Adapted from Timo Siitonen, owner, A21 Decades, Helsinki, Finland
With Russia to the east, the most sparsely populated of the Nordic countries has plenty of lakes and glacial spring water—ideal conditions to make vodka. Finlandia, one of the first imported vodkas sold in the U.S., is made from a base of Finnish six-row barley, which has particularly low fatty oil content. The end result is bracing and crisp, with plenty of ginger, coriander and white pepper spice, and a slightly citrusy finish.
Originally conceived by Timo Siitonen, founder of famed Helsinki bar A21 Decades, as a modern gin and tonic, we’ve adapted this slightly to feature vodka. His version is made with tart lingonberries, which grow plentifully in the Scandinavian countries. If you can’t find them, use fresh or frozen cranberries left over from holiday festivities.
- 1½ ounces Finlandia Vodka
- 1 tablespoon lingonberries (or cranberries)
- 1 slice pink grapefruit
- Tonic water
Fill Collins glass with ice. Add berries and grapefruit on top. Measure vodka and pour into glass. Top with tonic, and stir to mix. Serve with straw.