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Kaiho Vodka is very adaptable to making drinks. The natural aroma of Kaiho Vodka does not need to be hidden, but you can build wonderful taste experiences on it.

Eino Collins


  • 4cl Kaiho Vodka
  • 3cl Supasawa cocktail mixer
  • 2cl Sugar syrup
  • 1cl Dolin Vermouth de Chambéry Dry
  • 5 drops of foamee
  • 1 Dash saline
  • Black pepper
  • Soda Water
  • Dill oil
  • Rye bread crouton & dill sprig


  1. Place a Collins glass and the other half of the shaker in the refrigerator to chill.
  2. In the empty half of the shaker, carefully measure Kaiho Vodka, vermouth, Supasawa, sugar syrup, Foamee, salt solution, and three grinds of black pepper from a spice grinder.
  3. Add dry ice to the shaker and seal it shut. Shake vigorously until the shaker feels cold to the touch.
  4. Empty the Collins glass of ice. Use a double strainer to pour the mixed drink from the shaker into the glass, leaving behind any ice remnants.
  5. Top the drink with Vichy water.
  6. Lightly spray dill oil over the top of the drink for a fragrant touch.
  7. Garnish the drink by placing a thin rye bread crouton on top, and delicately rest a fresh sprig of dill on the crouton.
  8. Serve immediately and enjoy your exquisite Eino Collins!


“The Winner of the Kaiho Open 2023 Cocktail Competition”

Honey Honey


  • 4 cl Kaiho Vodka
  • 4 cl Kiwi syrup
  • 3 cl Honeydew melon juice
  • 2 cl lime juice
  • 1 dash orange blossom water


  1. Get ready to shake up some magic!
  2. Pour in 4 cl of invigorating Kaiho Vodka, followed by an equally delightful 4 cl of Kiwi syrup.
  3. Infuse a tropical twist with 3 cl of luscious Honeydew melon juice and 2 cl of tangy lime juice.
  4. For an extra dash of enchantment, add just a hint of orange blossom water.
  5. Now, get your shaker ready and shake, shake, shake! You’re creating a symphony of flavors here.
  6. Time to add a sparkling twist! Top up your concoction with a splash of soda, letting the bubbles playfully dance.
  7. Finally, the grand finale – a slice of fresh kiwi for decoration. Not only does it look enticing, but it also adds a burst of vibrant color.
  8. Sip, savor, and relish every drop of this refreshing Honey Honey Cocktail – it’s a sip of paradise in a glass!


“The First Runner-up of the Kaiho Open 2023 Cocktail Competition”

Spicy Kaiho Bucky


  • 3 cl Kaiho
  • 2 cl Kaiho Gold
  • 3 cl Sea Buckthorn-Chili Cordial
  • 3 cl Supasawa
  • 2 cl Sugar Syrup
  • 1 cl Fresh Lemon Juice
  • 4 cl Fever-Tree Tonic


  1. Begin the alchemical ritual by combining the following elements: 3 cl of the venerable Kaiho, 2 cl of the esteemed Kaiho Gold, 3 cl of the elusive Sea Buckthorn-Chili Cordial, 3 cl of the enigmatic Supasawa, 2 cl of the sweet Sugar Syrup, and 1 cl of the essence of Fresh Lemon Juice. Allow these essences to commune in a shaker filled with ice, reserving the Fever-Tree Tonic for later stages of transformation.
  2. Prepare the chalice of enchantment by adorning its rim with a carefully blended mixture of Sugar Syrup, mango chili powder, and a touch of citric acid – a harmonious trinity to awaken the senses. As the final touch, dust the rim with the ethereal shimmer of golden edible glitter, inviting the very essence of stardust to grace the elixir.
  3. With the mixture of essences now suitably prepared, shake with all your might, for it is in the act of shaking that the arcane fusion occurs. This fervent act invokes the harmony of the elements and stirs their spirits to dance.
  4. Employing the ancient art of double straining, transfer the elixir into a coupette glass – not a mere vessel, but a portal to another realm. A decorative coupette, chosen with care, is an invitation for the elixir’s alchemy to unfold.
  5. The final artistry is in the adornment. Grace this concoction with an edible velvet flower, a symbol of the hidden beauty that can be found within the realms of nature. Let it float delicately upon the surface, an ambassador from the realm of flora to that of spirits.
  6. In a sacred moment of consummation, a whisper of Fever-Tree Tonic is added, a suggestion of effervescent brilliance that elevates the elixir to another plane.
  7. The journey reaches its crescendo with the last touch of garnish – dried mango or dried mango-flavored apple chips, the companions of choice to the seeker of this elixir’s secrets.
  8. With each sip, you embark on a transcendental odyssey through the harmonious balance of flavors. A symphony of tastes, a dance of elements – this Spicy Kaiho Bucky Cocktail shall unveil its myriad wonders to those worthy of its magic.


“The Second Runner-up of the Kaiho Open 2023 Competition”



  • 2 cl Kaiho Organic Winter Wheat Vodka
  • 2 cl Kahlúa Coffee Liquor
  • 6 cl Milk
  • Ice


  1. Fill a tall glass with ice and add all the ingredients.
  2. Mix well with a spoon.

Kaiho Collins


  • 4 cl Kaiho Organic Winter Wheat Vodka
  • 2 cl Lemon Juice
  • 1 cl Sugar Syrup
  • Splash of Soda
  • Ice


  1. Mix Vodka, lemon juice and sugar syrup in a shaker and shake with ice.
  2. Put some ice into a tall glass and sieve the drink into the glass.
  3. Add soda.

Kaiho Breeze


  • 4 cl Kaiho Organic Winter Wheat Vodka
  • 2 cl Buckthorn Juice
  • 1 cl Sugar Syrup
  • Lemon Thyme
  • Edible Flower
  • Ice


  1. Mix Vodka, buckthorn juice and sugar syrup in a shaker and shake with ice.
  2. Sieve into a champagne glass and add one ice cube.
  3. Decorate with lemon thyme and an edible flower.

Distiller's Happy Hour


  • Generous pour of Kaiho Organic Winter Wheat Vodka
  • On The Rocks Glass
  • No ice


  1. Just pour it.



  • 4 cl Kaiho Organic Winter Wheat Vodka
  • 3-4 Wedges of Lime
  • 2-3 tsp Brown Cane Sugar
  • Basil
  • Crushed Ice


  1. Put lime wedges, basil and sugar in a glass and crush.
  2. Add Vodka and crushed ice.
  3. Mix well.