Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats. Add 1 teaspoon of superfine sugar to each glass. Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full. Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
Combine vodka and cocoa beans in a sealable container and store in a warm, dry place.
Agitate the mixture 2 or 3 times a day for 1 week.
Six hours before serving, add the mint leaves.
Strain through a coffee filter into a bottle, seal and store in your freezer.
Serving suggestion: Serve ice cold without a garnish.
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.
Alternate layers of ice and mint leaves up to the top of the bucket.
Drizzle the concentrated lemonade over the mint/ice mixture.
Next drizzle the concentrated limeade over the mint/ice mixture.
Next, pour the vodka over the mint/ice mixture.
Last, pour each soda slowed over the mixture.
DON'T STIR -- Put the lid on the ice bucket and let it sit for at least 2
hours.
When ready to serve, take the lid off, put the different colored straws in and ENJOY!
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.
ce and 1 cup of vodka and blend until slushy. Pour
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.
ix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon
Place mint, sugar, limes, lychee juice and half the lychees in the bottom of a large pitcher and muddle together with a muddler or rolling pin.
Add remaining lychees and vodka; stir to dissolve sugar. Refrigerate for 1 hour to infuse.
Half fill pitcher with ice and top off with soda water to taste. Stir to combine.
Put the mint and lime pieces into the bottom of a short glass and muddle (squish down with a muddler until the mint and limes are kind of mashed up).
Fill glass with ice and pour in the vodka and ginger beer.
Stir and enjoy.
In a small bowl, pour 4 cups of boiling water over mint leaves. Let steep for 10 minutes. Strain and cool.
Meanwhile, in a 1-2 quart saucepan, over medium-high heat, bring to a boil cranberrries, sugar and 1 cup of water. Remove from heat. Cool then strain.
To make one cocktail, combine 1/3 cup fresh mint tea, 2 tablespoons cranberry syrup, 1 tablespoon limoncello, 2 tablespoons vodka and 1/2 teaspoon lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass.
Garnish with a fresh sprig of mint.
In a cocktail shaker, muddle the mint and ginger syrup.
Add Vodka, juice and ice. Shake.
Sugar the rim of a highball glass, add ice and strain in mix.
Garnish with lemon and mint.
Syrup:
Cook the ginger and water in med saucepan for 15 minutes then add sugar and stir until dissolved. Turn off heat and cool completely. Strain.
In a blender combine lemonade and vodka. Fill blender with ice. Blend until ice is crushed. Pour into 4 glasses. Dip each lemon half in sugar, then attach to the rim of each glass. Garnish with 2 mint sprigs.
Add crushed ice to a rocks glass and muddle the mint sprig.
Add lemon juice, vodka, and limoncello, and stir to combine.
Splash with soda water or 7-UP and serve.
Combine water, tea bags, mint leaves, and orange-flavored drink mix in a saucepan; bring to a boil. Reduce heat to low and simmer until tea is steeped, about 30 minutes. Add 2 cups cold water to tea and remove mint leaves and tea bags.
Stir sugar and lemon juice into tea until sugar is dissolved; refrigerate until chilled, at least 30 minutes. Stir vodka into tea before serving.
xcept for the chicken and mint leaves used for garnish.
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.
To make the Mint Simple Syrup, bring the sugar
diced tomatoes, parsley, basil and vodka. Bring to a simmer and
Fill a cocktail shaker with ice and add limoncello and vodka. Shake mixture to combine.
Add soda water to shaker and stir to mix inches Pour into a rocks glass and top with torn mint leaves.