Handle This Wódkalada
Recipe by Xania Woodman
- 1.5 oz. Wódka Vodka
- 1 oz. Avua Still-Strength Cachaça
- 1 oz. Coconut Cream
- 1 oz. Coconut Water
- .75 oz. Fresh Lime Juice
- .5 oz. Fresh Pineapple Juice
- .5 oz. Orgeat
- 1 bar spoon Matcha Green Tea Powder
- pinch of Salt
- Bittermens Elemakule Tiki Bitters
Preparation: Combine all ingredients except for bitters in a cocktail shaker tin. Add ice, cover, shake and double strain into a tall chimney glass filled to the top with pebble ice. Top with a few dashes of tiki bitters and garnish with a pineapple wedge and an edible flower. Add a reusable straw if you’re rad.
Garnish: Pineapple Wedge, Edible Flower, Reusable Straw
Glassware: Tall Chimney Glass
Why should rum have all the fun?! There’s plenty of tropical colada-ness to be had for vodka—especially one with such character. Being Polish myself, I was eager to apply my “Mountain Tiki” cocktail aesthetic to Wódka’s estate-grown Polish golden winter wheat vodka. Wódka has a wonderful mid-weight mouthfeel that boldly stands up to the liberal layering-on of tropical flavors, and even a little savory cachaça funk. And this drink is the perfect way to bring vodka out of the craft-cocktail shadows and into the tropical summer sunlight. And that matcha’s so bright, it’s gotta wear shades.