Ten bartender opinions on vodka cocktails

22nd March, 2016 by Annie Hayes

Georgi Radev, bar manager of Mahiki, London

georgi-radev“The original definition of vodka was tasteless, odorless and colourless. That made it the easiest spirit to mix in a cocktail, because it didn’t change the flavour much. That gave bartenders confidence to experiment and develop the industry. Bartenders nowadays are not just using the vodka to add alcohol in the cocktail, but they want its specific taste to be felt in it. Some vodkas are citrusy, others floral, others oily and nutty. Bartenders are trying to represent these flavours in the cocktail.

“I think that the vodkas will start focusing more on flavour and quality in the future. Too many companies are focusing mainly on the bottle and the marketing strategy at the moment. There is a lot more to see from the vodka category.”

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