Tom of Finland | Vodka Cocktail Recipe

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Vesper of Freedom

Recipe

20ml Tom of Finland Vodka

20ml Napue Gin

20ml Lillet

1 Sprig of Thyme

Edible Flowers

Method

Fill a mixing glass with ice.
Pour in the first three ingredients.
Stir gently until well-chilled and properly mixed.
Strain the mixture into a chilled Coupette glass.
Garnish with a fresh sprig of thyme and edible flowers.

Serves Selection

20ml Tom of Finland Vodka

Blackcurrant Lemonade

Apple/Dried Apple Slices

Method

Fill a Rocks glass with ice.
Add 20ml Tom of Finland Vodka and 20ml Calvados.
Pour in apple juice until two-thirds full.
Squeeze in 10ml lime juice and add 10ml sugar syrup.
Top with blackcurrant lemonade.
Stir gently.
Garnish with apple or dried apple slices.

20ml Tom of Finland Vodka

In a cocktail shaker, muddle a few raspberries and basil leaves.
Add all the first four ingredients to the shaker and add ice.
Shake the mixture well for about 15-20 seconds and strain into a Champagne glass.
Top up the glass with sparkling wine.
Garnish the drink with a dusting of powdered sugar, raspberries, and a sprig of fresh basil.

30ml Tom of Finland Vodka

20ml Antica Formula

20ml Cinnamon Syrup

1 Dash of Black Walnut Bitters

1 Drop of Angostura Bitters

1 Cinnamon Stick

1 Star Anise

Method

Fill a cocktail shaker with ice.
Add the first five ingredients.
Shake well for 15-20 seconds.
Strain into a Rocks glass.
Garnish with a cinnamon stick and a star anise.

30ml Tom of Finland Vodka

20ml Caffè Borghetti

1 Dash of Angostura Bitters

1 Bar Spoon of Sugar syrup

1 Lemon Twist

Method

In a mixing glass filled with ice, combine the first four ingredients.
Stir gently until well-chilled.
Strain the mixture into a chilled Coupette glass.
Garnish with a lemon twist.

30ml Tom of Finland Vodka

10ml Dry Vermouth

1 Dash of Smoky Whisky

3 Bar Spoons of Cardamom Bitters

1 Dash of Sugar Syrup

1 Orange Twist

Method

Fill a mixing glass with ice.
Add 30ml Tom of Finland Vodka, 10ml Dry Vermouth, and 1 dash of smoky whisky.
Stir in 3 bar spoons of cardamom bitters and a dash of sugar syrup.
Stir the mixture gently until well-chilled.
Strain the cocktail into a chilled Coupette glass.
Express the oils from an orange twist over the drink by twisting it over the glass, then drop it in.