Finlandia Vodka Cup 2012 U.S. Finalists

A sprightly drink, this one is filled with fruits of almost every kind and spirits that share the profile. The truly enjoyable element here, which I think makes the drink cross the line to something really interesting, is the Malbec, that full-bodied red wine that About.com Wine Guide, Stacy Slinkard, describes as having a 'jammy characteristic."

From Michael Bulmash of Baltimore, Maryland

• 1 1/2 oz Finlandia Raspberry Vodka
• 1 oz Malbec
• 1 oz Blackberry Brandy
• 1 dash Triple Sec
• 1/2 oz Passion Fruit Syrup
• 1/2 oz Soda Water
• Mixture of fresh fruits

Combine Finlandia Raspberry Vodka with Malbec, Triple Sec, Blackberry Brandy, and Passion Fruit Syrup. Add mixed variety of fruits & muddle. Shake well over ice. Pour into glass & top with soda water.

There is no doubt that this drink is complicated, though if you are up for a challenge and adventure in molecular mixology, it's worth checking out. Essentially, the ingredients through the bitters make up the drink and it's fantastic. The rest of the recipe describes how to make strawberry pearls by dropping a blended mix into an alginate bath. The full execution of this one is not for everyone, but it is fun.

From Chris Asay of Rumson, New Jersey

• 1 1/2 oz Finlandia Vodka
• 1 oz Amaretto
• 1 1/2 oz Lemon Juice
• 1 oz Orange Juice
• 1 1/2 oz Simple Syrup
• 2 dash Rhubarb Bitters
• 1000 ml Water [about 34 oz]
• 5 grams (about 1 tsp) Sodium Alginate
• 150 ml (about 5 oz) Strawberry Juice
• 50 ml (about 1 3/4 oz) Tuaca
• 50 ml Honey Syrup (2:1, Honey:Water)
• 6 grams Calcium Lactate Gluconate

In a shaker combine Finlandia Vodka, Amaretto, Lemon juice, Orange Juice, Simple Syrup and Rhubarb bitters shake well. Strain into a Champagne flute rimmed with toasted almond sugar. Add in 10 Strawberry Pearls (For the strawberry pearls: prepare an Alginate bath by combining Sodium Alginate and Water.)

In a separate bowl mix Strawberry juice, Tuaca, Honey syrup and Calcium gluconolactate and mix with an immersion blender. Let solution sit for 12 hours

Using a syringe drop the strawberry solution into the alginate bath. A membrane will form around the juice after moments. Use a slotted spoon to remove the pearls and rinse in water. Garnish with a Strawberry.

How about a savory frozen cocktail? Though they are far from the ordinary, these drinks are a nice change of pace and I really like the simplicity of flavors here which are dominated by anise and basil.

From Tad Carducci of Hackettstown, New Jersey

• 2 oz Finlandia Vodka
• 1/2 oz French Absinthe
• 1/2 oz Fresh lemon juice
• 1 3/4 oz Simple syrup
• 8 fresh Italian basil leaves
• 8 oz ice

Add all ingredients to the cup of a high-powered blender. Add one cup of ice and blend on high for 20 seconds Pour into highball or Collins glass. Lightly smack basil leaf to release aroma and garnish with basil leaf and lemon wheel.

A little sweet, a little sour, and a little savory, this cocktail has it all. The honey and vanilla are natural compliments and here they are accented with nectarine, saffron, and mint, making this a snappy drink that is nothing short of fun.

From Raul Faria of Las Vegas, Nevada

• 1 1/4 oz Finlandia vodka
• 3/4 oz Barenjager honey liqueur
• 4 oz Fresh squeezed nectarine juice
• 1/4 oz Fresh lime juice
• 3/4 oz Fresh vanilla bean simple syrup
• 1 dash Saffron (6-8 strands)
• 6 Mint leaves

In a mixing glass add mint, saffron, fresh lime juice and vanilla syrup then muddle contents. After muddling add fresh nectarine juice, Finlandia vodka and honey liqueur to glass. Shake vigorously. Pour over highball glass filled with crushed ice. Garnish with mint sprig and nectarine twist.