Karlssons: Silky Swedish Potato Vodka

I am one of those people who feels that every spirit deserves attention.  In the realm of classic cocktails, there are those who feel that vodka should be overlooked because it is defined as "colorless, odorless... yuddah yuddah."  However, this definition is simply not accurate.Vodka can be made from rye grain (which leaves a slightly 'spicier' footprint), grapes, beets, rice - just about anything you can think of.  I really like the creamy texture that both wheat and potato impart.I recently tried Karlsson's vodka and was more than pleased with the smooth, creamy, luscious - almost candy-like - taste.  It has body and movement on the tongue.  It is quite nice chilled up, or mixed in a drink.  It is one of those vodkas I'd pull out if I were entertaining people who are "into" spirits.  It is made from baby-like new potatoes... ones that have barely even formed a skin yet.  A little natural starch and sugar - in a word, pristine.This simple recipe is created by Erik Olsson of Pontus! in Stockholm for the Catella Swedish Tennis Open in Bastad, Sweden, which has been running since 1948 on Cape Bjare - the same place where the potatoes are grown to create the KARLSSON'S GOLD.  I encourage you to give it a try this summer!Sunset GOLD4 oz. KARLSSON’S GOLD Vodka3 oz. freshly squeezed lemon juice2 oz. mint syrup (sugar syrup flavored with fresh grated mint leaves)Splash Club SodaCrushed icePour the ingredients directly in the glass, fill with crushed ice and stir with a spoon so that the ingredients blend. Garnish with a mint sprig.