• Vodka Cocktail Recipes Choose a Recipe River Card Cold River Blue Cosmo Sunset Cider Martini Maine Vodka Vesper Cold River Oyster Shot Cold River Buoy New England Lemon Basil Cold River Potini Cold River Espresso Passiontini The Blue Pom The Blueberry Tart Blue Melon Martini The Blue Palm The Blue and Gold Simply Blue Blue Lagoon Mojito Boothbay Harbor Sail Blue Nana

  • River Card

    2 oz. COLD RIVER Distinctive Maine Potato Vodka
    Splash of Amaretto
    Shake on ice, strain, pour.
    Garnish with a maraschino cherry.

  • Cold River Blue Cosmo

    2 oz. COLD RIVER Distinctive Maine Potato Vodka
    1.25 oz Cointreau
    0.75 oz chilled Blueberry Juice
    1 Tbsp Juice of Orange Garnish —
    Cocktail Pick skewered with dried Blueberries and a fat twist of Orange
    
    Recipe courtesy of the Test Kitchen Club at Atlantic Culinary Academy, a division of McIntosh College.

  • Sunset Cider Martini

    2 oz. COLD RIVER Distinctive Maine Potato  Vodka
    Splash of apple Cider
    Shake on ice, strain and pour.
    sprinkle cinnamon across, garnish with apple slice.

  • Maine Vodka Vesper

    2 oz. COLD RIVER Distinctive Maine Potato Vodka
    Splash of Hendrick's Gin'
    Splash of Lillet
    Shake on ice, strain, pour.
    Garnish with a twist of lemon.

  • Cold River Oyster Shot
    Contributed by Angela Miller-Gray

    1 oz. COLD RIVER Distinctive Maine Potato Vodka
    Shuck Winter Point Oysters
    Your favorite seafood cocktail sauce
    Fill a shot glass with 1 oz. Cold River Vodka.
    Place a teaspoon-dollop of cocktail sauce on top of one oyster.
    Slide the garnished oyster into the glass. Superb!

  • Cold River Buoy

    2 oz. COLD RIVER Distinctive Maine Potato Vodka
    Splash of Drambuie
    Shake on ice, strain, pour.
    Garnish with a twist of lime.

  • New England Lemon Basil

    2 oz. COLD RIVER Distinctive Maine Potato Vodka
    Splash of Lemoncello
    1 fresh basil leaf, muddled
    Shake on ice, strain, pour.
    Garnish with a floating basil leaf and a twist of lemon.

  • Cold River Potini

    Cold River Vodka

    Shake over ice, pour

    Garnish with Cold River picked potato

  • Cold River Espresso

    Cold River Vodka

    Starbuck's Cream Liquor

    Starbuck's Coffee Liquor

  • Passiontini

    Cold River Vodka

    Cranberry Juice

    Splash of Blue Curacao

  • The Blue Pom

    Cold River Blueberry Vodka

    Pomegranate Juice

    Fresh Lemon Juice

  • The Blueberry Tart

    Cold River Blueberry Vodka

    Lemonade

    Club Soda

    Mint Leaf Muddled or Stirred

  • Blue Melon Martini

    2 oz Cold River Blueberry Vodka

    1 oz Midori Melon Liquor

    Fresh Mint

    1 oz White Cranberry Juice

  • The Blue Palm

    3 oz Cold River Blueberry Vodka

    1 oz PAMA Pomegranate Liquor

    Squeeze of Fresh Lemon

  • The Blue and Gold

    2 oz Cold River Blueberry Vodka

    Splash of Cointreau

    Top with Club Soda

    Garnish with fresh blueberries & a slice of orange

  • Simply Blue

    2 oz Cold River Blueberry Vodka

    1/2 oz Blue Curacao

    Splash of dry vermouth

    Shake and strain

    Garnish with slice of lemon or lime

  • Blue Lagoon Mojito

    Muddle lime, orange and mint with simple syrup

    Add ice, Cold River Blueberry Vodka and Club Soda

    Shake and strain

    Twist lemon over strain

    Garnish with a mint leaf and orange slice

  • Boothbay Harbor Sail

    2 oz Cold River Blueberry Vodka

    1 oz Soda Water

    1 tablespoon Cane Sugar

    2 medium size basil leaves

    In a shaker, muddle the cane sugar until it becomes a powder. Add the basil and press them onto the sugar to release the oils. Do not break the leaves. Add the Cold River Blueberry Vodka and soda water, build over ice, stir and strain into a chilled martini glass. Garnish with a large blueberry with a basil leaf stuffed in the blueberry (like a sail).

  • Blue Nana
    Barbara Goldberg, St. Augustine, FL

    Cold River Blueberry Vodka

    Banana Liquor

    Garnish with fresh blueberries or a cherry

• Food Choose a Recipe Bang Island Bouillon

  • Bang Island Bouillon
    from The Foreside Tavern, Falmouth, Maine

    Ingredients:
    8 plum tomatoes
    1/4 cup chopped fresh rosemary
    2 tbsp chopped garlic 2
    tbsp. shallots
    1 tbsp salt
    1tbsp pepper
    1/2 cup extra virgin olive oil
    3 tbsp. butter
    3 oz. Cold River Distinctive Maine Potato Vodka
    2 lb. of Mussels
    
    Pre heat oven to 375.
    Halve the plum tomatoes.
    Place in bowl with chopped rosemary, salt, pepper, and extra virgin olive oil.
     Toss and place on sheet pan.
    Place in oven, roast until tender.
    Approximately 25-30min.
    Let tomatoes cool and remove skins.
    Add tomatoes to a blender and puree until smooth
    Strain through a sieve Heat 9” sauté pan and add oil.
    Sauté garlic and shallot until light golden brown.
    Add in tomato bouillon and 3oz. Cold River Vodka.
    Add mussels and butter, cover.
    Cook, stirring occasionally, for 6-7 minutes or until open
    Serve in a bowl and add chopped fresh basil and toasted pine nuts.

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