The Snake River Aquifer runs beneath the Zodiac distillery in Rigby, Idaho, so the vodka makers there use the locally sourced water to make their product. They also create the naturally sweet vodka with certified Idaho Russet Potatoes, making Zodiac one of the few distilleries in the U.S. to specialize in potato spirits.
Crafting the vodka with such a focus on regional ingredients isn’t a terribly novel concept these days, but it’s one that Zodiac sticks to even as the brand grows, spreading to Texas and other states this year. Dallas bartender Brian McCullough created this recipe specifically for the Idaho-made vodka.
Golden Girl
2 oz. Zodiac Vodka
1 oz. honey syrup (see below)
¾ oz. lemon juice
1.5 oz pineapple juice
1 dash Angostura Bitters
Lemon Wheel
Pineapple Wedge
Combine all ingredients, shake and strain into tall Collins glass. Add ice and garnish with a lemon wheel and pineapple wedge.
To add spice, muddle some fresh ginger or jalapeño pieces. For some fizz, add a splash of club soda.
Honey Syrup
1 cup honey
1 cup water
Stir together honey and water in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until honey is dissolved.
Remove from heat and let stand 30 minutes. Store in refrigerator up to 2 weeks.
— Adapted from bartender Brian McCullough from the Standard Pour in Dallas and country artist Kacey Musgraves
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