Cold River Classic Vodka Recipes
Cold River Vodka Martini
3 oz. Cold River Vodka
Shake on ice, strain, pour
Garnish as you wish
Cold River Cosmopolitan
2 oz. Cold River Vodka
Splash of cranberry juice, splash of Cointreau
Shake on ice, strain, pour, garnish with orange twist
Cold River Smoked Chocolate
2 oz. Cold River Vodka
Splash of Godiva Chocolate Liqueur
Dash of ground chipotle, shake on ice, strain, pour
Rim glass with mixture of sugar, cocoa, ground chipotle
Cold River Vodka Blossom
2 oz. Cold River Vodka
Splash of St. Germain Elderflower Liqueur
Shake on ice, strain, pour, garnish with lemon twist
Cold River Rosemary Pear
2 oz. Cold River Vodka
Splash of Poire Williams Pear Brandy
Splash fresh lemon juice
1 oz. rosemary simple syrup
Shake on ice, strain, pour, garnish with rosemary sprig
Cold River Cider Martini
2 oz. Cold River Vodka
Splash of apple cider
Shake on ice, strain, pour
Rim glass with cinnamon & sugar
Garnish with apple slice & lemon twist
Cold River Lemon Basil
2 oz. Cold River Vodka
Fresh basil leaves, muddled
Double splash fresh lemon juice
1 oz. simple syrup
Shake on ice, strain, pour
Garnish with basil leaf & lemon twist
Cold River Lavender Martini
2 oz. Cold River Vodka
Splash of lavender syrup, splash of fresh lemon
Shake on ice, strain, pour
Garnish with fresh lavender & lemon twist
Cold River Buoy
2 oz. Cold River Vodka
Splash of Drambuie
Shake on ice, strain, pour, garnish with orange twist
Cold River Nasturtium Martini
2 oz. Cold River Vodka
Nasturtium blossoms, muddled
Splash of simple syrup, splash of fresh lemon juice
Shake on ice, strain, pour
Garnish with floating nasturtium blossom
Cold River Coconut Lime
2 oz. Cold River Vodka
Splash of lemongrass simple syrup
Splash of fresh lime juice, splash of coconut milk
Shake on ice, strain, pour, rim glass with chili sugar
Garnish with fresh lemongrass
Cold River Sage Martini
2 oz. Cold River Vodka
Fresh sage leaves, muddled
Splash of simple syrup, splash of fresh lemon juice
Shake on ice, strain, pour
Garnish with fresh sage leaf & dried apple
Cold River Rhubarb Martini
2 oz. Cold River Vodka
Splash of sweetened rhubarb puree, splash of ginger beer
Shake vodka & rhubarb on ice, strain, pour
Top with ginger beer, garnish with slice of strawberry
Cold River Card
2 oz. Cold River Vodka
Splash of Amaretto, shake on ice, strain, pour
Garnish with cherry
Cold River Kiss
Courtesy of Bartender Zeus Hannah Suzette (Azure Café, Freeport, ME)
1 1/2 oz Cold River Vodka
1 oz St. Germain Liqueur
1 oz Fentimans Mandrin & Seville Orange Jigger
Orange Sugar:
1 Cup Sugar
Zest of 1 Orange
Shake orange zest and sugar, seal in plastic bag for 5 days. Sift zest from sugar before using. Combine Cold River Vodka, St. Germain, and ice in cocktail shaker. Shake until icy, stir in Fentiman's Mandarin & Seville Orange. Pour into chilled martini glass with orange sugar rim. Garnish with orange twist.
Green Thumb
Courtesy of Bartender Roxanne Dragon (Hugo’s, Portland, ME)
2 oz Cold River Vodka
2 1/2 oz Fuji Apple "consumme" (fresh, clarified apple juice)
1/2 oz Fresh-squeezed lime juice
Kaffir lime leaf and rosemary sugar rim garnish
Fuji apple "marble" garnish
Combine vodka and apple consumme in shaker with ice. Shake vigorously and strain into a martini glass, rimmed with sugar mixture. Garnish with apple "marble" on cocktail skewer. To make sugar garnish, finely grind dehydrated Kaffir lime leaf and rosemary sugar and mix with granulated sugar and salt. For "marble" garnish, shape fuju apple with Parisienne scoop or melon baller.
The Local Greyhound
Courtesy of Bartender James Ferguson (50 Local, Kennebunk, ME)
2 1/2 oz Cold River Vodka
6 fresh red grapefruit
8 fresh clementines
1/2 oz dark brown sugar
simple syrup
raw sugar (turbinado) for garnish
Cut grapefruits and clementines in half. Heat oven to 350 degrees, Roast grapefruits cut side up, turn them over for 45 minutes, clementines for 25 minutes. Allow to cool, then juice and strain the carmelized grapefruits and clementines. In 16 oz mixing glass fill with ice, combine Cold River Vodka, brown sugar simple syrup and 3 oz of bitter grapefruit and clementine juice. Shake and strain into a martini glass rimmed with the turbinado sugar.
Ice Breaker
Courtesy of Bartenders Tracy Rousseau and Carol Marshall (Solo Bistro, Bath, ME)
1 oz Cold River Vodka
2 oz Solo Bistro house made lemonade
1/2 oz Pomegranate juice
1/2 oz Fresh squeezed lime juice
1 oz Prosecco
Fresh lavender
Combine and shake vodka, lemonade, lime and pomegranate juice in shaker with ice. Strain into champagne glass, top with Prosecco. Garnish with fresh lavender.
Cold River Blue Cosmo
Courtesy of the Test Kitchen Club at Atlantic Culinary Academy, a division of McIntosh College
2 oz. Cold River 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
Mexico River
Courtesy of Bartender Joe Ricchio (Old Port Sea Grill, Portland, ME)
1 oz Cold River Vodka
1 oz Cointreau Liquor
1 1/2 Fresh lime juice
1/2 oz Simple syrup
3 lime wedges
1 Orange wheel (slice of orange)
Combine all ingredients in a shaker and muddle. Add ice and shake vigorously. Pour contents into a glass. Admire, insert straw and enjoy.
Blood Orange Martini
Courtesty of Bartender Claire Stretch (Back Bay Grill, Portland, ME)
2 oz Cold River Vodka
3/4 Aperol liqueur
1 oz st. Germain Elder Flower liqueur
1/4 oz Orange simple syrup
2 oz 3:1 Blood Orange juice to Cara-Cara juice
splash of sprite
Combine all ingredients in a cocktail shaker, shake with plenty of ice and serve. Garnish with candied blood orange rind.
The Mud Bath
Courtesy of Bartender Carol Giles (Back Street Bistro, Brunswick ME)
2 oz Cold River Vodka
1 oz Godiva Dark Chocolate Liqueur
1/2 oz Godiva White Chocolate Liqueur
1 oz bacon infused simple syrup
Mix all ingredients in a cocktail shaker and shake. Strain straight up in a martini glass and garnish with candied bacon.
Rathbone Sour
Courtesy of Bartender John Myers (The Corner Room, Portland, ME)
1 1/2 oz Cold River Vodka
1 oz St. Germain
1/4 oz Fresh Lemon juice
4-6 Fresh Basil leaves
Muddle the St. Germain and basil, add remaining ingredients and shake with ice until well chilled. Strain into a cocktail glass, garnish with a basil leaf or lemon twist.
Three Lime Gimlet
Courtesy of Bartender Josh Cannady (Fuel, Lewiston, ME)
Cold River Vodka
Fresh Meyer Lime Juice
Lime Sorbet
Kaffir leaf
Shake and strain into martini glass, garnish with Palestinian limes and lime infused Maine sea salt
Green Thumb
Courtesy of Bartender Roxanne Dragon (HUGO'S, Portland, ME)
2 oz Cold River Vodka
2 1/2 oz Fuji apple "consomme" (fresh, clarified apple juice)
1/2 oz Fresh-squeeze lime juice
Kaffir lime leaf and rosemary sugar rim garnish
Fuji Apple "marble: garnish
Combine vodka and apple consomme in shaker with ice. Shake vigorously and strain into martini glass rimmed with sugar mixture. Garnish with apple "marble" on a cocktail skewer. (use a melon ball maker to make "marble") To make sugar garnish, finely grind dehydrated kaffir lime leaf and rosemary sugar and mist granulated sugar and salt.
White Lotus
Courtesy of Bartender Jessica Joseph (Local 188, Portland, ME)
Cold River Vodka
Domaine DeCanton Ginger Liquor
Fresh lemon juice
Ginger or Lemon garnish
Combine three parts vodka and two parts ginger liquor and one part fresh lemon juice. Garnish with ginger or lemon.
Southern Sweet Tea
Courtesy of Bartender Cory Beckwith (The Salt Exchange, Portland, ME)
2 1/2 Cold River Vodka
1 oz Fresh squeezed lemon juice
3/4 oz pasteurized egg white
3/4 oz simple syrup
1 quality Earl Gray tea bag
Steep tea bag in vodka for 30 minutes to one hour. Fill shaker with ice and add infused vodka, lemon juice, egg whoie and simple syrup. Shake vigorously for 25 seconds, pour and strain into chilled martini glass.
The Native
Courtesy of Bartender Scott Doherty (Vignola, Portland, ME)
1 1/2 oz Cold River Vodka
6 oz Four Spice Black and White Agave syrup
1 pint Allagash White
1 pint Allagash Black
8 oz water
8 oz Agave Nectar
1/2 cup sugar
1/2 cinnamon stick
1/2 tsp whole white peppercorns
1 star anise pod
/2 tsp whole clove
1/4 piece ginger
Bring water, cinnamon stick, whole white peppercorns, star anise pod, whole clove and ginger to a boil. Add agave nectar and return to a boil. Remove from heat and cool. Cover and refrigerate over night strain and cover. Bring 1 pint of White and 1 pint of Black Allagash to a boil. Add 3 tablespoons of agave syrup and 1/2 cup sugar. Return to a boil and reduce liquid by half. Pour agave syrup and vodka into a shaker, add ice, and shake vigorously, strain into a pilsner glass.
The Godmother
Courtsey of Bartender Zeus Hannah-Suzette (Azure Cafe, Freeport, ME)
1 1/2 oz Cold River Vodka
1 oz Limoncello
1/2 oz Amaretto Disaronno
Combine over ice, shake and strain into martini glass with lemon-sugared rim.
The Cold River Plum
Courtesy of Owner- Bartender Megan Schroeter (East Ender,Portland, ME)
2 oz plum-infused Cold River vodka
2 oz Ginkoubai Japanese Plum Sake
1/2 oz Ginkoubai Hannya Tou Japanese Plum Sake
1 oz lemon juice
Shake and strain into a highball glass filled with ice, garnish with candied plum wrapped in a lemon twist.
The Bloody River (A Muse of Sweet & Heat)
Courtesy of Bartender Benantonio Forgionne (The Eastland Park Hotel, Portland, ME)
Hyper-infused jalapeno Cold River Vodka
Homemade tomato water (a house recipe made with fresh tomatoes, peppers, citrus balsamic, salt and sugar)
Sweet basil simple syrup
olive & citrus twist
Combine 1 part infused vodka with 2 parts tomato water in shaker filled with ice. Shake and strain into chilled martini glass. Drizzle roughly 1 table sweet basil simple syrup over the top of the drink. Garnish with an olive and citrus twist.
Sarah's Superstar Smash
Courtesy of Bartender Sarah Mason (The Great Lost Bear, Portland, ME)
1 oz Cold River Vodka
1/2 oz triple sec
2 1/2 oz White grape juice
2 1/2 oz cranberry
1 oz Sprite
Combine and serve on the rocks.
The Needham Martini
Courtesy of Bartender Dorothy Baxley (Gritty's, Freeport, ME)
2 oz Cold River Vodka
1 oz coconut cream
1 squeeze chocolate syrup
Shaken over ice and strained straight up; topped with chocolate and coconut shavings.
The Scorned Woman
Courtesy of Bartender Eddie Costales, (Havana South, Portland, ME)
1 1/2 oz Cold River Vodka, infused with habanero, jalapeno and serrano chili peppers
1 1/2 passion fruit puree
1/4 oz fresh squeezed orange juice
1 dash Tabasco hot sauce
Shaken with ice and served straight up, garnished with a Thai chili
The Sexy Peel
Courtesy of Bartenders Nanl Meiklejohn & Jess Joseph (Local 188, Portland, ME)
Cold River Vodka
Fresh squeezed navel orange juice
Godiva white chocolate liqueur
dash of orange bitters
Garnish with Grand Marnier-bathed organge zest
Old Port Egg Creme
Courtesy of Bartender Spencer Albee (Sonnys, Portland, ME)
2 oz Cold River Vodka
2 oz homemade chocolate syrup
2 oz Smiling Hill Farm whole milk
6 oz Soda water
In a shaker filled with ice, add vodka, milk and syrup, shake aggressively. Fill a Tom Collins glass with ice, pour in syrup/vodka/milk mix and while whipping with a bar spoon, add soda water until glass is full. Garnish with powdered cocoa and a strawberry and serve.
Passionate Xstream
Courtesy of Bartenders Mike Barris, Simone Burdet, & Ben Bragdon (Portland Regency, Portland, ME)
3 oz Cold River Vodka
2 oz X-Rated Liqueur
1 oz mango puree
1 oz passion fruit puree
