Rim half the glass with sugar. Add triple sec, lemon juice and Smirnoff No.21 Vodka. Shake with ice and strain into a pre-chilled martini glass.
In a shaker with ice, add Smirnoff No.21 Vodka and vermouth. Shake well and strain into a chilled martini glass. Garnish with lemon twist.
In a glass with ice, add Smirnoff No.21 Vodka and energy drink.
In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.
Add Smirnoff Green Apple Flavored Vodka, sour mix and apple juice. Shake with ice and strain into a pre-chilled martini glass. Garnish with an apple slice.
Rub the rim of a highball glass with a bit of orange juice, then dip in colored sprinkles.
Fill glass with ice and pour in vodka, orange and pineapple juices.
Top off with club soda.
Garnish with a cherry and an orange twist, if desired.
s browned.
Pour in vodka with the browned ham/prosciutto
Heat water to almost boiling in microwave (about 3 minutes). Meanwhile empty packet of cocoa in a large mug.
Mix water with cocoa (to make hot chocolate).
Add Baileys, Vodka, Butter shots and splash of cream. Top with whipped cream if desired. Enjoy!
Add water and coffee in a large pan.
Bring to a boil and add sugar. Stir and bring to a boil again.
Simmer for 10 minutes.
Cool completely, then add vanilla and vodka.
Put in containers and let sit for 5 weeks.
Mix Bailey's Caramel Irish Cream and Vodka in a shaker with ice.
Strain in a martini glass and add half and half.
Combine coffee or espresso and Bailey's Mint Irish Cream.
Add Vodka.
Top with whipped cream and serve.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Pour vodka into a pitcher; reserve bottle.
getable peeler. Add zest to vodka and let steep at room
irm.
Meanwhile, prepare the vodka fruit salad: In a small
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.
In a large saucepan, combine all ingredients except for vodka and bring to a boil.
Cover and reduce heat to a simmer; simmer for 5 minutes.
Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).
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.