Pinky vodka was the inspiration for the Rose Guava Pinky cocktail. (Photo by Maria C. Hunt)
I rarely drink vodka and so I don’t usually think about making cocktails with it either. But I was intrigued when a liquor rep friend gave me a bottle of Pinky. It’s a pink vodka that’s infused with violets, petals and other botanicals, making it sound more gin-like. On it’s own, Pinky vodka has a hint of sweetness to it since it’s distilled from winter wheat. It also comes in a very pretty package.
And then when it I learned that vodka was the theme for Mixology Monday hosted by Felicia’s Speakeasy, it spurred me to see what I could create with it.
One of my favorite pink mixers is fragrant guava juice and with summer being a great season for so many herbs I I’ve been using herbs in lots of cocktails. The Rose Guava Pinky is what I came up with for MxMo August 2009.
The Rose Guava Pinky
2 ounces Pinky vodka
2 ounces guava juice (canned, from Mexican product aisle)
1/2 ounce housemade sour mix
3 fresh raspberries
1 inch sprig fresh rosemary, plus more for garnish
Add the Pinky vodka, guava juice, sour mix, raspberries and rosemary to a cocktail shaker filled with ice. Shake until well chilled. Strain into a small martini glass or coupe champagne glass. Garnish with the rosemary.
