Flavored Vodkas: Stop Sucking Down Your Cents

If you've been in a bar or walked down the aisle at your local liquor store, you'll recognize a rising trend in flavored vodkas. Over the past few years, words you never thought you'd see on bottles are popping up like the (now) more standard vanilla and apple along with the wilder whipped cream and - yes - even bubblegum.

(Sorry, but ew. Bubblegum was meant to be chewed, not swallowed.)

Stocking the bar for your upcoming party can now be a daunting task. "Will my guests want grape, raspberry or mango? Or all three? And if I get all three, then what mixers do I get with each? And HOW many bottles of vodka am I buying?!"

To demonstrate, Three Olives vodka boasts 18 flavors.
http://www.threeolives.com/

The "Fellow" Solution:
Create a series of simple syrups your guests can use to make their own flavored vodka.

One magnum bottle of vodka + a variety of flavored syrups to add = endless combinations for your guests.

While it takes a scant more time, it's easier on the wallet AND allows you to create a "make-it-yourself" bar during a time when "on-demand" and do-it-yourself is hot. (Supporting note: have you seen the newer do-it-yourself dog washes and frozen yogurt bars popping up?)

START WITH...
The standard recipe for a simple syrup, which is 1 cup of water and 1 cup of white sugar.

THEN...
Select the flavors you want to impart into the syrup, but stick with ONE flavor to start before you start mixing them. Throw in fresh cut-up fruit (apples, peaches, pineapple, mango, strawberries) or frozen fruit. You can also use a fresh herb like mint, cinnamon sticks or a single vanilla bean pod, featured at the link below, which can be found in the spice aisle of most specialty grocery stores (think Whole Foods).

http://www.ehow.com/how_7349483_use-vanilla-pod.html

NEXT...
To make the syrup, bring the water, sugar and your steeping ingredients of choice to a boil, strirring until the sugar has dissolved. Allow the syrup to cool and store the syrup in the fridge. Before serving, strain the syrup in a fine sieve or collander to remove the larger pieces.

FINALLY...
Set out the syrup(s) for your guests in labelled carafes at the bar so they can now make their own drinks. If you don't feel crafty enough to create handmade signs to help guests identify the syrups, I love these beverage labels from Crate & Barrel that hang around your bottle or carafe!

http://www.crateandbarrel.com/dining-and-entertaining/pitchers-and-decanters/beverage-jar-label/s208534

Be sure to include appropriate garnishes for the flavors you've made (fruit, cinnamon sticks, etc.).

Or, make a few pitchers of signature drinks using the syrup, like this Ginger Pear Fizz I made on New Year's Eve.

GINGER PEAR FIZZ

1 bottle champagne
1 large bottle of sparkling water (like Perrier)
1 - 1 1/2 cups of vodka
3 cups of pear juice
1/2 - 3/4 cup of ginger simple syrup

1. Make the simple syrup as instructed above with 1 - 2 pieces of fresh ginger root (in the produce section), peeled and sliced. Let cool. Before using the syrup, strain out the ginger pieces.

2. Pour the champagne, sparkling water and vodka in a large pitcher. Add the pear juice and simple syrup to taste.

3. Serve in a glass with a pear slice garnish.




I'd recommend making your syrups in advance of your party - say, the day before or the morning of - and letting them steep in the fridge...they always taste better that way. Homemade simple syrups will keep in the fridge for at least 1 week (and longer if you remove fresh ingredients like fruit).