Delighting us with pumpkin spice and everything nice, Arizona entrepreneur Angela Nielsen, founder of award-winning premium craft vodka imported from Poland, Roxx Vodka (roxxvodka.com), shares ingredients for the best cocktails of the season. Cheers!
PHOTO COURTESY OF ROXX VODKA
“This cocktail will take you on a journey, which starts with the buttery tastes of butterscotch, sudden subtle hints of citrus, topped with all things pumpkin and notes of gingerbread!” –Angela Nielsen
1 oz. Roxx Vodka
1 oz. butterscotch schnapps
1 ½ oz. orange juice
2-3 drops orange bitters
Local Arizona pumpkin ale
Fill shaker with ice. Add Roxx, schnapps, orange juice and bitters. Shake and strain into rimmed glass filled with ice. Top with pumpkin ale and garnish with a sprinkle of pumpkin pie spice and cinnamon stick. Add a mix of honey, cinnamon and brown sugar to the rim and enjoy.
PHOTO COURTESY OF ROXX VODKA
“Enhanced for the fall season, with each sip you receive a tantalizing introduction from the warm spices found in chai tea topped off with a smooth and calming finish from the vanilla and cream.”
2 oz. Roxx Vodka
1 ½ oz. Kahlúa
1 oz. chai tea syrup (recipe follows)
½ oz. heavy cream
Chai Tea Syrup:
2 cups water
5 Tazo chai tea bags 1 oz. honey
2 tsp. vanilla extract
To create the syrup, in a pot add 1 cup of water and bring to a boil. Remove from heat, and add in the chai tea bags and let the tea bags soak for 15 minutes. Remove the tea bags, add honey and place over heat once more. Remove from heat and add the vanilla. Place to the side. This drink can be served up or on the rocks. Combine the Roxx Vodka, Kahlúa, chai syrup and heavy cream in a shaker filled with ice. Shake vigorously and strain over ice in a lowball glass. Garnish with cinnamon stick and star anise. Sprinkle ground cinnamon for a kick.
PHOTO COURTESY OF ROXX VODKA
“Ease your way into this holiday season by pairing spice and pear. This light and refreshing combination is where summer meets fall. The spices found in spiced vanilla pear syrup are softened by the sweet and smooth pear nectar.”
2 oz. Jumex pear nectar
2 oz. Roxx Vodka
1 Tbsp. spiced vanilla pear syrup (recipe follows)
Spiced Vanilla Pear Syrup:
2 pears
1 cup water
1 cup granulated sugar
5 slices ginger
3 cloves
3 large orange peels
1 star anise
To make the syrup, first dice the pears into small cubes, then place in a small saucepan over medium heat with the remaining syrup ingredients. Bring the mixture to a boil, then let it simmer for about 15 minutes. Strain and store in the fridge. For best results, prepare the night before. Place a few large ice cubes into a martini shaker; add the pear nectar, pear syrup and Roxx Vodka. Shake vigorously and strain into martini glass. Garnish with pear wheel.
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