Mix Ice, Vodka and Juice. Cut Key Lime, squeeze over glass and drop in.
Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Pour vodka into a pitcher; reserve bottle.
getable peeler. Add zest to vodka and let steep at room
irm.
Meanwhile, prepare the vodka fruit salad: In a small
Submerge the bottle of vodka in hot water for 10 minutes. Pour the vodka into the infuser and add the tea bags to the vodka. Wait 45 minutes and remove the tea bags. In a small saucepan, add the mint leaves to 1 cup water. Bring to a boil and reduce heat to low for 2 minutes. Strain, and discard leaves. Add the sugar to the mint water and then add to the infusion jar after sugar has dissolved. Add cut up oranges to the infuser jar.
In a large saucepan, combine all ingredients except for vodka and bring to a boil.
Cover and reduce heat to a simmer; simmer for 5 minutes.
Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).
Pour one bottle of vodka over a bunch of fresh lavender - I keep old and decorative bottles for this purpose! (Kilner jars are also good for this).
Add the orange peel if using.
Store in a dark and cool place - or in the fridge - for about 2 weeks before using.
Ready to use when the vodka smells and tastes of lavender.
Strain into a fresh bottle or jar and use for Martinis and simple vodka based cocktails.
1.In a jar with a tight-fitting lid, combine the vodka with the espresso beans and cocoa nibs. Close the jar tightly and let stand at room temperature for 2 weeks. Strain the vodka through a fine-mesh sieve and discard the solids. Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.
To make the blueberry vodka: Pour out approximately 1/3
ook over low heat. Add vodka and cook for an additional
n the jars. Pour enough vodka over cherries to cover them
Combine vodka, cordial, lime juice and mineral water in measuring cup. Divide mixture among twenty 1/4-cup ice pop molds. Sprinkle evenly with mint. Freeze 1 hour or until partially frozen. Insert pop sticks. Freeze 4-5 hours or until frozen.
Pour cranberry juice over the vodka mint layer. Freeze 2 hours or until juice is frozen.
Just before serving, rub the outside of the molds with a hot kitchen cloth. Gently remove ice pops from molds.
owl with syrup. Stir in vodka.
Pour into an ice
Mix the vodka and the Cointreau with the grapefuit juice, then pour into ice cube trays to freeze overnight. The next day, cut the tangerines into slices and dip them in brown sugar, keeping a few aside for decoration. Squash a few sugared tangerines slices into the bottom of each glass, add the vodka ice cubes and fill with the sparkling wine. Decorate with the tangerine slices.
Essential equipment: 5-10ml syringe per person Pile tomatoes attractively in a bowl in the centre of your table, allow to come to room temperature if cold.
Book taxis to take guests home.
Mix Vodka, Salt, Pepper and Tabasco.
Arm guests with syringes.
Load syringes with Vodka mix, and squirt carefully into tomato.
You'll have to experiment to find the best method.
Pop into mouth.
Try not to have too many.
Fail.
Ideally consumed with best girlfriends, much hilarity and a later screening of\"Thelma and Louise\".
o 5 minutes.
Add vodka and heat 4-5 minutes
In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion) until tender.
Remove from heat.
Ignite and let vodka cook down, (flame will go out).
In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.
Then add vodka and chopped scallion and garlic butter mixture into the sauce.
Cook over medium heat, stirring.
Pour over cooked rigatoni.
Garnish with fresh parsley.
I recommend pouring the sauce over each individual dish it goes further.
After you have cut a small cross in the bottom of each tomato place them side by side, cut side down, in a shallow dish salt the tomatoes, just a little.
Sprinkle the garlic over the tomatoes.
Pour in enough vodka so it is well above the cut crosses.
The longer you leave them the more Vodka they will absorb but leave them at least 24 hours at room temperature, then you can refrigerate them.
Serve with salt.