Posted on 10/28/2021 4:22:26 PM PDT by nickcarraway
There are many etymological instances of alcohol coming to be known as the “water of life.” The word “whiskey” stems from the Gaelic version of this very term; same story for “aquavit.” And so it should come as no surprise that the name “vodka” is an evolution of the Russian word for water, or вода, which is pronounced “vo-da.”
Like the colorful domes of St. Basil’s Cathedral and lines of matryoshka dolls, the mind quickly wanders to Mother Russia following any mention of vodka. But how many of our modern-day associations with the spirit — like say, in the Moscow Mule cocktail, or pairing with caviar — are as authentically Russian?
To answer this question, VinePair tapped Bek Narzi. Born in Soviet-era Russia, Narzi now resides in London where he co-owns and runs the Pachamama restaurant group. Yet his experience behind the bar and influence on Russian cocktail culture is considerable.
During the early 2000s, Narzi hosted the Prime Time Cocktail show on the national Russian channel RT, with the segment airing at the very on-brand time of 7:45 p.m. on Friday evenings. Narzi is also a published author with two books focusing on the hospitality industry. And under his helm in 2011, the City Space Bar in Moscow’s Swissotel clinched a spot among the World’s Top 50 Bars.
Suffice to say, Narzi is ideally placed to advise on how to drink vodka in a traditional Russian manner. Read on to discover his sage advice.
HOW TO DRINK VODKA NEAT
Though vodka has found a home in countless well-known cocktails, for an authentically Russian experience, Narzi says vodka must be drunk neat and as a shot. And when enjoying in this manner, there is but one hard and fast rule: Food must always accompany the alcohol.
“If you’re drinking good vodka and in good company, it can be very dangerous,” Narzi says. “You don’t feel how much you’re drinking, then you pay for it the next morning.
Traditionally, food arrives in the form of zakuski, Russia’s answer to tapas or mezze. Popular dishes include plates of pickles; roasted or boiled meats, such as ox tongue; horseradish; salads; and, of course, soup — whether borscht (beetroot) or shchi (cabbage). More substantial offerings, from dumplings and meat patties to stews with potatoes, then follow.
With its largely flavorless and odorless profile, there’s no danger of vodka competing with such a wide array of pairing partners. Being cheap and abundant, caviar would once have featured during such occasions, too, though this is no longer the case. “Now it’s become luxurious,” Narzi says. “Russian people eat caviar and chase it with vodka only on New Year’s Eve.”
HOW TO TOAST WITH VODKA IN RUSSIAN
During get-togethers, diners don’t typically drink shots of vodka at their own leisure because it’s seen as “cheap” to drink without toasting, or without having a reason to do so, Narzi explains. Neither is the toast a simple “cheers,” or the Russian equivalent. “Na zdorovie is bullshit,” Narzi says. “No one in Russia says it.”
Instead, each shot follows a more specific toast. To the host, for example, to the women around the table, someone’s new job, or to health and prosperity in general. A dedicated toastmaster typically leads this aspect of the experience. “Someone charismatic who knows aphorisms, and will keep the crowd interested,” Narzi says of the ideal candidate. “It’s all about rituals.”
In preparation for special occasions like weddings, where there will be many opportunities to toast, Narzi recommends always eating something substantial but not overly filling before the event, like a medium-sized steak. “Do not start this vodka journey on a hungry stomach,” he says.
VODKA SERVING SIZE AND TEMPERATURE
While a standard shot glass holds 2 ounces in the United States and 50 milliliters in countries where metric measurements are preferred, Narzi warns against a pour this large when drinking vodka. “You need to serve it in smaller shots to extend the pleasure,” he says, recommending 25-milliliter pours (roughly 1 ounce).
Contrary to popular belief, plucking a bottle straight from the freezer isn’t the best for serving temperature, nor is it traditional. Many Russians are afraid to freeze their vodka as it can solidify some of the impurities that “dishonest” vodka brands put into their spirits, Narzi explains. And rather than going down smoother, shooting freezer-cold vodka can actually burn the throat. So Narzi opts to instead keep bottles chilled in a fridge.
The Moscow Mule was devised in the United States by Smirnoff and a California bar owner with an excess of ginger beer to offload.
VODKA COCKTAILS
Of course, there’s nothing wrong with enjoying vodka in cocktails but this isn’t an authentically Russian means of enjoying the spirit, Narzi reiterates.
In fact, many of the cocktails that appear to have strong Russian ties are nothing more than marketing gimmicks. The Moscow Mule, for instance, was devised in the United States by Smirnoff and a California bar owner with an excess of ginger beer to offload. As for the coffee-liqueur-laden White Russian: more fiction. “Russians have a tea culture,” Narzi explains. “Coffee culture only came with Starbucks.”
Narzi also adds that, among the current wave of top bartending talent in Russia, there remains a reluctance to use vodka in cocktails. It’s old school, and seen as something of a Soviet-era mom-and-dad drink.
“The traditional way is very simple: You sit. There’s Zakuski. And there has to be a reason to drink vodka,” Narzi says. Of course, those reasons — those celebrations — don’t need to be overly substantial. “They used to sell special calendars with 365 reasons to drink vodka,” Narzi adds, with a hearty laugh.
We have openings in the D.E.A. if you're interested.
Drinking Every Afternoon
Check with Alan Jackson. :)
I keep my vodka in the freezer, it taste a little thicker when it goes down. Also good vodka does not freeze (in the freezer), the Russians used vodka as antifreeze in their cars. They had lots of cheap vodka and antifreeze was scarce and expensive. So two vodka glasses and the vodka come out of the freezer for a drink.....
Instead of wine, I’m having a wine glass of ice cold Vanilla Vodka tonight. Pretty tasty.
The vodka flavoring we loved was Buffalo Grass. You can buy bottles of it already flavored, very pricey. Maybe worth it for my one bottle of vodka next summer.
As for the Russians, what do they know? I hate beer (barf) and whiskey (ditto).
My beautiful friend Jutta, who grew up in Nazi Germany, would only drink “good Chermun beer.” I have to admit, it was better. And some Czech beer too. I’ve lived here for 12 years and had beer 3 times. Twice for watching football with a friend and one bottle of Corona in honor of the corona virus. My neighbor brought it as his contribution to our July 4 potluck on a big lawn.
Remember that wonderful old song, “Bye bye, Miss American Pie, ....took my Chevie to the levee but the levee was dry, and good old boys were drinking whiskey and rye....”
Not a good ole boy.
Veto!
(The Girl)
I don’t. Terrible experience with the stuff when I was 17. Haven’t touched it since, and it’s been almost 50 years now.
You can’t get the real Zubrowka in the US unless someone smuggles it in from Canada. You might the real stuff in Chicago hidden. Any that you see here is not the authentic Bilastok stuff. Best vodka in my opinion.
Hmmm...
I have an alternate version:
1- Open Vodka bottle.
2- Pour Vodka in glass.
3- Throw Vodka-filled glass against a wall or into the trash can.
4- Open Rum bottle.
5- Pour Rum in glass.
6- Drink Rum.
In emergencies Steps 1 through 3 and step 5 can be skipped.
Cheers!
Tito’s Handmade
One of the best.
Aristocratic vodka and unsweetened grape fruit juice was the after hours drink in a circle I once frequented often.
This was back, way back, when drinking with the judge and hitting the road home was rote behavior.
We drink Thirteenth Colony Southern vodka but its made in Georgia so hard to GRT elsewhere. Makes a fantastic martini. Otherwise Stoly or Grey Goose are my go to’s. Tito’s is horrible.
I worked with a skinny little Russian who explained drinking large quantities: carbs and fats (such as buttered bread) are very important to slowing the effects, which is needed to drink large quantities. Doing so, he could out drink others much larger than him.
I later went to Germany, and realized the cuisine there is entirely designed to help consume more beer: large amounts of fats and carbs.
It probably was Bison grass. On a side note the Ukrainians added St. Johns Wort for an infusion in their home brew.
St Johns Wort was what Prozac was developed from. It added flavor and effect. Personally I prefer Belvedere
Tak jest!
Russian version of Bloody Mary:
1. Pour small amount of tomato juice into a glass.
2. Use knife for step 3.
3. Keep knife touching glass wall above juice layer and carefully pour equal amount of vodka onto the knife surface, so vodka doesn’t mix with juice. The specific gravity and viscosity of tomato juice is higher than of vodka, in the end you should get two-layers system.
4. Drink the resulting beverage in one shot, first, swallow the vodka layer, then chase it with the tomato juice one.
Seems that the Russians invented this technique to be able to consume vodka of any quality (frequently the poor one) as tomato juice easily masks vodka harshness…
Okay.
Yep, Bison or Buffalo grass. You can buy bottles of Buffalo Grass vodka online, very pricey . Going to buy a bottle next summer.
St John’s Wart? Interesting but I have no clue what it tastes like, do you?
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