Shake citrus vodka with lemon juice
Strain into pint glass filled with ice
Add equal part of ginger beer and Curious Traveler
Garnish with lemon peel or ginger candy
For added delight, throw in a splash of red wine
getable peeler. Add zest to vodka and let steep at room
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.
Combine lemonade, strawberries, and basil leaves in a small container, stirring well.
Add vodka.
Cover and refrigerate at least 2 hours.
To serve, remove basil leaves (if they're too wilted), and serve with ice and fresh basil leaves.
Fold 1 strip orange peel in half crosswise without breaking and thread onto skewer.
Repeat with 1 strip each lemon and lime peels.
Repeat, alternating remaining peels.
Push skewer through neck of clean bottle.
Being careful not to break peels.
A chopstick may help this process.
Fill 1 empty, clean 750-ml clear bottle with a cork.
with vodka.
Cork and chill at least 1 week and up to three weeks before serving.
ntil ready for use.
Vodka Water:
Place ice cubes
Place one oyster with it's \"juice\" or \"liquor\" in the bottom of each chilled martini or shot glass.
Pour in 1oz citrus vodka, hot sauce and lemon juice into each oyster filled glass.
Drink as a shot, allowing the oyster to slide down your throat.
Time does not reflect the time it takes to chill vodka or glasses in the freezer. That will take about an hour.
Add ice, Alize' Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blender.
Blend until slushy and pour into Champagne flutes.
Fill a glass with ice cubes. Add apricot nectar, vodka and lemon juice.
Top up with prosecco and decorate with lemon peel.
Combine all the ingredients in a large pitcher; stir to combine.
Pour into ice-filled glasses; garnish with citrus slices and fresh raspberries.
Grease an 8-inch square baking pan lightly with cooking spray.
Bring energy drink to a boil in a heavy-bottomed saucepan over medium-high heat. Reduce to a gentle simmer; stir in gelatin until completely dissolved, 1 to 2 minutes. Remove from heat and let cool slightly, about 10 minutes.
Pour vodka into the gelatin mixture; stir gently to combine. Pour into the prepared baking pan.
Refrigerate gelatin mixture until set, about 6 hours. Run a knife under hot water to make it easier to cut gelatin mixture into 2-inch squares.
live oil (1/2 cup), vodka and dry vermouth.
Cook
Place ice cubes in an empty pitcher.
squeeze juice of the orange, lime and tangerine over the ice, throw in the peel (makes a pretty presentation and adds to the citrus flavor).
Add Mandarin Vodka (1/3 of the bottle is how I do it).
Fill with Water, stir.
Pour into highball glasses.
Share with someone you love!
Combine juices, ketchup, vodka and hot pepper sauce in large bowl.
Whisk in oil.
Add shrimp, onion and cilantro and mix well.
Cover and refrigerate at least 3 hours and up to 6 hours.
Drain before using.
Fill a cocktail shaker 1/4 full with ice cubes. Pour in vodka, grapefruit juice, and cranberry juice. Cover and shake until the outside of the shaker has frosted. Strain into three chilled martini glasses and garnish with a slice of orange.
In a plastic container with a lid (or a pitcher with a lid), combine all ingredients.
Seal and place in the freezer until frozen solid.
Take out of freezer and let thaw.
Drink when it has thawed and is slushy.
Or put in blender and blend until slushy.
Garnish with fresh cranberries, zest of a lime or an orange slice.
Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices.
Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.
Pour the amaretto, vodka, sour mix, and ginger ale into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into an ice filled rocks glass, and garnish with a lemon wedge to serve.
0 seconds. Pour in the vodka, and simmer for 1 minute
Chill a tall glass in the freezer until ready to use.
Place ice cubes into chilled glass.
Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice.
Stir to blend well.
Garnish with lemon and orange slices.