Sasha’s Den of Iniquity Podcast – Episode 8 – Vodka Apologia

Posted by Sasha on October 17th, 2009 filed in Cocktails, Podcast

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In this episode Sasha explore what vodka is actually good for, other than removing bad odors from soiled clothing.

He also plays a promo for Sam Chupp’s Heart of the Hunter, even though Sam is mean and hasn’t sent him an invite for Google Wave. (http://heartofthehunter.com/)

Sasha also talks about celebrating episode #10 with a “live” Q&A show on uStream. Let him know if you think that’s a good idea. (http://www.ustream.tv/)

Banana Split Cocktail

  • 1-1/2 oz vodka
  • 1-1/2 oz Godiva White Chocolate liqueur
  • 3/4 oz crème de banane

Chill a cocktail glass and drizzle the inside with chocolate and strawberry syrup. Shake all ingredients with ice and strain into the prepared glass. Garnish with a slice of banana.

Goddaughter

  • 2 oz vodka
  • 1 oz amaretto
  • 1 oz cream

Shake with ice and strain into an old fashioned glass filled with ice.

Harvey Wallbanger

  • 2 oz vodka
  • 3 oz fresh orange juice
  • 1/4 to 1/2 oz Galliano

Build the vodka and orange in an ice-filled highball glass. Stir briefly and float the Galliano on top.

Jamaican Ten-Speed

  • 1 oz vodka
  • 3/4 oz Midori melon liqueur
  • 1/4 oz crème de banane
  • 1/4 oz Malibu coconut rum liqueur
  • 1/2 oz half-and-half

Shake all with ice and strain into a chilled cocktail glass.

White Russian

  • 2 oz vodka
  • 1 oz Kahlúa
  • 1 oz cream

Shake all with ice and strain into an old fashioned glass filled with ice.

Leon Trotsky

Shake all with ice and strain into an old fashioned glass filled with ice.

2 Comments

  • At 2009.10.20 07:31, Scott said:

    Hey, I’ll agree with you that vodka in a cocktail is usually just water and ethanol. And that’s the way a lot of vodkas produced for consumption in the US are made. But there is a tradition of making vodkas in places like Poland and Russia where the vodka retains a lot flavour and bite. Those are made to be drunk neat. The same tradition also contains things like barrel-aged vodka and lightly-infused vodkas that fill the positions usually held by whisky and some kinds of cocktails elsewhere. Cocktails in those places are fairly rare, but you can find a few ‘local’ cocktails that take into account the ‘extra’ flavours like the Polish Tatanka.

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    • At 2009.10.26 16:19, jerryc123 said:

      Thank you for highlighting the Jamaican Ten-Speed. I recently received Regan’s Joy Of Mixology as a gift, but had not made it that far into the book.

      I am always looking for palatable Midori-based cocktails because, while I strongly dislike Midori, my wife really likes it – and she often requests cocktails made from it. This one was a good find.

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