Bloody Mary
2 measures Romanov Vodka
4-5 ice cubes
Juice of lemon
teaspoon Horseradish sauce
2 drops of Worcestershire sauce
1 drop of Tabasco sauce
2 measures of thick tomato juice
Salt and cayenne pepper
Celery stick, with the leaves left on lemon or lime slice (to decorate, optional)
Put the ice cubes into a cocktail shaker. Pour the lemon juice, horseradish sauce, Worcestershire sauce, Tabasco sauce, tomato juice and vodka over the ice. Shake until a frost forms. Pour into a tall glass, add a pinch of salt and a pinch of cayenne and decorate with a celery stick and a lemon or lime slice, if you like,
Screwdriver
1 measures Romanov Vodka
2-3 ice cubes
Freshly squeezed orange juice
Variation
You can substitute orange juice by apple juice. Decorate with a mint sprig.
Put the ice cubes into a tumbler. Add vodka, top up with orange juice and stir lightly.
Long Island Iced Tea
measure Romanov Vodka
measure Blue Riband Gin
measure Celebration Rum
measure Tequila
measure Cointreau
1 measure lemon juice
teaspoon sugar syrup
6 cracked ice cubes
Cola, to top up
Lemon wedge, to decorate
Put half the ice cubes into a mixing glass. Add the vodka, gin, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well and strain into a tall glass almost filled with ice. Top up with cola and decorate with the wedge of lemon. Serve with a straw.
Vodka Martini
3 measures Romanov Vodka
4-5 cracked ice cubes
measure dry vermouth
Green olive or a twist of lemon rind, to decorate In some circles this concoction is also known as a Kangaroo.
Put the ice cubes into a mixing glass. Pour the vermouth and vodka over the ice and stir vigorously.
Strain into a chilled cocktail glass, drop in the olive or decorate with a twist of lemon rind.
Millennium Cocktail
1 measure Romanov Vodka
4-5 cracked ice cubes
1 measure fresh raspberry juice
1 measure fresh orange juice
4 measures Champagne (chilled)
Put the ice cubes into a cocktail shaker, add the vodka, raspberry juice and orange juice and shake until a frost forms. Strain into a Champagne glass and pour in the Champagne.