Spirits: Ultimate Cocktail Challenge----Vodka

The second category of classic cocktails was Vodka Cocktails:

Classic Vodka Cocktails

Bloody Mary
The top vodka for the Bloody Mary, with 93 points and the Grand Trophy, was Vesica Potato Vodka from Poland (not available in Oregon). But tied for a close second, at 92 points each, were Absolut Peppar Flavored Vodka from Sweden and Luksosowa Vodka from Poland.

Cosmopolitan
The trendy reddish-pink drink made popular by the ladies from the “Sex and the City” franchise ended up with Absolut Citron Flavored Vodka from Sweden---a seeming natural to enhance the already present citron character of this drink. Vesica Potato Vodka came in just behind the Absolut Citron.

Vodka & Tonic
The ubiquitous V&T seemed to do best for the judges with the Luksosowa Vodka from Poland coming in at 93 points and pulling down the Chairman’s Trophy.

(Note: Only six vodka brands were listed in the judging results. A shout out for Vermont Gold Vodka, US, which managed to place in all three classic vodka cocktails as a contender. Vermont Gold is also not available in Oregon.)

Hmm. I can maybe see how the specific vodka might make a difference in a vodka and tonic or a Cosmo, but a Bloody Mary? What with the tomato juice, the worcestershire, the celery seed, the horseradish, the Tabasco, and whatever else a creative bartender will throw in there, can the particular vodka bottling change the drink at all?

I prefer a simple vodka & cranberry juice.

I think in a Bloody Mary the effect of the vodka would be significantly less, yes. Too many other things going on in that drink. But I can see that the Absolut Peppar (or any pepper flavor, actually) might make a difference in the intensity of the drink----so then it's more about the flavor added to the vodka rather than the vodka itself.

I don't see the sense, really, most mixed drinks made with vodka---although some of my bartender/mixologist friends would stoutly disagree with me. I can pick up the differences in vodkas when they are alone, or paired side by side, but can't tell a whole lot of difference when you use those in mixed drinks with assertive flavors.

More and more, it is the texture of the vodka that impresses me---and that comes through primarily when you don't mix anything with the vodka.

Hoke - I pretty much agree. Once you mix just about anything with some sort of flavor with vodka, you taste the flavoring and not the vodka. At least that's how it is for me.

Robert - That's probably my favorite vodka drink as well (after a Bloody Mary). There's something about alcoholic cranberry juice that works very nicely. It's not a complex or wildly interesting cocktail, but it tastes good.

Dear Hoke,
Is there really textural variation among 40% vokdas? I wasn't aware there was enough of anything beside ethanol and water to make that kind of difference.
Walt

Dear Hoke,
Is there really textural variation among 40% vokdas? I wasn't aware there was enough of anything beside ethanol and water to make that kind of difference.
Walt

Yes, there actually is, Walt. Not as readily discernible variations as with, let's say, whiskies, but they are there. Just harder to isolate and perceive in most instances.

Vodka---now---comes in two predominant styles, the so-called "original vodka" (meaning the original fed defintion of vodka---tasteless, odorless, colorless), which is intentionally cooked at a high heat to as high a proof as possible to strip away as much flavor as possible. Versus the so-called EU style, which maintains that the intent is to leave identity of the source elements (grains, wines, potato) intact.

As for texture, yes, there is often textural variation you can pick up. Best done by comparing a wide range of vodkas at the same time. Almost impossible to do for most people who sample one vodka at a time though.

What I do in my classes is put down (all blind) something like a Finlandia (made from expensive barley), maybe a mid-range like Grey Goose (mixed grain), an wheat vodka (Absolut), perhaps a Rye vodka (hard grain, can be spicy), and either Hangar One or Ciroc.

Finlandia is obviously (obviously in comparison) a Crisp Style, with a of snap and a very crisp texture. Absolut is made from wheat so it has a very soft profile; it's called a "Creamy style" vodka. Rye tends to be hard and a touch spicy. Hangar One is about 9-10% very aromatic Viognier---and you can still pick up wisps of texture and aroma in the vodka. Ciroc is made from French wine---they say "fine French Wine'', but I suspect that's marketing speak for industrial wine, and it shows traces of origin to (although not as much as Hangar One, in my opinion.)

Again, it is possible---not always, but sometimes---to identify different characteristics in vodka. Hint: serve it at room temperature instead of icy cold.