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.

Naru Izakaya


Last night I drove down King St. at midnight, because it took David that long to get his ass over here, (like always) LOL! It’s all good.  We found a little Izakaya spot called Izakaya Naru. It was a little traditional Japanese spot, with Japanese speaking employees.  The special menu was a piece of paper written in kanji and katakana with a paint brush.  I had a ginger high ball to settle my stomach.  I was starving!  The sashimi was fresh and melted in your mouth.  We had Ahi and avocado summer rolls with what tasted like a rich oyster sauce. I  ordered a fried chicken which came with a homemade ume paste, and some tanaka rice, which I am going to eat right now.  They had a variety of food from small izakya dishes, to sashimi, nabe, rice stone pots, yakiniku, homemade gyozas, zaru udon and other noodles and grilled Saba.  Each dish is made with love, delicate in presentation, affordable in price, and OPEN TILL 2 AM.  Great drink menu too from wine and champagne to cocktails, and sake!  I am going to start hitting up all the late night little King St. restaurants hiding in the nooks and crannies.

Ahi avocado summer rolls

Special’s Menu

2700 S King St
Honolulu, HI 96826

(808) 951-0510

xoxo

Kristie

Pimping Your Best Friend


When I think of the term “pimp,” I usually think tacky snake skin shoes and bright yellow suits, lime candy Cadillacs, cheesy hats and bad 80’s fashion.  But today’s pimp is somebody a little bit more incognito.  Somebody who blends in.  Somebody a little bit closer.  Somebody like youre best friend.

The other night I was headed into town to meet a girlfriend late for some drinks.  I called and she told me to meet her at Hush.  I told her I was with a friend, and asked if there was a door cover.  Immediately she asked… “is it a guy?”  What does it matter if it’s a guy?  This is immediately the response most girls ask when you meet up with them.  I happen to be dating this guy and even if he wasn’t there, I wasn’t going to submit to being the “bait” and eye candy to whoever her male company was.  I’m not a geisha, or a call girl, or someone you can just summon to flirt with your male company. I had a social itch, planned to meet my girlfriend for some cocktails, didn’t mind the male company, and I hoped to have a meaningful intellectual conversation with someone.  I usually will go out with a guy friend, regardless if he is a date, or just a really good friend.  I think if you want to talk to me you gotta break down some walls, and if I let some down, maybe you’ll get my number. 😉 I’m a woman with respect for myself.  When I’m out, I’m a woman with class, so if you can’t handle that then hang with the little girls. 

(hey home girl, if you read this, I’m not mad or anything, it was just an epiphany I had at the moment.  I had a great time with your friends and they are super cool!)

Ladies stop pimping your friends!  I thought I left that shit behind in Vegas.

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

I Want to Eat @ Morimoto.


World renowned, Iron Chef Morimoto’s restaurants located in Philadelphia, Napa, New York, Tokyo, Mumbai, and Boca Raton, are now hitting Waikiki.  He has also been the head chef, of one of my favorite restaurants here in Waikiki and world wide, Nobu.    Can’t wait to eat there.  They are open for dinner, lunch and breakfast as well as having a seperate lounge menu.  Perhaps I will swing by for a light lunch one day soon.  Friends have told me that the restaurant is very bright, and that takes from the atmosphere, and that they prefer Nobu.  I love the bright lime green decor, beautiful lacquered wooden tables, vibrant violet  orchid pictures, and panoramic glass, with views of who know’s what?  Perhaps this would be a more enjoyable lunch spot, than a dark romantic dinner.

Some of the menu items

lamb carpaccio 17.
ginger-scallion sauce

yellowtail ‘pastrami’ 18.
togarashi, gin crème fraîche, candied olive 

crispy rock shrimp tempura 16.
spicy kochujan sauce, wasabi aïoli, coconut ranch 

 seafood ‘toban yaki’ 43.
kona lobster, king crab, mussel, clam,
diver scallop, spicy red miso-sake broths

Morimoto  12
Morimoto ginjo sake, square one organic cucumber vodka, and japanese cucumber slices.

 White Lily  12
Shochu, Calpico, Yuzu Juice, and Fresh Lemon
   
  

 

1775 Ala Moana Blvd.

@ the Edition

808-943-5900

http://morimotowaikiki.com/

xoxo

Kristie

Menu for “Munch” at Apartment 3, Thursday, 01/27/11


Sorry guys I must’ve posted the wrong menu.  Even the best make mistakes sometimes! 😉

1st – Korea, soju
Oxtail mandoo, with leeks and long rice, accompanied by house made Kimchee
Spiced!
TY KU Soju <> Kim Chee <> Sriracha <> Clamato <> Fresh Ginger <> Martini

 

2nd – Japan, Shochu
Steamed Seabass with enringi mushrooms, red bell peppers over brussell sprouts sauteed in a sweet sake soy sauce and rice.
Tiger’s Claw
Komasa Migaki Shochu <> Yuzu <> Palm Sugar <> Hibiscus <> Tiger’s Claw Tincture

 

Intermesso: Shitake miso soup & house made pickles
I wanted to maintain tradition. this is usually a dish served at the end of a Japanese meal but it is almost universal in asian cuisine.

 

3rd – China, Shaoju
Lai Yut – “Beautiful Moon” tarts. These will be both sweet and savory, one style contaning lychee and the other containing nuts.
Orient Express

Han Soju <> Vanilla <> Roasted Chili Peppers

Can’t wait to try it all!

xoxo

Kristie

My new drink… the Rusty Nail


Carrie Bradshaw had the Cosmo, Bond had the Martini shaken, Obama likes Corona (Light) and lime.  I am going to popularize the “Rusty Nail.” 

It contains:

 2 oz. of scotch

1 oz. of Drambui, a sweet honey and herbs liquer

 on the rocks. 

If you want to be a real Scotch connoisseur, you can get a  $900 bottle of Macallan Scotch Single Malt 30 Yr 750ML.  I prefer Johnny Walker (blue).  The boys drink Buchanan. 

Any bartender will tell you that they haven’t picked up Drambui in years, or most clubs won’t even carry it.  You can also substitute Drambui for “Barenjager,” a German version.  Anyhow… all of my girlfriend’s who have tried it immediately fall in love with it. And the ice melting in a rocks glass makes the last few drops till the end delicious.  Most bartenders will tell you it’s an old man’s drink.  But as a drinker, constantly finding my “drink,” I think I have finally found it.