TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
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.
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours.
Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.
Pour vodka into a pitcher; reserve bottle.
In a pitcher or punch bowl, combine cranberry juice and limeade concentrate. Slowly pour lemon-lime beverage down side of pitcher. Add vodka and liqueur; stir gently to mix.
Serve over ice. If desired, garnish each servince with lime or orange slices.
ave the original Vodka bottle to strain the infused mixture into later
id.
Use good quality vodka and keep your original bottle
Place candies in a container with a lid and add vodka. Seal container and place in a cool, dark place, shaking vigorously 1 to 2 times per hour, until candy has dissolved, 3 to 4 hours.
Stir sugar into vodka mixture until dissolved.
eed it to strain the infused mixture into.
Strain with
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.
Puree first 5 ingredients in food processor until smooth and set aside.
Brush grill with oil.
Preheat grill to medium heat.
Place fruit in large bowl.
Pour pureed kiwi glaze over fruit and gently toss to coat.
Marinate for 30 minutes.
Arrange mixed fruits on skewers.
Grill fruit over medium heat for 5 minutes on each side, brushing with puree until light brown.
Serve immediately.
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.
nd out.
Put the vodka in a cool, dark place
In a jar with a tight-fitting lid, combine the vodka with the raspberries. 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.
Put marshmallow chicks in a glass jar or bottle and top with vodka. Cover jar. Allow marshmallows to sit until colored coating is dissolved into the vodka and marshmallows are mostly dissolved, 2 to 3 days.
Strain marshmallow pieces out of vodka. Pour vodka back into the bottle or another airtight container.
Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.
Pour vodka into a pitcher with a lid. Wrap peppers in a clean cotton cloth to dry; add to vodka. Allow to sit until vodka changes color, at least 2 hours.
Combine vodka, raspberries, sugar, and water in a large, non-metallic container. Press and muddle raspberries until incorporated into the mixture. Allow mixture to sit, stirring for 10 to 15 minutes each day, for 5 to 6 days.
Strain mixture multiple times through a fine-mesh strainer or cheesecloth until berries and seeds are removed and liquid is lighter in color.