One of the first vodka prototypes was developed in the 11th century by the Persian physician Ar-Razi after he was able to single out ethanol through distillation. for the first time in history. In Europe, the first distillation of alcohol-containing liquid was carried out by an Italian monk Valentius. Later on, the alchemists of Provence began using the distillation “cube” invented by the Arabs to turn grape wort into alcohol. The volatile liquid resulting from process was perceived as the "spirit" of the wine (in Latin “spiritus vini"). Later in Europe this drink became known as "aqua vitae" or “water of life”, from which sprang all modern strong drinks: brandy, cognac, whiskey, schnapps and Russian vodka.
In 1386, Genoese emissaries brought this drink to Moscow and presented it to the Russian ruler, Prince Dmitry Donskoy. Russian vodka was born. First production appeared in one of the Moscow monasteries in the late 15th century and only grew in popularity since then. A few centuries later, Catherine the Great took special interest in this important industry and granted sole production rights to the nobility, further cementing the prestige of the drink in the Russian Empire . Vodka produced by some of these nobles had such high level of quality, that it was said to overshadow even the famous French cognacs. Satisfied with the results, Catherine did not hesitate to present Russian vodka to other European monarchs, including Frederick the Great and Gustav III of Sweden. She was also fond of sending this “exotic” drink to many famous writers and scientists with whom she corresponded, including Voltaire, Immanuel Kant, and Goethe, to name a few. It goes without saying they appreciated its effects. It is no coincidence that the botanist and chemist Carl Linnaeus, having tried vodka, was so inspired by it that he wrote a whole treatise on the subject: "Vodka in the hands of a philosopher, a doctor and a commoner."
Catherine the Great was not the only one to prize vodka and vodka infusions. Russian lords often entertained guests by showcasing their numerous flavored vodkas, arranging them in alphabetical order before imbibing. This was called “drinking from A to Z”, starting from Anise flavored vodka, followed by blueberry and so on.
In short, the taste, purity and medicinal qualities of Russian artisanal vodka won it high international praise and prestige in the 18th century, making it the drink of the nobility in many European countries. The rest is history…
We have thoroughly researched historical texts and old recipes, before presenting our customers with the most popular and healthful vodka infusions in history. Our products stand apart from the rest in that we rely on time-tested age-old recipes to infuse our vodka with fresh herbs, berries and other natural ingredients. This allows our drinks to retain most of the healthful vitamins and minerals, as well as the taste and smell of the original ingredients, without subjecting them to heat treatment or any other industrial process. Bottoms up!
One of the first vodka prototypes was developed in the 11th century by the Persian physician Ar-Razi after he was able to single out ethanol through distillation. In Europe, the first distillation of alcohol-containing liquid was carried out by an Italian monk Valentius. Later, the alchemists of Provence began using the distillation “cube” invented by the Arabs to turn grape must into alcohol. The volatile liquid resulting from process was perceived as the "spirit" of the wine (in Latin “spiritus vini"). In Europe it became known as "aqua vitae" or “water of life”, from which sprang all modern strong drinks: brandy, cognac, whiskey, schnapps and vodka.
In 1386, Genoese emissaries brought aqua vitae to Moscow and presented it to the Russian ruler, Prince Dmitry Donskoy. Russian vodka was born. First production appeared in one of the Moscow monasteries in the late 15th century and rapidly increased since then. By the 18th century vodka attained such high status and popularity in the country that the Russian empress, Catherine the Great, took special interest and granted sole production rights to the nobility, who had the resources to make it into a truly royal drink. Vodka produced by some of these nobles had such high level of quality, that many preferred it even to the famous French cognacs. Russian lords often entertained their guests by showcasing their numerous flavored vodkas, arranging them in alphabetical order before imbibing. This was called “drinking from A to Z”: a guest would start with a shot of Anise flavored vodka, followed by Blueberry, Cherry and so on...
Satisfied with the results, Catherine did not hesitate to present Russian vodka to other European monarchs, including Frederick the Great of Prussia and Gustav III of Sweden. She was also fond of sending this “exotic” drink to many famous writers and scientists with whom she corresponded, including Voltaire, Immanuel Kant, and Goethe, to name a few.
As the word of artisanal vodka spread, its taste, purity won it high international praise and prestige, making it the drink of the nobility in many European countries. The rest is history…
We have thoroughly researched historical texts and old recipes before presenting our customers with the most popular and healthful vodka infusions in history. Our products stand apart from the rest in that we rely on time-tested recipes to infuse our vodka with fresh herbs, berries and other natural ingredients. This allows our drinks to retain most of the taste and smell of the original ingredients, without heat treatment or any other industrial process. Bottoms up!
The first distilled alcohol, which was based on grapes, was developed in the 11th century in Europe. In the 14th century emissaries from Italy brought this invention to Russia. Without access to grapes, Russians attempted to use grain instead. Thus, Vodka was born. However, grain alcohol required complex purification techniques, which were developed and improved over subsequent centuries, before industrial production took over.
In order to create an exceptionally pure and smooth vodka, we researched these long-forgotten methods. The results you can taste for yourself.
We recommend consuming our handcrafted vodka chilled to fully experience its delicious taste. Find your own way to enjoy it: savor it straight up, on the rocks, or mixed in a zesty cocktail.
Bottoms up!
fresh cucumbers, garlic, dill and six other herbs and spices
The idea for Pickled Vodka came from a 19th century book of vodka recipes. The recipe originated in a small town near the Russian-Polish border.
Cucumbers, dill and garlic are at the core of the recipe, which we enhanced to give the infusion a cool and crisp flavor with fruity floral aroma and spicy tastes.
four different types of chili peppers and other natural ingredients
Pepper vodka is one of the most popular Russian infusions. References of it are found all throughout Russian history and literature. One of the earliest descriptions of this drink is found in a 12th century Russian chronicle. Russian tsars, especially Peter the Great, were big fans of this drink. It was also extremely popular in the Soviet Union, which produced thirteen different types of pepper vodka.
Our pepper vodka is infused with jalapeno, japones, arbol chili and bell peppers, which produce moderate hotness with a delicate smoky taste. At the same time, it has a slightly fruity flavor and a spicy chocolate aroma. A shot of this infusion will pleasantly jolt you.
Horseradish and ginger vodka is a unique and flavorful infusion that combines the fiery kick of horseradish with the zesty warmth of ginger, resulting in a distinctive and invigorating spirit. The combination of these two ingredients creates a bold and vibrant flavor profile that is sure to awaken your taste buds.
To create this infusion, fresh horseradish and ginger roots are carefully selected and grated to extract their intense flavors. These grated roots are then steeped in high-quality vodka, allowing the alcohol to draw out the essences and aromas of the horseradish and ginger.
After several weeks, vodka becomes infused with the spicy, strong, and slightly sweet flavors of horseradish and the warm, citrusy notes of ginger. The result is a green-hued vodka with a tantalizing aroma and a robust flavor profile.
fresh raspberries
Raspberries possess an amazing aroma, unsurpassed taste, alluring color and intoxicating sweetness that make them an excellent base for drinks.
When the french king Louis XIV visited the castle of Chambord in the late 1600s, he was presented with a local drink prepared from wild raspberries. The king was so impressed, that he elevated it to the status of a royal liqueur and named it after his castle. This liqueur is popular to this day. Likewise, raspberry vodka infusions have become very popular in Eastern Europe at about the same time. The raspberry vodka was a staple in Russian households for many centuries, both among the nobility and the simple folk.
Retaining many of the qualities of the berry itself, this spirit will help you experience summertime even in the dead of winter. No wonder raspberry vodka is considered by many to be one of the best vodka infusions in the last three hundred years.
with fresh cranberries
Cranberry vodka is one of the most popular and well-known vodka infusions in the world, and for good reason: cranberry taste is intoxicatingly bittersweet, transforming regular vodka into a sophisticated and refreshing drink.
Cranberries have been part of the human diet for millennia. Wampanoag People across southeastern Massachusetts have enjoyed the annual harvest of wild cranberries for 12,000 years.
Despite such a long history, the idea to combine cranberries with vodka appeared rather late. Cranberry growers in Cape Cod, Massachusetts, dreamed up the famous cranberry-vodka cocktail “Cape Codder” in the 1940s. This was followed by many variations, including the well-known “Cosmopolitan”.
We strive to improve on these drinks by harnessing the centuries-old Russian tradition of infusing vodkas. We allow the vodka itself to tease out the aromatic and tart flavors of cranberry. We only use fresh cranberries from the bogs of Southeastern Massachusetts, where the Native Americans originally harvested it. The result is a unique and unadulterated drink, which keeps intact the natural flavors and aromas of the original berry – cranberry in liquid form.
Cherry brandies originated in Europe in the 18 th century from recipes created by monks. At about the
same time, cherry-based vodka infusions gained popularity in the Russian Empire and neighboring
countries. Today, dozens of producers focus on producing popular cherry-based liqueurs. However,
cherry-flavored vodka is not as well-known in the West to this day, despite it being enjoyable and easy-
to-drink. We at Herbesco hope to introduce to this amazing drink to the western liquor connoisseurs.
Cherries possess an intoxicatingly sweet, yet delicate, taste and aroma, allowing one to feel the warmth
of summer even in the dead of winter. It is no wonder then that cherries have been used for ages in
jams, preserves, juices, and simply dried. We hope to bring the summer glow to you with Herbesco’s
original Cherry Infusion, based on the original Russian “Vishnevka” first sold in the seat of the czars, the
Moscow Kremlin.
Indulge in the artistry of our handmade Coconut Vodka, expertly crafted using natural coconuts and vanilla beans. Ripe coconuts are carefully selected for their rich flavor, and aromatic vanilla beans are added to infuse warmth. Each sip offers an inviting coconut aroma followed by a velvety texture. Enjoy it neat, over ice, or in creative tropical cocktails - a true embodiment of paradise.
The elderflower and crisp cucumber in this cocktail counterbalance the zesty fresh lime.
Recipe:
• 2-3 cucumber slices
• 1 1/2 ounces Pickle vodka
• 1/2 ounce fresh lime juice
• 1/2 ounce lime cordial
• 1/2 ounce elderflower liquor
• 1 thin cucumber ribbon, for garnish
Instructions:
Muddle cucumber slices in a mixing glass or tin. Add remaining ingredients and ice. Shake 15 to 20 seconds and double strain into a chilled martini glass. Garnish with a thin cucumber ribbon.
Ingredients:
8 ounces tomatillos, husks removed, rinsed well
1 pound green tomatoes
8 ounces celery stalks
6 ounces English cucumber
4 ounces green sweet pepper
1/2 cup Pickle vodka
4 teaspoons extra-hot prepared horseradish
2 teaspoons fresh lime juice (from 1 lime)
1/2 teaspoon celery salt
1 tsp Tabasco, according to taste (optional, can substitute seeded and diced jalapeno)
INSTRUCTIONS:
Salt the rim of a tall glass. To do so, pour celery salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. With a juicer running on LOW speed, juice tomatillos, tomatoes, celery, cucumber, jalapeño, stemmed and chopped and kale. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids. Combine vegetable juice, Pickle vodka, horseradish, lime juice, and salt in a cocktail shaker. Cover and shake vigorously until chilled, 5 to 10 seconds. Strain into 2 glasses filled with Green Ice Cubes or ice
INGREDIENTS
THE MULE
CUCUMBER-JALAPENO MIX
INSTRUCTIONS
Recipe:
• 1 slices pickle cucumber or Cornichons Gherkins (thinly sliced, set aside 4 for garnish)
• 1 sprigs dill weed (set aside one4 for garnish)
• 6 ounces Pickle vodka
• Dry vermouth (as you like it)
INSTRUCTIONS:
Pickle vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ” straight up” (without ice) in a chilled cocktail glass. Garnish the drink with an slice of cucumber and spring dill weed.
Recipe:
Instructions:
Muddle 2 cucumber slices, lime, and brown sugar in the base of a Collins glass. Spank the mint and add to glass along with apple juice and vodka. Add crushed ice and stir. Top with ginger beer. Garnish with 1 sprig of mint and remaining cucumber wheel.
Recipe:
1 1/2 ounces- Pickle vodka
1 1/2 ounces – ginger syrup
5 – mint leaves
2 slices – jalapeno
2 slices – cucumber
Instructions:
Muddle cucumber slices in a mixing glass or tin. Add remaining ingredients and ice. Shake 15 to 20 seconds and double strain into a chilled martini glass. Garnish with a thin cucumber ribbon.
Not all cucumber drinks need to be green. Cranberry juice and Cointreau mix Pickle vodka in this tart, citrusy, ruby drink. The vodka doesn’t have to be refrigerated, but keeping it chilled will enhance the cooling effect of the cucumber.
Recipe:
1 1/2 ounces Pickle vodka
3/4 ounce fresh lime juice
1/2 ounce Cointreau
1/4 ounce cranberry juice
1 edible flower, for garnish
Instructions:
To make the cocktail, build all ingredients in a mixing glass or tin. Add ice, shake 15 to 20 seconds, and strain into a chilled coupe glass. Garnish with an edible flower, if desired.
Ingredients:
½ glass freshly chopped cucumber
2 ounce Pickle vodka
1 ounce orange liquor
¾ tea spoon . lime zest
1tb.spoon lime juice
1 ½ tea spoon sugar
Instructions:
Mix all ingredients in the shaker add some ice, shake well for a minute or two and serve in the glass garnished with the cucumber ribbon and ice cubes.
Ingredients
2 fl.oz (or 4 fl.oz if you like it milder) beef broth (Best results by making your own broth by boiling beef marrow bones with spices for about 30min.than filtering it and put the broth in the freezer overnight than scooping the fat from the surface, melting it once again and pour it into the ice forms.
2 fl.oz Herbesco Pepper vodka
1/2 fl.oz freshly squeezed lemon juice
1 fl.oz Herbesco Horseradish and Ginger vodka
1 clove garlic, smashed (previously backed)
1 teaspoon celery salt
pinch of freshly ground black pepper(optional)
Celery stalks, with leaves, lemon wedges for garnish
Steps :
Add all ingredients into a shaker (a real beef bone broth will be the best, unlike a regular beef broth or beef stock, it’s much thicker and tastier.) and roll the shaker back and forth until everything is well-mixed.
1. Strain into glass
2. Garnish with celery stalks with leaves, lemon wedges.
3. Served warm or chilled
For the glass rim:
1 teaspoon celery salt
1 teaspoon chili powder(optional)
2 teaspoons paprika
INSTRUCTIONS:
Ingredients:
Herbesco Pepper Vodka 35ml.
Cranberry juice 120ml.
Slice of lemon for decoration
Recipe:
Mix all ingredients in the shaker add some ice, shake well for a minute or two and serve in the glass garnished with the lemon and ice cubes.
Spicy Bloody Mary Gazpacho & Shrimp Shooters are the ultimate way to do Sunday brunch! Filled with all the traditional gazpacho ingredients, plus everything you love about a bloody Mary and topped with a succulent shrimp, these shooters are sure to wow!
Ingredients
Bloody Mary Gazpacho:
½ Roasted Red Bell Pepper – roughly chopped
½ Cucumber – roughly chopped
1 stalk Celery (with leaves, if possible) – roughly chopped
1/4 Red Onion – diced
1 pound Ripe Cherry Tomatoes (I used a combination of golden and red) – halved
1 Clove Garlic(baked) – minced
½ tsp Salt
¼ tsp Black Pepper
½ tsp Sugar(optional)
¾ tsp Celery Salt
1 tbs Lime Juice
1 oz. Horseradish and Ginger Vodka
½ -1 tsp Tabasco , according to taste (optional, can substitute seeded and diced jalapeno)
1 peeled tomato – roughly chopped
2-3 oz Herbesco Pepper Vodka
Salt and Pepper , to taste
Lime Juice and Black Pepper to coat shot glass rim
1 Roasted Shrimp
Optional Garnishes: Cooked Bacon, Chives, Celery Sticks, Lemon or Lime Wedges
Bloody Mary Shrimp:
1 cup Bloody Mary Mix
½ tsp Tabasco
½ tsp Celery Salt
½ tsp Garlic Powder
½ tsp Black Pepper
1 pound Large White Shrimp – peeled, deveined and tail left in tact
Instructions:
In the bowl of a food processor, fitted with a steel blade attachment, pulse each vegetable (red bell pepper – tomatoes) separately until coarsely chopped. Be careful NOT to over process. Transfer each chopped vegetable to a large mixing bowl.
Add remaining ingredients to bowl (garlic – vodka); stir thoroughly to combine.
Transfer ½ of the mixture to the bowl of the food processor. Puree until smooth, about 1 -2 minutes.
Add pureed gazpacho back to mixing bowl. Mix and adjust seasoning, according to taste with salt and pepper.
Cover with plastic wrap and refrigerate for at least 2 (up to 6) hours to allow flavors to marry.
Taste for seasoning again before serving.
To serve: Use a lime wedge to moisten the top of a shot glass, roll the moistened rim in black pepper. Pour the gazpacho into a measuring cup, or any container with a spout, to cleanly transfer gazpacho into shot glasses. Top with desired garnishes and a roasted shrimp (recipe below).
Roasted Shrimp
In a medium sized mixing bowl, or large Ziploc bag, combine ingredients for marinade.
Add shrimp
Marinate for 30 minutes – 1 hour, stirring ½ way through marinade time.
Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with aluminum foil for easy clean up.
Drain shrimp and discard marinade.
Place shrimp, in a single layer, on prepared sheet pan. Roast shrimp for 5-8 minutes, or until pink in color and cooked through. Be careful not to overcook them or they will taste rubbery!! *I used 21-25 Large White Shrimp, they were cooked perfectly after 5 ½ minutes.
Serve a top the Gazpacho shot glass… use a toothpick to skewer them, hang them off the rim, use your imagination!
Canada’s brunch (or anytime) drink is similar to a Bloody Mary, with a few key changes. Once you try one, you’ll never go back.
If you’ve never heard of a Caesar that doesn’t involve romaine lettuce and creamy dressing, you’re not alone. In fact, you are probably thinking that the drink in the picture looks suspiciously like a Bloody Mary. However, there are several distinct differences, starting with the Clamato juice. This juice, as the name suggests, is a mixture of tomato juice and clam broth and is found on the shelves of most supermarkets in the United States. I know the flavor combination sounds questionable, but you really can’t taste the clams. At least I can’t. In fact, I prefer it over tomato juice because it is not as thick and makes the cocktail go down more smoothly than a Bloody Mary.
The Clamato juice is mixed with Pepper vodka, Tabasco sauce (I like mine spicy) and served in a glass rimmed with celery salt. Traditionally, it is served with a rib of celery, but I also toss in a couple of pimento-stuffed olives. The big ones.
So, who the heck thought of this crazy drink combination? As the story goes, the Caesar was invented in 1969 by Walter Chell, who was given the task of coming up with a signature drink for a new Italian restaurant opening in Calgary. Chell found inspiration in the classic Italian dish, Spaghetti alle Vongole (Spaghetti with Clams). The Caesar became an instant sensation and continues to be so popular that, in 2009, a petition was started to make the Caesar into Canada’s national drink. Move over Molson…here comes the Clamato.
Fill each glass with ice cubes. Pour Clamato juice and Herbesco Pepper vodka into each glass.
Ingredients
2 ounces Herbesco raspberry vodka
1/2 ounce triple sec
1/2 ounce cranberry juice
1/2 ounce fresh lime juice
Garnish: fresh raspberries
Gather the ingredients:
In a cocktail shaker filled with ice, pour all of the ingredients.
Shake well.
Strain into a chilled cocktail glass.
Garnish with a few fresh raspberries
Serve and enjoy!
Recipe:
4 fresh mint leaves
4 fresh raspberries
1/2 fluid ounce simple syrup
1/2 fluid ounce lime juice
1 fluid ounce Herbesco raspberry vodka
2 fluid ounces club soda
INSTRUCTIONS:
Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker.
Fill the shaker with ice and add vodka; cover and shake until chilled.
Pour entire contents of shaker into a Collins glass and top with club soda.
Ingredients:
2 ounces Herbesco raspberry vodka
Splash club soda
Splash Sprite
Garnish: lime wedge
Steps to Make It:
Gather the ingredients.
Pour the vodka and sodas into an highball glass filled with ice.
Roll the contents into a cocktail shaker or mixing glass to mix.
Pour the drink back into the glass.
Garnish with a lime wedge.
Serve and enjoy!
2 parts of Herbesco Cranberry Vodka (icy cold)
3 part of champagne
Garnish: lemon twist & fresh or frozen cranberries
Pour Herbesco Cranberry vodka into a chilled Champagne flute.
Top with Champagne.
Garnish with lemon twist; cranberries
Serve and enjoy.
Ingredients
3 ounces cranberry juice
2 ounces Herbesco Cranberry vodka
Garnish: lime wedge, cranberries
Instructions
Pour the ingredients into a highball glass with ice cubes.
Stir well
Squeeze the juice from the lime wedge into the drink and drop it into the glass
If you want to spritz up the Cape Codder, simply add a splash of your favorite clear soda. Ginger ale is a perfect choice.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
Recipe:
Combine ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a martini glass. Garnish with a maraschino cherry and serve. |
Fresh mint
Herbesco Cherry Vodka
Fresh lime juice
Simple Syrup
Club soda or sparkling water
Ice
How to Make a Cherry Orchard
First, muddle the mint. Place it in the bottom of a cocktail shaker and use a cocktail muddler to press it until it becomes aromatic. When you’re muddling the mint, your goal isn’t to pulverize it or crush it. Instead, just bruise it slightly to help it release its fragrant oils. This should only take a few taps with your muddler!
Second, shake! Add the Herbesco Cherry Vodka, lime juice, simple syrup, and a handful of ice to the cocktail shaker, and shake it vigorously until the ingredients are completely combined and chilled.
INGREDIENTS:
Herbesco Cherry Vodka
CHAMPAGNE
Pomegranate juice
HOW TO MAKE COCKTAIL
• 1 ½ oz Herbesco horseradish and ginger vodka
• 4 oz tomato juice
• ½ oz fresh lemon juice
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce
• Pinch of celery salt
• Pinch of freshly ground black pepper
Instructions: Rim a glass with celery salt. Fill the glass with ice. Add all the ingredients to the glass and stir well. Garnish with a celery stalk, lemon wedge, or any preferred Bloody Mary garnish.
• 2 oz Herbesco horseradish and ginger vodka
• ½ oz lime juice
• 4 oz ginger beer
• Lime wedge, for garnish
Instructions: Fill a copper mug (or any glass) with ice. Add the horseradish vodka and lime juice. Top with ginger beer and stir gently. Garnish with a lime wedge.
• 1 fresh oyster
• 2 oz Herbesco Horseradish and Ginger vodka
• 1/2 oz tomato juice
• Dash of hot sauce (optional)
• Dash of Worcestershire sauce (optional)
• Salt and pepper, to taste
• Lemon wedge or cocktail sauce, for garnish (optional)
Instructions: Shuck the oyster and place it in a shot glass. In a separate mixing glass, combine vodka, tomato juice, hot sauce, Worcestershire sauce, salt, and pepper. Stir well. Pour the mixture over the oyster in the shot glass. Garnish with a lemon wedge or a dollop of cocktail sauce, if desired.
• 2 oz Herbesco horseradish and ginger vodka
• 1 oz or less dry vermouth
• Lemon twist or cucumber slice, for garnish
Instructions: Fill a mixing glass with ice. Add horseradish vodka and dry vermouth. Stir until well-chilled. Strain into a chilled martini glass. Garnish with a lemon twist or a slice of cucumber.