Recipes


Mango

Sparkling Clover Charm
Sparkling Clover Charm
Ingredients:

1 oz Finlandia Mango Vodka
4 oz Korbel Champagne
1/2 oz Melon liqueur

glass: Rocks Glass
method: Stir
garnish: Stir Stick Topped With A Marshmallow Clover (You know, the ones found in a particular cereal box)

Mango Ruska
Finlandia Mango Ruska
Ingredients:

1 1/2 oz. Finlandia Mango Vodka
2 oz. Apple Juice
2 oz. Lemonade

glass: Highball
method: Stir

Classic

Emerald Martini
Emerald Martini
Ingredients:

1 ¾ ounces Finlandia Vodka
¾ ounce Melon Liqueur
Splash of Pineapple Juice

glass: Martini
method: Shake

Green Fin
Green Fin
Ingredients:

1 ½ ounces Finlandia Vodka
1 ounce Green apple liqueur

glass: Martini
method: Shake
garnish: Green Apple Peel (Can thinly slice the outside of a green apple in an oval shape and float in the drink or cut a slit and hang off the glass or peel the outside of a green apple and let dangle into the drink on one end and casually drape outside the glass)

Green Magic Orange
Green Magic
Ingredients:

1.5 oz Finlandia Vodka
3 oz Orange Juice (no pulp)
Serve on the side 1 oz Blue Curacao

glass: Martini or Rocks
method: Shake the ice, the Finlandia and orange juice together, pour into glass with ice.  Pour into the orange drink the blue Curacao and the drink turns green. 

Midnight Sun Martini
Finlandia Midnight Sun Martini
Ingredients:

1-1/2 oz. Finlandia Vodka
1/2 oz. Triple Sec
2-3 oz. White Cranberry Juice (or Red)

glass: Martini
method: Shake
garnish: Cherry

Red Carpet Martini
Red Carpet Martini
Ingredients:

1 ½ ounce Finlandia Vodka
3 ounces Cranberry Juice
1 ounce of blood orange juice

glass: Martini
method: Shake
garnish: Rim Glass With Red Sugar

After PartyTini
After PartyTini
Ingredients:

1 ounce Finlandia Vodka
1 ounce Chambord
1 ounce heavy cream
½ ounce sour mix

glass: Martini
method: Shake
garnish: Graham Cracker Crumbs

Finlandia Tonic
Finlandia Tonic
Ingredients:

1 1/2 oz. Finlandia Vodka
4 oz. Tonic Water

glass: Highball
method: Stir/Build

Cranberry

Finlandia Cranberry Kiss
Ingredients:
1 1/4 oz. Finlandia Cranberry Vodka
3 oz. Korbel Champagne
glass: Champagne
method: Strain ingredients into the chill glass
garnish: Frozen cranberries

Cranberry Ruska
Finlandia Cranberry Ruska
Ingredients:

1 1/2 oz. Finlandia Cranberry Vodka
2 oz. Apple Juice
2 oz. Lemonade

glass: Highball
method: Build

Grapefruit

Grapefruit Sunshine Drink
Finlandia Grapefruit Sunrise
Ingredients:

1 1/2 oz. Finlandia Grapefruit Vodka
3 oz. Lemon-lime Soda
Splash of Quality Orange Juice

glass: Highball
method: Stir

The Golden Statue Tini
The Golden Statue Tini
Ingredients:

1.5 ounces Finlandia Grapefruit Vodka
1 ounce fresh orange juice no pulp
Top with lemon lime soda

glass: Martini
method: Shake
garnish: Edible Gold Flakes

Lime

Helsinki Mule
Finlandia Helsinki Mule
Ingredients:

1 1/2 oz. Finlandia Lime Vodka
4 oz. Ginger Ale

glass: Highball
method: Stir
garnish: Lime

Tangerine

Tangerine Sunburst
Tangerine Sunburst
Ingredients:

2 oz. Finlandia Tangerine Vodka
1/2 oz. Cointreau® orange liqueur
1 oz. Fresh lemon sour mix**
1 1/2 oz. Fresh orange/tangerine juice
1 1/2 oz. POM® Wonderful pomegranate

glass: Highball
method: Shake
garnish: Slices of Lemon and zest of orange

Tangerine Caipiroska
Tangerine Caipiroska
Ingredients:

2 oz. Finlandia Tangerine Vodka
1/2 Lime quartered
3 Cara Cara orange wedges
or fresh seasonal fruit variations
1 Slice of green jalapeno
1 oz. Simple syrup
Method: Muddle

glass: Rocks
method: Muddle

Grand Tangerine
Grand Tangerine
Ingredients:

2 oz. Finlandia Tangerine Vodka
1/2 oz. Chambord®
1 oz. Fresh lemon juice
1 oz. Grapefruit juice

glass: Martini
method: Shake
garnish: Zest of lemon

Tangerine Bangkok Happiness
Tangerine Bangkok Happiness
Ingredients:

2 oz. Finlandia Tangerine Vodka
1 oz. Passion fruit puree
1 oz. Fresh lemon juice
1 oz. Ginger syrup

glass: Old Fashioned
method: Shake
garnish: Lemon wings

Tangerine Poire No More
Tangerine Poire No More
Ingredients:

2 oz. Finlandia Tangerine Vodka
3/4 oz. Canton’s Ginger Cordial®
1/2 Muddled pear (or ¾ oz. pear puree)
1 oz. Fresh lemon juice

glass: Martini
method: Shake
garnish: Slice of pear

Tangerine Old Bohemian
Tangerine Old Bohemian
Ingredients:

2 oz. Finlandia Tangerine Vodka
1 oz. St. Germain Elderfl ower®
1/2 oz. Fresh lime juice
1/4 cup Muddled cucumber
1/2 Muddled kiwi

glass: Martini
method: Shake and double strain
garnish: Thin slices of cucumber

Tangerine Midnight Sun
Tangerine Midnight Sun
Ingredients:

1 1/2 oz. Finlandia Tangerine Vodka
3/4 oz. Aperol®
3/4 oz. Mango puree
1/2 oz. Fresh lime juice
3/4 oz. Blood orange juice

glass: Martini
method: Shake
garnish: Burnt orange peel

Tangerine Summer Solstice
Tangerine Summer Solstice
Ingredients:

2 oz. Finlandia Tangerine Vodka
1/2 oz. Cointreau® orange liqueur
1/2 oz. Campari® bitters
3/4 oz. Orange juice
3/4 oz. Lemon sour

glass: Martini
method: Shake
garnish: Lime twist

Tangerine Blood Orange Cosmo
Tangerine Blood Orange Cosmo
Ingredients:

2 oz. Finlandia Tangerine Vodka
1 oz. Cointreau® orange liqueur
1/2 oz. Blood orange juice
1/2 oz. Lime juice

glass: Martini
method: Shake
garnish: Blood Orange Slice

Scallops With Tangerine Butter
Pan-Seared Scallops with Finlandia Tangerine Vodka Beurre Blanc Sauce
Ingredients:

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons whipping cream
2 tablespoons fresh squeezed tangerine juice
1 tablespoon Finlandia Tangerine Vodka
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
Pinch of ground white pepper
1 1/4 pounds sea scallops
1/4 cup all purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

Preparation

Boil first three ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream, tangerine juice and Finlandia Tangerine Vodka; reduce heat to low. Add butter, one piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.

Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.


Duck Breast With Tangerine Glaze
Broiled Duck Breasts with Finlandia Tangerine VodkaSauce
Ingredients:

yield: Makes 6 servings
active time: 25 min
total time: 1 hr

For sauce 
2 1/2 cups fresh tangerine juice
1/4 cup all natural maraschino cherry syrup
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt
2 ounces Finlandia Tangerine Vodka

For duck 
3 (1-lb) boneless duck breasts with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Make sauce: 
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Take off heat and add Finlandia Tangerine Vodka. Let stand while duck broils.

Prepare duck: 
Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides up, 8 minutes or until skin is browned and most fat is rendered, then turn over and broil until thermometer inserted horizontally into center of a breast registers 150°. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce. Garnish with tangerine segments and all- natural maraschino cherries.


Dream Parfait
Tangerine Dream Trifle
Ingredients:

yield: Makes 16 servings

Syrup 
1/2 cup sugar
1/3 cup fresh tangerine juice
1/4 cup Finlandia Tangerine Vodka
1/4 cup water

Curd 
4 large eggs
1 cup sugar
1/3 cup fresh tangerine juice
1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated tangerine peel

Fruit and topping 
4 cups of tangerine segments, peeled and de-seeded
1/4 cup plus 3 tablespoons sugar
1 16-ounce frozen pound cake, thawed
2 cups chilled whipping cream

Preparation

For syrup: 
Combine sugar, tangerine  juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer one minute. Add Finlandia Tangerine Vodka. Cover and chill.

For curd: 
Whisk eggs, sugar, and tangerine juice in heavy medium saucepan to blend. Add butter and tangerine peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least four hours. (Can be made three days ahead.)

For fruit and topping: 
Combine tangerine segments and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into eight pieces. Cut each piece into three strips. Line bottom of three-quart trifle bowl with eight cake strips, trimming to fit. Drizzle with three tablespoons syrup; spread with 2/3 cup curd, then half of tangerines. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and three tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining tangerine segments in center.