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This is a tempting recipe for Luscious Lou, with Stoli Ohranj vodka, Cointreau orange liqueur, orange juice, cranberry juice and club soda.

• 1 1/2 oz Stoli Ohranj vodka
• 1 1/2 oz club soda
• 1/2 oz Cointreau orange liqueur
• 2 1/2 oz cranberry juice
• 2 1/2 oz orange juice

Pour the Stoli Ohranj (orange vodka) into a collins glass filled with ice cubes.
Add the Cointreau, orange juice and cranberry juice.
Top off with club soda, and serve.

Serve in a Collins Glass.

Vodka Recipes Blog

Here is a scrumptious recipe for Liquid Watermelon, with vodka, watermelon schnapps, Midori melon liqueur, sweet and sour mix and grenadine syrup.

• 1 oz Midori melon liqueur
• 1 oz sweet and sour mix
• 1 oz vodka
• 1 oz watermelon schnapps
• 1/2 oz grenadine syrup

Pour grenadine into a margarita or cocktail glass.
Place some ice cubes in a cocktail shaker, and add the vodka, watermelon schnapps, Midori melon liqueur and sour mix to the shaker.
Shake well, pour into the margarita / cocktail glass, and serve.

Serve in a Margarita Glass.

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Beat the heat with this summer chiller created by mixologist, Kim Haasarud, of Liquid Architecture. Elederflower Liqueur is combined with lemon sorbet and champagne for a bubbly, sweet treat with a bit of lemony pucker. Now which way to the pool?

Let us know what you think?

1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish

Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.

courtesy Moet Chandon

Drink of the Week » COCKTAIL BLOG

This is a enjoyable recipe for GordBuster from Hell, with vodka, Southern Comfort peach liqueur, Bacardi Razz rum, Captain Morgan Original spiced rum and orange juice.

• 2 oz Bacardi Razz rum
• 2 oz Captain Morgan Original spiced rum
• 2 oz Southern Comfort peach liqueur
• 2 oz vodka
• 4 oz orange juice

Pour ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, pour into an old-fashioned or highball glass, and serve.

Serve in a Highball Glass.

Vodka Recipes Blog

1 1/2 oz. Gin
1/ 2 oz. Apricot Brandy
1/2 oz. Amaretto

Combine ingredients in a rocks glass filled with ice. Stir well.

Drink of the Week » COCKTAIL BLOG

Créme de violette is a pleasant and lightly floral liqueur made with violets. It adds a beautiful color and aroma to cocktails, as well as an air of old-fashioned sophistication. Here’s a tempting little lavender cocktail worth mixing up:

Blue Moon

2 oz gin
1/2 oz lemon juice
1/2 ounce crème de violette

Pour all ingredients into a cocktail shaker filled with ice ice. Shake and strain into a coupe or martini glass. Garnish with violets.

Drink of the Week » COCKTAIL BLOG

You might not be able to tell from looking at it, but rhubarb is a great cocktail ingredient. It’s tart, grassy flavor is a refreshing complement to liquor, sweet ingredients, and lime. Turn it into a syrup, and there’s no end to the rhubarb delights you can shake up. Here’s a twist on the Cosmopolitan.

Rhubarb Cosmo
2 oz vodka
1 oz rhubarb syrup (recipe below)
2/3 oz lime juice

Shake all ingredients with ice and strain into chilled cocktail glass. Garnish with lime wedge or part of a rhubarb stalk.

Rhubarb Syrup (makes 1 1/2 cups)
1 1/2 cups water
5 stalks rhubarb, chopped into half-inch pieces
3/4 cup cane sugar

Boil all ingredients, then reduce heat and simmer for 10 minutes. (The rhubarb will separate and turn into mush, which you can use in baking.) Remove from heat and let the mixture steep for 10 minutes. Strain the solids with a fine-mesh sieve or cheese cloth. Keep the syrup in a glass jar in the refrigerator. Add a tablespoon of vodka to preserve it longer. Note about rhubarb: Always discard the leaves, as they are not edible.

Drink of the Week » COCKTAIL BLOG

Here’s this week’s boozy links from around the interwebs.

- Serious Eats wants to know if you drink at brunch.
- TheKitchn serves up some boozy deserts.
- Hal at A Muddled Thought gives us a back stage look at the Tales of the Cocktail Apprentice Program.
- Camper at Alchademics has started an archive of airline booze menus. If your flying snap a picture and send it over.
- A Dash of Bitters waxes poetic about things learned a relearned at this years Tales of the Cocktail.
- Notcot shows us how to use fake ice for photographing cocktails. The pictures in question are for our book, that’s right, we’ve got a book coming in 2011!

photo by Jackson Stakeman

Drink of the Week » COCKTAIL BLOG

This is a tempting recipe for Jackalope Punch, with Dole Pineapple Passion Mango juice, vodka, 99 Bananas banana schnapps and grenadine syrup.

• 1 1/2 oz vodka
• 2 splashes grenadine syrup
• 3/4 oz 99 Bananas banana schnapps
• 5 oz Dole Pineapple Passion Mango juice

Combine ingredients, shake, and strain into a collins glass with ice.
You can adjust the sweetness as desired by adding more grenadine.
For more bite use 1 oz 99 Bananas

Serve in a Collins Glass.

Vodka Recipes Blog

This is a sweet recipe for Bitch Slammer, with sparkling white wine and vodka.

• 2 dl vodka
• 5 1/2 dl sparkling white wine

Prepare the drink by pouring the vodka into a bottle of sweet sparkling wine.
The sparkling wine effectively masks the strong alcohol flavor of the vodka.
Serve as per usual (ie.
wine glasses).

Serve in a Bottle.

Vodka Recipes Blog