getable peeler. Add zest to vodka and let steep at room
In a saucepan, bring the juice, zest and sugar to a boil. Stir until the sugar has dissolved. Cool.
In a bottle or a sealed glass container, combine the syrup and vodka. Allow to infuse in a dark area for 7 or more days.
Place a coffee filter in a strainer and filter the alcohol.
Store in the freezer until ready to serve.
Delicious after a winter activity. This lemon vodka is served in shot glass, in cocktails and martinis.
Heat water, lemon wedges, and white sugar in
Put lavender sprigs in cocktail glass; add vodka. Refrigerate vodka mixture until lavender is infused into vodka, about 10 minutes.
Squeeze lemon over vodka; add ice cubes and tonic water.
tir in water, lemon peel,
juice and vodka.
Cook over
Wet the rim of a cocktail glass and dip in sugar to coat rim.
Put any sugar remaining in a into a cocktail shaker filled with ice. Add the lemon vodka, the cointreau or triple sec and lemon juice and shake about 10 times.
Strain into sugar rimmed cocktail glass and garnish with lemon wedge. Suck on lemon wedge between sips and enjoy the marriage of sweet and tart flavors.
Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture
Run reserved lemon wedge around the edge of a martini glass to moisten and then dip the glass in sugar.
Fill a shaker with cracked ice, add the lemon vodka, lemon juice, and sugar.
Shake well and strain into the sugared glass.
Rim a cocktail glass with the cordial and crushed graham crackers.
Fill a cocktail shaker with ice.
Add the lemon vodka, lemoncello, curd and whipped cream.
Shake until frothy and strain into a cocktail glass.
Fill each glass with crushed ice. Pour 1/8 cup vodka into each and top with lemon soda. Serve with a lemon slice.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
ix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a
ook over low heat. Add vodka and cook for an additional
Combine vodka, lime juice, simple syrup and a handful of ice in a cocktail shaker. Shake then strain over a scoop of lemon sorbet in a martini glass.
Garnish with fresh mint to serve.
In a bowl, stir together lemon juice, sugar, rind and 1 1/4 cups water until the sugar is dissolved.Pour the mixture into an ice tray and freeze into solid cubes. The lemon mixture may be prepared up to this point 1 day in advance.
In a blender, blend frozen lemon mixture, Cuarenta Y Tres, and vodka, scraping down the sides occasionally, until the mixture is smooth but still frozen. Divide the mixture between 2 stemmed glasses.
Muddle 1 sprig of rosemary with a slice of lemon.
Add vodka, lemon juice, sugar, rosemary/lemon muddle and ice cubes into cocktail shaker. Shake vigorously so sugar dissolves.
Pour into chilled martini glass rimmed with sugar. Garnish with lemon & rosemary sprig if desired.
/2 fluid ounce of lemon vodka into a bowl containing 1
Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice.
Pour into martini glasses and garnish with lemon slices.
lass dish. Stir in the lemon zest and juice. Cover and
0 minutes before starting.
Vodka Lemon Sauce: In a small saucepan