The world can't get enough of flavored vodkas; the weirdest flavored vodkas on the market
World's craziest vodka flavors.
When it comes to liquor sales, there is no competing with vodka. Last year, according to the Distilled Spirits Council of the United States (DISCUS), it out-sold gin, rum, tequila, Irish whiskey, and Scotch — combined. And what’s helping drive this growth is a bewildering selection of flavored vodkas.
While flavored vodkas have been around for decades (Stolichnaya introduced the first ones in the l960s), over the last few years we’ve moved well past familiar varieties such as citrus, raspberry, and mango into uncharted territory. We’re talking about vodka that tastes like cake, popcorn, and even salmon.
It’s not uncommon for a brand to have dozens of different flavors. Now, just like fashion designers, these companies debut ever more exotic varieties each season. In 2012 alone, according to DISCUS, 122 new flavored vodkas went on sale.
These flavored vodkas have become so popular that other liquor categories are following suit. A few years ago, Jim Beam rolled out Red Stag, a line of flavored whiskies including Spiced with Cinnamon, Black Cherry, and Honey Tea, and Jack Daniel’s now offers a Tennessee Honey.
So whether or not you’re willing to try these vodkas, we know you’re at least a bit curious to see our list of the 17 craziest vodka flavors on the market. Cheers?
Click here for a list of the world's craziest vodka flavors.
This story was originally published at The World's 17 Craziest Vodka Flavors. For more stories like this join Liquor.com and drink better. Plus, for a limited time get How to Cocktail in 2013, a cocktail recipe book — free! Join now.
Grey Goose cellar master François Thibault has added yet another achievement to his impressive résumé with the label's Le Melon offering. The melons used for this vodka come from Cavaillon, France, where they are known for their distinct taste of wildflower honey. The spirit boasts a bouquet of cantaloupe with notes of pear and banana, while hints of almond and honey help bolster bright melon flavors on the palate.
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A quick search of the internet on any device will render dozens of gimlet recipes and somewhat conflicting versions of the ethos of this drink and what the balance of sweet, tart and crisp, clear booze is ideal for the modern cocktail enthusiast. Like many of our classics, the exact origins of the name are yet unproven but this drink’s roots as a gin, sweet-lime tincture of the British Royal Navy have been well documented. Many of the classic cocktails (collins, martini, gimlet) have vodka variations borne of that spirit’s popularity which steadily rose through the 1960s and 70s gaining a dominance in the 1980s that it has never relinquished.
While I adore the bursting botanicals of a well-crafted gin gimlet, something very special happens in its simpler vodka variant. The quality of the spirit is on full display and the delicate nature of the balance between lime, sugar, and spirit creates a welcoming entry point for the uninitiated to become familiar with modern craft cocktails. This path into the world of well-crafted drinks can sport many subtle variations. The addition of seasonal herbs like mint, thyme, or basil is one path, substituting blood orange or grapefruit for lime another. On all of these offshoot branches of the gimlet tree, the initiant is comforted by the safe choice of a quality vodka while being enticed into a world bursting with botanical and citrus flavors.
But what is the ideal ratio for that pure vodka gimlet? Do we draw from Raymond Chandler’s “The Long Goodbye,” that this drink is one part base spirit and one part sweetened lime? This would lead us to a two parts vodka, one part each simple syrup and fresh lime juice. Or do we follow from David A. Embury’s “The Fine Art of Mixing Drinks” through to Gary Regan’s “Joy of Mixology” and “How’s Your Drink?” by Eric Felten, and surmise that we should be thinking that a gimlet is well served at four parts or even eight parts base spirit? I find the truth, the sweet spot is in between these recorded recipes. It’s a refreshing push of the two parts spirit to one part each sugar and citrus that lets the elegance of an exceptional vodka tickle and dance on the palate.
4 Crazy-Convincing Mocktails That Taste Just Like Real Booze
Bartender Jon Harris of Washington, DC’s Firefly has perfected four shockingly convincing alcohol-free drinks that mimic the mouthfeel and flavor of their boozy counterparts. Here are the secrets behind his amazing mocktails.
Bartender Jon Harris of Washington, DC’s Firefly has perfected four shockingly convincing alcohol-free drinks that mimic the mouthfeel and flavor of their boozy counterparts. Here are the secrets behind his amazing mocktails.
Old-Fashioned: To create a boozeless version of one of the booziest cocktails, Harris replaces whiskey with strong-brewed barley tea. “You are trying to capture the spice of the whiskey, a little bit of the bite and the malty sweetness,” Harris says. The barley tea, which Harris brews for 20 minutes instead of the 3 minutes that the package usually recommends, has all of those characteristics. To the chilled tea, he adds bitters, simple syrup, ice and a lemon twist, just as he would for a classic old-fashioned.
Gin and Tonic: “Mimicking gin is pretty easy,” Harris says. Simply infuse water overnight with the botanicals used in your favorite gin. “You know you’re going to need juniper berries,” he says. 𠇊nd you’re probably going to have some citrus peel and various herbs. The water draws out all the flavor of the aromatics, so when you strain it, you basically have a clean tea ‘gin’ infusion.” For a faux “gin and tonic,” Harris uses about 4 ounces of the “gin” and adds to it tonic syrup like Jack Rudy’s, plus a touch of simple syrup and baking soda, to give it fizz and body without diluting it like soda water would. He pours the mix over ice and garnishes the drink with a couple of lime slices. “That’s my favorite,” Harris says. “It’s the closest to the real thing.”
Cosmopolitan: “It’s kind of impossible to mimic vodka because it’s so neutral,” Harris says. Instead, he mimics the Cosmopolitan as a whole. He uses fresh lime juice in place of citrus vodka, cranberry bitters (“to give that bitter tang instead of cranberry juice, since we already have juice”), orange flower water instead of triple sec and grenadine for color, bright berry flavor and body. He thins everything out with a splash of water then shakes it over ice and strains it into a martini glass.
Mojito: “People make fake mojitos every day,” Harris says. “It’s just lime juice, mint and soda water𠅋ut that’s kind of boring.” He suggests adding pure sugarcane juice to the mix. While there’s no mock mojito on the menu at Firefly right now, Harris is expecting to get a sugarcane press this summer so he can make his own fresh-pressed juice. For those without such a contraption, he recommends buying bottled sugarcane juice or piloncillo, Mexican sugarcane that’s been boiled down into a block, which can be reconstituted and diluted to make a juice.
Flavored Vodka: A Revolution The Romanovs Missed
WHILE the world was preoccupied with Dolly the sheep, a team of scientists quietly introduced banana flavor into vodka. Banana vodka is fact, not theory. It is legal in all 50 states. And it poses the same moral question as human cloning: just because scientists can do it, must they?
The question is a pressing one, as a new generation of vodka washes over the land in a fruit-filled tidal wave. Lemon and pepper, flashy newcomers in the late 1980's, paved the way for black currant, cranberry and orange. Recently, their ranks were joined by pineapple, melon and tangerine.
Stolichnaya, in an all-out effort, introduced six vodkas spliced with raspberry, strawberry, peach, vanilla, cinnamon and coffee. Zone, an Italian company, added banana and other fruits. A Russian rival, Kremlyov skaya, is pleased to offer, for your delectation, a chocolate vodka. No one is even trying to pretend that it was the favored libation of the Romanovs.
The new flavors have divided bartenders more than any drink trend in recent memory. Traditionalists regard them as the worst thing since Pagan Pink Ripple. Hip experimentalists say they are thrilled. In the confused middle are bartenders who love some flavors and hate others -- although not the same flavors. Most agree, however, that a successful flavor seeps into the vodka, dying its colorless fabric and creating a unified taste experience. It should not sit on top of the vodka like a bad toupee.
Cosmopolitan cocktails soak up most of the flavored vodka being poured, as bartenders brighten up the vodka, lime-juice and cranberry recipe by introducing lemon, orange, black currant or other flavored vodkas, which have also transformed the basic vodka martini. Shooters, or chilled shots of straight spirit, also account for a large percentage of the flavored vodka being consumed. None of this is terribly exciting, unless you happen to be selling vodka.
Out on the conceptual frontier, that twilight zone where raspberry and black currant intermingle, where vanilla vodka forges an unholy alliance with creme de cacao, new cocktails are emerging like planets from a swirling, gaseous cloud. Behold them.
At the Time Cafe in Greenwich Village, the Billie Holiday combines Stoli Ohranj and blue curacao with cranberry, pineapple and lime juice to make an indigo statement. It's attractively tart and, appropriately, a touch mysterious. Where does the cranberry leave off and the pineapple begin? Hard to say, fun to figure out. This one's a winner.
The Grand Bar at the SoHo Grand Hotel serves a cheeky, cherry-red spinoff of the martini, the Tartini. A blend of Stoli Razberi, Chambord raspberry liqueur and cranberry juice, it uncannily replicates the flavor of a melted Luden's cough drop and seems to go like gangbusters with youngish patrons.
For those who want dessert in a glass, the Mon Cheri martini at Osteria del Circo in midtown may one day provide the alcoholic equivalent of the Twinkie defense. Equal parts Absolut Kurant and Godiva Black Chocolate liqueur, it's pure sugar rush.
Do these drinks deserve to live? Andrea Immer, the beverage director at Windows on the World and the Rainbow Room, says no. ''Vodka is a good neutral vehicle for flavors, but very few companies have the chemists' talent to get the flavors right,'' she said. '➾sides, how many people want to be drinking cinnamon?''
In a comparison that the vodka companies will surely enjoy, she described the evolution of vodka flavors in terms of the chewing-gum industry, which started with Juicyfruit and found its way to kiwi and watermelon.
According to the trade magazine Impact, 650,000 cases of flavored vodka were sold in 1996, the latest year for which figures are available. About five million cases of imported vodka, and 34 million cases all told, were sold in 1996, making flavored vodka a niche product but one growing at the robust rate of 8 percent over 1995's figures. That virtually guarantees a kumquat vodka in the near future.
Felix Albano, the bar manager at Fifty Seven Fifty Seven in the Four Seasons Hotel in midtown, loves the stuff. ''It allows us more latitude,'' he said. ''We can put flavors together that people would never think of.''
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One example is the Robin & Mike Martini, which, in a tricky move, uses flavored vodka to create a kind of low-fat pina colada. The drink, which was created by two of the bar's regulars, the actor Mike Myers and his wife, Robin Ruzan, combines Stoli vanilla, coconut-flavored rum (rather than rum plus coconut cream) and pineapple juice. ''The vanilla vodka adds zip but lightens the drink,'' Mr. Albano said. ''It's refreshing, believe it or not.''
The Robin & Mike works, and it looks good, too, served in its own mini-shaker and poured into an elegant retro martini glass, where it glows softly like liquid topaz, emitting the unmistakeable aroma of butterscotch. At the bottom sits a shiny red cherry, a beacon for the beguiled drinker.
The bar's Julie Walters Martini, named in honor of the British actress, uses not one but two flavored vodkas, strawberry and raspberry, to which Mr. Albano adds cranberry juice and a dash of vanilla. It has the bouquet of a 5-cent lollipop and tastes like Hawaiian Punch, without the beguiling complexity. Not a success.
Bartenders know that not all flavors are created equal. Anyone who has tasted Kremlyovskaya's chocolate vodka, for example, will experience a powerful childhood memory, the taste of that last piece of Halloween candy, wedged in the back of a drawer and discovered in late November.
Citrus gets the nod, and it sells well, for fairly understandable reasons. The tart acidity of orange or lemon goes naturally with vodka's cold sting. Pepper also perks up a vodka.
Other fruit flavors are iffier, as Stolichnaya's new lineup demonstrates. All of Stoli's flavors, which cost about $1 more than its unflavored vodka, or about $17 for a 750-milliliter bottle, are derived from fruit and spice essences. They score high marks for aroma and taste. They represent a giant leap forward from the powerfully emetic flavored schnapps that thrilled a lost generation of college students in the early and mid-1980's. But do they belong in vodka?
Raspberry, the brightest and cleanest of the new Stoli flavors, gets a strong yes vote from most bartenders. Vanilla does, too, which shows that bartenders cannot always be trusted and that in some cases, the voice of the people actually makes sense. Most vanilla vodka goes straight into Coca-Cola, in an adult version of a vanilla Coke, and that's probably a good destination for it.
After raspberry it's a quick ride downhill. Henry Rinehart, the beverage manager at Clementine restaurant in Greenwich Village, uses orange vodka in the house cocktail, the Clementini. He likes raspberry, too. Peach is another matter. ''The raspberry is equally aromatic and flavorful, but it's not as clingy,'' he said. ''The peach is sort of viscous. It doesn't balance well when you mix it.''
Undeterred, Le Cirque 2000 has plunged ahead and made a house martini with peach vodka, blue curacao, lime juice and Cointreau. It splits the difference between a slice of peach pie and a fresh stick of Juicyfruit.
Hardly anyone mentions strawberry, and everyone seems flummoxed by cinnamon and coffee. 'ɼinnamon cocktails?'' said Peter McNally, the bar manager at Pravda in SoHo. ''I believe these are sold in discos or out on Long Island somewhere.''
Deal with it. The newfangled flavored vodkas may be the drinking world's equivalent of colorized movies, but younger customers love them. John McClement, the owner of the martini-centric Temple Bar in the East Village, brushes aside the new trend with four words -- ''Not a serious drink'' -- but even he acknowledges that many a tarted-up Cosmopolitan has been sold at his address. Once you show them tangerine, there's no turning back.
Adapted from Fifty Seven Fifty Seven Bar, Four Seasons Hotel
3 1/2 ounces Stolichnaya Vanil
Pour ingredients into ice-filled cocktail shaker, shake, strain into a chilled martini glass, and then garnish with a maraschino cherry.
2 1/2 ounces Stolichnaya Ohranj
Pour ingredients into ice-filled cocktail shaker, shake, strain into chilled martini glass and then garnish with a twist of lemon.
Cîroc Prices and Availability in Stores
Cîroc Vodka is a very popular French vodka manufactured and produced by Diageo, the leading giant in the alcohol industry. It has come up as the second ultra-premium brand of vodka in the world after Grey Goose vodka. Cîroc comes in different versions and flavors as well. Below are the flavors and Cîroc prices of all sizes at different stores.
Cîroc Price and Size for Different Flavors
Type Size Price of Cîroc Cîroc Ten Vodka 1L $229.99 – $250.99 Cîroc Vodka 375ml $17.99 – $18.99 Cîroc Vodka 1.75L $49.99 – $50.99 Cîroc 750ml Price 750ml $26.99 – $29.99 Cîroc Apple 750ml $26.99 – $29.99 Cîroc Amaretto 750ml $26.99 – $29.99 Cîroc Peach 750ml $26.99 – $29.99 Cîroc Pineapple 750ml $26.99 – $29.99 Cîroc French Vanilla 750ml $26.99 – $29.99 Cîroc Blue Stone 750ml $26.99 – $29.99 Cîroc Coconut 750ml $26.99 – $29.99 Cîroc Summer Colada 750ml $26.99 – $29.99 Cîroc Red Berry 750ml $26.99 – $29.99 Cîroc Mango / Mango Cîroc Drinks 750ml $26.99 – $29.99
Price of Cîroc at Stores
Type Size Cîroc Price Walmart Cîroc Pineapple Vodka 750ml $29.97 Cîroc Red Berry Vodka 750ml $29.97 Cîroc Amaretto Vodka 750ml $29.97 Cîroc Ultra-Premium Vodka 750ml $29.97 Target Cîroc Peach Vodka 750ml $33.99 Cîroc Pineapple Vodka 750ml $33.99 Cîroc Ultra-Premium Vodka 750ml $30.99 CVS Cîroc Red Berry Vodka 750ml $37.99 Cîroc Peach Vodka 750ml $37.99 Cîroc Ultra-Premium Vodka 750ml $37.99 Cîroc Pineapple Prices 750ml $37.99 Cîroc Amaretto Vodka 750ml $37.99
The prices of Cîroc vodka, however, are high as compared to the other average vodkas. The difference is that it is prepared using grapes, unlike other vodkas that are prepared using wheat, potatoes, or corn. Various Cîroc Flavors are Cîroc Pineapple Vodka, Cîroc Peach Vodka, Cîroc Amaretto Vodka, and many more. The prices, perhaps, are different for different flavors and different stores. On average, a750ml of Cîroc Vodka bottle ranges from $29-$38.
Cîroc Alcoholic Content is around 35 percent by volume. This vodka is distilled from grapes, unlike potatoes, corn, and grain hence, all the flavors of this vodka may not be gluten-free. Two types of French grapes contribute towards the preparation of Cîroc vodka, namely Mauzac Blanc and Ugni Blanc. Cîroc has a taste of a fruity mixture, rather than a complete grape taste. Some Cîroc Flavors include Cîroc Coconut Vodka, Cîroc Peach Vodka, Cîroc Amaretto Vodka, Cîroc Red Berry Vodka, etc. Fermentation of grapes is involved in the preparation process of this vodka therefore, it is 96% distilled.
Cîroc Vodka Consumption
Cîroc Vodka Calories content is 97 and 14g alcohol per serving. However, it is free of fat and cholesterol but contains 0.1g carbohydrates, though. The consumption percentage of Cîroc Vodka worldwide has been going high since 2009 but dropped for the last two years, 2017 and 2018.
Although Cîroc vodka has many health benefits, it must be consumed on a limited basis according to the Cîroc nutrition facts, it possesses a 35% volume of alcohol after all. Some of the health benefits of Cîroc Vodka include acting as an antiseptic, antitoxin, hypertension and stress reducer, hair and skin enhancer, disease-resistant substance, etc.
Cîroc Vodka Serving Suggestions
Cîroc vodka can be served in several ways, like straight, on the rocks, or with cocktails. Among them, the best way to serve Cîroc Vodka is by serving them in cocktails. These cocktails are poured on one and a half ounces of Cîroc in chilled icy cold glasses, either straight up or with small ice cubes. Some popular drink flavors consisting of Cîroc vodka and cocktails are Cîroc Red Berry Cocktails, Cîroc Peach and Coconut Cocktails, Cîroc Black Raspberry, Cîroc Ultra-Premium Vodka, Cîroc Amaretto, Cîroc Summer Colada, etc. Some all-time favorite, evergreen best vodka mixers are Cranberry juice, Pineapple Juice, Ginger Beer, Lemon soda, Tonic water, etc.
Do’s and Don’ts
- Cîroc Vodka must be consumed straight up, as frequently as possible.
- It’s better to have a cocktail vodka with a mixture of several flavored juices and drinks.
- An excessive amount of Cîroc alcohol content has a severe impact on body parts like the liver, heart, and kidney. Hence must be taken in restrictive amounts.
- Taking straight Cîroc Vodka must be avoided as much as possible.
Interesting facts about Cîroc Vodka
You never know some extremely thrilling facts on Cîroc Vodka! Here they are:
- Cîroc Vodka is produced using two kinds of French Grapes through distillation, unlike other vodkas.
- Some flavors of this vodka may not be gluten-free, as no potatoes, grain or corn is used as a distillation source.
- It is the world’s most famous iconic vodka, ranked as the second ultra-premium quality French Vodka, after Grey Goose.
- This vodka became even more popular after Sean John Combs took over half the share of this brand and became a big brand promoter.
- Jean-Sebastien Robicquet was the founder of this vodka brand whose family belonged to a wine-growing region of Bordeaux.
Some fantastic recipes with Cîroc Vodka are as follows:
- Cîroc vodka can be mixed with Cranberry juice, Pineapple juice, Orange juice, Grapefruit juice, etc.
- Ginger Beer or tonic water or lime soda mix extremely well with Cîroc Vodka to provide a good taste.
- Ciroc vodka best served with cocktails in a tumbler contained chilled ice cubes.
- Several mixtures like Cîroc Summer Colada with pineapple juice and garnished with pineapple umbrella taste good.
- A glass of ice with banana juice, coconut cream, and Summer Colada garnished with pineapple leaves, or banana slices serve well.
Places where Ciroc Vodka Banned
Cîroc Vodka is banned in some countries. Worldwide countries include Kuwait, Libya, Maldives, Bangladesh, Afghanistan, Saudi Arabia, Qatar,and Certain parts of India.
Cîroc is a famous premium French vodka brand after Grey Goose. This vodka is made from grapes, unlike corn, wheat, or potatoes.
A Fifth of Cîroc price ranges from $29-$38 which is 750ml.
Cîroc Apple Price is $24.99 for a 750ml bottle.
Cranberry juice and Orange juice will work perfectly well with Peach Cîroc.
Coconut cream garnished with lime or pineapple slices will go perfect with Pineapple Cîroc.
Cîroc Vodka is made from French grapes named Mauzac Grapes and Ugni Grapes.
A Pint of Cîroc contains about eight and a half drinks.
Prices vary with bottle sizes and stores purchased from. On average, a750ml of Cîroc Vodka bottle ranges from $29-$38.
Cîroc is 80 Proof and 750ml flavored vodka.
A liter of Cîroc liquor price is around $200.
Cîroc is a vodka made from grapes.
The calories measure in Cîroc Vodka is around 69 per serving.
Cîroc Vodka is a special type of vodka brand, completely differentiable from other vodkas. This vodka is made from French grapes found in high altitudes of the Western Coast in France. It tastes like fruit and serves well with various cocktails.
Cîroc comes in several flavors like Cîroc Red Berry Cocktails, Cîroc Peach and Coconut Cocktails, Cîroc Black Raspberry, Cîroc Ultra-Premium Vodka, Cîroc Amaretto, and Cîroc Summer Colada. As you can see in the above Cîroc Prices, it usually costs high in comparison to other vodkas, but still is the second best-selling and ultra-premium taste quality French vodka in the world. It has high growth and promotion in the market. Hope this Cîroc Vodka Review helped you
4. Island Fire Kombucha with Pineapple & Cayenne Pepper
Why not add a little heat to the mix? Sweet pineapple with a dash of cayenne is the kick you've been looking for in a kombucha recipe. Not only will you get all the health benefits of the drink itself, but you will also get all the health benefits of cayenne. The two together are a powerhouse for your digestion. And the added flavor of fresh pineapple? Now that's too good to pass up. While this recipe is technically an infusion, it does go through a small second fermentation once the pineapple juice and other flavors are added.
Get the recipe here.
Dairy Free Vodka Sauce
This super simple vodka sauce uses a quick and easy cashew cream in place of dairy! It’s flavorful, creamy, and perfect tossed with penne pasta!
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1 x
- 1 onion, diced
- 3 cloves of garlic, minced
- 1/3 cup vodka
- 28 oz can whole peeled tomatoes* (San Marzano are super yummy if you can find them!)
- 1/4 cup raw cashews
- In a large skillet over medium high heat, add some olive oil. When hot, add your onion and garlic, season with salt and pepper, and saute until the onion has softened
- Add your vodka and simmer, stirring often, for about 3 minutes, until the vodka has mostly absorbed into the onions and garlic
- Add your canned tomatoes + more salt and pepper. Break up the tomatoes some with your spoon and bring to a simmer. Simmer, partially covered, for 20 minutes, stirring occasionally and breaking the tomatoes up with your spoon
- Meanwhile, add your cashews to a small pot and cover with water. Bring to a boil and boil for 10 minutes. Drain and add to a high powered blender with 3/4 cups water. Blend for about a minute until very smooth. Pour into another bowl and set aside. Rinse out your blender (you’ll need it for the sauce)
- When the sauce has simmered for 20 minutes, transfer it to a blender and blend until smooth. Add back to your pan and simmer, partially covered, for another 5 minutes
- Remove from the heat, stir in your cashew cream, and season to taste with salt and pepper
- We love servings this with penne pasta! It’s the perfect amount of sauce for 1 box (1 pound) of pasta!
*A 28 oz can of diced tomatoes works too if you can’t find whole peeled!
Nutrition info accounts for a pound of penne pasta mixed in with the sauce.
- Serving Size: 1/4 of the pasta + sauce
- Calories: 563
- Sugar: 10 g
- Sodium: 315 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 99 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 0 mg
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Best for Moscow Mules: Russian Standard Gold
- Region: Russia
- ABV: 40%
- Tasting notes: Vanilla, Caramel, Almonds, Lemon
Infused (but not flavored) with Siberian golden root, or Rhodiola, a medicinal plant used for stress relief, this vodka makes for a transporting Moscow Mule. The mid-level bottle from Russian Standard, it is produced, like the rest of the line, from winter wheat, which Abou-Ganim explains gives a "malty graininess" and a "rich creamy sweetness" that pair "beautifully" with spicy-sweet ginger beer. When making the drink, Borisov prefers "to serve it as intended: in a copper cup to make sure the cocktail temperature stays as low as possible for as long as possible."
17 Fried Chicken Recipes (Because One Is Not Enough)
Growing up, my fried chicken experience was mostly limited to the occasional trip to KFC. It wasn't until later that I realized just how crazy people get for the dish, arguing fiercely over the best recipes. At Serious Eats, we're equal-opportunity fried chicken lovers, and all we really want are two things: juicy meat and a crispy coating. Beyond that, you get into contested territory. Do you want a thick crust or a thin one? How heavily seasoned should the coating be? What about the oil?
I'm not here to pick sides, and fortunately, I think we have enough recipes to keep everyone happy. Craggy Southern-style fried chicken, boneless Japanese karaage, the ultimate fried chicken sandwiches, chicken and waffles with a Mexican twist, and more—find it all in this collection of 17 of our favorite fried chicken recipes.
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