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.
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.
ave the original Vodka bottle to strain the infused mixture into later
id.
Use good quality vodka and keep your original bottle
iter) with an airtight lid for your infusion.
Save your
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.
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.
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.
Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.
Place beets in a sealable container. Pour vodka over beets, seal container, and shake vigorously. Place container in a cool, dark place and store for 3 days, shaking twice per day.
live oil (1/2 cup), vodka and dry vermouth.
Cook
Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.
Slice the apples and toss them into your infusion jar with the cinnamon sticks. Add the bottle of vodka, and let it infuse for a few days.
Poke lemons with skewer or sticks to release flavor.
Slice ginger into small slices.
Place both into bottle or other appropriate container that has lid.
Fill jar with vodka and let sit for 2 weeks.
Strain and pour into decorative decanter or bottle.