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1½ Parts Aylesbury Duck Vodka
½ Part fresh squeezed lime juice
4 parts Ginger Beer

Directions:
Build ingredients over fresh ice into a Copper Mug (available at Cocktail Kingdom)

Garnish:
Lime wheel

Story:
Often considered the Vodka Cocktail that kick started the vodka cocktail movement. The people to blame are Jack Morgan, a man trying to sell some Ginger Beer, and John Martin, a man who was trying to sell some vodka. They created the drink at The Cock & Bull, a pub on the Sunset Strip, Hollywood in the 40's and it was an instant hit. They served it in fancy engraved copper mugs and trolled around town with one of the first instamatic cameras snapping pictures of bartenders who served it to promote the drink. It worked, and has lasted longer than the Instamatic Camera.

2 Parts Aylesbury Duck Vodka
¾ oz Fresh squeezed Lime Juice
½ oz Agave Nectar or Simple Syrup

Directions:
Shake ingredients and strain into a chilled cocktail coup.

Garnish:
Lime wheel

Story:
The Gimlet was originally made with our favorite Navy Strength Gin. Vodka hi-jacked this classic drink in the 50's and now it remains a drink that can be made with either Gin or Vodka (for the correct recipe please visit Fordsgin.com). The good thing about this drink is you won't get scurvy if you drink it. The reason it was invented was to encourage sailors to take their lime rations on board the ships. The Merchant Shipping Act of 1867 required ships of Her Majesty's Royal Navy to carry limejuice to be rationed to the sailors. The bad news is this is one of the reasons the English get called 'Limeys'.

5 Parts Aylesbury Duck Vodka
½ Part Dry Vermouth
Dash of Orange bitters (optional)
Dash of Mole Bitters (optional)

Directions:
Please stir 86 times to the left. This will bring a dilution rate of 27% and a temperature of -3C which is perfect for sipping on an overcast afternoon. Garnish with a medium ripe sicillion lemon peel that has been cut 2 by 1 and folded into a small British flag.

Garnish:
Lime wheel

Story:
The Martini is a combination of Gin & Vermouth with the optional addition of bitters (commonly Orange). Due to dome savvy marketing vodka managed to claim some ownership of this classic cocktail which isn't cool (Vodka should have come up with its own name). Despite this, chilled vodka is tasty and not everyone likes gin… The Vodka Martini has its place and Aylesbury Duck makes a mean vodka martini.

2 oz. Aylesbury Duck Vodka
¾ oz. Honey Syrup (see 4b)
¾ oz. Boiron Fig Puree
½ oz. Fresh Lemon Juice

Directions:
Shaken, up. Serve in a Cocktail Glass.

Garnish:
Ground roasted pistachios

Story:
When Dushan isn't mediating he invents some pretty decent drinks.

3 cups of water
1 1/2 cups of Acacia honey
peel of 1 orange
1 whole vanilla bean, scored

Directions:
Combine all the ingredients, bring to a boil and let simmer for 5 minutes. Allow to cool and strain into a food safe quart container to store. Fill a labeled squeeze bottle for easiest use. Yields 1 quart.

3 parts Fords Gin
1 part Aylesbury Duck Vodka
½ part Lillet Blanc

Directions:
Shake or stir with ice and strain into a chilled cocktail glass.

Garnish:
Lemon peel.

Story:
Fleming created this drink at the Duke's Hotel in London with Italian bartender Gilberto Preti. He was a member of the Boodle's Club on St. James and would pop across the street to visit the Dukes and sip a few martinis. Fleming placed their creation into his first Bond novel, Casino Royale.

¾ oz Aylesbury Duck Vodka
1 oz St Germain
¾ oz blackberry puree (see 6b)
¾ oz freshly squeezed lemon juice

Directions:
Shake ingredients with ice and strain into a cocktail glass.

Garnish:
Mint sprig.

¼ pound fresh blackberries
2 tablespoons of super fine sugar
2 tablespoons of water
2 tablespoons of freshly squeezed lemon juice

Directions:
Combine all ingredients in a blender, liquefy and strain through a coarse sieve. Refrigerate until use. Will keep for 3-4 days, refrigerated.

1 ½ oz Aylesbury Duck Vodka
¾ oz Cherry Heering
¼ oz imported Kirschwasser

Directions:
Shake well with ice, Strain into chilled cocktail glass.

Garnish:
If necessary, with wheel of lemon.

Story:
Adapted by Dave Wondrich (of course) from Beverages De Luxe, by Geo. R. Wahsburne & Stanley Bronner, 1911. From 1835 until Prohibition, New Orleans' St Charles Hotel maintained one of the most celebrated bars in America. As a token of exactly how progressive it was, it contributed this, the first known recipe for a vodka cocktail, to a 1911 drink book. Aylesbury Duck wasn't around when this was invented but for the unauthentic version you can use our vodka, it works.

2 parts Aylesbury Duck Vodka
¾ parts Fino sherry
¼ parts red Dubonnet
2 dashes Angostura bitters

Directions:
Stir well with cracked ice, strain into chilled cocktail glass.

Garnish:
Twist swatch of thin-cut lemon peel over the top.

Story:
Adapted (by Dave Wondrich, again) from Record Flights, by Clarence Chamberlin, 1928. Clarence Chamberlin was the second man to fly nonstop across the Atlantic; Its a delightful drink created in honor of his 1927 flight by a Swiss barman.

2 oz Aylesbury Duck Vodka
½ oz Smith & Cross Jamaican Rum
½ oz crème de cassis
½ oz fresh-squeezed lemon juice
½ oz simple syrup (equal parts superfine sugar and water)

Directions:
Shake with ice and strain into highball glass filled with crushed ice.

Garnish:
Lemon wheel.

Story:
Adapted from Russian Dishes and What They Are Made Of, by the Russian Tea Room, New York, 1938.

1 ½ oz Aylesbury Duck vodka
3 oz tomato juice
3 dashes Worcestershire sauce
3 dashes Tabasco sauce
½ oz fresh-squeezed lemon juice
pinch of salt & grind of black pepper

Directions:
Roll between mixing glasses with ice 4-5 times, pour into Collins glass.

Garnish:
Lemon and lime wedges, and a salad if you wish.

Story:
Some say the origin of the Bloody Mary hails to Harry's New York Bar in Paris, some talk of the Red Snapper that was made with Gin but it's safe to say, however, that it didn't catch on until it was featured at New York's St. Regis Hotel, in the mid-1930s.

Throwing a big brunch – why not try Dushan's recipe for a Bloody Mary Mix…

5 small cans of tomato juice
2 oz. fresh squeezed lemon juice
1 tbsp. fresh ground pepper
1 tsp. celery salt
2 oz. olive juice
1 tbsp. horseradish
12 dashes of Tabasco sauce
10 dashes of Worcestershire sauce

Directions:
Pour all ingredients and stir well. Keep refrigerated. Yieds 1 quart.

3 oz Aylesbury Duck vodka
2 barspoons Laphroaig or other
very smoky Scotch whisky

Directions:
Stir well, strain into chilled cocktail glass.

Garnish:
Twist swatch of thin-cut lemon peel over the top.

3 oz. Aylesbury Duck Vodka
1/2 oz. dry vermouth
1/2 oz. olive brine (the older the better)!
3 cocktail olives

Directions:
Pour ingredients into a mixing glass. Add ice. Shake well up to 10 seconds. Strain into a chilled cocktail (martini) glass.

Garnish:
Olives.

2 oz Aylesbury Duck Vodka
1 teaspoon rich simple syrup (2 parts demerara sugar to 1 part water,
stirred over low heat until sugar dissolves)
2 dashes Angostura bitters

Directions:
Combine in Old-Fashioned glass. Add 2 ice cubes, cracked, and 2 uncracked, stir.

Garnish:
Twist swatch of thin-cut lemon peel over the top.

Story:
From The Book Killer Cocktails, by David Wondrich, 2005 - this simple twist on the Old-Fashioned uses vodka to bring to the foreground the ingredients of that foundational cocktail that are usually in the background: the sugar, the bitters, the lemon oil from the twist. Dave Wondrich was very unlikely to make a vodka cocktail but he did it is as expected, strong and tasty.

3/4 oz. Aylesbury Duck Vodka
3/4 oz. Cointreau
1/2 oz. fresh squeezed lime juice
lime wedge

Directions:
Pour ingredients into a mixing glass. Add ice. Shake well up to 10 seconds. Strain into a chilled cocktail (martini) glass.

2 oz. Aylesbury Duck Vodka
fresh squeezed grapefruit juice
coarse salt
lime wedge

Directions:
Rum the rim of a highball glass with lime wedge and dip it into coarse salt. Fill the glass carefully with ice and pour vodka. Top of with grapefruit juice and stir gently.

Garnish:
Lime wedge.

2 oz. Frozen Aylesbury Duck Vodka
1 slice lemon dipped in sugar

Directions:
Serve Vodka and sugar dipped lemon separately.
Lemon is to be sucked right after Vodka is drunk.

2 oz. frozen Aylesbury Duck Vodka
1 slice lemon half dipped in sugar and
half dipped in ground espresso coffee

Directions:
Serve Vodka and sugar & espresso dipped lemon separately. Lemon is to be sucked right after Vodka is drunk with the espresso side on top.