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Potato Shooters

Potato Shooters

From: Mixologist Joy Perrine, Jack’s Lounge, Louisville, KY. Yield: 9 potato “shot glasses.”

3 small (1½” diameter) all blue potatoes
3 small (1½” diameter) French fingerling potatoes
3 small (about 1½” diameter) Russian banana potatoes

Vodka Infusion with Chives and Lemon (served in all blue potatoes; yields 3 drinks):
1 cup potato vodka
1 Tbsp. chopped green chive tops
zest of ½ a lemon, grated
¼ tsp. crushed sea salt
¼ tsp. crushed black peppercorns
as needed for garnish, chives
as needed for dipping, sea salt

Vodka Infusion with Orange (served in French fingerling potatoes, yields 3 drinks):
1 cup potato vodka
2 tsp. crushed red pepper flakes
zest of half an orange, grated
as needed for garnish, orange zest, cut into thin strips
as needed for dipping sea salt

Bourbon Bloody Mary (served in Russian banana potatoes, yields 3 drinks):
1 cup tomato juice
½ cup bourbon
½ lemon, juiced
2 Tbsp. Worcestershire sauce
1 tsp. smoked sea salt, crushed
1 tsp. crushed paprika
½ tsp. peppercorns, crushed
as needed for garnish, micro celery
as needed for dipping, sea salt

For potato shot glasses: Bring medium pot of water to boil. Add potatoes and cook until a toothpick can be inserted into each potato with little force, 12 to 15 minutes. Do not overcook. Potatoes should be tender but still firm to the touch. Chill potatoes in ice bath.

Trim each potato to create a flat bottom. Cut off top, leaving at least two inches of potato. Using a sharp paring knife, carve out interior of each potato to create a shot glass. Thoroughly chill potato shot glasses in airtight container.

For vodka infusion with chives and lemon: In small bowl, combine vodka, chives, lemon zest, crushed salt and pepper. Cover; set aside for 24 hours. Strain and refrigerate. To serve, pour vodka infusion into all blue potato shot glasses. Garnish with chives. Serve with sea salt for dipping.

For vodka infusion with orange: In a small bowl, combine vodka, red pepper flakes and grated orange zest. Cover; set aside for 24 hours. Strain and refrigerate. To serve, pour vodka infusion into French fingerling potato shot glasses. Garnish with orange zest. Serve with sea salt for dipping.

For bourbon Bloody Mary: In a small bowl, combine tomato juice, bourbon, lemon juice, Worcestershire sauce, salt, paprika and pepper. Cover; set aside for 24 hours. Strain and refrigerate. To serve, pour bourbon infusion into Russian banana potato shot glasses. Garnish with micro celery. Serve with sea salt for dipping.

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