Vodka Recipes

Published December 1, 2010 in Vodka

1. Vodka Lemonade

Ingredients

1 cup sugar
1/3 cup water, plus 8 cups
4 lemons, juiced
Vodka
Ice cubes
Cooking Instructions

In a saucepan, combine the sugar and 1/3 cup water and place over medium heat.
Bring the mixture to a boil and then cook the sugar until dissolved but the syrup is still clear.
Do not cook the sugar until it starts to turn color. Remove from heat and cool.
In a pitcher, combine the syrup, 8 cups water, the lemon juice, vodka and ice and stir to combine. Pour into tall glasses and enjoy!

 

2. Spicy Pepper Vodka Martini

Ingredients

1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
2 cloves garlic, peeled
Cooking Instructions

Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use.
Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be.
Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
Serve, or remove the peppers and keep in the freezer.

 

3. Raspberry Vodka

Ingredients

2 pounds frozen raspberries
1 bottle good-quality vodka
1 orange peel, no pith
Cooking Instructions

Combine all ingredients and store in the refrigerator for up to 1 week.

 

 

4. Green Vodka Cooler

Ingredients

2 cups fresh lime juice
3/4 cup sugar
2 cups vodka
8 cups crushed ice
Lime slices, for garnish
Cooking Instructions

Combine lime juice and sugar in a bowl, and whisk to dissolve the sugar.
Pour half of this mixture into a blender. Add 1 cup vodka and 4 cups ice, and blend until smooth.
Repeat with remaining ingredients. Serve immediately, garnished with lime slices.

 

5. Vodka-Vanilla Kiss-Me-Tini

Ingredients

2 ounces vodka
3 tablespoons heavy cream
2 tablespoons vanilla syrup
1 tablespoon amaretto
1/4 teaspoon vanilla extract
Vanilla sugar, for the glass rim
1/2 vanilla bean
Cooking Instructions

Combine all ingredients in a cocktail shaker filled with ice cubes and shake to chill thoroughly.
Place the vanilla sugar in a shallow bowl or small plate.
Moisten the rim of the glass with a little of the cocktail mixture or water and dip the moistened rim into the sugar to coat the edge.
Strain the cocktail into the glass.
Using a sharp paring knife, cut the bean lengthwise, leaving it attached on 1 end, so that it can sit on top of the glass rim. Serve chilled.

 

6. Spicy Bloody Mary with Pepper Vodka

Pepper Vodka:

Ingredients

2 cups vodka
4 dried chili peppers
Cooking Instructions

Combine the vodka and peppers in a glass jar with a lid and cover tightly.
Let sit for 12 to 24 hours, strain and discard peppers, and serve.
Spicy Bloody Mary:

Ingredients

3 cups tomato juice
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
2 tablespoons finely grated fresh ginger
2 teaspoons minced garlic
1 tablespoon Worcestershire sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups pepper vodka, recipe follows
Pickled okra, for garnish
Celery stalks, for garnish
Cooking Instructions

In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth.
Season the mixture, to taste, with the Worcestershire sauce, salt and pepper.
Store the mixture in a non-reactive container.
Refrigerate the mixture for at least 6 hours and up to 3 days before serving.

 

7. Vodka Still Works Cocktail

Ingredients

1 teaspoon Angostura bitters
2 shots chilled vodka
6 to 8 ounces ginger ale
Cooking Instructions

Place bitters in a tall glass and combine with vodka using a cocktail spoon.
Add ice to glass then fill with ginger ale and stir again. Serve with a straw.

 

8. Fresh Melon and Vodka Granita with Oysters and Caviar

Ingredients

1 cup water
1 cup granulated sugar
1 medium honeydew
Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
1/2 to 1 cup vodka
4 cups rock or sea salt
1 container edible flowers
4 dozen raw oysters
4 ounces Sevruga caviar
2 tablespoons finely chopped fresh parsley leaves
Cooking Instructions

In a small saucepan, over medium heat, combine the water and sugar.
Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.
Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces.
In the cup of a blender, combine the melon and simple syrup, to taste. Process until smooth.
Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm.
Remove from the freezer and allow to sit for a couple of minutes.
Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid.
The consistency of the mixture should be slushy. An electric ice cream machine can also be used. Cover and freeze until ready to use.
Place the rock salt on the large oval platter. Lay the oysters on top of the salt. Place the flowers around the oysters.
Spoon some of the Melon/Vodka Granita over each oyster. Top the granita with some of the caviar. Garnish with parsley.

 

9. Ginger Cranberry Cocktail (Frozen Vodka or Gin)

Spicy Bloody Mary:

Ingredients

1 cup water
4-inch piece ginger, peeled and roughly chopped
1/2 cup sugar
1 1/2 cups water
Cooking Instructions

Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes.
Strain and allow to cool fully before use.
For the drink:

Ingredients

1 cup frozen cranberries
1 lime, juiced
2 cups vodka or gin
2 cups cranberry juice
1 cup ginger syrup, or to taste
Splash club soda
Shaved ginger
Cooking Instructions

Crush the frozen cranberries in a large glass pitcher.
Add the lime juice and their juiced wedges to the pitcher.
Pour in the vodka, cranberry juice, and ginger syrup.
Put ice in low-ball glasses and fill glasses about 2/3 full.
Top off with club soda and garnish with a shaving of fresh ginger.

 

10. Pasta with Pepper Vodka Sauce

Ingredients

1 pound penne or ziti pasta
3 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons minced garlic
1 (28-ounce) can peeled, crushed tomatoes, chopped, and their liquid
1/2 teaspoon crushed pepper flakes
3/4 cup Pepper Vodka, recipe follows
1/2 cup heavy cream
Chopped basil leaves, garnish
Finely grated pecorino cheese
Cooking Instructions

In a large pot of boiling salted water, cook the pasta until just al dente, 8 to 10 minutes. Drain in a colander, return to the pot, and cover to keep warm.
Meanwhile, in a large skillet or sauté pan, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, about 2 minutes.
Add the tomatoes and pepper flakes and cook, stirring, until thickened, 4 to 5 minutes.
Add the vodka and cook until reduced to about 3 to 4 tablespoons, about 3 minutes. Add the cream and cook until thickened, 2 to 3 minutes.
Remove from the heat and adjust the seasoning, to taste.
Add the cooked pasta to the sauce and toss to coat evenly.
Transfer to a large serving bowl and garnish with the basil and top with a sprinkling of the pecorino cheese.
Pepper Vodka:

Ingredients

1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
2 cloves garlic, peeled
Cooking Instructions

Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use.
Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be.
Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
Serve, or remove the peppers and keep in the freezer.

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