 oz Raspberry Syrup
- 2 spritz rose water
- 3 oz Prosecco (I used Partners in Crime)
- Passion Tea Syrup:
- Tazo Passion Tea
- 4 oz hot water
- 4 oz sugar
Preparation:
Muddle half a lemon with passion tea and raspberry syrup. Add vodka. Shake for 10 seconds. Spritz a chilled coupe glass with rose water. Top with Prosecco.
Passion Tea Syrup:
Pour 4oz of hot water over one tazo passion tea bag. Steep for 6 minutes. Add 4 oz sugar and stir until all sugar is dissolved.
Garnish:
Rose Petal Sugar.
Glassware:
Coupe.
Cocktail Inspiration:
My cocktail was inspired by my partner in crime and co bartender. She’s is super sweet, strong and passionate just like my cocktail.
Herb & Garden
Recipe by Olivia Derr
Ingredients:
- 1.5 oz Chopin rye vodka
- 1.5 oz strawberry infused Dolin Blanc
- 1 oz arugula fennel shrub
- 0.25 oz lime acid
- 1.5 oz soda water
Preparation:
Strawberry Dolin Blanc: medium dice 180 g fresh strawberries, combine with 6 oz Dolin Blanc, and add to an iSi. Charge twice and let infuse 15 minutes. Vent, strain, and lightly press strawberries to extract vermouth.
Arugula fennel shrub: combine 60 g fresh arugula, 20 g fennel, and 6 oz water in a blender. Blend, strain, and measure liquid volume (should be about 6.5 oz). Add 6.5 oz white sugar and 1 oz white vinegar and whisk to combine.
Lime acid: stir 6% by weight malic acid and 3% by weight citric acid in water until dissolved. (0.6 g malic acid, 0.3 g citric acid, 9.1 g water)
Fennel strawberry garnish: core a strawberry. Pick a small bundle of fresh fennel greens. Insert fennel bundle into empty strawberry core.
Combine everything but soda water in a shaker tin, ice, and shake. Add 1.5 oz soda water. Strain into a collins glass with cubed ice. Garnish with a fennel strawberry.
Garnish:
Fennel Stuffed Strawberry
Glassware:
Collins Glass
Cocktail Inspiration:
I wanted to create a cocktail influenced by the flavors of a summer salad using fresh, seasonal ingredients inspired by the ethos of Chopin's farm to bottle approach. The first time I tried the rye expression, I drank it with soda water to draw out some of the lighter flavors and I discovered some bright, passionfruit notes that I wanted to pair with strawberry. These light notes combined with the natural spice of rye grains made the rye expression a natural choice for a cocktail inspired by a summer salad with peppery flavors of arugula. I built on a shrub I've used in another cocktail by adding fennel, which brings a light bitterness to balance the cocktail and soda water keeps it light and refreshing for a summer day.
"Marakuja"
Recipe by Antonio Gonzales
Ingredients:
- 2 oz Chopin Potato Vodka
- 2 oz Condensed Milk
- 2 oz Passion fruit puree
- .75 Fresh lime juice
- 1 large sprig of Rosemary
Preparation:
Strip the leaves off the rosemary and muddle in a tin. Add remaining ingredients and hard shake for 8 seconds. Double fine strain into a chilled coup.
Garnish:
Small Rosemary Sprig And Edible Flowers
Glassware:
Chilled Coup
Cocktail Inspiration:
San Diego is known for its sunshine and never-ending summer, so I took that as the inspiration for this cocktail. Ingredients such as lime and passionfruit bring out the fruity notes of the Chopin Potato Vodka and delight the palate with a drink that's fresh and simple as the San Diego beaches.
Moisant Legendaire
Recipe by Christina Ramirez
Ingredients:
- 1 pinch Cabernet infused salt
- 4 dashes lavender water
- 1.0 oz lemon juice
- 1.25 oz Black Grenadine
- 1.5 oz Chopin Potato Vodka
Preparation:
Shake and the fine strain into a small rocks glass (or coupe)
The Blackberry grenadine is made with two small packages of blackberries (muddled/smashed) , a small (16oz) bottle of "POM" pomegranate juice and add sugar as desired. (I only used half the amount of sugar to juice ratio because I wanted a syrup on the dryer side) and simmered for 35 minutes.
The Cabernet salt is 6oz of Cabernet to a quart container of salt . Cooked down roughly 30-45 minutes (depends on humidity) then roll to break up/separate .
Garnish:
Lemon Swathed Blackberry
Glassware:
Small Rocks Glass
Cocktail Inspiration:
John Moisant was an aeronautical engineer, Daredevil pilot, and a record-breaking aeronautical engineer that died in 1910 after trying to complete a race and is the reason that 'MSY' ( Louis Armstrong International Airport) or the Moisant Stockyards exist today. My life-long dream is to become a pilot and John Moisant is a huge part of that inspiration in my life. He constantly competed and always strived for the next level, as do I. I chose Chopin potato vodka because this is the cleanest expression for me to execute the total experience of this cocktail.
My Friend Jack
Recipe by Ashleigh Hehmann
Ingredients:
- Ingredients:
- 2 oz Chopin Potato Vodka
- .5 oz Luxardo Maraschino
- .75 oz lemon juice
- .75 oz pea flower simple syrup
- .75 oz aqua faba
- Finished with atomized spray comprising of rose water and few dashes of Angostura bitters
- Recipe for pea flower simple syrup:
- 1 quart of 1:1 simple syrup
- 1 oz (by weight) of pea flowers
- Let infuse in fridge until deep purple color appears and then fine strain
Preparation:
Perform a dry and wet shake as you would a cocktail with egg whites and then double strain. I found the reverse dry shake sometimes works better with drinks containing aqua faba.
Garnish:
Edible Flowers
Glassware:
Chilled Coupe
Cocktail Inspiration:
Inviting with its lilac color and nostalgic rose water fragrance, this velvety vegan sour cocktail is named in tribute to my late cat Jack. I wanted to create a cocktail that was bright, floral, and approachable, capturing the spring bloom of his memorial garden, while evoking that cozy feeling reminiscent of my memories with him.
I chose Chopin Potato because the nose, taste, and mouthfeel of this vodka truly compliments and enhances the flavors and textures of my floral, vegan variation of a an egg white sour cocktail. The green apple and pear nose is bright and crisp. The creamy flavors, such as the hinted vanilla yogurt, accompanied by a well rounded and full-bodied mouthfeel brings depth and accentuates the silky texture and flavor created by aqua faba. This vodka perfectly contributes to the cozy feeling that I wanted to evoke in my cocktail.
Orange You Rynd Me A River
Recipe by Toni Bouthillet
Ingredients:
- 2 oz Chopin Rye Vodka
- 1/4 oz simple syrup
- 2 dashes Fee Brothers Orange bitters
- Sprig of Rosemary
Preparation:
Shaker add Vodka, bitters, simple syrup and rosemary. Shake vigorously for approximately 30 shakes.
Double strain into chilled coupe glass
Garnish:
Orange Peel Into Heart With Sprig Of Rosemary
Glassware:
Coupe
Cocktail Inspiration:
As a bourbon drinker and my love of old fashioned i was intrigued by the rye notes.
Rye’s In The Sky
Recipe by Em Sego
Ingredients:
- 1.75 oz Chopin Rye Vodka
- .25 oz St. George Spiced Pear
- .75 oz Fresh Pineapple
- .50 oz Fresh Lime
- .50 basil honey
- .25 aquafaba
- 3 drops Yuzu Bitters
Preparation:
Basil Honey : 1:1 ratio of local organic honey, and hot water. Add one tbl spoon of crushed red pepper to each quart of hot honey. Strain after 12 hours.
Garnish:
Shaved Pineapple Skin
Glassware:
Coupe
Cocktail Inspiration:
Native to Louisville, Ky, we hear a lot about the word “rye,” but mainly discussing it in whiskey production. Once i came across the Chilled 100 competition submission, I knew I had to mess with the spice of a rye vodka. Chopin Rye has a beautiful chile spice to it, which took me to one of my favorite “teenage” phases i went through: Which was Pineapple Pizza with red pepper flakes. This flavor combination is a collaboration of spice, sweetness, and herbaceous ness. The aquafaba add a delicious “soft” texture to try to mimic the soft texture of a cheese pizza. Yuzu and lime add vibrant citrus notes.
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