Absolut Vanilia Vodka

VANILIA LOUNGE

Venue: Dux Lounge, Dux de Lux, Christchurch, NZ
Bartender: Ross Herrick
Cocktail name: VANILIA LOUNGE
Ingredients:
  • 60ml ABSOLUT VANILIA
  • 15ml White creme de cacao
  • dash Grenadine
  • 35ml clear apple juice (eg Simply Squeezed or Viva)
  • 40ml fresh cream
  • 30ml creme de cassis
Method: shake with ice - ABSOLUT VANILIA, white creme de cacao, grenadine, apple juice. Strain into martini glass. shake with ice, cream and cassis. train and float to create an even thin layer on top.
Glass: martini
Garnish: Vanilla pod on the side of glass


MADAGASCAN TWILIGHT

Venue: Mink , St Kilda
Bartender: Stewart Davies
Cocktail name: MADAGASCAN TWILIGHT
Ingredients:
  • 50ml ABSOLUT VANILIA
  • 10ml Disaronno Originale
  • 15ml Cranberry Juice
Method:
  1. Stir 50ml Vanilia and 15ml cranberry juice
  2. Rinse martini glass with 10ml Disaronno Originale (leaving rinse on the glass)
  3. Strain and layer Vanilia and cranberry juice into glass (layering over Disaronno)
Glass: martini
Garnish: n/a


ANILIA SOLUT

Venue: F Four, Melbourne
Bartender: Marcus Motteram
Cocktail name: VANILIA SOLUT
Ingredients:
  • 30ml ABSOLUT VANILIA
  • 30ml Medos Honey Vodka
  • 15ml Maracchino Cherry Juice
Method: shake and strain
Glass: martini
Garnish: rimmed with vanilla sugar


SIN-AMON

Venue: HolliAva, Richmond
Bartender: Andrew Spence
Cocktail name: SIN-AMON
Ingredients:
  • 45ml ABSOLUT VANILIA
  • 15ml Aperol
  • 120ml Apple Juice
Method: shake vodka, Aperol and apple juice with a squeeze of fresh lime and strain and serve on ice in a sugarcinnamon rimmed glass (fill glass with ice)
Glass: Shetland Highball (14 oz)
Garnish: rimmed with cinnamon sugar and a couple of wedges of fresh lime


DOMINIQUE

Venue: Chaise Lounge, Melbourne
Bartender: Carl Saltalamacchia
Cocktail name: DOMINIQUE
Ingredients:
  • 45ml ABSOLUT VANILIA
  • 15ml Marbrizard - creme de framboise
  • 30ml sour cherry syrup
  • extract of 1 vanilla bean (scrape interior of bean)
Method: shake ingredients with force (to break up beans) place 5 sour cherries at bottom of glass, gently pour over ingredients
Glass: martini
Garnish: vanilla bean


"UNTITLED"

Venue: Der Raum, Richmond
Bartender: Matthew Bax
Cocktail name: "UNTITLED"
Ingredients:
  • 45ml ABSOLUT VANILIA
  • 15ml G.E. Massenez creme de myrtille
  • 1/2 tamarillo
  • 1/2 lemon (cut into small chunks)
  • 30ml fresh pear juice
Method:
  1. Muddle fruit and sugar in highball. Pour over ABSOLUT VANILIA and creme de myrtille and stir
  2. Fill with ice
  3. Top with pear juice
Glass: highball
Garnish: tarmarillo wheel


ABSOLUT CARNIVAL

Venue: Posh Bar, Circular Quay
Bartender: Theo Milios
Cocktail name: ABSOLUT CARNIVAL
Ingredients:
  • 45ml ABSOLUT VANILIA
  • 10ml Chambord
  • 20ml Jaggard Lemon Myrtle - Fairy Floss
  • 20ml Lemon Juice - Wizz Fizz Sherbet
Method:
Combine ABSOLUT VANILIA, Jaggard Lemon Myrtle and lemon juice in a boston Shake and strain into a sherbet rimmed martini glass. Carefully sink chambord to bottom of glass
Glass: martini
Garnish: Twine fairy floss on bamboo skewer 6” and lay across rim of glass


HONEYSUCKLE ROSE

Venue: The Tasting Room, Kings Cross
Bartender: Manuel Terron
Cocktail name: HONEYSUCKLE ROSE
Ingredients:
  • 30ml ABSOLUT VANILIA
  • 15ml rose water
  • 15ml honey water
  • 30ml ruby red grapefruit
  • dash of parfait amor
Method: Shake all ingredients with ice and and strain
Glass: martini
Garnish: rose petal (pink or red)
Other comments: for the honey water mix 2 parts honey to 1 part water


VANIL

Venue: Lotus, Potts Point
Bartender: Marco Faraone
Cocktail name: VANIL
Ingredients:
  • 40ml ABSOLUT VANILIA
  • 20ml passionfruit nectar
  • 3-4 dashes of Angostura bitters
  • 10ml Vanilla Madagascar mb
Method: build into glass and topped with crushed ice
Glass: old fashioned
Garnish: mint tip


VANILLA PASSION

Venue: Water Bar, W Hotel, Woolloomooloo
Bartender: Grant Collins
Cocktail name: VANILLA PASSION
Ingredients:
  • 40ml ABSOLUT VANILIA
  • 15ml passionfruit puree
  • 15ml caramel liquor
  • 15ml lemon juice
  • 5ml sugar syrup
  • 30ml apple juice
Method: shake and strain
Glass: martini
Garnish: lemon twist


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