Let’s Get Blitzen: Cocktail Advent Calendar – Day 19 – Santa’s Vodka Smash. This vodka fizz builds flavour at every step. With a solid foundation of delicious Georgian Bay Vodka, rosemary syrup, and lemon, topped with tasty Georgian Bay Raspberry Rhubarb Vodka Smash. Proof that your favourite Georgian Bay Smash products can be enjoyed all year.
I’m sure you’ve enjoyed one or two Georgian Bay Vodka Smashes or maybe one of their Smashed Sodas or Half Smash products on the dock, by the pool, or on the patio in the warmer months but they have impressive versatility when mixed into cocktails with other seasonal flavours.
This post is sponsored by Georgian Bay Spirit Co.
You may recall, I used their Cranberry Gin Smash in last year’s Comet’s Gin Fizz that delivered a blush pink take on the classic Ramos Gin Fizz – a dessert-like cocktail confection that requires a spirited dry shake, wet shake combination.
This time around, I’m reaching for their award-winning Georgian Bay Vodka (named one of the best in the wold by Forbes magazine in August 2020) and their Georgian Bay Raspberry Rhubarb Vodka Smash which is a blend of all-natural ingredients and premium Georgian Bay Vodka. On its own, it offers a clear and sparkling appearance with aromas and flavours of fresh raspberry and rhubarb with citrus notes. The palate is dry and crisp with refreshing bubbles and a tangy red berry and rhubarb finish.
The finished result in the Santa’s Vodka Smash is a refreshing long drink that you could sip on while snacking on canapés, reading a book, or preparing the turkey.
I hope you’ll join me on my Instagram Stories tonight at 5 pm Eastern as I whip up this tasty creation.
Santa’s Vodka Smash
- 1½ oz Georgian Bay Vodka
- ¾ oz lemon juice
- 1/3 oz rosemary syrup
- 2-3 oz Georgian Bay Raspberry Rhubarb Vodka Smash
- Garnish: 2-3 raspberries
- 1 cup granulated sugar
- 1 cup water
- ¼ cup fresh rosemary sprigs
Add all ingredients, excluding Raspberry Rhubarb Vodka Smash, to a shaker with ice and shake until well-chilled.
Strain into an ice-filled highball glass. Top with Raspberry Rhubarb Vodka Smash.
Garnish with three raspberries skewered on a cocktail pick. Serve with a straw.
Combine sugar, water, and rosemary sprigs in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature until completely cool.
Remove rosemary sprigs and store syrup in an airtight container in the fridge for up to three weeks.