The Intoxicologist

OVAL Vodka sponsored a ‘behind the scenes’ cocktail contest for a few fortunate few to participate in before Tales of the Cocktail ’09 got underway in New Orleans.  The rules remained simple: OVAL Vodka supplied a bottle of their splendid vodka, participants created a homemade infusion using any ingredients desired and then concocted a cocktail recipe requiring at least 1-1/2 ounces of the homemade infusion.  Judging was based on taste, creativity and aroma of the OVAL Vodka infusion and cocktail individually.  The prize consisted of $400 toward two nights stay in New Orleans at Tales of the Cocktail ’09. 

Marshall Fawley of Scofflaw’s Den blog won the contest with a Thai infusion consisting of lemongrass, ginger and cinnamon sticks and a cocktail creation named Andaman Sun using coconut water, piloncillo syrup, lime juice and coconut milk.  Congratulations Marshall! 

My entry for the OVAL Vodka Infusion Contest consisted of simple creation.  The thought behind the infusion; simplicity and minimalism with beautiful floral notes to touch on the grace of the OVAL bottle without over the top perfume aroma.  The infusion is simple yet complex in flavor.

OVAL Vodka Lavender Infusion – created by The Intoxicologist

1-1/2 cup OVAL Vodka

2 teaspoons Lavender Flowers

Place 2 level teaspoons of lavender flowers and 1-1/2 cup of OVAL Vodka in a glass container with a lid that will seal.  Seal.  Allow to sit out of direct sun at room temperature for 20 hours.  Strain lavender flowers from liquid and return to glass container.  This renders a lovely barely there pinkish to lilac hue.

The cocktail continues with the theme of the OVAL Vodka Lavender Infusion.  Viennese Vixen arrives on the palate with lush flavor that can be achieved by the everyday home bartender using ingredients that can be found easily.  Crème de Cassis adds richness while allowing the lavender infusion to glow.  Brut Champagne is a must rather than fruitier versions of champagne.  The dryness balances the sweet floral spice of the lavender and black currant. 

Viennese Vixen – created by The Intoxicologist

2 ounces OVAL Vodka Lavender Infusion

1/2 ounce Hiram Walker Crème de Cassis Liqueur

1/4 ounce Fresh Lemon Juice

1 ounce Freixenet Brut Champagne

Lemon Peel Garnish

Slice a thin piece of lemon peel lengthwise over a cocktail glass and twist so the essential oils zest into the glass.  Place peel along the edge for garnish.  Place OVAL Vodka lavender infusion, Hiram Walker Crème de Cassis Liqueur and fresh lemon juice in a cocktail shaker with ice.  Shake until chilled (approximately 10 to 12 seconds).  Strain into cocktail glass.  Top off with Brut Champagne. 

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved