Say it isn’t so?
Perfectly pure Vodka? What a claim. Can your spirit make that same claim? Well there it is. Right on the label. Certified by the United States Government. NO IMPURITIES in this Vodka.
Now, I’m not usually a Vodka drinker. Far from it. I mean, if someone pours me a Vodka and grilled muddled grapefruit, I’m certainly going to drink it.
There used to be a bar near South Station in Boston named the Blue Sands. It’s gone now, along with most of the patrons, young and old. I suppose they met their demise through drinking rock-gut Vodka mixed with grapefruit juice. 80 cents for a small juice glass. You could get absolutely wrecked for about five bucks.
Drinking Blat on the other hand… the uber-elegant Vodka imported from Spain is not the same thing. This is contemplative Vodka. Vodka with flavor all its own. You wouldn’t want to cover up the intriguing aromatics of fresh herbs and citrus zest with uncertain mixers.
I received a bottle last night and immediately set to testing the theory- not for the lack of a hangover, but to unleash the flavors hidden within this crystal clear spirit.
What makes this Vodka so unique? I’m not sure- but I would say, seek out a bottle. And don’t cover up the aromatics too much.
Don’t be afraid to drink it on the rocks, or with a twist. Perhaps you’d like to mix it simply like this?
The Door Opener Cocktail
2 Blood Oranges, sliced into rounds and then seared until crunchy on the flesh
2 Shots of Blat Vodka from Spain
A few shakes of Angostura Bitters
A squeeze of Milagro Agave Syrup
Muddle a couple of the Blood Orange rounds in a cocktail shaker
Add a some ice
Add the Blat Vodka
Add the Bitters
Squeeze a bit of Milagro Agave into the mix
Shake and strain into a shallow coupe’ glass
Enjoy!
About Warren_Bobrow
Author of upcoming book: Apothecary Cocktails-Restorative Drinks from Yesterday and Today on Rockport/Quayside Books, now in pre-sale on Amazon.
Warren Bobrow is the cocktail writer for Foodista.
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.
Warren was one of only 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie- the weekend of September 22nd. 2012 in Burgundy and Paris.
He attends Tales of the Cocktail and is presenting on Milk Punch for the 2013 show
Warren demo'd freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)
Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.
You may find him on the web at: http://www.cocktailwhisperer.com
Warren is a published food writer and worked for Jim Ledue at Alberta's in Portland, Maine as a cook.
Warren began his climb to becoming a chef as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1985.
Warren is the former owner and co- founder of Olde Charleston Pasta in Charleston, SC while cooking at the Primerose House and Tavern. (Also in Charleston)
He spent Hurricane Hugo (1989) in his former home in Charleston and lost his business soon thereafter.
Warren was # 30 in Saveur Magazine's 100 in 2010, for his writing about the humble Tuna Melt.
He's written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.
Warren attended the Kentucky Derby and the Oaks Day Races 2012, while on assignment for Voda Magazine.
He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer. (Klaus, The Soused Gnome)
He also writes for The Daily Basics, Leaf Magazine and Modenus.
He writes for Williams-Sonoma on their Blender Blog.
He is a Ministry of Rum judge.
