EDIBLE VODKA
Schramm Vodka in fine culinary creations.

Saganaki Schramm Vodka Martini (click here)
By Chef Dana Reinhardt, SOL Kitchen Consulting
A fun first course; a cross between a martini and a soup!

Grape Tomatoes with Iced Vodka
By Chef Dana Reinhardt, SOL Kitchen Consulting
"A fantastic appetizer with crusty bread, olives and a good aged Cheddar. Any leftover vodka will keep in a sterilized jar in the fridge for up to one month and makes a great start to a Bloody Mary or Caesar.

Serving Size: six
Meal: lunch/dinner
Classification: drink
Season: summer (can be made any time of year)
Primary Ingredients: tomatoes, vodka, jalapeno peppers
Prep Time: 10 minutes and 3 days to infuse
Cooking Time: none
Difficulty: Easy

2 1/2 cups  Schramm Vodka
3 oz grape tomatoes
1/2 jalapeno pepper, split
5 whole peppercorns
1 teaspoon celery salt
1 lemon, thinly sliced

Prick each grape tomato all over with a toothpick and place in a 1 quart sterilized jar with tight-fitting lid. Pour the vodka over the tomatoes and add the jalapeno, peppercorns, celery salt and lemon slices. Seal and gently shake the jar. Set aside in a cool place for 3 days, shaking the jar every now and then.

When ready to serve the appetizer, strain the grape tomatoes and reserve the spiced vodka. Chill the vodka and freeze 6 shot glasses. Discard the peppercorns, jalapeno and lemon slices. 
Divide the chilled vodka between the shot glasses and serve with the vodka, grape tomatoes, aged cheddar, olives and great bread.

Schramm Spinach Gomae
By Schramm fan & friend, Pemberton, BC

1 oz Schramm Vodka
4 tblsp toasted sesame seeds
1 tblsp sugar
1 oz brag or ligh soya sauce
Wilted Spinach
Extra toasted sesame seeds

Grind the sesame seeds and sugar with a mortar and  pestle. Stir in the soya sauce and vodka, pour over wilted spinach. Sprinkle with extra sesame seeds.

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