CZECHOSLOVAKIA VODKA is a memento of brotherood of two once united nations. Everytime you open the bottle, recall the country where all people are brothers and where they were better together, just as is the purest water from Tatra mountains with the finest Kojetin spirit.
The beauty of the Czech land is crowned by the city in which even a traveller feels like a king. The historical centre, which belongs as part of the UNESCO World Cultural Heritage, reflects the values of the past. Český Krumlov, be a jewellery box for our memories.
The coronation city of the Austro-Hungarian Empire, the birthplace of multiculturalism, nowadays a modern Danube ford that connects East with West, and an intersection between reason and heart. Bratislava, be a bridge for our shores.
Kežmarok, the gate to the High Tatras, the majestic mountains in the heart of Europe. Since 2008 the seat of our family company KARLOFF. The water that gushes out of the womb of the mountains breathes life into CZECHOSLOVAKIA VODKA. Kežmarok, be a gateway to our home.
A city that creates a festival background for world music, culture, and an atmosphere of brotherhood for people from all over the world. It is also the birthplace of our bottle’s designer Brian Males. Trenčín, be a festival for our joy.
Not far from a baroque château and gardens of UNESCO World Heritage, there is another unique place. The Kojetín distillery is the cradle of a silky-smooth spirit that is the main ingredient of CZECHOSLOVAKIA VODKA. Kroměříž, be a spark for our thirst.
Until the split of the two brotherly nations in 1993, Mother Prague had been the capital of Czechoslovakia. Today it offers a warm atmosphere of togetherness for locals, immigrants, and tourists alike. Mother Prague, be a home for our embraces.
The vodka is made from the silky-smooth Kojetín spirit and pure water from the Tatras. The uniqueness of Czechoslovakia Vodka is in its MULTISTAGE FILTRATION. The whole process gives it the necessary sparkling cleanliness.
| 40 ml | CZECHOSLOVAKIA VODKA |
| 3 | types of sesame seeds |
| 1/2 teaspoon of dehydrated peanut butter | |
| 2 pieces | raspberry marshmallows |
| 20 ml | lemon juice |
| 10 ml | sugar syrup |
| sparkling wine |
Roast the three types of sesame seeds until they start to crack and open up, and place them in the vodka. Then strain the vodka. Mix the vodka, peanut butter, lemon juice, and sugar syrup in a shaker, and serve in a small wine glass. Fill it up with sparkling wine and garnish with a pinch of saffron and roasted marshmallows.
The sweet marshmallow, peanut butter, and roasted sesame seeds form a brave combination that brings new insights to all taste your buds. It might sound like an impossible combination, but on the tongue, it’s a perfect coupling of Slovak courage and Czech curiosity and desire to explore.
| 60 ml | CZECHOSLOVAKIA VODKA |
| 10 ml | saffron vermouth |
| white chocolate | |
| eucalyptus essence | |
| poppy oil |
Drizzle the inside of a Martini glass with melted white chocolate mixed with eucalyptus essence. Combine the vodka and vermouth in a mixing glass. Strain into a glass with ice. Finish with a slice of lemon and a drop of poppy oil.
Ambitious, like “Czechness” itself, is the combination of the most precious fruits of Mother Earth – saffron and eucalyptus – which are combined in the glass with a taste worthy of Slovak passion – white chocolate. And what’s the result of combining passion and ambition? An endless orchestra of flavours!
| 40 ml | CZECHOSLOVAKIA VODKA |
| a slice of fresh horseradish | |
| 20 ml | lemon juice |
| 10 ml | honey |
| 50 ml | fresh cucumber juice |
| ginger beer | |
| 5 ml | TATRATEA 35% BITTER |
Juice the cucumbers. Mix all the ingredients (except ginger beer) in a shaker. Strain through a fine sieve, and serve in a copper pot. Fill it up with ginger beer and add fresh horseradish.
The Czechs always have a plan that is clear and thought-out – just like the taste of this refreshing, sparkling drink, dominated by fresh cucumbers and ginger in the form of beer. The sweetness of the honey is in contrast to the bitterness of the gentian from the Tatras, representing Slovak passion and hot-bloodedness.
| hot black coffee | |
| ring cake or stollen | |
| 40 ml | CZECHOSLOVAKIA VODKA |
| 10 ml | sugar syrup |
| 100 % | cocoa |
| Amaro | |
| a handful of coffee beans | |
| Macchiato foam | |
| 3 | whole eggs |
| 2 | egg whites |
| 150ml | whole milk |
| 50ml | cream |
| 100ml | sugar syrup |
Soak the ring cake or stollen in black coffee. Then squeeze out all the liquid, and strain. You’ll get a clear blend of coffee and ring cake.
Roast the coffee beans on a dry pan, and then macerate them in CZECHOSLOVAKIA VODKA. Let stand and strain. Roast the 100% cocoa, and then macerate it in the Amaro. Strain.
Mix 15 ml of the Amaro mixture, 40 ml of CZECHOSLOVAKIA VODKA, 50 ml of the cake-and-coffee mixture, and the sugar syrup together in a shaker, and serve in a coffee glass. Top with macchiato foam. The foam can be made by mixing all the ingredients and filling them into a bottle for making whipped cream.
The ring cake together with coffee taste like a Sunday afternoon at a loving Slovak grandmother’s house. The ring cake is bathed in coffee, and the vodka soaks up the taste of the roasted coffee beans. But what will be the cherry on the cake? The solution is elegantly delicious, even logical in a Czech way: a proper coffee whipped cream made from eggs, cream, and sugar.
| 40 ml | CZECHOSLOVAKIA VODKA |
| 25 ml | lemon juice |
| 15 ml | sugar syrup |
| 4 | mint leaves |
| champagne | |
| spice mixture for making pickled cucumbers | |
| fresh raspberries | |
| powdered sugar | |
| red wine | |
| balsamic vinegar | |
| strawberry gelatine | |
| red wine |
Strawbery ketchup:
Heat the strawberry gelatine and red wine to 70°C. Use 8 gelatine leaves for 250 ml of strawberry wine. When the mixture cools down, pour it onto the inner walls of the glass.
Raspberry ketchup:
Blend the tomato ketchup, spice mixture, fresh raspberries, powdered sugar, red wine, and balsamic vinegar in a mixer. Use the mixture to decorate the rim of the glass.
Mix the vodka, lemon juice, and sugar in a shaker, and strain through two sieves. Fill up with champagne.
Ketchup doesn’t have to be just tomato sauce on a plate. What about ketchup made of fruit? Raspberry ketchup with a touch of Slovak spontaneity and strawberry ketchup with a piece of Slovak passion… These fresh products can be combined with vodka and bubbles in the form of champagne, lightened up by Czech sprightliness. The result is freshness, lightness, and fullness of flavour in one.
| 40 ml | CZECHOSLOVAKIA VODKA used for macerating dried fruits |
| 20 ml | fresh lemon juice |
| 2 | drops of balsamic vinegar |
| 15 ml | honey syrup (honey, water) |
| ground Popradská coffee | |
| garnish | fresh thyme, coffee beans, pattypan squash |
Macerate your favourite dried fruits (apricots, apples, pears, peaches, etc.) in the vodka for two hours, then strain. Mix all ingredients in a shaker, and strain through a sieve sprinkled with Popradská coffee.
Serve in a washed and hollowed out pattypan squash.
Garnish with thyme and coffee beans. How do you bring a city café to an orchard? Vodka with a touch of fruit tones strained through ground coffee will bring you the taste of Czech philosophy combined with the forest fruits of the Slovak heart. It will definitely leave you satisfied and fulfilled.
| 40 ml | CZECHOSLOVAKIA VODKA used for macerating cheese strings |
| 30 ml | blackthorn or currant wine |
| 1 | egg white |
| 20 ml | fresh lemon juice |
| 40 ml | apple cider mixed with a mixture of pine nuts and needles |
Bring the apple cider to a boil, and use it to macerate the pine nut and needle mixture for 15 minutes. Then double strain. Macerate the smoked cheese string in the vodka for two hours (before maceration, wash the cheese string under cold water).
Mix all the ingredients together in a shaker, and double strain.
This world-class drink is a trip across the Slovak countryside. Pastures, vineyards, apple orchards, and pine forests – all in one glass. Through a traditional cheese string, we get a new flavour dimension into the vodka, which is complimented by currant wine and apple cider with a touch of pine forest. Don’t miss this trip!
| 40 ml | CZECHOSLOVAKIA VODKA used for macerating pâté |
| 50 ml | apricot compote |
| 15 ml | rice syrup (rice, sugar, water) |
| 20 ml | lime juice |
Put a spoonful of pâté in a container with the vodka. Don’t mix, but let stand for two hours at room temperature. Then put it in the fridge and after two hours have passed, strain the contents.
Mix the apricot compote.
For the rice syrup, roast dark rice on a dry pan until it begins to crack and open up. Then mix it with the sugar syrup. The sugar syrup is made by mixing water and sugar in a 2:1 ratio. Mix all the ingredients together in a shaker, strain, and serve in a tall glass with ice.
Is the table set? We’re serving traditional Sunday lunch in a liquid form. The mythical flavour of the Czech pâté reflected in vodka, rice in the form of syrup, peach compote, and a drop of fresh lime juice – all combined in a shaker. Bon appetite!
| 40 ml | CZECHOSLOVAKIA VODKA used for macerating dried pork belly |
| 30 ml | tomato, red beet, and melon mixed in water |
| 25 ml | melon purée |
| a pinch of spices | paprika, salt, black pepper, chilli sauce |
| 2 | fresh cherry tomatoes |
| 1 | teaspoon of fresh sour cream |
| 4 | drops of mushroom ketchup |
| decoration | red pepper, vegetable crisps, salty sticks |
Strain the vodka mixture to obtain a clear liquid. Mix the tomato, red beet, and melon in a little water. Mix all ingredients together and leave in the fridge for four hours. Serve in a cleaned, scorched pepper filled with ice, with salted sticks and vegetable crisps.
A pinch of Czech sarcasm in the form of pork belly, spices, and tomatoes, relieved by a dose of Slovak softness in the taste of melon will get you back on your feet after a night of partying.
Československy
