Glass Vodka Cocktail Recipes
Raspberry Beret
Created by our Founder, Ian MacNeil for Valentine’s Day 2017
1 ½ oz Glass Vodka
1 oz Raspberry puree
½ oz lemon juice
1 tablespoon simple syrup
Topped with Ginger beer
Shake all ingredients except Ginger beer together with ice, strain into tall glass filled with ice and top with Ginger beer. Garnish with fresh raspberry and mint leaf.
The Shaft
Created by Amuse:
.25 Glass Vodka
.25 Aperol
4.0 Champagne
Dash Orange Bitters
Orange Twist
Served in champagne flute
Blustery
Created by Course 2:
1 Part Nashi Barrel Fermented Cider
1 Part Glass Cinnamon Vodka
.25 Calvados
.25 Fresh Lemon Juice
Dash Cinnamon Bitters
Shaken, served up in a cocktail glass
Garnish with a slice of dehydrated apple
Bee Keeper’s Mule
2 Part Glass Honey Vodka
2 Part Reed’s Ginger Beer
.25 Fresh Lemon Juice
Garnish with a Lemon Slice
Smokey Martini
1.5 Part Glass Oak Barrel Vodka
.5 Lagavulin
Shaken, serve up
Garnish with a Lemon Twist
Chocolate Kiss
1 Part Glass Coffee Vodka
.5 Espresso
.5 Meletti Chocolate Liqueur
.25 Sidetrack Raspberry Liqueur
Shaken, serve up
Garnish with a fresh raspberry
Glass Mule
1 ½ oz Glass Vodka
½ oz Elixir G Ginger Mix
1 oz fresh lime-juice
3 oz soda water
Lime wedge
Fill a copper mug with ice. Add ingredients and stir. Garnish with fresh lime wedge.
Glass Martini
Created by our Founder, Ian MacNeil
3 oz. Glass Vodka
Add Vodka and ice to shaker and shake for 15 seconds then strain into a chilled martini glass. Your favorite garnish is the best choice!
Smokey Glass
Created and served by Rob Nokes, bartender at The Metropolitan Grill, Seattle, WA
3 oz Glass Vodka
Dash of Laphroaig Scotch Whiskey
Orange twist for garnish
Rinse chilled martini glass with the whiskey, shake vodka to chill and strain into a martini glass. Garnish with a long orange twist.
The Glass Sky
Created by Ian MacNeil and featured in the Delta Sky Club Lounge, Seatac Airport, Seattle, Washington
1 ¾ oz of Glass Vodka
1 ½ oz lemon juice
1 oz simple syrup
Slice of cucumber
3 Basil leaves
Muddle together a slice of cucumber and three leaves of basil. Shake vodka, fresh lemonade and ice until chilled. Serve in a glass with crisp cucumber and garnish with a sprig of basil.
The Glass Slipper
Created and featured at Hotel Zaza’s Dragonfly, Dallas, TX
1½ oz Glass Vodka
2 oz pineapple juice
¾ oz Solerno Blood Orange Liqueur
½ oz lemon juice
2 dashes Angostura bitters
Orange twist for garnish
Combine vodka, pineapple juice, lemon juice and blood orange liqueur in a shaker with ice. Shake for 15 seconds. Pour into a rocks glass and top up with ice. Add the two dashes of bitters. Garnish with an orange twist.
The Glass Ceiling
Created and featured at Ida Claire Restaurant, Dallas, TX
2 oz Glass Vodka
½ oz Dolin Blanc Vermouth
½ oz St. Germain
2 dashes lemon bitters
2 dashes grapefruit bitters
Lemon twist
Add all the ingredients to a shaker filled with ice. Stir to chill (do not shake), strain and serve “straight up” in a coupe glass. Garnish with a lemon twist.
Glass Puppy
1 ½ oz. Glass Vodka
¼ oz. fresh lemon juice
¼ oz. fresh grapefruit juice
¼ oz. Campari
Pour into a bucket glass with ice and a salted rim. Float ¼ oz Campari on top and garnish with a lime wedge.
The Ruby Gimlet
Created and featured at Dakota’s Restaurant, Dallas, TX
1½ oz Glass Vodka
½ oz St. Germaine Liqueur
1 Basil leaf
½ oz Lime juice
2 oz Grapefruit Juice
Splash of soda
Absinthe Mist
Combine ingredients in shaker glass with ice and shake for 15 seconds. Strain into chilled martini glass and top with a splash of soda to add some fizz! Mist with absinthe and float a basil leaf on top for garnish.
The Glass Rose
Created and featured in-house at Savor Gastropub, Dallas, TX
1½ oz Glass Vodka
½ oz St. Germaine
½ oz Pomegranate juice
½ oz Lemon juice
½ oz Apple cinnamon syrup
Combine all the ingredients in a shaker filled with ice. Shake for 20 seconds and serve on the rocks in a tall Collins glass.
Apple Cinnamon Syrup recipe
In a large pot combine 1 gallon of water, 1 pound sugar 1/2 cup of cinnamon and approximately 10 apples cut into pieces. Bring to a boil. Simmer for 30 minutes. Crush apples when soft. Reduce mixture by half to create syrup. Strain apples and store syrup in a glass container.
The Desert Island
Created and featured at Urbane Restaurant at the Hyatt at Olive 8, Seattle, WA
1 oz Glass Vodka
½ oz Campari
2 oz Pineapple juice
Sierra Mist
Combine Glass Vodka, Campari and pineapple juice together and stir. Top with Sierra Mist and garnish with a slice of pineapple.
Cranberry Cosmo
Created by Chef Benjamin Riggs, Fall City Roadhouse, Fall City, WA
2 oz Glass Vodka
1 ½ oz cranberry puree
1 oz Cointreau
1 oz cranberry juice
Squeeze of fresh lime-juice
Shake ingredients together over ice. Strain into a martini glass and garnish with lime slice and fresh cranberries.
Glass Slipper
2 oz Glass Vodka
¾ oz Elderflower liqueur (St. Germaine)
1 mint leaf
1 lime wedge
2 cucumber slices
Muddle mint, lime wedge with two thick cucumber slices. Add vodka, elderflower liqueur and shake with ice. Strain into martini glass and garnish with cucumber slice.
Wine Country Cooler
1½ oz Glass vodka
1 oz Lemonade
3 oz sparking water
½ oz cabernet wine
Champagne wine grapes for garnish
Combine vodka, lemonade and sparking water in a tumbler glass filled with ice. Top with drizzle of red wine. Garnish with wine grapes.
New Year’s Kiss
1 ½ oz Glass Vodka
2 oz Pineapple juice
½ oz Solerno blood orange liqueur
½ oz Lemon juice
2 dashes Angostura bitters
Orange twist for garnish
Combine vodka, pineapple juice, lemon juice and blood orange liqueur in a shaker with ice. Shake for 15 seconds and pour into rocks glass and top with ice. Add two dashes of bitters and garnish with an orange twist.
Raspberry Beret
Created by our Founder, Ian MacNeil for Valentine’s Day 2017
1 ½ oz Glass Vodka
1 oz Raspberry puree
½ oz lemon juice
1 tablespoon simple syrup
Topped with Ginger beer
Shake all ingredients except Ginger beer together with ice, strain into tall glass filled with ice and top with Ginger beer. Garnish with fresh raspberry and mint leaf.
French Kiss
1 ¾ oz Glass Vodka
½ oz “& Tonic” or tonic elixir.
½ oz Grenadine
3 oz Pineapple
2 oz DRY Soda Fuji Apple
Dash of Angostura bitters
Add all ingredients together and gently stir. Serve on the rocks.
The Seattle
Created by David Warchol, bartender at Nic’s Beverly Hills, Beverly Hills, CA
2 oz. Glass Vodka
Heavy dash of watermelon syrup
¾ oz. white peach puree
½ oz. sweet and sour (lemon and sugar)
Mix all ingredients into a shaker with ice and shake. Pour over ice. Dust with toasted, grated cardamom seeds. Garnish with pomegranate seeds.
Glass Gimlet
Created and featured at Wild Ginger Asian Restaurant, Seattle, WA
1¾ oz Glass Vodka
1½ oz fresh lemonade
3 slices Thai Basil
Cucumber slices
Lightly muddle a slice of cucumber and three leaves of Thai Basil. Add Glass Vodka with fresh lemonade and ice then shake until chilled. Serve in a glass filled with ice and garnish with fresh crisp cucumber and a crown of Thai basil.
Glass Lady
2 oz Glass Vodka
½ oz pear brandy
½ oz elderflower syrup
½ oz simple syrup
1 oz fresh lemon juice
Soda water
Rosemary sprig
Muddle 1 rosemary sprig then add remaining ingredients together in a shaker filled with ice. Shake for 15 seconds and then strain into a tumbler filled with ice and top with soda water. Garnish with a rosemary twig.
The Shattered Glass
1 oz. Glass Vodka
1 oz. blood orange puree
1/2 oz. simple syrup
2 oz. cabernet-merlot blend
Shake with ice and strain into a martini glass. Garnish with an orange twist.
The Glass Buck
Created and featured at Parigi’s Restaurant, Dallas, TX
2 oz Glass Vodka
½ oz fresh lime-juice
Top with ginger beer
Lime or crystalized ginger
Shake the vodka with the lime-juice. Top the drink with ginger beer and serve in a copper mug for a very cold sensation. Garnish with a lime or crystalized ginger.
Glass Flower
2 oz. Glass Vodka
¾ oz. elderflower liqueur
1 mint leaf
1 lime wedge
2 slices thick cucumber
Muddle cucumber slices. Shake vodka and liqueur with ice and strain into a martini glass. Pour into glass with muddled cucumber slices. Garnish with a cucumber slice.
Glass Mango
¾ oz. Glass Vodka
¾ oz mango liqueur
½ oz fresh lemon juice
Shake with ice and strain into a martini glass. Top with champagne. Garnish with a thin mango slice.
Glass Lemon Drop
2 oz Glass Vodka
1/2 oz of Lemoncello
Combine vodka and Lemoncello in a shaker with ice. Shake for 5-8 seconds, and strain into a sugared-rimmed chilled martini glass and garnish with a lemon peel.
The Seattle Getaway
Created and featured at Local 360 in Seattle, WA
1½ oz Glass Vodka
1 oz Imbue Bittersweet Vermouth
½ oz Glass Honey Vodka
½ oz Lemon juice
Shake ingredients together over ice. Strain into martini glass and garnish with lemon twist.
The Pretty Lady
Created and featured at La Bodega’s Authentic Latin Cuisine, Dallas, TX
1 ¼ oz Glass Vodka
1 ½ oz Peach Schnapps
3 oz Sweet and Sour
½ oz Simple Syrup
¼ oz Grenadine
Garnish with lime and cherries
Combine all the ingredients in a shaker filled with ice. Shake for 15 seconds and serve on the rocks in a tall Collins glass. Garnish with lime and cherries.
Alpine Martini
Created and featured at the Four Seasons Hotel, Seattle, WA
1½ oz Glass Vodka
2 oz Alpenfire Hard Mt. Townsend Cider
10 lemon verbena leaves
1 oz homemade sour (equal parts lemon and lime juice, plus simple syrup)
1 scoop of Douglas Fir Homemade Sorbet (recipe below)
Add 10 lemon verbena leaves to a bottle of vodka. Let infuse for 3 days, then remove leaves. Chill a tall cocktail or tumbler glass by filling with ice.
Add vodka infused with lemon verbena, Alpenfire cider and homemade sour in a cocktail shaker with ice and shake vigorously. Strain into the chilled martini glass. Place a scoop of Douglas Fir Sorbet in the glass and garnish with a fir sprig.
Ingredients and recipe for Douglas Fir Sorbet
2-cups water
1-cup sugar
8 inches Douglas fir branch (cut into 1-inch lengths)
Boil one cup of water with sugar and Douglas fir for 10 minutes. Strain and cool. Add the second cup of water. Put in ice cream maker and churn according to manufacturer’s directions.