Combine vodka and juices in large pitcher with 2 1/2 cups water. Cover.
Refrigerate until chilled.
Mix Ice, Vodka and Juice. Cut Key Lime, squeeze over glass and drop in.
Put the ice in a shaker.
Add the vodka, cranberry juice, and lime juice.
Shake.
Place the powdered ginger in a chilled martini glass.*.
Add the vodka-cranberry mixture and top with the tonic.
Place 1 cranberry, some candied ginger, and another cranberry on a toothpick or cocktail skewer.
Place in the martini glass.
*Use a light hand when sprinkling the powdered ginger into the glass, or it will overpower the drink.
Chill a tall glass in the freezer until ready to use.
Place ice cubes into chilled glass.
Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice.
Stir to blend well.
Garnish with lemon and orange slices.
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 the vodka, triple sec, liqueur and cranberry juice in an ice-filled glass.
Add apple slices and berries. Serve.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Distribute blueberries between recesses of 1-2 ice cube trays. Cover with water and freeze for 4 hours, or until set.
Rim 12 margarita or martini glasses with water and sugar. Add 1/4 cup vodka to each glass. Top with cranberry juice and soda water. Add blueberry ice cubes. Serve.
Combine ice cubes, vodka, Cointreau and combined juices in cocktail shaker; shake vigorously.
Strain into chilled glass. Garnish with apple peel.
Combine sugar and 1/2 cup water in a saucepan and heat until sugar is dissolved. Remove from heat and cool.
Place the sugar syrup, vodka, cranberry juice and rosewater into a cocktail shaker with plenty of ice and shake well to combine.
To serve, strain into a chilled martini glass and garnish with rose petals.
edium heat and stir. Simmer cranberry mixture until the berries burst
Cranberry Syrup Base.
Combine the
Bring the water to a boil in a large pot, and remove from the heat. Immediately whisk in the sugar and lime juice until sugar is dissolved.
Add the tea bags and cranberry juice. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.
Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lime slices.
Pour the citron vodka, plain vodka, pear vodka, cranberry-raspberry juice, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into chilled glasses; garnish each glass with a lime wedge to serve.
Fill 3/4 full 2 highball glasses with crushed ice.
Divide the vodka and cranberries between the glasses.
In a mixing glass, mix together the ginger beer and cranberry juice and pour over the vodka.
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
Cover and chill until ready to serve.
DO AHEAD: Can be prepared 1 day ahead.
Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes.
Pour in scant 1 cup vodka mixture.
Cover and shake vigorously.
Strain into 2 Martini glasses.
Garnish each with clementine segment.
Garnish with clementine segments.
Fill a mixing container half with ice.
Pour cranberry juice, lime juice and vodka.
Stir,then pour into a highball glass.
Combine cranberry juice cocktail and vodka in a large punch bowl.
Set a block of ice or mold in the center.
Add ginger ale and club soda; stir in gently to blend. Garnish with pineapple chunks.
Makes about 5 quarts or 40 (4 ounce) servings.
In a separate quart punch bowl, pour cranberry cocktail juice, frozen orange concentrate and ginger ale.
When ready to serve, add sherbet and orange slices.
Add wine and vodka if desired.
Fill a cocktail shaker halfway with ice. Pour in the cranberry sauce, lime juice, honey, and vodka. Cover and shake vigorously until well combined and chilled through. Divide among four short glasses filled with ice.
Top each off with ginger beer and then garnish with fresh cranberries, a cinnamon stick and a lime wedge!