Vodka

Recipe from Max Bradarsky, head bartender of the "Russian Pub."

Recipe from Max Bradarsky, head bartender of the Russian Pub.

A recipe from Eduard Pynzaru, head bartender of the Lark Café restaurant. This liqueur made according to the author's recipe has a fresh and spicy aroma. The bright taste of the drink with the characteristic spiciness of horseradish, the freshness of celery, the sourness of lemon, with a warming hint of cinnamon and a light sweetness of honey, which ennobles the whole bouquet.

Recipe by Eduard Pynzaru, head bartender at Lark Café restaurant. Signature berry liqueur made from ripe taiga berries: strawberries, blackberries and lingonberries - a drink with an expressive aroma and rich, sour taste. This rich taste will remind you of warm summer days. The liqueur is ideal as an aperitif.

Recipe from Eduard Pynzaru, head bartender at Lark Café. Tincture of juniper and lingonberry berries is a Siberian taiga gin. It will be remembered for its light coniferous aroma and bright, slightly tart taste and harmoniously accompanies meat dishes.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The 'Drunken Cherry' cake is an exquisite dessert with French charm that captivates with its rich texture and refined taste. Vodka-soaked cherries add a spicy note to the pastry that harmonizes beautifully with the chocolate base. Legend has it that this recipe originated in cozy French patisseries where culinary masters experimented with flavors and textures. The airy dough combined with soft cream, chocolate crumbs, and cherries creates a truly delightful combination. This cake is perfect for festive dinners, romantic evenings, or simply enjoying tea time. Its rich flavor and light alcoholic hint make it a favorite dessert among gourmets, with each bite telling a story of French gastronomy. Enjoy!

Feijoa-lime infusion is an author’s drink that combines exotic notes of ripe feijoa and the citrus freshness of lime. Feijoa, known for its unique aroma, adds richness to the infusion, while lime provides a subtle tartness and refreshing note. This drink is prepared using vacuum infusion and sous-vide methods to fully reveal the flavors of the ingredients. Filtration through a fine mesh makes the infusion crystal clear, and added sugar syrup gently balances the strength. Chilled infusion is perfect for cozy evenings and gastronomic experiments. It can be served neat or used as a base for cocktails, creating new interesting flavor combinations.

The recipe was prepared in our kitchen by Ilya Blagoveshchensky, chef of the Sapiens restaurant.

Quickly salted red fish fillet is a refined dish of Russian cuisine, allowing you to enjoy the delicate taste of lightly salted fish in no time. In traditional Russian gastronomy, lightly salted fish has always held a special place, adorning festive tables and delighting with its rich flavor. This recipe uses spices like coriander, bay leaf, and black pepper to give the fish a subtle aroma, while the addition of alcohol softens the texture and makes it even more tender. Such fish pairs excellently as an appetizer with a glass of chilled white wine or rye bread with butter. Thanks to the quick salting process, you can enjoy the freshness and harmony of flavors in just 15 minutes.

The drink was prepared in our kitchen by Vladimir Malakhov, head bartender of the Lumicino restaurant.

Melon sorbet with vodka is a refreshing French dessert that embodies the harmony of fruity sweetness and a light alcoholic note. This exquisite sorbet emerged from the tradition of creating chilled desserts popular in France since the 18th century. The delicate puree of ripe melon, enriched with banana aroma and a hint of vodka's sharpness, creates a perfect balance of flavor nuances. Glucose syrup and stabilizer ensure a smooth, silky texture, while the freezing method with periodic stirring makes the sorbet airy and evenly chilled. This dessert is perfect for a hot summer day, providing a sense of freshness and sophistication. Serve it in chilled glasses or with a slice of melon for an elegant treat worthy of the finest gastronomic traditions of France.

Salmon head soup is a traditional dish of Russian cuisine that combines simplicity and rich flavor. The origins of this soup date back centuries when fishermen cooked it over a fire by the river. This soup has a delicate, slightly sweet taste of salmon enhanced by the aroma of bay leaves and fresh dill. The addition of vodka is an old Russian tradition that improves the broth's clarity and enhances the flavor notes. Potatoes and millet make the dish hearty and nutritious, while onions and carrots add a light sweetness. Salmon head soup warms on cool days and is perfect for a family lunch. It is served hot with rye bread and herbs, enjoying the rich and deep taste of authentic Russian cuisine.

The 'Bloody Mary' popsicle is an original reimagining of the legendary cocktail known for its spiciness and refreshing taste. American cuisine is famous for its boldness in experimentation, and this recipe is a vivid testament to that. The combination of tomato juice, vodka, Worcestershire sauce, and Tabasco creates a spicy, rich palette of flavors that awakens the taste buds. The frozen consistency adds an unexpected freshness, while celery used instead of the usual stick makes the presentation unforgettable. Flakes of salt complete the composition, emphasizing the depth of flavor. This unusual treat is perfect for summer parties, surprising guests with its audacity and culinary ingenuity. The Bloody Mary in ice cream form is a true challenge to traditions that will surely please lovers of unconventional gastronomic experiences.

The 'Strawberry Mojito' tincture is a drink inspired by the traditional Cuban mojito but with a vibrant berry twist. Cuba is famous for its refreshing cocktails, and this tincture embodies the spirit of the island by combining the freshness of mint and lime with the rich aroma of strawberries. The flavor is layered: sweet and sour, with a slight citrus bitterness and a soft minty note. Perfect for summer evenings, served over ice or as a base for exotic cocktails. The tincture infuses gradually, allowing the ingredients to unfold and create a harmonious balance. This drink will be a highlight of any evening, reminiscent of sunny days on the Caribbean coast.