Place sugar, glucose, gin and tonic in a medium saucepan.
Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.
Place infuser in glass.
Pour gin over infuser and steep to desired strength.
Add simple syrup, ice and tonic water.
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.
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.
dd the egg white, cornstarch, vodka, and canola oil.
Stir to
In a small saucepan, combine sugar and water. Stir on medium heat until sugar dissolves. Add lime zest and juice. Bring to a boil and cook for 5 mins. Remove from heat and allow to cool.
Strain syrup into bowl of an ice cream machine. Add tonic water and gin. Churn according to manufacturer's instructions until firm (about 20 mins).
Transfer to a chilled freezer container. Freeze until completely firm. Serve in cocktail glasses with lime wedges.
Place the ice cubes in a glass. Mix the Curacao and gin and pour over the ice. Top up with tonic water and decorate with an orange slice.
Fill 6 tall glasses halfway full with crushed ice. Top each with 5 drops of bitters and a good squeeze of lime juice. Top with tonic water and garnish with sliced lime and fresh mint.
Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
Place 6 tall glasses in the fridge for an hour. Fill with ice. Measure 2 tbsp gin and 1 tbsp liqueur into each glass. Top up with tonic and a squeezed lemon or lime wedge. Serve immediately.
UBBLEGUM INFUSED VODKA:
Quarter the 16 pieces of bubblegum and place
Fill a highball glass 2/3 full of ice (crushed, shaved, or cubed).
Add vermouth.
Add tonic.
Stir, garnish and serve.