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In Bars & Clubs Briefs
Rehorst unleashes Citrus & Honey vodka today
Rehorst's new Citrus & Honey vodka has arrived.  
By Julie Lawrence RSS Feed Twitter Feed
OnMilwaukee.com Staff Writer

E-mail author | Author bio
More articles by Julie Lawrence

Published July 28, 2008 at 1:00 p.m.
Tags: rehorst, distillery, vodka, citrus & honey vodka, cocktails

To help keep the dog days of vodka season fresh, the folks at Milwaukee's own Great Lakes Distillery are unleashing its latest summer-infused flavored vodka.

For its Citrus & Honey vodka, released today to bars, restaurant and liquor stores in southeastern Wisconsin, Great Lakes substitutes the commonly-used industrial flavorings for hundreds of real lemons and pure, natural honey from Wisconsin Natural Acres.

Rehorst provides us with some tasty recipes for the new vodka, courtesy of mixologist Jason Neu.

Rehorst Citrus Smash

2 oz. Rehorst Citrus & Honey vodka
1 oz. Grand Marnier
1/2 lemon, quartered
3 - 4 mint leaves
1/2 oz. honey syrup (4 parts honey to 1 part water)

Muddle lemon, mint, and honey syrup. Add vodka, Grand Marnier, and ice. Shake well and double strain into a chilled cocktail glass.

Silky

1 1/2 oz. Rehorst Citrus & Honey vodka
Splash raspberry liqueur
2 bar spoons lemon curd

Combine all ingredients with ice in a shaker. Shake extra hard for at least 30 seconds to get the lemon curd worked in. Strain into a chilled cocktail glass. Garnish with a few raspberries.

Bartenders Lemonade Stand

2 oz. Rehorst Citrus & Honey vodka
1/2 oz. limoncello
1/4 oz. Navan Natural Vanilla Liqueur
Dash Absinthe

Pour a dash of Absinthe into a chilled old-fashioned glass, swirl it around and pour it out. Combine the rest of the ingredients with ice and shake well. Strain into the absinthe rinsed glass filled with fresh ice. Top with a splash of seltzer or sparkling lemonade. Garnish with a lemon twist.

Cooler near the Lake

1 1/2 oz. Rehorst Citrus & Honey vodka
1 inch slice of peeled seedless cucumber
1/2 oz. fresh lemon juice
1/4 oz. Monin Rose syrup
Dash of orange bitters
Seltzer

Muddle cucumber, rose syrup, and bitters. Add vodka, lemon juice, and ice. Shake well and strain into a chilled Champagne glass. Top with a splash of seltzer and garnish with a rose petal.

Hot Lemon Toddy

1 oz. Rehorst Citrus & Honey vodka
4 oz. hot apple cider
1 bar spoon honey
Dash of Angostura bitters
Cinnamon stick
Nutmeg

Combine all ingredients in a footed coffee mug. Stir to dissolve honey. Garnish with a cinnamon stick and freshly grated nutmeg.

Ultimate Lemon Drop

2 1/2 oz. Rehorst Citrus & Honey vodka
1/2 lemon, quartered
1 1/2 oz. honey syrup (4 parts honey to 1 part water)
1 vanilla bean
Zest from 1 lemon
1 cup sugar

For the sugar rim: Combine 1 cup sugar, the micro planed zest from 1 lemon, and the inside of a vanilla bean. Put in a resealable container and shake well. Moisten the outer rim of a chilled cocktail glass with a slice of lemon. Rim glass with lemon-vanilla sugar. Muddle lemon pieces and honey syrup in a shaker. Add vodka and ice and shake well. Strain into the rimmed glass.

Mary's Hot Sister

2 oz. Rehorst Citrus & Honey vodka
4 cherry tomatoes
About 1/4 of a ripe mango, cut into pieces
2 dashes of Tabasco sauce (more if you like it hotter)
Dash of fresh lemon juice
Pinch of sea salt

Muddle tomatoes, mango, Tabasco, and salt. Add vodka, lemon juice, and ice. Shake extra hard. Double strain (use a tea strainer) into a chilled cocktail glass with half of a tomato slice with the cut side pressed into salt and chili powder.

Honeybee Champagne Cocktail

1 1/2 oz. Rehorst Citrus & Honey vodka
1 bars poon honey
About 5 oz. chilled Champagne

Combine honey and vodka in the bottom of a Champagne glass. Gently stir (The honey will not completely dissolve, that's so as you drink it the honey slowly leeches into the drink. Similar to the sugar cube in a Champagne cocktail) Fill glass with chilled Champagne and gently stir. Garnish with a long thin lemon zest.



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4 comments about this article.
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Recent Talkbacks ...

Posted by Jamba Juice on July 29, 2008 at 8:44 a.m. (report)

OK BigJ you go ahead and find your fu fu martinis...i guess i will just stick to my Beer...you know that other liquid that BREW CITY is known for.

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Posted by Z_boy on July 29, 2008 at 7:45 a.m. (report)

Right on, BigJ. Thank you for stating what I was just about to.

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Posted by BigJ on July 28, 2008 at 5:10 p.m. (report)

Jamba Juice, you are so right. Maybe they should stick to recipes like this: 10oz of sour mix, peach schnapps, red bull, pucker, and vodka. Thats the kind of garbage most bars in Milwaukee put on their "martini list". Personally I find it refreshing that they are providing something different with fresh ingredients.

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Posted by Jamba Juice on July 28, 2008 at 4:03 p.m. (report)

Well done Rehorst....you provided recipes that maybe 1% of bars and households carry

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