Though Bar Manager Jeff Faile has a passion for bitter elements in cocktails (that I also share...), his drinks menu at Fiola has some inventive vodka cocktails on it as well, which are perhaps more accessible to those who typically eschew other spirits.
"Not everyone wants to go for a rye or gin cocktail," he admits. Cocktails like his Alexandra includes the aromatic, gingery bite of Domaine de Canton, and a touch of delicate pear liqueur. Libations like these make it easier he says, for fans of, say, the Cosmo to step out of their comfort zone and try something a little different. "As much as I would love to see vodka drinkers branch out to gin, sometimes you have to provide baby steps for them," Faile says.
He shared his recipe for the Alexandra with me, which uses Boyd & Blair
, a potato-based vodka from Pittsburgh. "Smaller distilleries take their time and using quality ingredients to produce a solid vodka. They are producing one of the best potato vodkas on the market today. More and more people are taking notice, and I've certainly tried to steer people in that direction."
Courtesy of Jeff Faile, Bar Manager, Fiola, Washington, D.C.
1.5 oz Boyd & Blair Vodka
.75 oz Domaine de Canton Ginger Liqueur
.75 oz Rothman Pear Liqueur
.5 oz lime juice
Lime wheel, for garnish
Add all except garnish to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wheel.