Infused Vodka Recipes


I’m a connoisseur for the finer things in life, including premium alcohol. Don’t ever show up to my house with a bottle of generic alcohol, or cheap wine.  Bust out the good stuff.  I have a bottle of 18 year McCallan scotch to match retailing at $200 a bottle.

The flavor “blood orange” piqued my interest.  I had been buying a lot of Vodka’s lately and this was one I found at a specialty wine store on Kaahumanu.  Charbay also makes a line of high end vodkas in green tea, raspberry, pomegranate, lemon and grapefruit.

“BIG O”

Ingredients

Ice
1 ounce blood orange vodka
1/2 ounce Cointreau or other triple sec
2 ounces blood orange juice
1 ounce Simple Syrup
Large dash of orange bitters
Large dash of Angostura bitters

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well.
  2. Strain the drink into a chilled martini glass.

Makes 1 drink.

Spiced and Spiked Blood Orange Cocktail

  • For the Clove and Cinnamon Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • For the Cocktail:
  • 1 1/2 ounces vodka
  • 1 ounce blood orange juice (about 1 orange)
  • 1/2 ounce clove and cinnamon syrup
  • Dash of orange bitters
  • Blood orange slice to garnish

PROCEDURES

  1. For the Clove and Cinnamon Syrup: Combine sugar and water in a small saucepan over medium-low heat. Stir sugar until dissolved. Add cloves and cinnamon sticks and simmer over low heat for 30 minutes. Remove from heat and let cool. Strain cloves and cinnamon sticks from the syrup and refrigerate (syrup keeps in refrigerator for up to 2 weeks).
  2. For the Cocktail: Combine vodka, blood orange juice, and syrup in a cocktail shaker filled with ice. Shake vigorously for 15 seconds. Strain liquid into a cocktail glass and garnish with a blood orange slice. Serve immediately.

Blood Orange Martini

  • 4 ounces vodka
  • 1/2 ounce triple sec or flavored orange liqueur
  • 2 ounces blood orange juice
  • blood orange slices

Blood Orange and Lychee Vodka Sorbet

Recipe Ingredients
570ml / 1pint blood red orange juice (about 15 oranges)
110g / 4 oz granulated sugar
200g / 7oz lychee
25ml / 1fl oz vodka
1 egg white

Mise-en-Place:
Juice the oranges and zest 2-3 for added flavour
Weigh the ingredients

Cooking Method:
Place the orange juice, zest and sugar in a saucepan, bring to the boil and cook for 5 minutes
Remove from heat and allow to cool (place in a container with wide surface area to aid swift cooling OR place in a small bowl then place the smaller bowl in a larger bowl with ice and water to act as an ice bath.)
When cool (or at least lukewarm) blend the lychee, vodka and orange mix until smooth

Using an Ice Cream maker:
Place the mix in the maker
Lightly whisk the egg white to the ‘ribbon stage’
Add the whisked white to mix
Leave to freeze in mixer

By Hand:
Turn the mix into a container
Freeze for 1 hour
Lightly whisk the egg white to the ‘ribbon stage’
Stir the whisked white into the partially frozen mix
Leave to freeze for another 1 hour
Churn the nearly frozen sorbet with a heavy whisk to prevent the formation of ice crystals
Leave to freeze

Effen Cucumber Vanilla Vodka.  Another great premium infused vodka with delicate flavor!  This bottle was gone on my birthday.  The Vanilla mixed with the cucumber makes it more versatile to other mixers and herbs including basil and mint.  Effen means “Smooth” in dutch.  A trendy new vodka. My fav!

 

Effen Cucumber Bloody Mary

  • 2 parts EFFEN Cucumber Vodka
  • 2 Basil Leaves, torn
  • 4 parts Tomato Juice
  • ¾ parts Bloody Mary Seasoning

Garnish with a slice of cucumber and lemon

 

Effen Cucumber Tonic

  • 2oz. of Effen Cucumber Vodka
  • 4oz. of tonic water

Garnish with a slice of lime

 

Effen Cucumber Watermelon Soda

  • 2oz. of Effen Cucumber Vodka
  • 1oz. of simple syrup
  • Fresh watermelon
  • Fresh basil
  • Finish with soda water

Muddle the watermelon and basil, then shake with the simple syrup and Cucumber Vodka. Pour into a highball finish with soda water.

 

Effen Cucumber Elegant

A chilled cocktail with a strong mint taste. Elegant, indeed, and simple too.

INGREDIENTS

– 2 Parts EFFEN® Cucumber Vodka
– 8 Mint Leaves
– 1 Part Fresh Lime Juice
– ¾ Parts Simple Syrup

HOW TO MAKE

Combine ingredients in 3 piece shaker and shake vigorously to chill. Strain into chilled cocktail/martini glass. Garnish with lime wheel or mint sprig.


Effen Cucumber Martini

A refreshing take on the classic martini designed by mixologist Dushan Zaric.

INGREDIENTS

– 2 Parts EFFEN® Cucumber Vodka
– 1 ¼ Parts dry white vermouth
– ¼ Parts Absinthe
– 1 Thin Cucumber Wheel

 

Effen Cucumber Basil Temptress

Mixologist David Nepove designed this fresh mixture of mint, lime and cucumber.

INGREDIENTS

– 1 ½ Parts EFFEN® Cucumber Vodka
– 1 Part Lime Juice
– ¾ Parts Simple Syrup
– 3 Leaves of Basil
– 1 ½ Parts Club Soda

 

Effen Cucumber Coconut Palm

Another David Nepove mix, this fresh cocktail mixes coconut water and kiwi.

INGREDIENTS

– 1 ½ Parts EFFEN® Cucumber Vodka
– 1 ½ Parts Coconut Water
– 1 Small Kiwi or Half of a Large Kiwi, Peeled
– ¾ Parts Lemon Juice
– ¾ Parts Simple Syrup

 

Effen Cucumber Blonde Bloody Mary

Tabasco heat meets blonde beer in this delicious David Nepove contribution.

INGREDIENTS

– 2 Parts EFFEN® Cucumber Vodka
– 4 Grape Tomatoes
– 1 Dash Celery Salt
– 1 Dash Pepper
– 2 Dashes Worcestershire
– 1 Dash Tabasco Brand Pepper Sauce
– ½ Parts Lime Juice
– 2 Parts Blonde Beer

Yazi Ginger vodka, named after the Chinese dragon, etched on the bottle, a symbol of strength and confidence, is another great premium vodka I came across and is a nice edition to my bar. 😉 Yazi contains four different species of ginger, an ancient aphrodisiac, along with lemon, orange, cayenne and red pepper, giving it a distinctive (and seductive) taste and is made using only the purest, glacier-fed spring water from Mt. Hood (Oregon’s highest peak).

 

Yazi Ginger Peartini

1 oz Yazi Ginger Vodka

1+1/2 oz Absolut Pears vodka
1/2 oz Harlequin Orange Liqueur
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz simple syrup
1 tablespoon fresh pear puree
Fresh nutmeg

Fill a shaker with ice. Add the vodkas, orange liqueur, juices, simple syrup and pear puree. Cap the shaker and shake vigorously for 15-20 seconds. Strain (or double strain if you prefer a smoother cocktail) into a 10 oz chilled martini glass and garnish with a pear slice and a light dusting of fresh nutmeg.

Tip

You can substitute triple sec for the Harlequin, but I prefer Harlequin because of the richness of the cognac.

 

Warm Embrace

1 part Yazi Ginger Vodka
½ part coffee liqueur
1 part half & half

Mix ingredients in a shaker with ice, serve on the rocks and garnish with a cherry.

 

Pua ‘Olena

By Bob Melton, Chuck’s Steakhouse

Outrigger Waikiki on the Beach

1 oz. Yazi Ginger Vodka
3/4 oz. Malibu Coconut Rum
1/2 oz. Sohi Lychee Liqueur
1 oz. Lilikoi Juice
1 oz. Guava Juice
1/2 oz. Kiwi Fruit Juice

Pour all ingredients into a shaker filled with ice. Shake to chill and strain into chilled martini glass.

I prefer Mazama vodka over brands like Absolut Peppar.  They make the most amazing bloody mary’s in the world!  My secret ingredient to the best bloody mary’s on the sandbar?  Mazama Infused Pepper VODKA.

Pepper-Vodka-Soaked Cherry Tomatoes with Seasoned Sea Salt

yield: Makes 2 cups

Store-bought seasoned salt can also be used in the following recipe.Can be prepared in 45 minutes or less but requires additional unattended time.

ingredients

  • 1 pint vine-ripened cherry tomatoes
  • 1/2 cup pepper-flavored vodka
  • 3 tablespoons coarse or fine sea salt
  • 1 tablespoon lemon pepper

preparation

Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.

In a small bowl stir together salt and pepper.

Serve tomatoes with seasoned salt for dipping.

Spicy Lobster Sauce with Vodka

Ingredients

  • 1/2 cup pepper vodka
  • 2 dried chili peppers, crushed
  • 6 slices bacon, chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil, chopped
  • 14 ounces tomato sauce
  • 4 ounces tomato paste
  • 1/2 cup heavy cream
  • Fresh chili peppers to serve, diced
  • 16 ounces lobster meat, cut into chunks

Cooking Directions

  1. Add crushed chili pepper to a bowl and pour in vodka.
  2. Heat a frying pan to medium heat and saute bacon 5 minutes.
  3. Add garlic and cook another 3 minutes.
  4. Add basil and parsley and cook 1 more minute, stirring.
  5. Add vodka with chili peppers and simmer for 10 minutes.
  6. Add tomato sauce and paste. Mix well.
  7. Add lobster meat and cook another 10 minutes.
  8. Add heavy cream and mix well. Reduce heat to low and simmer 2 minutes.
  9. Top with diced chili peppers and serve over your favorite pasta! We like jalapenos, serranos or habaneros for this recipe.

Penne ala Vodka Sauce

Ingredients

  • 1/2 pound penne
  • 2 tablespoon olive oil
  • 1 to 3 cloves garlic, minced
  • 1/4 cup vodka
  • 1 1/2 cups of heavy cream
  • 1/2 cup tomato sauce
  • Salt and pepper
  • Fresh Parmesan cheese, grated

Directions

Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.

Absolut Wild Tea Vodka was a very popular bottle at my party and was almost immediately gone.  I only got a taste on the tip of my tongue but the flavor is delicate and slightly sweet.  Great spirit!

ABSOLUT® FUZZY MARTINI

In a shaker, mix 1-1/2 parts ABSOLUT® WILD TEA, 1/2 part peach liqueur, 1 part peach nectar or puree, juice of half a lemon, splash of simple syrup and mint leaves. Shake with ice and strain into a martini glass. Garnish with a sprig of mint.

ABSOLUT® WILDFLOWER

Muddle 1/2 part ginger in a mixing glass with 1/2 part lemon juice and 1 part elderflower juice or liqueur. Add 1-1/2 parts ABSOLUT® WILD TEA. Shake and strain into a cocktail glass.

Abbott Kinney in Venice Beach.


 

Cool ass fireplace at Beechwood.

 

Me and Sis @ Beechwood. 

I had dinner at Beachwood in Santa Monica with my sister and her boyfriend.  It was delish!  I had a baked mac and cheese and shared some indian spiced lamb sliders with my sister.  After dinner, we decided to have ladies night.  Her boyfriend was busy with a bid on a contract for the Harry Potter movie, so he couldn’t party with us.  She took me to the Other Room at Abbott Kinney in Venice Beach, a trendy strip known for shopping and partying.

 

Other Room gave me a loungy New York feel, with brick walls, deli-like chalk board beer menu and dark decor with candelight.  I particularly enjoyed being surrounded by beautiful people.  I grabbed me a “Chimmay” because someone had told me to recently try it.  When I got my goblet of beer, I was surprised to see it say “Chimmay.”  It was a great full flavored beer, similar to a Blue Moon.

As we walked towards the corner of the room, at a table sat one of my sister’s friends.  We immediately joined them.  It was interesting to talk to his friend who I thought was feeding me bullshit.  He was so refined and intelligent and accomplished at such a young age.  But all Hollywood peoples are like that.  “Fake it till you make it.”  Or maybe he was telling the truth.  I pointed out that I like that artwork, and he began to boast and brag that he was the inspiration for the artist. But oh well.  I wasn’t trying to hook up.  I tried a sip of his beer with a lemon in it, and it is refreshingly light and delicious.  One of my favorite beers to this day.  Similar to Blanche de Bruxelles.  His glass said “Allagash.”  Was I to understand that they had a special glass for every single beer that they had on the menu?

It was about Midnight.  I drove from Vegas to Cali that day on no sleep and I was exhausted.  My sister suggested the Brig, but I went home and got some sleep.

http://www.theotheroom.com/

xoxo

Kristie

Blanche de Bruxelles


Hitting up Yard House AGAIN with my best girl, Stacy Stovall, who recommended a white ale, “Blanche de Bruxelles.”  A great, light, Belgian beer.

Witbier is a very old type of beer, a speciality of the farm-breweries of old Brabant. The master brewers used their very best crops to make this beer. Blanche de Bruxelles owes its natural cloudiness to the large percentage (40 %) of wheat that goes into its composition.

The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and refermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.

Always served chilled, between 3°C and 6°C.

Its alcoholic content is 4,5%.

Bruxelles pours light yellow, almost straw, with solid but not excessive carbonation. Leaves a thick head greater than an inch and a half wide, with moderate lacing as it recedes. Beer is cloudy in appearance, as a witbier should look. Heavy coriander and light orange smell, with a touch of unidentified spices. Together it all gives it a nice but not overpowering nose.  Incredibly smooth, not overly citrusy. It has a mild yeast and wheat profile.  I wish that I had tried one with a lemon.

My Blurry New Years


It started off by having drinks all afternoon at Femme Nu, where 3 of my girlfriends, and 2 other guys met me at Ichiriki for dinner.  We got bombed on beer, sake, guavatinis and shiso mojitos.  After that we all parked our cars at Pearl and consolidated.  Stacy and I walked in Pearl to use the bathroom before we head out to Yard House.  On the way to Yard House, she discovers she left her iPhone at Pearl and continued to call it until the bathroom attendant answered it.  They dropped us off and went back to get their phone.  The 4 of us walked over to Rum Fire where I lost my friends and watched the fireworks from the beach alone.  My other 2 friends, now back at Yard House, and my other friend who just met up txt me to come back to Yard House.  My phone is about to die, so I jump in a cab and head back to Yard House in the middle of the fireworks.  My phone is blowing up with about 10 people that I am suppose to meet at Kelly Oneil’s down the street. 

It’s 5 after midnight, and my girlfriend is wasted and wants to go downtown to see her Dad by Bar 35.  I have a lot of friend’s waiting for me, and I tell her that we should go to down the street to Kelly’s for 30 minutes, then we can go downtown for the rest of the night.  She didn’t listen and just left.  I figured she was wasted, but I was pretty pissed, and I told her to just go home, and not come meet up with us later.  Regardless, my other 3 friends came back from Rumfire, and we all walked over to Kelly Oneil’s. 

As we walked out of Yard House, 15 minutes after midnight, I got a hysterical call from some guy’s girlfriend.  I guess the night before I had met somebody, read my previous blog about the guy who I met at Femme Nu who tried to seduce me, then told me we can’t go back to his place because he had a girlfriend.  His girlfriend stalked my Facebook page, found my number, apparently follows my blogs now.  Because she calls me screaming that she read my blog.  Frustrated, because she had called me earlier as well, and just finishing a jack and water and a little buzzed, I screamed at her to stop fucking call me, and to come down to Kelly Oneil’s and talk to my face, but stop calling me.  She threatened me a bit, then refused to come down, because “she was hanging with her family.”

1st of all… Don’t believe everything you read.  Not everything you read on the internet is reliable.  These are stories, and sometimes entertainment, inspired from real events.

2nd of all… You need to be trippin on your man, not me, because if you believe everything you read, I DON”T WANT YOUR  FUCKING MAN! 

So we all walk back to my friends place nearby where I’m irritated by my phone blowing up by this girl.  So I think in my drunken stupor, I slam my iPhone on my friends granite counter.  It is no longer working.  So my 2 friends end up hooking up in the bedroom, where there is no door.  Trying to ignore them, we start our own party in the living room.  They are all drinking Four Loco, the malt beverage that has been illegalized because too many teenagers are dying off of it.  It is 13% alcohol.  I sipped on Seagrams Sweet Tea.  Great drink by the way!   After a while, I started crying about my ex, who my friend brought up, who everybody know’s I’ve always loved for 3 years.  And I play a drunk stupid ass for 5 minutes.  Then me and my girlfriend start fooling around and film everything. LOL!  It was a fun night! 

Then in the morning, my gf who left calls me because I have her car keys, and we all left our cars at Alamoana.  So we meet at Original Pancake house over on Kapiolani.  There’s a 30 minute wait, so we head over to Mai Tai to have breakfast and drinks.  All I eat is a couple pieces of sashimi, and 2 bloody marys.  Me and my girlfriend (the sober one) drive to northshore to pick up her son in La’ie.  We head to my place to get ready, and back to my other friends, where they drove my car to.  Shaking from lack of sleep, lack of food, and alcohol withdrawals, I drink to glasses of wine, and try some of my friends great greek salad, and bbq.  My stomach was jacked up so I didn’t get to eat too much.  We crash out here.

In the morning, I take 3 IB Profen.  After 10 minutes I start to feel super warm and fuzzy and drowsy.  I thought maybe I was still hanging.  But then my friend realized that they are actually Flexural.  I think they looked like Percocet.  But Anyhow.  We go back to the beach house and La’ie where I am trashed all day, but get to relax and try to rest.  After that, we drive to DnBs to take the kids to play, where I have 2 Corona’s.  At this point, I’m finally feeling better, but I know it’s time to sleep. 

It may be all confusing, but I drove responsibly this weekend. LOL! I left my car, and even had it towed at one point.

Shuseki: Izakaya


Price Range: $$

Alcohol/Sake: Yes

Atmosphere: Casual

5115 W Spring Mountain Rd
#117
Las Vegas, NV 89146
Neighborhood: Chinatown

(702) 222-2321

If you’re looking for traditional late night  Izakaya (Japanese bar food) and sake or Japanese beer,  Shuseki is the spot.  It’s delicious, and portions are large, and affordable.  My daughter’s favorite things to order are the tamago omelet (sweet egg), karaage chicken (fried chicken), and a large musubi with ume.  I like to order the japanese oshinko (pickles).  They are really traditional style, and the grilled rice ball which has a katsuo flavor and is really large like the musubi.  The sushi is pretty good, but I like larger appetizers like tofu agedashi.  They also have yakitori, (meat and veggies on a stick).  My fav is the bacon wrapped asparagus. I haven’t tried their gyoza’s but they look fresh, not like those frozen cheap kind they serve everywhere.  Their menu is big with pictures and they have variety from traditional sushi and elaborate specialty rolls and sashimi, to yakitori, to appetizers, and bentos, and bbq or noodles, or katsu curry rice plates and other unique dishes.   And for desert, try some mango mochi ice cream, or honey toast (with ice cream.)

There’s lots of parking, and with the casual atmosphere, it’s good for kids and big groups.  They serve beer and wine and sake for 21+.  In this economy, it’s cheap and large portions match their flavor.  It’s value exceeds it’s cost. Shuseki is hands down one of my favorite spots in Las Vegas, and they are open late.  Try Shuseki with a group of friends, or for a first date spot.o

Gyoza (I haven’t tried them but they look good)

Tsukemono/Oshinko (traditional pickles: cucumber, eggplant and cabbage) $2.99

Grilled onigiri (rice ball) available in different flavors. $1.50

Yakitori starts at $1.50 a stick

Asparagus bacon is my favorite. $1.50

The sushi selection is big and delicious

I haven’t tried the Katsu Curry yet, but how can you go wrong with that?

Try the Honey Toast for dessert.

xoxo

Kristie Manning

Uncle Bo’s Cheap Bistro and Lounge.


My last trip to Hawaii my plane didn’t land until 9 pm.  I had to drive to Wahiawa to pick up my daughter.  by 11 pm I had to decide where to eat.  It was Zippy’s or some of the other late night asian picks downtown.  I thought a walk through China Town with my 5 year old daughter wouldn’t be a good idea.  And late night eats like Toho’s are more bar like karaoke places for adults.  And she wouldn’t enjoy Sorabol.  So I decided to take a drive to Kapahulu and eat at Uncle Bo’s, previously Auntie Pesto’s, one of my favorite spots.  Don’t be fooled if from the outside it looks like a shack, inside is a contemporary and swanky lounge.

I usually go there with my good friend, John Taitano.  It’s one of his favorite spots, especially to drink.  Behind the bar, they have a $10,000 bottle of King Louis XIV (15) on hold for him.  (retail $2k) It breaks down to $150 a shot.  The fine cognac named after the French King, Louis the XIV comes in a baccarat crystal decanter.  The first time he offered me a shot, I had bronchitis, and shouldn’t have been drinking, but I couldn’t refuse a shot of this fine cognac.  It was great, but then I got more sick later that night.

The first time I ever ate escargot was at Bo’s.  To my surprise, I love the buttery taste of escargot.  They have traditional pupu’s like poke or seared ahi, crab cakes, butter garlic clams, or spinach artichoke dip.  And their menu varies from tasty original pizza’s, pastas, steaks, and fresh fish and seafood like opah, opakapaka, and fresh sea bass.  Everything on the menu is highly affordable between $5 and $30 depending if you order some fries with your beer, or a steak and lobster dinner.  They offer a cheap price range and an array of many flavors, a taste palette for every person.

Try the filet mignon, FOR ONLY $20

I felt a little silly walking in to Uncle Bo’s at 11 pm with my 5 year old daughter as it is a young, trendy atmosphere, and drinks are all around.  I had 1 blue moon w/ an orange, and an appetizer, and they had a Keiki menu for the little one.  She had a grilled cheese with fries.  For desert try the oreo haupia mud pie ($6), or the lychee, watermelon, or mango sorbet ($5).

xoxo

Kristie anning