I recently had the privilege of visiting a local distillery Batch 206 here in Seattle, along with our East Coast Outreach Representative AJ and her good friend Richard. Walking into this place we were hit with the appetizing smell of the “beer” as it cooked and got ready to become spirits. The friendly and very knowledgeable representative greeted us with samples of their various products including vodka, gin and moonshine.

We talked, laughed and toured the wonderfully impressive space as our tour guide Steve explained all of the wonderful events that go on there and how it took several engineers over a year to construct the beautiful steam powered still out of over two tons of copper. All of the products we sampled that day were great but my favorite most definitely was the vodka.

This week I thought I would give everyone a reason to get some vodka into their diets by sharing my recipe for Spicy Vodka Tomato Sauce.  Enjoy!

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Linguine in Spice Tomato Vodka Sauce

Ingredients:

½ lb spicy Italian sausage (If you are using links remove from casing)

1 pound uncooked linguine pasta

4 tablespoons

4 cloves minced garlic

½ yellow onion minced

¼ teaspoon crushed red pepper flakes

1 (28 ounce) can whole pear tomatoes, rough chopped (add juices too)

3 tablespoons good vodka (like Batch 206)

¼ cup cream

½ bunch chopped, fresh parsley

1 tablespoon chopped, fresh oregano

Kosher salt & freshly ground black pepper to taste

Directions:

In a large pot of salted boiling water cook pasta for 8 to 10 minutes or until al dente (cooked so as to be firm but not hard) and drain well.

Heat a large skillet over medium high heat and add olive oil. Brown sausage and remove from pan and set aside. Add onion, garlic and red pepper. Stir frequently and cook until onions and garlic are golden brown.

Add tomatoes, sausage, and reduce heat to medium. Add cream and vodka and bring it to a simmer until slightly thickened. Add fresh herbs and season to taste. Toss pasta in sauce until well coated. Serve immediately.

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Local, craft distilleries are popping up all over the country and there are often great events that give you the opportunity to pair their liquor with food or to simply sample their wares. Here are a few that caught our eye happening over the next couple months, featuring one highly respected Scottish distillery, Springbank, and a host of smaller, local distilleries from right here in the States.

Tuesday, March 12 I Whisky Dinner with Springbank Distillery – Chicago, Illinois Fountainhead Barrel Room is hosting a 5+ course Whisky Dinner perfectly paired with whiskies from the famous Campbeltown Distillery of Springbank.  Springbank is the oldest independent family owned distillery in Scotland. We are thrilled that their National Sales Manager, Steve Fox will be spending the evening with us discussing this unique distillery. We will be featuring single malt pours from Springbank, Kilkerren, Hazelburn, and Longrow. See below for the delicious menu Chef Sarah has created.

Wednesday, March 20 I Distill My Heart – Jamaica Plain, Massachusetts  Finally! A chance to both get to know your Massachusetts local liquor distillers and sample their liquor! Distill My Heart is a Massachusetts local liquor showcase featuring samples & drinks by Bully Boy, Ryan & Wood Distillery, Berkshire Mountain Distillers, & Grand Ten Distillers.

Saturday, April 13 I Taste208 – Boise, Idaho  TASTE208 is a tasting event focused on the “spring release” of the best local beer, wine, spirits, and food in Idaho, the Pacific Northwest and the West Coast region. Our goal is to partner with the best and biggest names in craft production and locavore sensibilities, focusing on several craft brewers, wineries and distilleries to create an annual event to take place each spring in Boise, Idaho.

Sunday, April 21 and Saturday, April 22 I Dry Fly Dinner at Santé – Spokane, Washington  Dry Fly Distillery and Sante Restaurant are proud to announce an event dinner benefiting the Wild Steelhead Coalition. Come enjoy an evening of “Bar Food Done Better”, while supporting one of the great conservation groups in Washington state. This two night event will feature a four-course dinner prepared by Sante’s Chef/Owner Jeremy Hansen and the entire crew at Sante.  Each course will be paired with a custom Dry Fly cocktails.