JCB Cocktails Featuring JCB Vodka

Couple GlassChampagne Wishes and Caviar Dreams

Created by Brian Van Flandern from MyMixologist.com

Ingredients

  • 4 oz JCB Champagne, chilled
  • .5 oz JCB Cognac XO, chilled
  • .25 oz JCB Truffle Vodka, chilled
  • .25 oz JCB Caviar Vodka, chilled
  • Garnish: One demitasse spoon of JCB Caviar Gems infused with JCB Cognac
  • Garnish: Single slice of white truffle

Instructions

Infuse one far of Caviar Gems in 4 oz of JCB Cognac XO for 2 hours or until plump. Refrigerate and use as needed by straining off the Cognac.

Pour ingredients into a Champagne flute in reverse order listed, finishing by slowly adding the Champagne. Use a bar spoon to gently pull ingredients together. Add Caviar Gems to the flute, which will sink in the glass, then raise as the Champagne bubbles rise. Top with a single slice of white truffle for aromatics.

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Couple GlassBoisset’s Vesper (aka Gina Gallo)

Created by Brian Van Flandern from MyMixologist.com

Ingredients

  • 2 oz JCB Vodka (Botanicals)
  • 1.5 oz Lillet Blanc Vermouth
  • .5 oz N 8 Cremant
  • Garnish: Lemon Spiral Twist
  • Rimmed Garnish: Caviar Gems infused in Lillet Blanc and Lemon Juice

Instructions

Infuse one far of Caviar Gems in 4 oz of Lillet Blanc for 2 hours or until plump. Refrigerate and use as needed by straining off the Lillet.

Pour all ingredients except the Cremant into a mixing glass. Add ice and stir thoroughly. Taste for balance, then strain with a Julep strainer into a coup glass. Add Cremant and lightly stire. Garnish with a spiral lemon twist and rim the glass with lemon juice, then infused Caviar Gems.

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Wine GlassJCB’s Socks

Created by Nick Mallon – Selland Family Restaurants, Ella, Sacramento, CA

Ingredients

  • 2 oz JCB Truffle Vodka
  • 1 oz Raymond Vineyards 2016 Sommelier Selection reduction (see instructions)
  • .5oz fresh lemon juice
  • Barspoon of black pepper and ginger purée (see instructions)

Instructions

Sommelier Selection reduction: Simmer 1oz of the Raymond Vineyards 2016 Sommelier Selection in a pot with a touch of simple syrup and cracked black peppercorns and reduce.

Black pepper and ginger purée: Purée a generous amount of shredded ginger with 1 T of ground black pepper, then soak in simple syrup overnight. Strain.

Add all the above ingredients over ice in a cocktail shaker. Shake vigorously. Double strain into an all-purpose wine glass over ice, and add a splash of soda water on top. Garnish with 1 slice of a Perigord Truffle.

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Collins GlassJCB Cooler

Created by Jon Arroyo, Founding Fathers, Washington, D.C.

Ingredients

  • Approximately 2 balls, cantaloupe, depending on how ripe or flavorful the fruit is.
  • 2 slices, cucumber
  • 5 to 6 mint sprigs
  • 3/4 oz lemon juice
  • 1/2 oz ginger juice or 1 T roughly chopped fresh ginger
  • 1 oz simple syrup
  • 2 oz JCB vodka
  • Splash of club soda

Instructions

In a mixing tin, add cantaloupe, cucumber, lemon juice, ginger, and simple syrup and muddle. Add vodka and ice. Shake vigorously and fine strain into a Collins glass filled with ice. Overfill the glass with ice so a little is popping out the top, then pour the mixture from the shaker so it is 7/8 full with the cocktail. Top the last 1/8 with soda or sparkling water. Garnish with melon, cucumber, and fresh mint.

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Martini GlassJCB Caviar Gibson

Created by the Robert Branch Line, Emeryville, CA

Ingredients

  • 2 oz JCB Caviar Vodka
  • 1/2 oz Dolin Blanc Dry Vermouth
  • 1 cocktail onion and Shasetra caviar garnish

Instructions

Stir JCB Caviar Vodka and vermouth on ice, and serve up in a Martini glass. Garnish with one cocktail onion and caviar served in a mother-of-pearl spoon.

Download the recipe card.

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Couple GlassTruffle Royale

Created by Heather Thompson, The Cruise Room, Denver CO

Ingredients

  • 1.5 oz JCB Truffle Vodka
  • 1 oz Dolin Blanc dry vermouth
  • 1/4 oz Sauternes
  • Extra dry or sec sparkling wine to top the cocktail
  • Lemon twist and a sprig of thyme to garnish

Instructions

Rinse a chilled coupe glass with Sauternes and dispose of any excess. Stir Truffle Vodka and Dolin Blanc together over ice, and strain into a glass. Top with sparkling wine. Garnish with a lemon twist and a sprig of thyme.

Download the recipe card.

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Martini GlassClassic French Martini

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 2 oz JCB Vodka
  • 1 oz pineapple juice
  • .5 oz Chambord
  • Raspberry garnish

Instructions

Add the vodka, pineapple juice, and Chambord to a cocktail shaker. Fill it with ice and shake until cold. Strain into a chilled martini glass and garnish with a fresh raspberry.

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Martini GlassPeach and Blackberry Martini

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 2 oz JCB Vodka
  • .5 C fresh peaches cut into small pieces. Alternatively, use peach sorbet.
  • 4 C fresh blackberries
  • .5 oz simple syrup
  • .5 C freshly squeezed lime

Instructions

Add the peaches, blackberries, lime juice, and simple syrup to a cocktail shaker. Muddle the ingredients. Add vodka and ice. Shake well, then double strain into a cocktail glass. Garnish with a slice of peach, if desired.

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Martini GlassCucumber Martini

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 2 oz JCB Vodka
  • .5 freshly squeezed lemon
  • 3 slices peeled cucumber
  • Fresh cilantro
  • .75 oz simple syrup
  • 3 drops green hot sauce
  • Cucumber slice garnish

Instructions

Muddle cilantro, cucumber, simple syrup, and lemon juice in a cocktail shaker. Add vodka and ice. Shake and double strain into a chilled martini glass. Add hot sauce and garnish with a cucumber slice.

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Collins GlassPomegranate and Grilled Lemon Vodka Spritz Cocktail

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 2 oz JCB Vodka
  • 2 oz pomegranate juice
  • 2 T grilled Meyer lemon juice
  • 1 oz rosemary simple syrup
  • JCB N 21

Instructions

Combine all ingredients except the JCB N○ 21 in a tall glass. Fill the glass with ice. Top with JCB N○ 21, and garnish with a spring of rosemary and pomegranate arils.

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Champagne FluteLemon Rosé Bellini

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 1 spoonful lemon sorbet, softened
  • 1/2 oz JCB Vodka
  • 4 oz Haute Couture Rosé
  • 2 or 3 raspberries for garnish

Instructions

Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute, and garnish with floating raspberries.

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Collins GlassBoisset Bloody Mary

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 2 oz JCB Vodka
  • 1 C tomato juice
  • 1 T prepared horseradish (not creamy)
  • 4 dashes Worcestershire sauce
  • 3 dashes Tabasco sauce
  • Freshly ground pepper
  • Squeeze of fresh lime

Directions

In a cocktail mixer full of ice, combine the vodka, tomato juice, Worcestershire sauce, Tabasco sauce, horseradish, pepper, and lime. Shake vigorously, and pour into the glass. Garnish with a crispy piece of bacon, jumbo shrimp, a mini slider, or whatever your heart desires.

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Collins GlassJCB Mule

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

Instructions

Pour 1 ounce each of vodka and fresh lime juice into two glasses, then top each glass with 2 ounces of ginger beer. Pour champagne over the mixture, and garnish with limes and mint. Serve cold.

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Champagne FluteCupids Cocktail

Ingredients

  • 1 strawberry
  • 3/4 oz fresh lemon juice
  • 1/4 oz simple syrup
  • 1 oz St. Germain elderflower liqueur
  • 2 oz JCB Vodka
  • 3 oz Charles de Fere Sparkling Brut Rosé
  • Strawberry garnish

Instructions

Muddle the strawberry, lemon juice, and simple syrup in a cocktail shaker. Add ice, the St. Germain and vodka, and shake well. Strain over fresh ice in our Passion champagne glass. Top with sparkling wine, and garnish with a strawberry. Serve and enjoy!

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Martini GlassWitches Brew

Ingredients

  • 3 oz JCB Vodka
  • .5 oz blue curacao
  • .5 oz grenadine
  • 1 oz fresh lime juice
  • Dry ice

Instructions

Drop a small piece of dry ice into a martini glass. Combine vodka, blue curacao, grenadine, lime juice, and ice in a cocktail shaker. Shake until combined and strain into a chilled martini glass. Garnish with skewered blackberries.

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Martini GlassVampire’s Kiss

Ingredients

  • 2 oz JCB Vodka
  • .75 oz Chambord
  • 2 oz JCB N 21
  • Red sugar for the rim of the glass

Instructions

Rim the glass with red sugar. In a cocktail shaker add the vodka, Chambord, and 2 drops of red food coloring. Add ice and shake. Pour into a martini glass and top with JCB N.21.

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Martini GlassSparkling Cosmopolitan

Ingredients

  • 1.5 oz JCB Vodka
  • .5 oz triple sec
  • .5 oz cranberry juice
  • .5 oz freshly squeezed lime juice
  • Dash of simple syrup
  • Ice
  • 2 oz Jean-Louis Blanc de Blancs

Instructions

Combine vodka, triple sec, cranberry juice, lime juice, and ice in a cocktail shaker. Shake until very cold. Taste, and if the mixture seems too tart, add a dash of simple syrup or agave. Pour into a chilled martini glass, then top with sparkling wine.

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Martini GlassGingerbread Martini

Ingredients

Drink
  • 4 oz Irish cream liqueur, such as Baileys
  • 4 oz JCB Vodka
  • 2 oz coffee liqueur, such as Kahlua
  • 2 oz Gingerbread Syrup (recipe follows)
  • 2 scoops vanilla ice cream, softened
  • Whipped cream, for topping
  • Small handful of gingerbread cookies, crushed
Gingerbread Syrup
  • 1 C water
  • 1 C sugar
  • 2 T molasses
  • 1 inch peeled ginger
  • 2 cinnamon sticks
  • 1 t cloves
  • 1 t vanilla
  • Pink of sea salt

Instructions

Drink

Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup, and ice cream in a cocktail shaker. Add ice and shake well. Pour into 4 chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.

Gingerbread Syrup

Mix all ingredients together in a saucepan. Cook over medium heat until boiling. Reduce the heat and simmer for 10-15 minutes. Remove from the heat, strain, and cook before using.

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