Chopin Recipe

Stirred, chilled serving (recommended)

Place a mixing glass or cocktail shaker into the freezer for 10–15 minutes or fill it with ice and let it sit for 1 minute to chill. Add 3 oz Chopin potato vodka to the chilled mixing glass. Add the 6 large ice cubes. Stir gently with a bar spoon for 20–30 seconds until the outside of the mixing glass feels very cold and the liquid is slightly diluted and silky (this both chills and smooths the vodka). Strain the chilled vodka into a chilled rocks glass or Nick & Nora glass (no ice) or into a chilled coupe if you prefer. Serve neat to appreciate the creamy potato notes.

Quick shake (if you prefer a colder, slightly aerated drink)

Add the vodka and ice to a cocktail shaker. Shake vigorously for 10–12 seconds until the shaker is frosty. Double-strain into a chilled glass to remove any tiny ice shards. Note: shaking introduces aeration and tiny ice chips which slightly changes mouthfeel; stirring is traditional for pure spirit service.

If you want a simple aromatic accent, express a lemon peel over the glass: hold the peel about 3–4 inches above the drink, skin side down, and give it a quick twist to express oils across the surface, then drop the peel into the glass. For a salted rim, wet the glass lip lightly with a lemon wedge and dip the rim into a pinch of flaky sea salt—use sparingly so it doesn't overpower the vodka's clean profile.

For a true chilled-shot service, place the vodka bottle in the freezer for several hours until well chilled (potato vodka will not freeze at normal freezer temps). Pour 3 oz directly from the freezer-cold bottle into a chilled shot glass and serve immediately. No garnish necessary.