12 National Vodka Day Cocktails That Are Way More Fun Than Martinis

Get creative this National Vodka Day with one of these unique cocktails

More Lemons Please

By Moses Laboy, Bottle & Bine

1.5oz Ketel One
3/4 oz. Lemongrass sweetener
1/2 oz. Fresh lemon juice
1/2 oz. Yuzu
Spoon of lemon/citrus marmalade
Garnish with charred lemon

Shake all ingredients, strain over long cube in collins glass and garnish.

Bottle & Bine

Capsicum Red Eye

1.5 oz. VDKA 6100
2 oz. Tecate beer
1/2 oz. Lime juice
1 oz. Red bell pepper juice
4 Dashes Chipotle Cholula Hot Sauce
1 Pinch celery salt
3 Leaves muddled basil
Garnish with a basil leaf and salt and lemon pepper rim

Combine all ingredients except the beer, add ice, shake strain and garnish.

VDKA 6100

Autumn Smash

1.5 oz. VDKA 6100
1/2 oz. Lemon juice
3/4 oz. Maple syrup
1.5 oz. Fuji apple juice
1 Fig muddled
3 Basil leaves
Garnish with 2basil leaves and half a fig

Shake the muddled fig and basil with remaining ingredients. Strain over fresh ice into a rocks glass and garnish.

VDKA 6100

Golden Hour

Created by Edwin Medina, No 8

2 oz. Elit vodka
1 oz. Contratto Vermouth Bianco
1/4 oz. Luxardo Maraschino liqueur
2 Dashes Angostura bitters
2 Dashes orange bitters
Absinthe spray
Garnish with edible gold flake

Stir all ingredients with ice and strain into a martini glass that has been sprayed with absinthe. Garnish with edible gold flake.


Boss Tweed Gimlet

Served at The Stanton Social

1.5 oz. Belvedere
3/4 oz. lime juice
1/2 oz. Lemon simple syrup
3-5 Basil leaves muddled
Garnish with lime chip

The Stanton Social

Jerry The Icelandic Sailor

1 oz. Reyka vodka
1 oz. Sailor Jerry
1/2 oz. Lemon juice
1/2 oz. Peach juice or Nectar Angostura bitters
Garnish with fresh grated nutmeg.

Shake all ingredients except bitters. Double strain over crushed ice and garnish.


Watermelon Refresher

By Moses Laboy, Bottle & Bine

2/3 oz. Ketel One vodka
1/2 oz. Novo Fogo Chameleon
1/2 oz. Domain de Canton
1/2 oz. Watermelon/Basil
2 Dashes lavender bitters
Garnish with Watermelon slice

Build all ingredients in glass, top with crushed ice and garnish.

Bottle & Bine

Funky Strong

Served at Row House Harlem

2 oz. Beet vodka
2 oz. Ginger syrup
1 oz. Lime juice
1 Tbs. Chopped ginger
2 Tbs. Mint
Garnish with a slice of beet and mint leaf

Muddle ginger, mint and lime juice and shake withice, beet vodka and ginger syrup. Strain into a tall Collins glass and garnish.

Row House Harlem

Spicy Mule

By Annette Vartanian, A Vintage Splendor

1.5 oz Smirnoff No. 21 vodka
8 oz. Cock'n Bull ginger beer
2 Tbs. Lime juice
1 Thinly sliced serrano pepper
Garmish with two limes wheels and 2 fresh mint sprigs

Put copper mugs in freezer for 5 minutes to chill. Squeeze lime juice into mug and then muddle with 1-2 serrano pepper slices. Pour in vodka and stir. Fill copper mug with ice, top off ginger beer and garnish.


Castor Troy

Served at VANDAL
2 oz. Belvedere vodka
1 oz. Chipotle/NM chili
3/4 oz. Lemon Juice
2 Dash Angostura bitetrs
Splash of seltzer
Garnish with candied ginger


Pumpkin Spice Lebowski

2 oz. Reyka vodka
1 oz. Coffee liqueur
1 oz. Heavy cream
1/2 tsp. Pumpkin pie spice
Garnish with cocoa puffs.

Shake heavy cream and pumpkin pie spice. Add Reyka vodka and coffee liqueur and shake with ice. Serve on the rocks and garnish.


Pocket Fours

By Moses Laboy, Bottle & Bine

1.75 oz. Tito's vodka
1/2 oz. Ginger liqueur
1/2 oz. Simple syrup
10 Thai basil leaves
10 Red grapes
1 Lime wedge
Soda water

Muddle basil leaves in pint glass, and then muddle grapes and lime. Fill with ice and add remaining ingredients, shake and serve.

Piper Warlick Photography

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