Beaties Potato Vodka

Beaties Potato Vodka is made from potatoes, which sets it apart from the grain-based vodkas that fill most of the shelf. Potato spirit usually has a fuller, rounder body than wheat or rye. Expect a soft, slightly creamy mouthfeel, with a faint earthy sweetness on the palate and a gentle, clean finish. The brief doesn't list a proof or any flavoring, so treat it as a plain, unflavored vodka. The texture is the main reason to choose it over a lighter grain spirit. That weight shows most in drinks where the vodka is the main ingredient. In a Martini, whether dry or with a splash of vermouth, a potato base tends to give a silkier, more substantial drink than a neutral grain vodka. Stir it with plenty of ice and garnish with a lemon twist or an olive. A Moscow Mule is a good fit too: the vodka holds its own against the sharp ginger beer and lime, and the extra body keeps the drink from tasting thin. For a Bloody Mary, the rounder texture stands up to tomato juice, horseradish, hot sauce and celery salt without disappearing behind them. An Espresso Martini is another strong choice. Shaken hard with fresh espresso and coffee liqueur, a fuller-bodied vodka supports the roasted notes and the foam. In a Cosmopolitan, it adds some structure under the cranberry, lime and orange liqueur. That keeps the drink from tasting like fruit juice alone. To drink it neat, serve it well chilled. Keep the bottle in the freezer for a few hours, or stir it over ice and strain it into a chilled martini glass. Cold temperatures tighten the texture and bring out the smooth, creamy character that potato vodka is known for. You can also pour it over a large cube in a rocks glass, which dilutes slowly and lets the softer notes come through as the ice melts. Salty and briny foods go well with a glass served this way, such as smoked fish, pickles, olives, cured meats and salted nuts.