In a saucepan, bring the apple juice, cinnamon, and caramel syrup to a boil.
Reduce heat, and add vodka.
Let simmer for 5-7 minutes
Serve in a mug.
Top off with whipped cream, another dash of cinnamon, and/or caramel sauce, if you prefer.
Enjoy your hot, relaxing beverage!
** If beverage is too sweet, omit the caramel syrup and have a vodka-apple-cider-sans-caramel instead!
Pour the coffee into an ice cube tray and freeze overnight. The next day, whip the cream in a bowl. Take the coffee cubes out of the freezer and distribute them evenly into 4 glasses. Add some coffee liqueur and vodka to each glass, then a dollop of whipped cream. Serve immediately.
put your ice in a blender.
pour your powder tang in the blender.
then pour in the sweet milk.
Then blast it off with your Pinnacle orange whipped cream.
Turn on the blender to the setting of your liking for the ice texture and Enjoy.
Whip the cream until stiff
Gradually stir in the sugar and vodka.
TO MAKE BUBBLEGUM INFUSED VODKA:
Quarter the 16 pieces
Pour vodka into a pitcher; reserve bottle.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
getable peeler. Add zest to vodka and let steep at room
Mix all ingredients, except for grenadine, in a cocktail shaker with ice and serve in a martini glass.
Top with grenadine.
Garnish with whipped cream.
Cut the lime into wedges and add to a cocktail shaker.
Add sugar and muddle well to extract the lime juice.
Strain into a glass and add vodka and stir well.
Add ice and top off with Sprite or 7-Up.
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