"I believe that if life gives you lemons, you should make lemonade ... And try to find somebody whose life has given them vodka, and have a party..."
- Comedian Ron White

It’s odorless, colorless and less caloric than many other libations. It is crisp and smooth and, like a chameleon, it adapts perfectly to drink combinations thought up by even most eccentric of bartenders.

Versatility is perhaps the reason vodka is repeatedly one of the highest-selling liquors in the world. Well beyond the borders of Russia, in Ohio, sales of liquor have set records in the past couple of years, with vodka leading the demand. Some popular brands include Kamchatka, Absolut and Smirnoff, among others.

Flavor infusion
Vodka has always been quite popular, but its star rose dramatically with the advent of flavored varieties – from red pepper to spice up a Bloody Mary to numerous fruit options for a spin on summer cocktails. The first infusion was lemon and pepper in the late 1980s, followed by black currant, cranberry and orange.

Now vodka comes in everything from pineapple and melon to coffee and cinnamon. Finland’s Finlandia was the first company to mass produce flavored vodka.

Vast History
Vodka (derived from the word woda/voda, which means water) earned its reputation prevalently in Nordic countries and throughout Russia/Ukraine, where it was originally developed from potatoes for medicinal purposes. This area, known as the Vodka Belt, has the highest consumption of vodka in the world. In Russia, vodka accounts for 70 percent of all alcohol intake.

Vodka was rarely consumed outside Europe before the 1950s, but by the mid-1970s, it surpassed the sale of bourbon in the United States. Today it remains the biggest go-to spirit for bartenders.

Unique Interpretations
We know vodka is the central ingredient in staples such as the White Russian, the screwdriver, Long Island Iced Tea, lemon drops, cosmopolitans and, of course, vodka and tonic and vodka martinis.

But because it’s flexible and can inherit characteristics from most mixes, it has greater potential than traditional choices.

It would be difficult to get a daring drink idea wrong if you’re incorporating vodka. Mix things up with these recipes from The Vodka Cookbook, written by John Rose:

Vanilla Zephyr
3 ounces banana, chopped
4 ounces vanilla-flavored vodka
4 ounces apple-flavored vodka
2.5 ounces pineapple juice
1 ounce lemon juice

Mash banana in a cocktail shaker to form a paste. Add other ingredients and ice; cover and shake. Strain into martini glasses. Makes two servings.

Vodka Creamsicle
3 ounces orange juice
3 ounces Orange Peel Vodka (or orange-infused vodka)
½ ounce heavy cream

Combine all ingredients in a cocktail shaker with ice and shake vigorously for 30 seconds. Strain into chilled martini glasses. Garnish with orange wedges. Makes two servings.

Apple Cinnamon Toast
1-1/4 ounces Smirnoff Green Apple Twist Vodka
½ ounce Goldschlager
Dash of green apple Jell-O
Sliced apple
Cinnamon and cinnamon stick

Mix all ingredients in cocktail shaker with ice. Strain into chilled martini glass rimmed with cinnamon. Garnish with cinnamon stick and apple slice.

Vodka in Food
Not only does the versatility of vodka allow you to think outside the box with drink recipes, but it can also be incorporated into some food dishes. Vodka is used in recipes to achieve a chemical reaction in a dish. Adding it to marinades can help tenderize meats and break down fibers, for example. Vodka added to cheese and cream sauces lowers the boiling point to help prevent curdling. It can also be added for a last minute burst of flavor, or as a flambé. Vodkas infused with fruits and herbs can also add distinct flavors to your dishes. Take a risk and try some of these recipes:

Spaghetti Sauce with Vodka
2 white onions, peeled and chopped
6 garlic gloves, chopped
2 tablespoons olive oil
4 teaspoons freshly ground black pepper
¾ cup vodka mixed with 1 tablespoon white vinegar
2 pounds lean ground beef
2 large cans whole tomatoes
1 teaspoon fresh basil
1 pound mushrooms, cleaned and sliced
8 ounces pimiento stuffed green olives with juice reserved
Chopped fresh parsley

Sauté onions and garlic in olive oil. Season with pepper and add vodka mixture in three additions, allowing it to reduce to glaze after each addition. Add beef to onion mixture and sauté until browned. Puree tomatoes and juices and add to beef mixture. Add basil, mushrooms, olives and reserved olive juice. Stir in parsley and simmer for three hours, stirring occasionally.

Fettuccine and Asparagus with Lemon Vodka Sauce
2 large lemons
12 ounces heavy cream
4 tablespoons Lemon Peel Vodka (or lemon-infused vodka)
2 tablespoons coarse salt
1 pound fettuccine
1 tablespoon butter
8 ounces asparagus, cut into 1-inch pieces
½ teaspoon freshly ground pepper
4 tablespoons chopped fresh parsley
6 ounces Parmesan cheese, freshly grated

Grate the zest from one lemon, squeeze out the juice and set aside. Slice the other lemon and reserve as a garnish. Combine the cream and vodka in a medium-size skillet and simmer for 5 minutes, or until it thickens. Bring about 7 pints of water to a boil, add the salt, and cook the pasta at a rapid boil until al dente – about 8-10 minutes. Heat butter in a medium sauté pan over a moderate heat and cook asparagus until softened, but crisp – about 2-3 minutes. Add the cooked asparagus, lemon juice and zest to the vodka sauce and cook for 1 minute, stirring constantly. Drain the pasta (reserving some of the water), add to the sauce and toss. Season with pepper, garnish with parsley and sliced lemon and serve immediately on warmed plates. Serve the Parmesan separately.

Vodka Mocha Bundt Cake
1 package yellow cake mix
¼ cup white sugar
1 package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
¼ cup vodka
¼ cup coffee flavored liqueur
¾ cup water

For glaze:
¼ cup coffee flavored liqueur
¼ cup confectioners’ sugar

Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan. In a large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute, then at medium speed for 4 minutes. Pour into prepared Bundt pan. Bake at 350 degrees for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes.

To make the glaze: In a medium bowl, combine ¼ cup coffee liqueur with the confectioners’ sugar. Mix well and pour over cake.

Bonus:
The first recorded exports of Russian vodka were to Sweden in 1505. Still known as “fiery wine,” the pure distillation of vodka first appeared in Russia in the 15th century, sometime between 1448 and 1478. From http://cookingwithvodka.blogs.com.