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  2 very large lemons for juicing, and 4 additional smaller lemons (choose lemons of the same size with rinds free of defects) – you need ½ cup lemon juice and 8 half lemons

½ cup water

1 cup Blonde Bush Vodka

2 tbs gelatin

2 tbs honey

You will also need a paring knife and spoon or a grapefruit spoon, a muffin tin, a tablespoon, a measuring cup, a saucepan, and a sharp non serrated knife. 

*Juice two large lemons, this should yield roughly ½ cup juice. Carefully cut remaining 4 lemons in half lengthwise. Using a grapefruit spoon or sharp paring knife, carefully remove the pulp and seeds from each half to create empty cups. Be careful not to cut through the rind, the lemons will be used to hold the liquid gelatin, and you don’t want any spilling out. If you use a knife, carefully cut inside the rind and then use a spoon the gently scoop out the lemon. Mix the lemon juice and water in a small saucepan. Sprinkle the gelatin over the top and whisk until mixed. Let this sit for at least three minutes to let the gelatin “bloom.” Do not rush this process!

Heat over just under medium heat for at least 8 minutes to let the gelatin fully dissolve. Remove from heat and stir in the honey until it dissolves as well. Set aside to cool off a bit.

When the mixture is no longer very hot, stir in the vodka. 

Place the lemon cups in a muffin tin to hold them level and pour in the gelatin mixture to the rim of each lemon. You may have some gelatin mixture left. Carefully transfer to the fridge and chill until they set, at least 3 hours. The longer, the better.

To make the shots, place gelled lemons face/top down on a cutting board. Slice into three sections (or four if your lemons are huge) with a sharp warm knife (run the knife under hot tap water).

Notes:

These are strong shots and taste like Lemon Drops.  If you prefer weaker, simply reduce the vodka and add more lemonade mixture. The rule is 2 cups liquid to 2 tablespoons of gelatin. They are also all natural and tart. If you like a sweeter gelatin, use less lemon juice and add more honey, or you can use sugar, of course.

Also note, these will melt in the blazing sun, so if you’re serving them outside, put them in a bowl of ice.

1 honeydew melon

1 seedless watermelon

1 cup Blonde Bush vodka 

*Cut up melons into cubes (or use melon baller, whatever you like). Mix together and pour vodka over the pieces, stir to coat each piece. Pop into the fridge to chill for a few hours. Stir again before serving.

You can use any melon you prefer, or try mixing in mango, citrus, really any tropical type fruit would be very refreshing here!

Garnished here with mint leaves.

Ice Ring (or ice cubes)

½ gallon apple cider

1 bottle Prosecco

1 cup Blonde Bush vodka - or more to taste

2 12 oz cans or bottles ginger beer or ginger ale

3 apples, sliced

2 oranges, sliced

8 cinnamon sticks

Cinnamon sugar, for rimming glasses

*Using a punch bowl, combine all ingredients. Using leftover oranges, rim each glass with juice and dip into cinnamon sugar. Carefully pour punch into glasses and enjoy!

Note: Ice molds are a traditional way to cool punches - they melt more slowly and look very festive! Make them ahead with various combinations of liquids (try ginger ale, juices, wines) and fruits like cranberries or oranges for a festive touch! 

3 oz No Bush or Yoga Pants Vodka

2 oz Grenadine syrup

3 oz seltzer water

2 squirts fresh lemon or lime juice

*In a shaker filled with ice, add all ingredients.  Give it a good shake to mix.

Strain into martini glasses - makes two servings - or one professional size ;)

Pro tips:

1.) Grenadine can be found in the bar mixer section of most supermarkets. If you don't particularly like grenadine, or don't have it on hand, use maraschino cherry juice.

2.)  Garnish with maraschino cherries if you like, or any fruit works nicely.

3.) if you want this to be super sweet, substitute lemon lime soda for the seltzer water.

Enjoy ;)

1 cup No Bush or Yoga Pants Vodka

6 candy canes

*In a mason jar, add vodka and broken pieces of candy canes.  Replace lid.  Give it a good shake to mix.

Place in the fridge overnight, canes will completely dissolve.  Shake well again before using.

Pro tips:

1.) Use the standard size (not mini) candy canes for best flavor.

2.) Stick with the plain red and white canes...if you use multicolored canes, it will taste just fine but will likely end up a murky color, 

3.) For candy rim garnish: pour some corn syrup onto a small plate . Carefully dip the rim of the glass in the syrup and then roll in a crushed candy cane.  Let set before using.

You can make a standard martini (as shown above) or mix with a little chocolate milk or eggnog.

  1 loaf baguette – sliced

Olive oil and a few pats of butter for sautéing bread

A few cloves of garlic 

Roughly 10 green olives (any kind you like)

Roughly 10 black olives (again, use your favorite)

Small sweet onion

10 or so basil leaves

Roughly 20 multicolored small tomatoes

1½  tbs olive oil

1 ½ tbs No Bush Vodka

1½ tsp Vermouth

Salt and Pepper to taste

*Drizzle some olive oil in a frying pan, heat until warm, and a few pats of butter.  Add garlic, sauté sliced baguette on each side until toasted.

Finely chop the olives, onion, basil (reserve a few leaves if you wish for garnish), and tomatoes, mix all together.  Of course you can use any kind of tomato, you are aiming for about 1½ cups when chopped.  Multi colors are great, heirloom even better. 

Add the remaining ingredients (olive oil, vodka, vermouth, salt and pepper) and mix until incorporated.

Taste for seasoning, and pop it into the fridge until you want to plate it.

To plate, put a small amount of the mixture on each slice of baguette, or place a bowl of the mixture on a platter with the prepared baguette slices and let guests make their own.  If you want to cut the (sometimes) harsh raw onion flavor, microwave chopped onion with a little olive oil and salt in a small dish on high for about a minute.  This will sweat the onion down a bit and mellow the flavor.

Olive oil

1 large onion, diced fine

6 slices thick cut bacon, diced fine (or equivalent pancetta or prosciutto)

2-3 cloves garlic, diced fine

1-2 whole stems basil (leaves attached)

Pinch red pepper flakes

1 cup  No Bush Vodka

2 28oz cans whole tomatoes

1 lb penne

1 cup heavy cream

1/2 freshly grated parmesan cheese, plus a little more for plating

butter

salt and ground pepper

*Heat up a dutch oven (or similar) pan  on low-medium, drizzle a little olive oil and begin to cook bacon.  Let it sweat down, you are not looking for crispy bits here.  While that's cooking, prepare the tomatoes in a large bowl by mashing them with your hands until fine. If you want to avoid this step, use canned crushed tomatoes. Add the onions and sweat them down for a few minutes and then add garlic. Again, do not let anything overcook to a crispy or browned state. Add a little salt and pepper, and a pinch (or more if you like) of red pepper flakes.  Add the whole stems of basil (leave whole because you will remove them later).  Give everything a good stir and let it simmer a minute.  Then add the prepared tomatoes and vodka.  Simmer for about 1/2 hour, being sure to stir so nothing sticks to the pan.  You are looking for the sauce to reduce by  about a 1/2.  At this point, take the pan off the heat and let it cool while you prepare the pasta,  Boil water and cook penne  according to package directions - minus a minute or two because you will cook it again with the sauce for a minute later), drain and set aside,  Start the heat back up for the pasta sauce, remove the basil.  Add the cream and cheese slowly, stirring the whole time.  Taste for seasoning.  You can add a few pats of butter for extra smoothness, but it's not necessary,  Add pasta to sauce and simmer for a minute or two to make sure everything marries. To serve, top with more cheese if desired .Enjoy!

1.5 oz No Bush or Yoga Pants Vodka

1 oz Sparkling Pink Lemonade

1 oz Cranberry Juice

Splash Cointreau

*Combine all ingredients in a cocktail shaker filled with ice.  Give it a good shake, strain into a chilled glass, and your days will be merry and bright!

Pro tips:

Garnish with candied cranberries if you like.

You may use any orange flavored liqueur (in place of Cointreau) that you prefer, or try a splash or orange or tangerine juice.

1.5 oz  Peppermint vodka (made with candy canes and No Bush or Yoga Pants Vodka - see recipe on this page)

1 oz Cream or Half -n- Half

2 oz (or more) Chilled Coffee

*Combine all ingredients in a mug or glass.  May be served over ice.

Pro tips:

Garnish with candy canes if you like.

Dip rim of glass in water and red sugar and let set before preparing for a festive touch.

Pretend it's coffee and fool your friends ;)

1.5 oz Blueberry Bush Vodka

Juice of one small lime

1/2 oz simple syrup*

*(half water-half sugar)

4 oz seltzer water

Mint leaves (and stalk for garnish)

*Muddle several mint leaves with lime juice in a glass or shaker. Add vodka, syrup, seltzer and mix.  Serve over ice.

.

Garnish with mint stalk, if you please.

Please note: Our vodkas never contain added sugar.  You may omit the simple syrup in this recipe if you like, but in this case, you may want to use less lime juice.  Try it, and make it to your taste ;)

GO BILLS!

2 oz Cinnamon Bush Vodka

1 oz Coffee Liqueur (such as Kahlua)

2 oz Half-n-Half

1/2 oz simple syrup (half sugar-half water)

*Blend all ingredients with ice and enjoy!

Pro Tips:

1,) Adjust sweetness with simple syrup if you like.

2.) For a richer cocktail, you may use cream, or try a substitute milk (oat, almond, etc) for a lighter taste.

3.) Also works with our plain vodkas, but the Cinnamon adds a nice touch.

4.) Use a cinnamon sugar rim on the glass if you're fancy ;)

FILLING:

4 apples, diced

1/2 cup Cinnamon Bush Vodka

1/4 cup butter

squirt lemon juice

pinch nutmeg

pinch ginger

sprinkle brown sugar

TOPPING:

1/2 cup chopped walnuts

2 cups oats

1/2 cup brown sugar

pinch kosher salt

1/2 cup softened butter

Shredded cheddar cheese (optional)

*Heat all the filling ingredients in a saucepan and  simmer a few minutes.  Pour into casserole dish or 4 individual ramekins.

Mix all topping ingredients well (except cheese) and pour over filling.

Bake at 325 degrees for 20 minutes.  Check topping for crispiness.  At this point, add cheddar cheese if you like, bake for an additional 5 minutes.

Serve warm or cold.  Nice with whipped cream, ice cream, or a little cheese course.  And of course, more Cinnamon Bush Vodka :)