Hand trimmed boneless chicken breast, seasoned and lightlyīreaded. Accompanied by four of our signature dipping sauces. Served with beer mustard and cheesy jalapeño sauce.įresh chicken breast strips coated in our signature sesame breading Accompanied with Asian slaw, cilantro rice, andįour warm pretzels brushed with butter and dusted with a seeded spiceīlend. Succulent shrimp lightly dusted and golden fried. Accompanied by marinated tomatoes, olive tapenade, and bleu cheese crumbles. Sliced ciabatta topped with a special blend of seasonings and Parmesan cheese then oven toasted.

Served on grilled slider buns with speared cornichon. House made fresh ground chicken patties with garlic aioli, shredded lettuce, melted Swiss, and sliced tomato. Served with Seasoned Sour Cream.įour mini beef burgers grilled then topped with Bourbon Red BBQ, melted smoked Gouda, and crispy smoked bacon. Waffle cut potatoes fried to a golden crisp, dusted with our special blend of Parmesan and spices. Look to more neutral wheat and corn-based vodka for lighter, sweeter cocktails (think: cosmo or lemon drop.Slices of sweet yellow onion dipped in batter and golden fried. Consider potato vodka for straight sipping, dry martinis, or any spirit vodka cocktail, while rye's spice can add heft and contrast to citrusy cocktails or ones with bitter notes like an espresso martini. Those are great in martinis and stirred cocktails, but I wouldn't necessarily reach for potato vodka for a bloody mary.'īoth emphasize the importance of thinking about the application when choosing your vodka. 'Some vodka has a silkier texture, like potato-based vodkas. Rye tends to make for a spicier profile with a peppery bite, while potatoes can lend vodka an earthy or even creamy flavors, and wheat and corn tend to make for the most mild, neutrally flavored spirits.Īnother factor to consider, says Barbatsis, is texture. 'Just as different grapes yield different wines with vastly different tastes, or different mash bills distinct whiskies, the raw ingredients that are distilled into vodka are the single biggest determinant of what that vodka will taste like,' say Dorda. So if you're looking to expand your vodka vocabulary, (or just stock up on the do-it-all spirit) these are the bottles that deserve a place of honor on your bar cart.ĭespite vodka's reputation for neutrality, there's plenty of flavor variation in bottles of vodka. Some people see vodka in a cocktail on a menu and pass on it because they think it's not cool or they only like 'bold flavors,' when in fact they are passing up some really interesting combinations.' 'Vodka is great to pair with sherry, bitters, and muddle fruits and vegetables, like peppery nasturtium flowers or bright berries.

What people don't think about is how it can balance bolder flavors in cocktails,' says James Beard Award-nominee Alex Barbatsis, Head Bartended of The Whistler in Chicago. 'Vodka is underrated because people think of vodka only in one way: flavorless.

But we're in a new era of vodka sipping, and deservedly so, so it's time to let go of some of those preconceptions. A way to add alcohol content without adding flavor. One the other hand, it's long been perceived as, well, bland. One the one hand, it's ideal for mixing because, when compared to spirits like gin or whiskey, its profile lets other flavors shine, adding a kick without overwhelming the flavor notes of a cocktail. Vodka has always lived with the double-edged sword of its mild flavor profile.

Deep eddy lemon vodka lemon drop