Combine sweet and sour mix with vodka to taste (may vary with taste with vodka).
Serve mix in glass with ice.
Pour a little soda water on top of drink in glass, along with 1 teaspoon of cherry juice.
nto a loaf pan, cover with plastic wrap and freeze for
Place ice cubes in a glass and top with vodka, triple sec, lime cordial, sweet and sour mix, and lemon-lime soda, respectively. Mix well.
over the filled shells loosely with damp paper towels and set
ook over low heat. Add vodka and cook for an additional
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\".
ncrease heat to high; add vodka and bring to a boil
or 2 minutes.
Add vodka, tipping the pan toward the
Fill a cocktail shaker with ice and top with vodka, Cointreau and lemon juice. Replace the lid and shake well for 15 secs.
Pour the cocktail into glasses. Squeeze a strip of orange zest over each glass, rub the skin around the rim of the glass, and drop it into cocktail. Serve immediately and enjoy.
br>Now stir in the vodka, followed by the crab meat
nough to be easily mashed with a wooden spoon (reduce heat
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve.
COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve.
WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
VODKA SAUCE.
Heat Olive oil
Put fruit inside an empty vodka (or other type) bottle.
Fill 1/2 the bottle with vodka.
Fill the rest with lychee juice.
Let it sit at room temperature for about 2 weeks, for the infusion. Serve chilled in shot glasses.
Good for 4 - 12 people depending on the size of the shots.
In a large pot, bring 5 quarts of water to a boil. Add salt and cook pasta according to package instructions. On low flame in a large skillet, add butter. Bring to simmer but not burn. Remove skillet from flame while adding vodka, then return to flame. Let vodka evaporate, 1 to 2 minutes, then add Ragu sauce. Bring to a simmer and cook until sauce is heated through. Drain pasta. Pour into skillet with sauce and mix until pasta is well coated. Serves 4 to 6.
tir bacon and rosemary sprig with olive oil in a large
dditional minute.
Stir the vodka, crushed tomatoes and light cream
Increase heat to high; add vodka and bring to a boil
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. T.
rim the ends of the bacon if they are too tall to fit in the jar and add optional crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats.
Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
pour into bottles and enjoy.