Your Video Guide to Making the Perfect Cocktail
{ and what to pair with it }

Watch Paul make a Z Martini and Steve some delicious pigs in a blanket. (Click to play.)

Music: Kevin McLeod

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Adding dry and white vermouths to the mix brings out the complexities of the bison grass vodka. No garnish is necessary. Start sipping and praise its subtle flavors to all your martini-loving friends. Friends have suggested the drink tastes a little like flan or brown-sugar cookies. And Z Martinis accompany pigs in a blanket to a tee. Use either chicken-apple, or beef mini sausages. Traditionally in Polish cuisine, pigs in a blanket are made with cabbage wrapped around ground meat, rice, or mushrooms. These tasty dumplings are called Gołąbki (go-wuhmb-key) and can be served as a main dish. We opt for the cocktail-party favorites wrapped in puff pastry because they are easy to handle, and dipping them in any type of mustard compliments the slight caramel sweetness of the Z Martini.

For more recipes using the incredible and versatile Żubrówka, click here.


The colder the better: The Z Martini tastes better at its most gelid. Allow the ice to dissolve a scoche. Walk away for a minute, then come back and give it another concentrated stir.

Pigs in a Blanket

The recipe:

1 12-oz. package cocktail frankfurters/mini sausages (beef or chicken–apple works well)

1 roll or package puff pastry, thawed

2 tbsp. mustard (any kind will do)

1 egg, beaten

caraway seeds

poppy seeds

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Roll out or unfold puff pastry sheets. Cut into 2x3-in. rectangles. (If you don’t use all the puff pastry, make sure to put it back in the freezer for future apps.) Place a sausage at one short end of the rectangle and roll it up. Place on cookie sheet seam-side down. Continue, keeping at least an inch between each little pig in a blanket. (If the puff pastry cracks, you can fix it by rubbing water over the crack with your finger until the crack disappears.)

Z Martini

With a pastry brush, coat each pig with the egg wash.

Sprinkle caraway seeds on top of half of the pigs, and poppy seeds on the other half.

(You can leave some plain, if you desire.)

Bake in the oven for 15–18 minutes, until the tops look golden brown and slightly crispy.

Remove from oven and let cool for a few minutes before placing them on a serving dish.

Serve with dipping bowls with a variety of mustards (we like all kinds, especially Dijon).

Makes up to 30 pigs in a blanket.

The recipe:

2 ounces Żubrówka (Polish bison grass vodka)

1/2 ounce dry vermouth

1/4 ounce white vermouth

Stir ingredients for 30 seconds in an ice-filled pint glass or pitcher. Strain into chilled cocktail glass.

Click here for printable version.../../../../Cocktail_Buzz__Z_Martini_Cocktail_Recipe.html

If you haven’t yet tried Żubrówka (pronounced zhuh-broov-kuh), then you must try to find some immediately. Available in the United States since 2007, this brightly hued Polish vodka boasts a one-of-a-kind flavor that guarantees to make you want to dance the polka. Once you bring a shot of Żubrówka to your lips, you'll notice the slightly sweet, caramel aroma. Take a sip and your suspicions are confirmed: this vodka is a delight. And the Z Martini will delight you even more.