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Distilling the best

By Perrie Samotin | Special to amNewYork

May 12, 2006

Campbell Apartment at Grand Central. (Photo by Handout / May 11, 2006)

Vodka was first officially sold in the 16th century, but it was rarely drunk outside Europe before the 1950s. Now it's arguably the most popular spirit in New York, and you can get it served up any way you like. Here are our picks for some vodka delights.

Pravda
Once a bona fide hot spot with velvet ropes, bouncers and the whole shebang, this Keith McNally-owned Russian-themed den has settled down from its halcyon days into a cool, distinctive hangout with more than 70 types of vodkas to choose from.
281 Lafayette st.

212-334-5015

The Campbell Apartment
It's not hard to find a bar decked out in 1920s and '30s décor. But how many are housed in a 25-foot-high palatial space above Grand Central Station? Once the private office of early 20th-century tycoon John W. Campbell by day and an exclusive salon at night, this spot effortlessly evokes past eras. The Robber Baron is a good cocktail to start with -- made with vodka, muddled mint, fresh lime juice and Midori.
15 Vanderbilt Ave.
SW Balcony at Grand Central
212-953-0409

Russian Samovar
Expect equal amounts of Russian expats and theater-types in this authentic midtown joint rumored to have been a rat pack hangout at one time. There's a solid menu of Russian dishes, including basturma and borscht, live Russian music and more than 14 various vodkas with flavors like dill, horseradish, pear, ginger, caraway seed and kiwi. Don't be surprised if you see Mikhail Baryshnikov lurking around, as he's part owner.
256 West 52nd St.
212-757-0168

Barmarche
Renowned mixologist Clark Clark has created an innovative cocktail menu for this chic yet unpretentious corner eatery. With its tin ceilings and whitewashed ambience, it could be mildly reminiscent of Miami, but doesn't seem to take itself as seriously. Try the Raspberry Espresso Martini mixed with Stoli Vanil and Stoli Raspberry, Chambord, Kahlua, espresso and simple syrup, and garnished with coffee beans.
14 Spring St.
212-219-3299

Basilico
1 1⁄2 parts Grey Goose
Pinch of celery salt
Pinch of pepper
2-4 basil leaves
1 sun-dried tomato quartered
1⁄2 part dry vermouth
Lemon wedge

1. Place celery salt on a plate. Rub lemon on martini glass rim then roll in celery salt. Place the first four ingredients in cocktail shaker and muddle well. Add ice, Grey Goose and vermouth. Squeeze the lemon wedge and drop in.

2. Shake vigorously until the outside of the shaker is frosty and beaded with sweat. Strain into a martini glass rimmed with salt and garnish with basil leaf.

The Basilico is similar in taste to a dirty martini and a bloody Mary and is served at Dylan Prime.