Tag Archives: vodka

Italian Lemonade

We made this drink months ago with Meatball Feast 2K11, and it was perhaps so good and strong that it made me too stupid to even remember to post the recipe. How’s that for a selling point?

This cocktail uses Campari, an apertif that has a slightly licorice taste. Now don’t run off just yet; I beyond-hate licorice, which means I have deep-seated fennel and Twizzler issues, but in this drink, the flavor really works. Plus it’s pink and you get to drink it out of those martini glasses you got for your birthday 6 years ago and have never used. Go get it, girl.

1.5 oz citrus vodka
3/4 oz Campari
1 oz fresh lemon juice
1 oz simple syrup
lemon slices

  1. Fill a shaker with ice. Add vodka, Campari, lemon juice and simple syrup. Shake until well blended.
  2. Put some ice in your fanciest cocktail glass and place lemon slices inside the bottom. Strain drink into glass while adding 7-up.
  3. Call a cab.

Recipe taken from Cocktail Times.

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Filed under Alcohol, Fruit

Salty Dog Cocktail (a.k.a Greyhound with salt)

Après ski drankin’ is normally all about the hot stuff with booze added. Don’t get me wrong, it is my fav. However, there is something about having a nice summery type cocktail while looking out on snow covered mountains. I learned about this little treat of a cocktail last March while in Charleston with Nummy Num Num’s own RipleyPickles. -ts

1 ½ ounces vodka or gin
3-4 ounces freshly squeezed grapefruit juice (may need a little simple syrup if your is too sour)
Kosher salt to garnish rim

  1. First, rim a rocks glass with salt (if you love your booze like Sandra Lee use more vodka to rim the glass). Add vodka (or gin) and grapefruit juice, then stir with a few cubes of ice.

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Filed under Alcohol

Jelly Shot Test Kitchen

This is not a recipe but a flat-out endorsement. Tanya found this website that make the prettiest jello shots I have ever seen.

Seriously, this elevates drunken party fodder to a whole new level. It also gives me hope that other redneck/trashy/low-rent things I love (pork rinds, cocktail weenies, jerky of any kind) can become classy in the right hands.You better believe I’m getting to work on canned, smoked oysters right now…

You can check out all their wonderful creations here, but don’t miss the Spiked Ribbon Salad and Espresso Martini Jelly Shot (pictured below).


Filed under Alcohol, Beverages, Party food, Special Occasion, Sweets

Prosciutto, Peppers & Shrimp Pasta

I usually always go for angel hair when I make pasta, but this really is better with the bowtie. It’s the perfect mix of sweet, spicy and seafood. Plus bowtie pasta is just adorable, so it’s got that going for it too.

1 teaspoon of olive oil
2 ounces of thinly sliced proscuitto
1 pound peeled and deveined 21-25 count shrimp
2 red bell peppers, roasted, peeled, and chopped
1 teaspoon chopped garlic
handful of chopped green onions
1 teaspoon chopped parsley
1/4 cup of feta cheese
2 tablespoons of butter
4 ounces shrimp stock
2 ounces of vodka
salt, black pepper, and crushed red pepper to taste
1 package of bowtie pasta, cooked

  1. In a medium saute pan heat olive oil. Add prosciutto and cook until crisp. Once crisp, remove from pan.
  2. Season shrimp with salt and pepper and cook briefly (until about halfway done).
  3. Add vodka to pan, stand back and set vodka aflame to deglaze pan.
  4. After flames dies down, add chopped bell peppers, garlic, green onions, parsley and feta cheese. Cook for 2-3 minutes.
  5. Add shrimp stock, bring to a simmer and reduce for 3-4 minutes. Add salt, black pepper, and crushed red pepper.  Stir in butter.
  6. Add bowtie pasta and cook until just until pasta is heated through. Plate and top with crisp prosciutto.

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Filed under Comfort food, Main Course, Pasta, Pork, Seafood, Veggies

Agua De Jamaica

This delicious hibiscus Cooler crossed the border of Mexico with a satchel packed with refreshing taste.  This drink is made from a ruby-red Hibiscus flower known as the Jamaica (pronounced ha-MIKE-ah in Spanish).  The Jamaica flower can be found in many natural food stores, farmer markets, and spanish grocery stores, howeverthis flower is known to be elusive, so stay sharp. 


2 quarts of water, or as needed

2 cups Jamaica flowers (hibiscus)

1 1/4 cups sugar, plus as needed

3 medium oranges cut in half


1.  Boil water.  Add the hibiscus and sugar, stir while the mixture boils for 1 min.

2.  squeeze the juice from the oranges into a non-corrosive bowl and place the orange halves into the bowl as well.  Pour the hibiscus mixture into the bowl and steep for 1 hour.

3.  Strain through a sieve, pressing on the hibiscus and oranges to extract as much liquid as possible.  Taste the liquid for strength and sweetness.  If it is too pungent, add water.   If it is too tart, add sugar.  Cover and refrigerate in a pitcher until ready to serve.

4.  For Crunk, add Vodka or Rum


Dr. BrownHands

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Filed under Alcohol, Beverages, Mexican food, Party food

Jell-O Shots

Because sometimes you might need to get horizontal.

These are all from this website and, while we obviously appreciate the extreme lengths they went to to help everyone get truly smashed with delicious jello shooters, it makes my brain throb a little to look at.

Lime Jell-O:
Absolut Citron – Crisp and lively citrus flavor.
Tequila – Plain tequila and lime is the quick and dirty way to make a “margarita” shot.

Cherry Jell-O:
Amaretto – An excellent combination, tastes like the syrup from a jar of maraschino cherries. Can be overly sweet if you add too much.
Peach schnapps – Mild but flavorful, tastes like candy.
Crème de cacao – This creates a chocolate/cherry flavor with more complexity than average. Too much of the liqueur tastes bitter.

Orange Jell-O:
Peach Schnapps – Use for a Fuzzy Navel effect. Sweet and mellow flavor.
Tequila – Tangy and spicy, the orange really smooths out the tequila.
Captain Morgan’s – Sweet and spicy, would be good for the holidays.
Amaretto – Tastes like a creamsicle or Orange Julius.
Malibu – Very smooth, pleasant coconut aftertaste.
Southern Comfort – Sweet with a bit more alcoholic bite and edge than schnapps.

Lemon Jell-O:
Absolut Citron – Tart and clean, like a lemondrop but not as sweet.

Watermelon Jell-O:
Sour Apple Schnapps – Fantastic flavor, tastes exactly like a Jolly Rancher candy.
Tequila – Complex, tangy flavor, has a bite to it.
Midori – Sweet, more of a generic melon flavor.

Strawberry Jell-O:
Peach Schnapps – Sweet and candylike.
White rum – The quick and dirty strawberry daiquiri.
Tequila – Peppery, tangy, not overly sweet.
Sour Apple Schnapps – The schnapps enhances the berry flavor for a sweet/tart effect.
Midori – Fruity, tastes a bit like bubblegum.

Peach Jell-O:
Malibu – Very smooth, alcohol flavor almost unnoticeable.
Captain Morgan’s – Tastes like peach pie, a little spicy.
Southern Comfort – Sweet, with a mild bourbon flavor.
Peach Schnapps – Very, very sweet and very peachy.
Sour Apple Schnapps – Tastes like Sweetarts.

Raspberry Jell-O:
Peach Schnapps – Fruity, sweet, tastes like red Twizzlers.
Midori – Very sweet, fruity, tastes like bubble gum.

Berry Blue Jell-O:
Honestly, we couldn’t find anything that tasted good with the blue Jell-O. Maybe because it’s a terrible flavor to begin with. Absolut Kurant might work. One reader suggested “99 Berries” liqueur.


Filed under Alcohol, Beverages, Sweets