Celebrating the artistry of vodka and aiming to redefine its perception, Idle Hour Vodka is partnering with three cocktail venues in Melbourne, Brisbane and Sydney to capture the spirit of each city through unique vodka-based cocktails.

Ewen Pettit, Co-Founder and Director of Idle Hour Vodka, said, “Idle Hour Vodka is all about savouring life’s idle moments and transforming them into cherished memories. We’re dedicated to shaping the vodka experience by highlighting the intricate flavours, textures and character that our premium rye vodka offers. This ‘World Vodka Day’, we invite everyone to rediscover the true essence of Vodka”.

The ‘World Vodka Day’ campaign, commencing today, will see Idle Hour collaborating with three cocktail bars, each tasked with crafting a vodka-based cocktail that encapsulates the unique spirit of their city:

Melbourne:

The Melbourne Idle Spring Time Sour, Pearl Diver Cocktail and Oyster Bar, Curated by Alex Boon.

Ingredients:

40ml Idle Hour Vodka (filtered)

20ml Fino Sherry

20ml Lacto-Fermented Blood Orange and Sage Syrup

20ml Fresh Lemon

2 dases Pastis

Directions: Shaken and served straight up in a nice Coupette with a sage leaf garnish.

“Spring has sprung in Melbourne and this cocktail is all about showcasing the vibrancy of the city. Using seasonal ingredients sourced from Melbourne farmers, I wanted to create a bright and vibrant cocktail that used Idle Hour Vodka as the platform to showcase the seasonal-specific flavours that also pay homage to this iconic city, its European influence and culture - Alex Boon

Brisbane:

The Brisbane Brown Snake Sunset, Death and Taxes Bar, Curated by Edward Quartermass.

Ingredients:

45ml Toasted Coconut-Washed Idle Hour Vodka (100g toasted coconut per bottle, vacuum sealed and infused, frozen to solidify fats and strained off)

10ml Vanilla Liqueur

5ml Campari

120ml FLUFFY orange juice (freshly juiced on a centrifugal juicer for the foaminess)

Directions: All ingredients are built in a highball glass and topped with ice. Garnish with mint spring and fancy fruit.

“Brisbane is a city where most activity follows the river; we all want to be near it or looking at it whilst having a bevy in the arvo if we can’t be on the coast. This cocktail celebrates those seasonal Brisbane afternoons, linking the rye-based Idle Hour Vodka with the heightened tropical notes that are synonymous with life in Queensland’ - Edward Quartermass

Sydney:

The Sydney Almost Gibson, Swinging Cat Bar, Curated by Simon Rose-Hopkins.

Ingredients:

60ml Idle Hour “Unfiltered” Vodka

10ml Regal Rogue Daring Dry Vermouth

(Optional: 5ml Pickled Onion Cocktail Brine)

Classic Australian Rosella Pickled Cocktail Onions

Directions: Stir all ingredients down over ice and pour into a classic, chilled martini glass. Garnish with classic Australian Rosella pickled cocktail onions.

“This all-Australian affair was designed to bring some savoury notes to the classic gin-based ‘Gibson Martini’, using Idle Hour ‘Unfiltered’ Vodka partnered with Regal Rouge Daring Dry Vermouth. It amplifies the spiced full-bodied flavours of the vodka, giving a bold taste, much like Sydney. Paired with the quintessential pickled cocktail onion, it is the perfect martini for a hot Sydney summer’s day or a cold winter’s night.” - Simon Rose-Hopkins

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