With a hint of creamed corn and butterscotch, Stoli Gluten Free offers a crisp, clean finish with unsurpassed smoothness and has already been awarded an exceptional 92-point rating by the Beverage Testing Institute, the leading authority in independent spirits reviews. My favorite cocktail recipe for this vodka is the Farm Fresh Lemonade, made with 2 oz of Stoli Gluten Free Vodka and 4 oz of fresh-squeezed lemonade, built over ice, and served in a mason jar garnished with lemon wedges.
Chopin Vodka—the most awarded Polish vodka—in now owned by the Dorda family who acquired the distillery in 2003 restoring the operations to its former splendor. Known for its full-bodied, this creamy potato vodka is a stand alone gluten free product ideal for sipping neat or in a Vodka Martini. Their “Single” collection of vodkas, which include rye, wheat, and potato, is produced in small batches, which dramatically change its taste profile from year to year. Try the CEO on the rocks: fill a glass with ice cubes, pour 3 oz of Chopin Potato Vodka and serve with a fulfilling garnish of blue cheese stuffed olives. It’s a drink and a “tapa” at the same time, so you enjoy double the pleasure.
Tito’s Handmade Vodka, the famous new spirit that has taken the world by storm, is made in Texas from corn, and is completely gluten free and approved by the Gluten-Free Certification Organization ( GFCO). The folks at Tito’s take a different approach when it comes to adding flavor to their vodka. They let us–the customer–make our personal infusions to impart flavor to their brand, rather than selling already flavored vodka. Their recommended infusions include orange & chai tea, dried fruit, peach & ginger, dried cherry, lemon & jalapeño, cucumber and basil, granny smith apple and cranberry, oolong tea, and mango and orange infusion. But in a cocktail, the one I usually serve when I have people over at home is Alicia’s White Punch, which is made by mixing 8 oz of Tito’s Handmade Vodka with 2 oz of Elderflower liqueur, 8 oz of peach juice or peach nectar, 4 oz apple cider, 8 oz soda water, all mixed with chopped pieces of frozen peaches, strawberries and raspberries served in a punch bowl over ice, in a pitcher or extra large mason jar. This recipe comes to us as a courtesy of mixologist Alicia Corbett-Davis.