To make the blueberry vodka: Pour out approximately 1/3
Fill a cocktail shaker with ice. Pour in blueberry vodka, vanilla vodka, and limoncello. Cover and shake until the outside of the shaker is frosty. Strain into a chilled martini glass and garnish with fresh blueberries.
Bring water to a boil in a small saucepan. Stir in sugar until it dissolves into a syrup. Remove from heat; let cool completely, about 15 minutes.
Pour lychees into a blender; puree until smooth.
Combine 1/4 cup lychee puree and blueberries in a cocktail shaker; mash with a cocktail muddler. Add 1/4 cup syrup, ice, blueberry vodka, and sweet and sour mix. Cover and shake until the outside of the shaker has frosted. Strain into two cocktail glasses.
fill tall glass or goblet glass with ice.
Add blueberry vodka, blue curaco and lemonade to fill glass.
Stir well.
Garnish with blueberries if you want.
oconut and serve with Blueberry Sauce.
Blueberry Sauce:
2 cups
Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.
Distribute blueberries between recesses of 1-2 ice cube trays. Cover with water and freeze for 4 hours, or until set.
Rim 12 margarita or martini glasses with water and sugar. Add 1/4 cup vodka to each glass. Top with cranberry juice and soda water. Add blueberry ice cubes. Serve.
Combine all ingredients in a shaker full of ice-shake well & serve.
Mix all in tall glass.
Combine all ingredients; except blueberries in a blender and process or mix by hand in a small bowl (easier for a single serving).
Top with blueberries for garnish if you wish.
Serve in Martini Glass.
Serve immediately.
*Note: If sorbet is too hard straight out of the freezer to mix by hand, microwaving it for 8-10 seconds softens it enough to mix easily. No need to soften if using a blender to mix.
add equal amounts of the vodkas. make it as strong as you'd like.
fill the rest with seven up or sprite!
nto medium bowl.
Sprinkle vodka and water over mixture.
In a shaker over ice, combine the liquors. Shake to mix and chill.
Pour into a chilled martini glass.
Drop a couple of blueberries into the glass and serve!
he lemon zest, cloves, and vodka.
Seal the jar tightly
Syrup: Heat vodka and sugar mix until sugar
In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.
Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.
blueberries, 1 cup sugar, and vodka. (I use frozen blueberries as
Mix together and enjoy!
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces