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Jazzy wrote:

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I'm a newbie vodka drinker (so far, only in martinis) and have some questions for the experts in the crowd...

What is the flavour difference between the potato-based and the grain-based vodkas? Which is better for martinis? Does it really make a difference in a mixed drink?

Here's an old LA Times article re: potato vs. grain based vodka:

http://articles.latimes.c...04/dec/22/food/fo-vodka22

Is potato better than grain or vice versa? No; neither is necessarily superior, though different ingredients do seem to yield different qualities. Potato vodkas, for instance, seem to be a bit rounder and sweeter than grain-based vodkas. Rye vodka tends to have some of the spiciness that you associate with that grain. Ciroc, "distilled from fine French grapes," is unmistakably fruity with aromas of citrus, reminding one more of grappa (which it technically is) than traditional vodka made from grain.

The bottom line: Pour the best high-end vodkas on the rocks, or drink them straight up or in a martini. Save the lower-end brands for mixing. A Grey Goose martini may be rakishly slick and persistent, but a Grey Goose Bloody Mary is a waste of both money and vodka: Reach for the Smirnoff instead.

Unless, of course, there's some sexy young thing making eyes at you from the end of the bar. Then you want to point to the vodka that gives you the best chance of seeming tanned, toned, witty and elegant. But which one? There are so many

Don't take too long to make your choice, or she'll be gone.