Combine 1 1/2 cups vodka, 1 cup lemonade concentrate, and 4 cups ice cubes in blender. Blend to just smooth but still slushy consistency. Pour into large pitcher. Repeat with remaining vodka, lemonade and ice. Add to same pitcher. (Can be made 5 hours ahead. Cover and freeze.).
Whisk lemonade gently (do not blend again). Pour into 8 tall glasses; garnish with mint and serve.
In a gallon pitcher prepare the lemonade concentrate according to package instructions, replacing one can of water with the vodka. Squeeze juice from one lime into mixture. Pour over ice and serve.
Fill a shaker with ice. Pour citron vodka, lemonade, and strawberry puree into shaker; shake briefly to combine. Pour entire contents of shaker into a pint glass and garnish with a slice of lemon.
Put licorice in blender container and blend on high until it is very fine.
Add vodka and mix well.
Fill in nice bottles and enjoy!
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.
Alternate layers of ice and mint leaves up to the top of the bucket.
Drizzle the concentrated lemonade over the mint/ice mixture.
Next drizzle the concentrated limeade over the mint/ice mixture.
Next, pour the vodka over the mint/ice mixture.
Last, pour each soda slowed over the mixture.
DON'T STIR -- Put the lid on the ice bucket and let it sit for at least 2
hours.
When ready to serve, take the lid off, put the different colored straws in and ENJOY!
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.
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
issolved.
Pour 3 tablespoons vodka (if using) into each of
Mash berries in large bowl. Add vodka; cover and cihll overnight.
Strain, pressing on solids to relase liquid (there should be about 3 cups of raspberry vodka).
Place lemon pieces and sugar in large pitcher. Mash lemons with large wooden spoon to release juices. Add lemonade and raspberry vodka; stir to blend. (can be made 8 hours ahead. Cover and chill.).
Add ice cubes to pitcher and stir well. Divide lemonade, mashed lemons, and ice among 8 glasses. Serve.
Mash berries in large bowl.
Add vodka; cover and chill overnight.
Strain, pressing on solids to release liquid (there should be about 3 cups raspberry vodka).
Place lemon pieces, sugar, and ginger, if desired, in large pitcher.
Mash lemons with large wooden spoon to release juices.
Add lemonade and raspberry vodka; stir to blend.
This can be made 8 hours ahead.
Cover and chill.
Add ice cubes to pitcher and stir well.
Divide lemonade, mashed lemons, and ice among 8 glasses.
Garnish with mint sprigs and serve.
Combine lemonade, strawberries, and basil leaves in a small container, stirring well.
Add vodka.
Cover and refrigerate at least 2 hours.
To serve, remove basil leaves (if they're too wilted), and serve with ice and fresh basil leaves.
stir together raspberries, beer, thawed concentrate, and vodka.
Serve over ice.
Garnish if desired.
Note: To make ahead, stir raspberry lemonade concentrate and vodka in large container. Chill up to 8 days. Stir in raspberries and beer just before serving.
Boil water. Dissolve sugar, lemonade and orange juice. Add tea and vodka. Cool, then place in freezer. Stir occasionally every hour. Serve slush in 8-ounce glass. Add 7-Up.
Cut the lemons in half. Scoop out the insides.
Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
Stir in the vodka. Pour into the lemon halves.
Refrigerate until set, about 4 hours.
Cut the lemons into half and serve.
Bring to a boil and then cool.
Steep 4 green tea bags in cups of boiling water and cool.
Mix water/sugar, green tea, 12 oz. can lemonade, 12 oz. can orange juice and 1 pint vodka in a 5 quart ice cream bucket and freeze. Stir once in a while. Serve 1/2 slush with 1/2 7-up.
Mix together; water, tea and sugar.
Add orange juice, lemonade and vodka.
Freeze until slushy, stir every once in a while.
Serve a 1/2 glass of slush with a half glass of pop.
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.
In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate and 2 cups cold water. Chill in refrigerator.
When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze or 24 hours.
To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.