What makes Conrad’s Vodka Smooth, Not Sharp
Discover how triple pot distillation, heavy heart cuts and patience give Conrad Vodka its smooth texture and warm finish without harshness.
A good rump, seasoned simply with salt and pepper, seared hard to build that caramelised crust, then finished in the oven until blushing pink. Rested properly. Sliced thick. Juices held exactly where they should be.
But the hero here isn’t just the lamb.
It’s the tomato and vodka confit.
Slowly cooked tomatoes with basil, garlic, olive oil and a splash of Conrad Vodka create a rich, silky spoonful that lifts the dish. The vodka enhances the natural sweetness of the tomato, intensifies flavour, and adds depth without heaviness. It’s subtle — but it matters.
When spooned over the lamb, it cuts through the richness and brings brightness to every bite.
A Dirty Shirley.
A small to medium saucepan or skillet with a heavy bottom, which provides even heat distribution and prevents burning.
Discover how triple pot distillation, heavy heart cuts and patience give Conrad Vodka its smooth texture and warm finish without harshness.
Discover what makes a gin perfect for cocktails, from juniper balance to botanical structure, with expert insights from a master distiller.