0 minutes before starting.
Vodka Lemon Sauce: In a small
pulse to incorporate. Alternate adding vodka and water to flour mixture
Pour Kahlua and vodka into a shot glass.
Top with whipped cream.
he oil in a large, deep pan over medium heat. Add
live oil in a large, deep skillet over medium heat until
Cut a hole in the top of the melon which is wide and deep enough to squeeze a funnel into.
Pour some vodka into the melon (it'll only take so much) and leave to sit for a day in the fridge.
Repeat this over a few days (approx. 3) until the melon is saturated with vodka.
Slice and serve!
utter gently in a large deep skillet.
Add cream.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Pour vodka into a pitcher; reserve bottle.
live oil in a large deep skillet and saute chicken (and
Heat oil in deep skillet and add diced onion
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
Combine the vodka and ginger root in a clean container. (Reserve the vodka bottle for storing the infused vodka later.)
Seal the container and store in a cool, dark place for 3 days, shaking occasionally. After 3 days, pour the vodka through a strainer and discard the ginger solids. Return the strained, infused vodka to its original bottle.
Store infused vodka in the refrigerator or freezer for up to 1 month.
ook over low heat. Add vodka and cook for an additional