Can summer be prolonged with a glass of bison grass infused vodka mixed with summer flavors? Mandy Baca tends the bar.
By Mandy Baca
Vodka is one of those spirits that can be enjoyed throughout the whole year, depending on what you mix it with.
The coming fall season with its crisp cool breeze is a great transition to stop your profuse sweating, but it’s also a drab reminder of the coming frozen tundra. Grasp the last bits of summer by using the spirit that does just that or save it for the frozen tundra. Making its debut last year, Bison Grass Vodka is unique in that it is infused with grass, taking it up a notch from fruit and even bacon.
The makers of the spirit have provided me with one of their signature cocktail recipes. And with any such spirit, it comes with some great historic leverage. 600 years of Polish vodka making tradition. And for the vodka skeptics and/or haters, it goes down smooth and sweet without the normal burn of regular vodka. Try it with ginger ale, lime, and apple juice too. Cheers.
- 2 oz (57 grams) Zu Vodka
- 5 oz (14 grams) fresh lemon juice
- .5 oz (14 grams) elderflower liqueur or syrup
- 5 thin slices of apple
- 7-8 fresh mint leaves
- Dash of bitters
- .5 oz (14 grams) ginger ale
- Break mint leaves in half, rim glass, and add all leaves into sturdy highball.
- Add remaining ingredients and stir gently.
- Garnish: Sprig of mint or bison grass.
As a food obsessed Miami native, Mandy found her true passion for writing while in Hospitality School; uninspired by the school’s corporate sensibilities, she dreamt of a more creative route where food and art merged. She holds a masters degree in Italian Gastronomy & Tourism at the University of Gastronomic Sciences and works as the cheesemonger at Kork Wine & Cheese. Most days she can be found writing as she contributes to a variety of Miami publications. As a young writer, she hopes that her unique voice will gain an avid following and is on a personal mission to advance the interest in food culture nationally.