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Published: Thursday, October 04, 2018 @ 5:02 PM
— It’s National Vodka Day!
What better way to celebrate than to make a special fall cocktail?
Buckeye Vodka in Dayton has shared three recipes using their spirits. Try some tonight or for your next tailgating experience or gathering.
Cheers to a national holiday we can all get behind!
SHRUB A DUB
The Shrub a Dub contains familiar fall flavors with a slight twist. This cocktail contains just the right amount of sweetness and spice with a touch of earthiness from the sage for a balanced cocktail that is sure to impress. The pomegranate is tart and the apple cider keeps the cocktail lively and fresh.
1½ oz Buckeye Vodka
2 oz pomegranate shrub
4 cups unsweetened pomegranate juice
2 cups sugar
2 cinnamon sticks
3 sage leaves
1½ cups of apple cider vinegar
To make the shrub, add pomegranate juice and sugar to small pot over medium high heat. Stir to help dissolve sugar. Once the mixture reaches a boil, turn off heat and add cinnamon and sage. Steep for 20 minutes. Allow to cool completely, then strain out the cinnamon and thyme and add the apple cider vinegar. Shrub should be stored in an airtight container in the fridge.
Once you’ve completed the shrub mix, you are ready to build your cocktail!
Add vodka and pomegranate shrub to a Collins glass filled with ice. Top with soda water for some bubbles. Garnish with a fresh sage leaf.
FALL OUT BOI
(crockpot cocktail option)
Fall Out Boi is like the perfect worn in flannel, so warm and comforting. Fall flavors are front and center in this cocktail, and the versatility of being able to serve it warm or over ice makes it a real crowd-pleaser. Sweet but balanced, this cocktail is the kind of sipper that really gets you in the fall mood. The spiced maple syrup is also awesome over pancakes, so plan on hosting brunch this fall!
1½ oz Buckeye Vodka
1 oz spiced maple syrup
3 oz apple cider
Spiced Maple Syrup:
1 cup pure maple syrup
1½ cups water
1 cinnamon stick
4 star anise
Peel of one orange
Add maple syrup and water to a small pot over medium high heat. Whisk mixture until the maple syrup is completely dissolved, then bring mixture up to a boil. Add the orange peel and spices. Turn off heat and allow syrup to steep for 20 minutes. Allow to cool completely, then strain out spices and orange peel. Syrup should be stored in an airtight container in fridge.
To make individual cocktails: Add all ingredients for one cocktail to a shaker tin with ice. Shake well and strain into a rocks glass over fresh ice.
To make this into a wonderfully warm cocktail perfect for tailgates and fall parties,
Convert ounces to cups and pour all of the ingredients into a crockpot set on low.
THE BOOT WARMER
Tailgating isn't just part of fall tradition — for many people, it's their favorite part of fall. Beer and brats are always no-brainers for even the most seasoned tailgater but cocktails can seem a little more complicated. The Boot Warmer is the perfect no muss no fuss cocktail that still packs a ton of flavor and keeps you warm enough to the last to the very last touchdown.
1 750 mL bottle of Buckeye Vodka
1 gallon apple cider
14 Black Chai Tea Bags
Peels from two oranges
2 tbsp allspice
(Optional): First, you’ll be making an orange allspice infused Buckeye Vodka to use in your cocktail.
Using a vegetable peeler, peel two oranges trying not to get too much of the pith. Pour the bottle of Buckeye Vodka into a large, sealable container then add the orange peels and the two tbsp of allspice. Let your infusion rest for at least one week and up to a month. Once your infusion reaches desired flavor, strain and using a funnel put back into the original Buckeye Vodka bottle for storage.
Now you are ready to make your crockpot cocktail. Add the apple cider and the chai tea bags to a crockpot on high and let simmer for one hour. Then add your bottle of orange allspice Infused Buckeye Vodka. Serve. Repeat.
Please enjoy these fall cocktails from Buckeye Vodka responsibly this season!