Drinkology August 2010

imageLiV Vodka is made from 100% potatoes and is thus gluten free. Plus, it’s grown and made here on Long Island.

It takes 15 pounds of potatoes to make 1 bottle of LiV Vodka.

The word “Vodka,” with varying dates attributed to its origin (both the word and the beverage), is Russian for “little water” (voda= “water,” ka= a diminutive suffix).

Long Island Spirits, Inc. has released its new family of spirits called Sorbetta. Crafted in micro-batches from the spirits of LiV Vodka, Sorbettas are the first potato-based liqueur available in the US.

Serve ice cold or on the rocks with a splash of sparkling water or try these recipes courtesy of Richard Stabile, Founder of Long Island Spirits. lispirits.com.

Mènage Á Trios
1 1/2 ounce VSOP Cognac
1 ounce Lemon Sorbetta
1/2 ounce Cointreau

Preparation: Prepare a cocktail glass with a sugar frosted rim. Assemble the three spirits in a cocktail shaker with ice and shake well and strain into the prepared glass. Flame an orange peel over the top of the drink and drop the peel into the drink.

1 1/2 ounces Sorbetta Strawberry
1 ounce Hendricks Gin
1/2 ounce fresh lemon juice
1/4 ounce agave nectar
1/2 ounce egg white

Preparation: Shake all the ingredients well and strain into a short Highball glass over ice. Garnish with strawberries and mint sprig.

Lanai Cocktail
1/4 ounce Pimm’s #1
1 1/2 ounces Sorbetta Orange
1 1/2 ounces Lillet Blonde
Half orange wheel

Preparation: Season an old-fashioned glass by coating the inside with 1/4 ounce Pimm’s #1, toss out the excess. Fill the glass 3/4 full of ice and pour in the Lillet and the Sorbetta and stir. Garnish with half an orange wheel and serve with short straws.