The Vodka Martini
Potatoes weren’t meant to taste this good. Try tasting these premium potato vodkas neat, or use in a classic vodka martini.
Once considered the peasant’s choice of libation, potato vodka has gained something of a cult following. Many mixologists prefer its “coolness” over
the hot sting of grain-based vodka. According to bartender Dushan Zaric,
one of the founders of Employees Only cocktail bar and restaurant in New
York City, it’s the tuber’s starch that gives potato vodka a creamier taste
than grain-based varieties.
“It’s sweeter and more rounded,” says Zaric. “It’s fantastic for mixing, especially martinis.”
— Chantal Martineau
Chopin Potato Vodka comes from Poland and is named
for that country’s famous composer. Distilled four times from pesticide-free potatoes in the pristine Podlasie agricultural region in the northeast, Chopin is full-bodied with hints of rose.
Called Christiania vodka in honor of Norway’s King Christian, this spirit is said to be based on a recipe that originated in the court of the beloved Bohemian King 400 years ago. Distilled six times from organic Trondelag potatoes and then charcoal-filtered, Christiania has earthy, grassy notes.
Teton Glacier is made in Idaho from russet potatoes and Rocky Mountain water. A complex distillation process strips the vodka of all impurities; it’s then charcoal- and crystalfiltered for a clean, subtly viscous feel with light citrus and cucumber tones.
The Vesper
Zaric’s take on the classic martini incorporates both gin and vodka.
Pour into mixing glass:
2 ozs. Chopin Potato Vodka
1 oz. Martin Miller’s Westbourne
Strength gin
1 oz. Lillet Blanc vermouth
Lemon twist
Add large ice cubes and shake vigorously for about eight seconds. Strain mixture into chilled cocktail glass, and garnish with lemon twist.
