Wednesday, May 24, 2023
HomeBartenderEnter The Chopin Cocktail Competitors for a Probability to Win Up To...

Enter The Chopin Cocktail Competitors for a Probability to Win Up To $4500!

Chopin Vodka invitations bartenders to discover its distinctive assortment of spirits—Chopin Potato, Rye, and Wheat Vodkas—and compose an distinctive cocktail utilizing considered one of its single-ingredient expressions. These three vodkas have unmistakably completely different traits and distinct taste profiles, difficult the misperception that “vodka is simply vodka.”


To submit a cocktail for consideration, please ENTER HERE. All entries have to be submitted by 5/24/2023.

Try three cocktail entries within the Chopin Cocktail Competitors, every one utilizing an expression of both Potato, Rye, or Wheat Vodka.



Apple of My Eye

The inspiration for this cocktail was the apple notes and crispness from the Potato Chopin vodka. Within the 90s Appletinis have been all the fashion and I nonetheless get company who ask for them at the moment. This cocktail is a contemporary model of that 90s hit.  By using Chopin Potato vodka, apple spirit, wine with plenty of inexperienced apple notes, and recent inexperienced apple I used to be capable of make a well-known favourite on the earth of culinary cocktails to cater to those that love the Appletini. As my mentor all the time stated, “bartending is simply a part of the job, and the opposite half is making prospects pleased.” So here’s a cocktail to be loved by those that liked the Appletini and for individuals who have but to strive one.


  • 1 1/2 oz Chopin Potato Vodka
1/2 oz Calvados
  • 1 Sprint Absinthe
  • 3/4 oz Inexperienced Apple Chardonnay Syrup*
  • 1 oz limeless lime acid Answer**
  • Expressed Lemon Peel and discard

Preparation: Add all elements into stirring class and stir until chilly and diluted. Pressure into Nick and Norah and specific lemon peel over high and garnish with inexperienced apple slice that been sitting in ***acid resolution to stop browning.


*Inexperienced apple Chardonnay Syrup

Mix equal components inexperienced apple chopped and Chardonnay until apples is totally blended. Put a heavy pinch of citric acid to stop browning. Pressure via fantastic mesh strainer then espresso filter. Put again into blender and add equal components white sugar to combination and mix until sugar is dissolved. Retailer in container and putt in fridge and use inside week.

**Limeless lime
40 grams by weight citric acid
20 grams by weight malic acid
1 liter Water
Mix or combine until acids dissolve and retailer in fridge


***Acid for apple slice

1 tablespoon vitamin c in 1 cup water
 – Put apple slices in to stop browning for service.




Open Sesame


Chopin wheat vodka has plenty of floral notes off the nostril and has a candy burnt sugar style to me that I needed to reinforce. Using flavors from a dessert I had some time in the past I used to be capable of create a wonderful, flavored cocktail with pretty mouth really feel. I selected rhubarb for its floral taste, burnt honey and tahini to actually improve the burnt sugar notes inside the cocktail. The vanilla and Angostura actually improve every little thing in addition to take a form of baking strategy to the cocktail. Even the pinch of salt counteracts the sweetness and actually makes this cocktail have plenty of dimensions whereas nonetheless letting all its elements shine.


  • 1 3/4 Chopin Wheat Vodka
  • Bar spoon Tahini
  • 1/2 oz Burnt Honey syrup*
  • 1/2 oz Zucca Amaro
  • 3/4 oz Lemon Juice
  • Pinch Salt
3 dashes Rhubarb Bitters
  • 2 dashes Vanilla Bean Infused Angostura bitters**

Preparation: Add elements into shaker and whip shake with few items of pebble ice. Dump and high with crushed ice in a Collins glass. Garnish with an edible flower and sesame seeds.


*Burnt honey syrup

2 components honey on range until it darkens to darkish amber, add 1 half heat water and blend untill mixed.


**Vanilla Bean Angostura

1 vanilla bean reduce up per 8 oz Angostura. 
Let sit for 3 days or sous vide @140F for 4 hours.




Fruit Salad

My inspiration for this drink got here from the pepperiness I get from the rye. As a substitute of doing one thing conventional I thought of how fruit goes so properly in salads with pepper and different savory flavors. I made a decision to make a drink with Thai flavors as a result of I really feel the black pepper from the Rye Chopin Vodka actually complemented the fruit and herbs superbly. This cocktail is nice for the hotter weathers and has a bit kick to it that actually lets the Chopin Rye shine in a unique mild then I feel some folks would usually use it.


  • 1 3/4 Chopin Rye Vodka
  • 3 dashes Thai chili Tincture
  • 6 Thai Basil leaves (flippantly muddled)
  • 1/4 oz Chareau aloe liqueur
  • 1/4 oz Campari
1 oz Papaya Syrup**
  • 1 oz lime
3-4 oz soda water
  • pinch of salt

Preparation: Put Thai basil in and flippantly muddle and construct on high of drink minus soda water and provides a lightweight fast shake and double pressure into Collins glass, high with soda water. Garnish with Thai Basil.


*Thai chili tincture

Put 1/2 cup chopped Thai chilis and 1 cup Everclear and let sit for twenty-four hours or sous vide at 140 for 4 hours.


**Papaya syrup


  • 1 cup ripe papaya
  • 1 cup water
  • 1 1/2 cup sugar
  • heavy pinch of citric acid

Preparation: mix all collectively on excessive until sugar is dissolved and pressure out solids with fantastic mesh strainer and putt in fridge until prepared to make use of.



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