In a 4 to 5 gallon sports drink dispenser, combine the light beer, vodka and lemonade concentrate. Stir gently to disperse the lemonade. Put the lid on and serve.
Mix wine, berries, vodka, and lemonade concentrate in a large pitcher; chill for flavors to blend, at least 4 hours.
Place the ice cubes in a large glass. Pour the vodka and lemonade over the ice; stir.
Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.
Fill glass with ice. Pour strawberries over ice, then layer in vodka and lemonade. Garnish with lemon wedge.
In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve.
COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve.
WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
edium heat.
Add onion and saute until translucent, about 8
Heat oil in skillet.
Add onion.
Saute until tender.
Stir in garlic and saute 1 minute.
Add tomatoes, vodka and red pepper. Simmer, stirring to break up tomatoes, until sauce is reduced and thickened (15 minutes).
Stir in cream and simmer.
Stir until thickened, about 5 minutes.
Season with salt.
Add cooked pasta and parsley.
Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes.
Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes.
Add cream, vodka and dried red pepper and boil until thickened to sauce consistency, about 2 minutes.
Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead.
Cover and refrigerate.)
Saute onion in oil and butter until translucent. Add tomatoes and simmer until the juice from the tomatoes is reduced by half, stirring frequently. Add cream, vodka and peppers. Simmer until thickened. Season with salt and pepper. Toss with pasta and top with Parmesan cheese and chives. Serves 4.
Melt butter and oil in pan.
Add onion and saute until translucent, about 8 minutes.
Add tomatoes and cook until reduce to almost no liquid remains in pan, about 25 minutes.
Add cream, vodka and red pepper.
Boil until thickened, about 4 minutes. Season with salt and pepper.
Heat oil in medium skillet.
Add onion; saute until tender, but not browned (about 5 minutes).
Stir in garlic; saute 1 minute.
At this point, add Prosciutto or panchetta and saute 1 to 2 minutes.
Add vodka and red pepper; simmer 2 minutes.
Add red pepper and add tomatoes, stirring to break up tomatoes with side of spoon.
Simmer 10 to 15 minutes until sauce is reduced and thickened.
Slowly stir in room temperature heavy cream.
Reduce heat and cook about 3 to 5 minutes until sauce thickens.
Heat oil in a medium skillet; add onion.
Saute until tender, but not browned, about 5 minutes.
Stir in garlic; saute 1 minute. Add the tomatoes, vodka and red pepper.
Simmer, stirring to break up tomatoes with the side of a spoon, until sauce is reduced and thickened, about 15 minutes.
Stir in cream; simmer, stirring, until sauce is thickened slightly, about 5 minutes.
Season with salt.
UBBLEGUM INFUSED VODKA:
Quarter the 16 pieces of bubblegum and place
Boil sugar and water until all sugar is dissolved. Cool slighty. Add frozen juice and lemonade and vodka; mix. Put in a tightly covered plastic container and store in the freezer.
When ready to serve, fill each glass 1/2 full of slush mixture. Fill the rest of the glass with 7-Up. May garnish glasses with fresh mint, a strawberry or other fruit.
dd the egg white, cornstarch, vodka, and canola oil.
Stir to
Boil 7 cups water and 2 cups sugar; cool.
Bring to a boil 2 cups water and steep tea bags for 5 minutes.
Mix orange juice and lemonade with vodka and freeze, stirring occasionally.
Mix boiling water and tea in large container and cool.
Add orange juice, lemonade and vodka and freeze.
Stir once.
This will not freeze solid.
Forms a slush.
Scoop into a glass.
Pour 7-Up or ginger ale pop over the top.
Boil sugar and water until sugar dissolves.
Then add orange juice and lemonade.
Allow to cool at room temperature and add vodka.
Then freeze.
Keep frozen and when ready to use, spoon into a glass and mix with 7-Up.