As we are celebrating National Vodka Day this weekend, I have teamed up with Chase Distillery to create a range of vodka-based Martinis, or Vodkatinis. As well as the classic recipe, I have also included some with a (savoury) twist.
Chase Original Potato Vodka
Chase Distillery is known for its field-to-bottle process when it comes to spirit making. The potatoes are grown at the family farm and it takes 250 potatoes to produce one bottle of Chase Original Potato Vodka. These potatoes are first peeled, then mashed and turned into sugars, before being added into the fermentation tanks for around 36 to 48 hours.
Once the liquid is separated from the mash, it runs through a copper pot still and rectification column with 48 bubble plates. The final spirit is brought down to 40% ABV using water from the local water source. The whole process from field to bottle takes up to two weeks.
The outcome is a clean and earthy vodka with mineral undertones and a buttery mouthfeel. An ideal vodka for a Martini!
Vodka Martini
Of course, we all know the original Martini was, and still is, made with gin, and when ordering a Martini with vodka you should specify this at the time of ordering. Even the idea of a Vodka Martini can get many people’s knickers twisted, but I have always been a vodka drinker and really appreciate the tastes and textures of proper well-made vodka. A classic dry Vodka Martini is an ideal way to enjoy the flavours of the spirit.
Vodka started to emerge in the US in the early 20th century and was becoming a popular choice in co*cktails post-Prohibition. It slowly started to replace gin in a drier version of a Martini co*cktail. The icing on the cake was when James Bond in Ian Fleming’s books ordered his Vodka Martini ‘shaken, not stirred’.
Personally, I prefer my Martini stirred as shaking will simply dilute the drink too much and it will bring out the vermouth much more than I like. If you do choose to shake yours, I would suggest trying it with a little bit less vermouth than you would normally use when stirring. Of course, if you are a fan of a more herbal Martini, then perhaps you ought to try shaking.
Today, ‘Martini’ has been added to many co*cktail names, even though the recipe is often far from the classic serve and is simply based on the use of the V-shaped Martini glass. It is, however, possible to serve a Martini ‘on the rocks’, meaning it is served in a tumbler with ice.
Recipes
Vodka Martini – The Classic Serve
60ml Chase Original Potato Vodka
10ml Dry vermouth (I used Dolin)
Olive or lemon twist garnish (I personally prefer an olive)
Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.
Italian Breakfast Martini
50ml Chase Original Potato Vodka (or substitute with Chase Marmalade Vodka)
1 bar spoon Orange marmalade
10ml Campari
15ml Cointreau
15ml Fresh lemon juice
Mini toast garnish
Shake all ingredients well with ice and double strain into a Martini glass. Garnish with a mini toast.
Marinara Martini
60ml Tomato-infused Chase Original Potato Vodka*
15ml Dry vermouth
A barspoon of Olive brine
Olive and basil leaf garnish
Stir all ingredients together with ice and strain into an ice-filled tumbler. Garnish with an olive and a basil leaf.
*Cut tomato into slices, removing the seeds and most of the flesh. Add the skin (and some flesh) into a sterilised jar and add vodka. Muddle well and leave to sit in the fridge for 12 hours or more. Once you’re happy with the taste, strain the spirit well. I infused mine nearly 24 hours.
I used the remaining tomato flesh to infuse some dry vermouth in the same way as above. This can also be used to create a less tomatoey version of this Martini (see below).
Marinara Martini vol.2
60ml Chase Original Potato Vodka (this would also work nicely with Chase Oak Smoked Vodka)
15ml Tomato flesh-infused dry vermouth
Basil leaf or olive garnish (or both)
Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.
Ring My Bell (Pepper)
60ml Chase Original Potato Vodka
15–20ml Yellow bell pepper & thyme-infused dry vermouth*
A thyme sprig garnish
Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish.
*To bring out the vegetal notes of Dolin, I have infused it with yellow pepper and thyme. Slice the pepper and add into a sterilised jar together with the vermouth. Muddle well and leave to sit in the fridge for at least 12 hours (I infused mine nearly 24 hours). Once you’re happy with the taste, add a few sprigs of thyme, stir and leave for ten minutes. Taste the mixture every ten minutes or so and, once satisfied, strain well. I kept the thyme in for nearly 30 minutes and gave the mixture a stir ever ten minutes, but I think the thyme I was using wasn’t as strong as usual.
Have you tried Chase Original Potato Vodka? Which one of the above recipes would you most like to try?
Disclaimer: This post wassponsored by Chase Distillery, but, as always, all words and photos are my own.
