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Vodka Cocktail Recipes
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- River Card
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2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Amaretto
Shake on ice, strain, pour.
Garnish with a maraschino cherry.
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- Cold River Blue Cosmo
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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.
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- Sunset Cider Martini
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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.
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- Maine Vodka Vesper
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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.
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- 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 Oyster Shot
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- Cold River Buoy
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2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Drambuie
Shake on ice, strain, pour.
Garnish with a twist of lime.
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- New England Lemon Basil
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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.
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- Cold River Potini
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Cold River Vodka
Shake over ice, pour
Garnish with Cold River picked potato
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- Cold River Espresso
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Cold River Vodka
Starbuck's Cream Liquor
Starbuck's Coffee Liquor
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- Passiontini
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Cold River Vodka
Cranberry Juice
Splash of Blue Curacao
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- The Blue Pom
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Cold River Blueberry Vodka
Pomegranate Juice
Fresh Lemon Juice
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- The Blueberry Tart
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Cold River Blueberry Vodka
Lemonade
Club Soda
Mint Leaf Muddled or Stirred
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- Blue Melon Martini
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2 oz Cold River Blueberry Vodka
1 oz Midori Melon Liquor
Fresh Mint
1 oz White Cranberry Juice
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- The Blue Palm
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3 oz Cold River Blueberry Vodka
1 oz PAMA Pomegranate Liquor
Squeeze of Fresh Lemon
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- The Blue and Gold
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2 oz Cold River Blueberry Vodka
Splash of Cointreau
Top with Club Soda
Garnish with fresh blueberries & a slice of orange
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- Simply Blue
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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
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- Blue Lagoon Mojito
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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
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- Boothbay Harbor Sail
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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).
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- Blue Nana
Barbara Goldberg, St. Augustine, FL -
Cold River Blueberry Vodka
Banana Liquor
Garnish with fresh blueberries or a cherry
- Blue Nana
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Food
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- 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.
- Bang Island Bouillon
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