BLONDE BUSH HONEY FLAVORED VODKA RECIPES

ATOMIC BLONDE MARGARITA

1 oz Blonde Bush

1 oz Tequila

.5 oz Grand Marnier

1 oz Lime Juice

.5 oz Lemon Juice

Lime Slice

*In a cocktail shaker, combine all ingredients. Top with ice and shake vigorously. Strain into an iced glass. Garnish with lime slice.

HONEY LEMONADE

ATOMIC BLONDE MARGARITA

1.5 oz Blonde Bush

1 oz Lemon Juice

1 oz Sparkling Water

Lemon Slice

*Combine all ingredients in a cocktail shaker with ice. Shake hard and strain into an iced glass. Garnish with lemon slice.

PUNCH BOWL

ATOMIC BLONDE MARGARITA

STRAWBERRY BLONDE MARTINI

1.5 oz Blonde Bush

.5 oz White Sangria

.5 oz Wildflower Honey Water

1 oz Lemon Juice

1 oz Orange Juice

Dash of Angostura Bitters

Lemon Slice

*In a cocktail shaker, combine all ingredients (except the bitters) with ice and shake vigorously. Strain contents into an iced glass. Garnish with lemon slice and top with bitters.

STRAWBERRY BLONDE MARTINI

HONEY LEMONADE JELLO SHOTS

STRAWBERRY BLONDE MARTINI

2 oz Blonde Bush
2-3 Large Very Ripe Strawberries
1/2 Lemon

*Juice strawberries by pressing through mesh strainer and juice 1/2 lemon. Combine juice with vodka in a cocktail shaker with ice. Shake well and pour into glass, enjoy.

If you like a more sweet sip (no tart lemon flavor) use prepared lemonade instead of the fresh lemon juice.

Strawberry and lemon for garnish if desired

PINEAPPLE MANGO BUZZER

HONEY LEMONADE JELLO SHOTS

2 oz Blonde Bush
1 small mango-peeled and chopped
1 cup chopped fresh pineapple
Seltzer to taste (2-4 oz)

*Puree fruit in a blender, food processor or Bullet until smooth. Pour approximately one ounce of the fruit mixture into a shaker filled with ice, add vodka, and seltzer. Shake, strain, pour and enjoy! You will have enough fruit for several drinks, make a larger batch if you like

HONEY LEMONADE JELLO SHOTS

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

You will also need a paring knife and spoon or a grapefruit spoon, a muffin tin, a tablespoon, a measuring cup, a saucep

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

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.

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TIPSY MELONS

HOLIDAY PUNCH

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, rea

1 honeydew melon

1 seedless watermelon

1 cup Blonde Bush vodka

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.

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HOLIDAY PUNCH

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

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!

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KRUPNIK RECIPES

HOLIDAY HELPER

HOT APPLE TODDY

1.5 oz Krupnik

1.5 oz Bourbon

1 Dash Lemon Bitters

1 Lemon Slice

*Stir the spirits in a cocktail shaker filled with ice. Strain into a chilled martini glass. Squeeze lemon slice over the glass and add lemon bitters. Garnish with the slice of lemon peel.

HOT APPLE TODDY

1.5 oz Krupnik

1 oz Bourbon

4 oz Hot Water

2 oz Hot Apple Cider

*Mix all ingredients in your favorite mug. Garnish with a stick of cinnamon.

KRUPTINI

HOT APPLE TODDY

POLISH MULE

2 oz Krupnik

1 oz Lemon Juice

*Pour Krupnik and lemon juice into a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with an orange rind.

POLISH MULE

1.5 oz Krupnik

4 oz Ginger Beer

*Mix all ingredients in a cocktail shaker.

Garnish with a lime slice and serve in your favorite copper mug.

SNOWBIRD

POLISH MULE

KRUP CAKE

1.5 oz Krupnik

.5 oz Orange Liqueur (Grand Marnier, Cointreau, Patron Citronage)

Fresh Ginger

Fresh Mint

Club Soda or Sparkling Water

*Mix with ice to taste preference.

KRUP CAKE

POLISH MULE

KRUP CAKE

Krup the fruit!

7 cups chopped dried fruit (raisins, cherries, craisins, apricots, dates, blueberries, peaches, pears, apples, figs, whatever you like! It’s your cake!)

1 cup Krupnik

Cake ingredients!

1 ½ cups flour

½ tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

1 tsp kosher salt

1 stick butter (softened)

¾ cup d

Krup the fruit!

7 cups chopped dried fruit (raisins, cherries, craisins, apricots, dates, blueberries, peaches, pears, apples, figs, whatever you like! It’s your cake!)

1 cup Krupnik

Cake ingredients!

1 ½ cups flour

½ tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

1 tsp kosher salt

1 stick butter (softened)

¾ cup dark brown sugar

5 eggs

1 tbs grated citrus zest (lemon - orange - mix)

1 cup apple cider

¾ cup chopped walnuts (or substitute your favorite nut)

3 tbs finely diced crystallized ginger - minimum! Or more to taste!

Let’s get our Krup on!!

The day before: Chop all the fruit and mix with Krupnik. Cover and let rest. Mix Occasionally.

Baking Day:

Preheat oven to 300 degrees.

Grease and line with parchment paper two loaf pans.

In a medium mixing bowl, sift together dry ingredients and set aside.

In a stand mixer or a large mixing bowl, cream the butter and brown sugar until light and fluffy, 3 minutes or more.

Add eggs one at a time until mixed.

At low speed, gently add the flour mixture until incorporated.

Add the remaining ingredients - zest, cider, nuts, ginger, and fruit with any remaining liquid - and stir with spatula until incorporated.

Divide into two prepared loaf pans. Tap out the bubbles. Bake from 1 hour and 15 minutes to 1 hour and 30 minutes - test with toothpick for doneness.

Cool thoroughly. Cover tightly with plastic wrap.

The day after:

Sprinkle the top of the cake with more Krupnik.

The longer the cake ages, the better…if it lasts that long.

Make sure to cut with serrated knife for perfect slices. Na Zdrowie!

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KRUPNIK GLAZED BACON WRAPPED PORK TENDERLOIN

1/2 cup Krupnik

8 slices bacon

1 tbs brown sugar

*Marinate bacon in Krupnik and sugar overnight.

2 tbs olive oil

1 1/2-1 lb pork tenderloin

Salt and pepper

1 cup pomegranate juice + 2 tbs extra juice

1/4 cup honey

1/2 cup Krupnik

*Combine 1 cup of the pomegranate juice and honey in a small pot. Bring to a boil, stirring often. Reduce heat and co

1/2 cup Krupnik

8 slices bacon

1 tbs brown sugar

*Marinate bacon in Krupnik and sugar overnight.

2 tbs olive oil

1 1/2-1 lb pork tenderloin

Salt and pepper

1 cup pomegranate juice + 2 tbs extra juice

1/4 cup honey

1/2 cup Krupnik

*Combine 1 cup of the pomegranate juice and honey in a small pot. Bring to a boil, stirring often. Reduce heat and cook for about 7-10 minutes. Add Krupnik CARFEFULLY, it may flame up while alcohol burns off. That is OK, just be very careful. Cook until the whole mixture is reduced by about half.

Sprinkle tenderloin with salt and pepper. Heat oven safe pan over medium heat and add olive oil. Saute the pork on all sides until evenly browned. Remove pork from pan and deglaze with remaining 2 tbs of juice, scraping up bits from the bottom of the pan. Wrap tenderloin with marinated pork and return to pan. Pour glaze over pan and roast uncovered in a preheated 350 degree oven for about 30 minutes until meat thermometer reads 145 degrees - basting every 10 minutes. Let rest for 5 minutes before slicing. Mouth watering!

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HOLIDAY PUNCH

KRUPNIK GLAZED BACON WRAPPED PORK TENDERLOIN

Ice Ring (or ice cubes)

½ gallon apple cider

1 bottle Prosecco

1 cup Krupnik - 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 cin

Ice Ring (or ice cubes)

½ gallon apple cider

1 bottle Prosecco

1 cup Krupnik - 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!

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No BUSH REcipes

MARTINI BRUSCHETTA

MINT INFUSED BLUEBERRY COCKTAIL

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

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.

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MINT INFUSED BLUEBERRY COCKTAIL

½ cup No Bush Vodka

1 cup blueberries

½ cup loosely packed fresh mint leaves

2 tbs fresh lime juice

1 cup seltzer

Ice, lime wedges and mint sprigs for garnish

*Muddle blueberries, lime juice and mint leaves in a cocktail shaker. Add ice, vodka and honey and shake vigorously. Strain into a big glass – here we used a mason jar. To with seltzer and garnish. You will have enough for 2 cocktails.

LOGANBERRY SNOW CONE

Loganberry juice (either canned or prepared from concentrate)

No Bush Vodka

*Freeze juice into cubes in any ice cube tray. Use blender, food processor, Bullet, or snow cone machine to blend frozen juice. Mold into cone or cup with spoon. Pour desired amount of vodka over the top. Enjoy!

PENNE ALLA VODKA

LOGANBERRY SNOW CONE

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

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!

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ABOVE THE KNEE CITRUS GIN RECIPES

BLUEBERRY GIN FIZZ

2 oz Above the Knee Citrus Gin

10 fresh blueberries

1 oz simple syrup

Seltzer to taste (2-4 oz)

*Muddle 10 fresh blueberries in a shaker or glass. Add syrup and gin, mix vigorously, add ice. Add seltzer to taste and mix again. Garnish with blueberry skewer, if desired.

DRUNKEN WINGS

BLUEBERRY GIN FIZZ

4 lbs frozen wings

3/4 cup Above the Knee Citrus Gin

1 cup reduced sodium soy sauce

4 packed tbs dark brown sugar

1 tsp grated garlic

1-2" chunk fresh ginger root, peeled and grated

1 large sweet onion, sliced into rings

*Combine all ingredients and marinate overnight, or longer. Remove wings from marinade, bake in a pan lined with non-stick foil (or a glass pan) at 350° for one hour. Turn wings over and continue to bake at 300° for at least another 30 minutes. Check throughout, cooking time will depend on length of time marinating and size of wings. Feel free to use other parts of chicken, if you prefer. If using larger pieces, cook until internal temperature reaches 165°. Finish off on grill if desired, carefully watching (sugar in marinade will burn quickly).

If marinated long enough, this chicken will come out very tender and juicy. Leftover marinade can be reduced down on the stovetop for dipping sauce, if desired. Be sure to boil for two minutes. At this point, you may add a slurry of cornstarch to thicken, if desired.

DAISY'S LAST CALL

BLUEBERRY GIN FIZZ

DAISY'S LAST CALL

1.5 oz Above the Knee Citrus Gin

2-3 oz seltzer or soda water

Splash lemon juice

Splash tangerine or sweet orange juice

*Add all ingredients to cocktail shaker, give it a quick shake, pour into glass over ice. Garnish with orange slice. To make it extra special, make small cubes out of the juices, use those instead of ice (omit the splashes above).