Toss your bottle of vodka in the freezer, ice cold
Dissolve each packet of jelly crystals in one cup of boiling water.
Stand until room temperature.
Add 1 cup vodka to each jelly, then pour into shot glasses and refrigerate until set (about 3 hours).
* I actually used almost a cup of vodka for each mix, but topped each up with a liqueur that complemented the jelly crystal flavour-limoncello for the lemon, grand marnier for the lime and cassis for the raspberry. It's really good!
Place one oyster with it's \"juice\" or \"liquor\" in the bottom of each chilled martini or shot glass.
Pour in 1oz citrus vodka, hot sauce and lemon juice into each oyster filled glass.
Drink as a shot, allowing the oyster to slide down your throat.
Time does not reflect the time it takes to chill vodka or glasses in the freezer. That will take about an hour.
Whisk pudding mix with milk.
Add the vodka and irish cream.
Fold in cool whip.
Pipe into plastic shooter glasses.
Freeze.
In medium bowl, mix Jell-O and boiling water.
Stir well until powder is completely dissolved.
Add vodka and stir well.
Pour into 2 oz shooter cups and refrigerate 3 hours.
Enjoy.
Dissolve Jell-O in hot water.
Stir well; add cold water and vodka in strength you want.
Pour into 1-ounce souffle cups and refrigerate.
Good for party or outing.
You can get the 1-ounce cups at craft stores or Redmonds.
slice lemons in small wedges.
dip in sugar; set aside.
fill shot glasses w/ vodka.
down the shot and bite into the sugared lemon wedge and-- mmm!
enjoy!
be sure if you're out to have a designated driver in case you get carried away'coz these are so smooth and go down easy!
In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
Combine juice through horseradish, mixing thoroughly; pour 1 jigger of mixture into each of 6 small glasses.
Add 2 jiggers vodka to each.
Put 1 raw oyster in each glass and garnish with a lemon wedge.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
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