I would drink the vodka straight, actually. Potato vodka can be a bit…odd in mixed drinks.
I love me some Pama! It’s a little too expensive to keep on my bar all the time, but I’ve gotten a bottle now and then when I’m looking for something special.
I think it’s a little strong to drink straight, so I mix it 1:1 with vodka (nothing special, just whatever’s handy - usually Smirnoff), shake it with ice to chill it, and serve it in a chilled glass. A great summery drink, IMO.
Pama also works well with creamy stuff - do the above, but with an additional part of milk. Kind of like a White Russian in concept, if not in flavor.
If I remember correctly Pama’s website has a bunch of recipes on it, too.
Listen to this man, for he is of great knowledge and integrity.
I was just mailed another “official thanks and great job” bottle from the company. This one is a 2007 Saint-Amour Red Beaujolais Wine Georges Duboeuf. If I learned anything from this thread, it’s that Beaujolais are not designed to sit. Are they trying to unload their expired supply on me, or is this bottle still good? Anyone familiar with it?
Try the Pama poured over some vanilla ice cream. Or put a little into sparkling wine. If you like pomegranates, you’ll like it - it has the precise tartness and flavor of the fruit. (If you don’t like the fruit … you have a hostess gift!)
I like the Yellow Tail sparkling white wine. It’s about one and a half times the alcohol content of the cheaper Andre sparkling wine. A 750 ml bottle would be about $8. Have the Yellow Tail with a grilled beef tenderloin and Italian style garlic bread where you toast it on the grill and rub a garlic clove on the surface then put some olive oil on top of it.
Beaujolais is not all Nouveau Beaujolais. It’s a whole region that produces many serious wines. Only the Nouveau Beaujolais needs to be drunk right away.