Vodka & Food

American vodka cuisine has no zakuski spread like Poland or Russia. Instead, it has its own set rituals. The best known is the Bloody Mary at brunch: tomato juice, spices, and vodka, served with a celery stalk, olives, or a strip of bacon, depending on the bar. There are hardly any fixed rules about when or how much to drink alongside it. At the table, the shared moment matters more than any strict ritual.

On the American East Coast, raw oysters are part of vodka tradition at raw bars. An ice-cold vodka accompanies a plate of oysters on ice there. Both should stay cold and clean so neither overwhelms the other. The pairing is considered a classic in many coastal towns from Boston to Virginia.

In Idaho, the connection stays closer to the field. A baked potato with butter and sour cream sits alongside a glass of potato vodka from Grand Teton Distillery or 44° North. Both products come from the same tuber, only the paths diverge: one heads to the oven, the other to the still. Both distilleries sit just a few hours' drive from the potato fields that supply the raw material.

In Vermont, Vermont Spirits' whey vodka, Vermont White, pairs with what comes from the very same dairy. Cheese and fresh cheese serve as the snack alongside it. The maple vodka, Vermont Gold, pairs better with pancakes drizzled in real maple syrup. Taste both vodkas back to back, and you'll pick out the difference between milk and tree in a single sip.