VODKA DONE RIGHT

Like a great Southern party guest, TOPO Vodka has enough character and depth to carry the conversation alone, but it classy and smooth enough to mix nicely with others. Cocktail Enthusiast agrees: "Topo Vodka is crystal clear in the glass and presents a beguiling nose. It's sweet–really sweet–with lots of buttery vanilla rather than your typical vodka neutrality."


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SLIGHTLY DIRTY MARTINI
2 1/2 oz. TOPO Organic vodka
1/4 oz. Dry Vermouth
1/4 oz. Olive Brine

Pour ingredients into a shaker with ice. Shake until very cold. Strain into a chilled martini glass. Garnish with your favorite olives. (We love them stuffed with blue cheese.)


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SPICY CUCUMBER LEMONADE
2 oz. TOPO Organic vodka
2 oz. Cucumber juice*
2 oz. Lemon Juice
1 oz. Jalapeño Simple Syrup**

Fill a shaker half way with ice and add all ingredients. Shake vigorously until very cold. Pour into a tall glass and add a cucumber slice garnish.

*To make Cucumber Juice, combine one cup of chopped cucumber (large chunks with skin on) with two cups water in a blender. Blend until fully pureed.

**To make jalapeño simple syrup, bring 1 cup of water to a boil. Add 1 1/2 cups of sugar, stir until dissolved. Turn down heat and add 3 sliced jalapeño peppers. Simmer for 5 minutes on low heat. The longer the mixer simmers, the hotter the syrup. If the mixture is still not hot enough, add habanero pepper slices. When the desired heat flavor is reached, remove from heat, strain and chill. (Be sure all pepper seeds are removed.)


GINGER WATERMELON SANGRIA
Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 


1/4 bottle of TOPO vodka
1 bottle of rose vinho verde
Ginger simple syrup to taste
quarter bottle of white cocchi americano

Combine all in a large pitcher. Serve over ice in decorative glasses. Add a watermelon slice garnish. 


SCARLET FEVER
Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 

1 oz TOPO Organic Vodka
1 oz red pepper juice
1/4  oz ginger simple syrup
1/4 oz lime juice
Brut rose

Combine vodka, red pepper juice, syrup and lime in a shaker with ice. Shake until very cold. Strain into a champagne glass and top with brut rose. Garnish with lime.


THE HEAT SEEKER
Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 


1 1/2 oz TOPO Organic Vodka
1 oz red pineapple puree
11/2 oz lime juice
1/2 oz basil simple syrup
Club soda

Combine first vodka, pineapple, lime and syrup with ice in a shaker. Shake until very cold. Pour into margarita glass with chili rim. Top with a splash of club soda and garnish with a basil leaf.


THE SUCKERPUNCH
(This is a recipe for sharing with a crowd.) 
Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 

1 Bottle Topo Organic Vodka
2/3 Bottle rose wine
2/3 bottle red wine
1/4 quart each raspberry and blood orange puree
3 cans of ginger beer

Mix together in a punch bowl. Serve over ice. Garnish with an orange slice.


THE TARHEEL ROYALE
(This is a recipe for sharing with a crowd.) Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 

1 bottle of TOPO Organic Vodka
1 quart of black currant purée
1 cup of creme de cassis
1/4 cup lemon juice
1/4 cup simple syrup

Mix all ingredients together in a large pitcher. Pour 1 1/2 ounces of the mixture in a flute, then top with dry sparkling wine! Garnish with a lemon twist.


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PLOTT HOUND


2 oz. TOPO Organic vodka
4 oz. fresh grapefruit juice
Rosemary Salt
Sprig of Fresh Rosemary

Combine ingredients in a rocks glass over ice. Pour into a shaker. Shake until mixed. Rim glass with rosemary salt. Pour shaker contents back into glass and garnish with rosemary sprig.


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MARKET MULE
Recipe Courtesy of Acme Food and Beverage Co., Carrboro, NC. 


1 1/2 oz. TOPO Organic vodka
2 oz. cucumber water*
1/2 oz. lemon juice
1/2 oz. basil syrup**
spicy ginger ale

*Make cucumber juice by chopping, peeling and seeding a cucumber, then puree with a pinch of salt and strain through cheese cloth. Combine vodka, cucumber juice, lemon juice and basil syrup with ice in a shaker and shake until very cold. Pour into collins glass, Top with ginger ale. Garnish with basil leaf.

**Make basil simple syrup by bringing 2 cups sugar, 1 cup water and about a 1/2 cup of chopped fresh ginger to a boil. Boil and stir for 10 minutes to dissolve sugar and infuse. Let sit and allow to cool, then strain. Store in fridge for use on the bar.


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SUNSHINER

1 1/2 oz. TOPO Organic vodka
1 1/2 oz. St. Germaine
8 Lemon Basil Leaves
1/2 oz. simple syrup
1 oz. lemon juice

Combine ingredients in a shaker with ice and shake vigorously until very cold. Pour into rocks glass over ice and garnish with lemon basil sprig.