Mix Collins mix, club soda, vodka and ice in a two quart pitcher.
Add a few orange or lime slices and some fresh cherries and stir.
Enjoy!
Combine sweet and sour mix with vodka to taste (may vary with taste with vodka).
Serve mix in glass with ice.
Pour a little soda water on top of drink in glass, along with 1 teaspoon of cherry juice.
Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.
In a cocktail shaker filled with ice, combine vodka and sweet and sour. Shake well, then strain into a tall glass full of ice. Fill the glass with carbonated water. Cut orange slice into quarters.
On a cocktail sword, spear cherry first, then spear orange slice through the peel. Hang sword from the rim of the glass, so that fruit is in the drink.
Mix Chambord and vodka in an ice-filled Collins glass.
Top with club soda and garnish with a lime wedge.
Mix together, then freeze.
When ready to use, fill collins glass half full with slush then add 7-up to fill.
Garnish with a orange slice and cherry.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Place lavender flowers in an empty ice cube tray; pour boiling water over flowers. Place ice cube tray in the refrigerator to cool, about 15 minutes. Transfer to freezer and freeze until solid, about 3 hours.
Fill a glass with ice. Pour Collins mix and gin over ice; stir. Top drink with a lavender ice cube and garnish with maraschino cherries.
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.
To make the blueberry vodka: Pour out approximately 1/3
ook over low heat. Add vodka and cook for an additional
n the jars. Pour enough vodka over cherries to cover them
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.
owl with syrup. Stir in vodka.
Pour into an ice