There's much to see here. So, take your time, look around, scroll down and tempt your taste buds.
Each section details our favorite recipes for that spirit flavor.
If you have a suggestion for us, please contact us!
½ cup Blonde Bush Honey Vodka
1 ½ cups water
1 package Lime Jello
*Boil 1 cup of water on the stovetop.
Pour a 3-ounce box of gelatin mix into a mixing bowl. Pour boiling water over jello and whisk until jello is completely dissolved.
Add vodka and cold water, 1/2 cup each, to the mixing bowl. Whisk to combine everything together.
Place your pl
½ cup Blonde Bush Honey Vodka
1 ½ cups water
1 package Lime Jello
*Boil 1 cup of water on the stovetop.
Pour a 3-ounce box of gelatin mix into a mixing bowl. Pour boiling water over jello and whisk until jello is completely dissolved.
Add vodka and cold water, 1/2 cup each, to the mixing bowl. Whisk to combine everything together.
Place your plastic cups on a baking sheet without the lids. (This makes them easier to carry and pop in the fridge).
Pour the mixture into plastic shot cups and chill in the fridge until set, about 2 hours. Add lids if you like.
You can serve them as is, or top with a swirl of whipped cream on top, gum drops, or anything else you like.
Makes about 25 1 oz or 12-13 2 oz shots.
1.5 oz Blonde Bush
3-4 oz Tropicana Island Punch
*Mix in a glass with ice and imagine the warm sand beneath your feet!
Garnish with fruit, of course!
For a summer party, why not whip up a pitcher? If you'd like it less sweet, simply add a little seltzer in place of some of the juice.
Long pics to make fruit towers can be found in many stores
1.5 oz Blonde Bush
3-4 oz Tropicana Island Punch
*Mix in a glass with ice and imagine the warm sand beneath your feet!
Garnish with fruit, of course!
For a summer party, why not whip up a pitcher? If you'd like it less sweet, simply add a little seltzer in place of some of the juice.
Long pics to make fruit towers can be found in many stores. Cut up any fruit and sweker for a fancy garnish.
1.5 oz Blonde Bush
3-4 oz Sparkling Pink Lemonade
*Mix in a glass with ice and flamingle!
Garnish with flamingos, of course!
This is an easy and pretty cocktail to make for parties, showers, brunches, gender reveals, garden lunches, or any time you need something simple, easy to make in batches and - as delicious as it is lovely.
1.5 oz Blonde Bush
Juice of 1/2 lemon
4-5 mint leaves (plus spring for garnish)
4 oz seltzer water or club soda
*Muddle first three ingredients in a highball or pint glass. Add ice and then top wth seltzer or soda water.
Garnish with mint sprig.
Cheers!
1.5 oz Blonde Bush
Juice of 2 lemons
1 oz simple syrup
4 oz water
5 big ripe strawberries, strained through sieve, 2-3 more for garnish
*Mix lemon juice, simple syrup, water and strained strawberry juice in a bowl. Pour mixture into ice cube tray and freeze.
When frozen, blend in a blender (Magic Bullet, Ninja - something strong enough to cru
1.5 oz Blonde Bush
Juice of 2 lemons
1 oz simple syrup
4 oz water
5 big ripe strawberries, strained through sieve, 2-3 more for garnish
*Mix lemon juice, simple syrup, water and strained strawberry juice in a bowl. Pour mixture into ice cube tray and freeze.
When frozen, blend in a blender (Magic Bullet, Ninja - something strong enough to crush ice) with enough seltzer (or plain water) to get to a slushie consistency. Mix in Blonde Bush Vodka.
Garnish with strawberry slices, lemons, or whatever you like.
Pro Tips:
Simple syrup is just equal parts plain white sugar and water, dissolved over heat and cooled. You can buy it at the grocery store, but it is a cinch to make at home.
To save time, use prepared lemonade. This cocktail is a little tart made with fresh lemons, you may prefer the sweeter taste of commercial lemonade.
To make strawberry juice, simple press ripe strawberries through a fine sieve.
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.
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.
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.
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.
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 cu
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, rea
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
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!
1.5 oz Blonde Bush
3 oz Peach seltzer
raspberries
*Mix vodka and seltzer in a large glass with ice. Strain into chilled glass. Makes 1 drink.
Garnish with raspberries.
3/4 cup Blonde Bush
3/4 cup fresh lemon juice
1/4 cup sweetened condensed milk
1/4 cup granulated sugar
2 cups water
Lemon slices for garnish
Plenty of small/crushed ice
*Mix everything together in a large pitcher, stirring until sugar is dissolved. Taste to make sure you don't need to adjust for sweetness or tartness. Adjust as desired. Pour i
3/4 cup Blonde Bush
3/4 cup fresh lemon juice
1/4 cup sweetened condensed milk
1/4 cup granulated sugar
2 cups water
Lemon slices for garnish
Plenty of small/crushed ice
*Mix everything together in a large pitcher, stirring until sugar is dissolved. Taste to make sure you don't need to adjust for sweetness or tartness. Adjust as desired. Pour into ice filled glasses. Makes 4-5 drinks.
Garnish with lemon slices if desired.
Pro Tip:
To make more sweet or tart, play with the ratio of lemon, milk and sugar.
1.5 oz Blonde Bush
1 scoop lemon sorbet
approximately 1/2 cup crushed ice
*Blend in a blender or Bullet mixer until smooth.
Garnish with lemon wedge if desired. You'll also need a straw or spoon ;)
For a party, whip up a pitcher! Just multiply ingedients by number of drinks needed. Store in freezer until ready to serve.
Pro Tip:
To make more or less sweet, play with the ratio of sorbet to ice.
1.5 oz Blonde Bush
3 oz Yellow Doll Watermelon Juice
*Mix in a shaker filled with ice and strain into a martini or coupe glass.
Garnish with fruit, of course!
For a summer party, why not whip up a pitcher? If you'd like it less sweet, simply add a little seltzer in place of some of the juice.
Yellow Doll Watermelons can be found at many farme
1.5 oz Blonde Bush
3 oz Yellow Doll Watermelon Juice
*Mix in a shaker filled with ice and strain into a martini or coupe glass.
Garnish with fruit, of course!
For a summer party, why not whip up a pitcher? If you'd like it less sweet, simply add a little seltzer in place of some of the juice.
Yellow Doll Watermelons can be found at many farmers markets and better grocery stores. They are sweeter than the regular vaiety and very nice for a special occasion. To make juice, blend watermelon and strain juice out.
1.5 oz Krupnik
3 oz Apple Cider
*Mix together and serve over ice (or heat slightly if your prefer, but not so much that you burn off the alcohol)
We highly recommend a good, fresh local cider for this drink (rather than plain apple juice). The cider really kicks it up a notch and you won't regret it ;)
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.
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.
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 bacon 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!
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.
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!
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!
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!
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.
1 package thinly sliced bacon
1/2-3/4 cup Krupnik
3/4 cup + Brown Sugar
*Place the bacon and Krupnik in a ziplock bag, and manipulate to separate each slice so the krupnik can soak into each slice individually. Marinate 24 hours or longer., turning every so often so each slice soaks up the krupnik evenly.
Remove bacon from the bag and dra
1 package thinly sliced bacon
1/2-3/4 cup Krupnik
3/4 cup + Brown Sugar
*Place the bacon and Krupnik in a ziplock bag, and manipulate to separate each slice so the krupnik can soak into each slice individually. Marinate 24 hours or longer., turning every so often so each slice soaks up the krupnik evenly.
Remove bacon from the bag and drain off the excess krupnik. Coat each strip with brown sugar and place on a wire rack. Place wire rack on top of cookie sheet covered with tin foil (this will make it easier to clean up).
Bake at 350 degrees for approximately 20 minutes, checking to make sure bacon doesn't burn. It will be done when it the sugar caramelizes and bacon is crispy.
Try to share ;)
2 oz Krupnik
3 - 4 oz Sour Mix
*Mix together and serve over ice.
Of course you can buy sour mix, but we quite like homemade. It's just delicious and more natural.
Simply heat 1 cup of sugar and 1 cup of water until sugar is dissolved. Add 1/2 cup of freshly squeezed lemon juice and 1/4 cup of freshly squeezed lime juice. May be stored in
2 oz Krupnik
3 - 4 oz Sour Mix
*Mix together and serve over ice.
Of course you can buy sour mix, but we quite like homemade. It's just delicious and more natural.
Simply heat 1 cup of sugar and 1 cup of water until sugar is dissolved. Add 1/2 cup of freshly squeezed lemon juice and 1/4 cup of freshly squeezed lime juice. May be stored in the refrigerator in a tightly sealed container for up to one week.
1.5 oz Krupnik
3 oz margarita mix
Ice
*Place all ingredients in a cocktail shaker and give it a good shake! Pour into your favorite margarita glass and enjoy.
For
a fun and summery twist, freeze the margarita mix in a ice cube tray. When cubes are ready, they can be blended in a blender or Bullet with the Krupnik for a frozen slushie drink.
1.5 oz Krupnik
3 oz margarita mix
Ice
*Place all ingredients in a cocktail shaker and give it a good shake! Pour into your favorite margarita glass and enjoy.
For
a fun and summery twist, freeze the margarita mix in a ice cube tray. When cubes are ready, they can be blended in a blender or Bullet with the Krupnik for a frozen slushie drink...great to beat the heat!
**TRADEMARK
ALSO AVAILABLE IN READY TO DRINK COCKTAILS!!
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.
For the dough:
2 cups (4 sticks) unsalted butter
5 1/2 cups all purpose flour
1/2 cup granulated sugar
4 1/2 tsp instant yeast
2 tsp salt
2 tsp real vanilla extrtact
1 1/2 cups whole milk
2 eggs
For the filling:
1/2 cup plum preserves
2 oz Krupnik
For the egg wash:
1 egg white
1 tbsp water
For the glaze:
1 cup powdered sugar
1 tbsp milk
1 tbsp Krupnik
Make
For the dough:
2 cups (4 sticks) unsalted butter
5 1/2 cups all purpose flour
1/2 cup granulated sugar
4 1/2 tsp instant yeast
2 tsp salt
2 tsp real vanilla extrtact
1 1/2 cups whole milk
2 eggs
For the filling:
1/2 cup plum preserves
2 oz Krupnik
For the egg wash:
1 egg white
1 tbsp water
For the glaze:
1 cup powdered sugar
1 tbsp milk
1 tbsp Krupnik
Make the dough first. Cut 1/2 tbsp of butter off the ends of each stick of butter. You'll have a total of 2 tbsps, and you'll need equal size sticks remaining for the butter sheets in a few minutes. In the bowl of a stand mixer, whisk in the dry ingredients. Work in the 2 tbsps of butter with a pastry cutter (or your fingers) until there are no large pieces. Then add in the wet ingredients (vanilla, milk and eggs). Mix for about 5-7 minutes until the dough is formed. Take it out of the bowl, form into a ball, and place on a floured work surface and cover with plastic wrap. Let it rest for 10 miutes while you prepare butter.
The butter must be rolled out to be layered into the dough. Cut each stick of butter lengthwise. Using four pieces at a time, roll between two floured sheets of parchment paper to form a sheet of butter, roughly 6" x 9". Repeat so you have two sheets of butter. Refriegerate for a few miunutes or so so paper can be peeled off easily later.
Laminate the dough. Roll the rested dough into a rectangle roughly 12" by 24". Take one of the prepared butter sheets and place it in the center of the dough. Fold one flap over the butter. Place the second sheet of butter on top and fold the other side of dough over. Pinch the ends closed.
Again, roll the dough out, this time to approximately 10" x 24". Fold each side into the center, and then once over again, so you have a package about 6" x 10", The goal is to have several layers of dough and butter. Wrap again with plastic wrap and refrigerate for 20 minutes.
Repeat the rolling and folding process above one more time. Again wrap in plastic and return the dough to the refriegerator for at least 2 houts or overnight.
Make the filling by stirring 2 oz of Krupnik into 1/2 cup plum preserves. Refregerate until you're ready to use.
Make the pastries. Cut dough into thirds and work with one piece at a time (return remining dough to the refrigerator). Each third of the of the dough batch will make 12 pastries. Roll each piece into a ball and press into a danish shape with a well in the center for the filling. Place on parchment paper lined cookie sheet. Cover with greased plastic wrap and let the dough rise for the final time for one hour. Preheat oven to 400 degrees. Just before you fill the danish, press the centers down one more time, then fill each piece.
Make the egg wash. Mix the egg white and water together and brush over the sides of each danish.
Bake the pastries one pan at a time until golden about 15 minutes. May take longer depending on your oven and size of pastry. Cool on a wire wrack.
Make the glaze. Mix the sugar, milk and Krupnik in a small bowl. Drizzle over the pastries. If the consistency of glaze seems off, add more sugar or Krupnik ;)
Enjoy!
Pro tips:
If you have never worked with danish dough before, you may want to watch a few videos the get the hang of it. Simply Google "danish dough from scratch" and/or "laminate dough" to see a clear walk through of the steps. There are several examples, and it's much easier after you see the process.
If you prefer a simpler (and about 6 hours faster!) way of making a similar treat, use refrigerated crescent roll dough and roll the filling in that. Glaze per above.
Happy Baking!
2 oz Krupnik
2 tsp raspberry preserves
1 cup half n half
about 4 drops vanilla extract
*Combine all ingredients in a shaker with ice. Shake vigorously until all the preserves are dissolved throughout the mix. Strain and enjoy!
Pro tips: Feel free to use any flavor of preserves or jam you like best. Blackberry would also be nice. Adjust the
2 oz Krupnik
2 tsp raspberry preserves
1 cup half n half
about 4 drops vanilla extract
*Combine all ingredients in a shaker with ice. Shake vigorously until all the preserves are dissolved throughout the mix. Strain and enjoy!
Pro tips: Feel free to use any flavor of preserves or jam you like best. Blackberry would also be nice. Adjust the vanilla extract to your liking, but always use a quality (real not imitation) flavor for best results. If you are watching calories or fat, feel free to substitute a different milk product for the half n half, if not, go full cream ;)
This makes two light cocktails.
Na Zdrowie!
4 oz hot tea
1 tbs honey
1 tbs fresh lemon juice
1 1/2 tbs Krupnik (or 1/2 shooter size bottle)
*Mix together in a mug and enjoy. If using for a sore throat, drink quickly and repeat as needed ;)
Pro tip: This is a light mix, feel free to add more Krupnik or adjust honey and lemon as you like.
Na Zdrowie!
We'll all feel better in 2021!
1.5 cups Krupnik
6 cups water
12 oz frozen Pink Lemonade concentrate
12 oz frozen Orange Juice concentrate
2 cups hot brewed tea
*Brew 3 black tea bags with 2 cups water.
In a large tupperware container with lid combine the Krupnik, water and frozen concentrates.
Slowy add the hot tea and stir until the concentrates are fully melted and dissolv
1.5 cups Krupnik
6 cups water
12 oz frozen Pink Lemonade concentrate
12 oz frozen Orange Juice concentrate
2 cups hot brewed tea
*Brew 3 black tea bags with 2 cups water.
In a large tupperware container with lid combine the Krupnik, water and frozen concentrates.
Slowy add the hot tea and stir until the concentrates are fully melted and dissolved.
Put container in the freezer for 6+ hours, preferably overnight.
Consistency will be slushy...spoon into glasses and serve with spoon or big straws.
This recipe was adapted from a Bourbon Slush recipe from the My Favorite Polish Recipes page on Facebook, dating back over 50+ years. If you would like a sweeter, more dessert like taste, play with adding some sugar or honey before freezing...but it's sweet enough as shown above. Busia's East Side Polonia Krupnik is traditionally made with raw local honey.
GO BILLS!
1.5 oz Krupnik
2-4 oz Ginger Beer
< 1 oz Cranberry Juice (just a splash)
Mix the above ingredients is a copper mug or other suitable holiday glass and enjoy!
Happy Holidays!
For the sugared cranberries:
1 cup cranberries
1/4 cup sugar + another 1/4-1/2 cup
1/4 cup water
For the jello shots:
3 cups cranberry juice
1 cup Krupnik
2 tbsp gelatin
*To make the sugared cranberries, make a simple syrup with equal parts water and sugar, a 1/4 cup of each should be enough. Heat water and sugar together on medium heat until su
For the sugared cranberries:
1 cup cranberries
1/4 cup sugar + another 1/4-1/2 cup
1/4 cup water
For the jello shots:
3 cups cranberry juice
1 cup Krupnik
2 tbsp gelatin
*To make the sugared cranberries, make a simple syrup with equal parts water and sugar, a 1/4 cup of each should be enough. Heat water and sugar together on medium heat until sugar is dissolved. Add cranberries to coat. Remove with slotted spoon and place into a ziplock bag (or small bowl) with another 1/4-1/2 cup sugar, toss to coat. Spread on cookie sheet and pop into fridge to set for at least 30 minutes.
Then in a mixing bowl, whisk 1/2 cup of the cranberry juice and gelatin together and let it "bloom" for about 5 minutes. It will thicken and be ready to mix after this...do not rush this step!
Heat 1 and 1/2 cups of cranberry juice over medium heat until it just simmers and then add the bloomed gelatin mix. Add it the remaining one cup of cranberry juice (chilled is best) and then lastly add the Krupnik, whisk all thoroughly.
Pour into shot glasses. Makes roughly 30 small shots, depending on the size of the glasses. Top each shot with a sugared cranberry or two.
These shots are a bit tart. Depending on the brand of juice you use and the dilution of sweetness caused by the gelatin, you may want them a little bit sweeter. If so, feel free to add a tablespoon or two of sugar or honey to the heated cranberry juice.
These shots taste great with our spicy Krupnik, sweet Blonde Bush Honey Vodka, and also No Bush (plain) Vodka. If you are using No Bush Vodka, we would definitely recommend adding a sweetener (as the Krupnik and Blonde Bush already contain honey).
Na Zdrowie!
1.5 oz Krupnk
2-4 oz prepared eggnog
*Combine the Krupnik and eggnog (use your favorite kind available in most grocery stores, or make your own)...adjust strength to your liking.
Garnish with a sprinkle of nutmeg or a dollop of whipped cream. If it lasts that long!
Na Zdrowie!
*trademark pending
A day ahead:
Soak 1 cup of golden raisins in enough Krupnik to cover, stir occasionally. Let sit at least one day, the longer the better.
Bread Ingredients:
2 packages dry yeast
1/4 cup warm water
1 1/2 cups milk, scalded and cooled
3/4 cup sugar
1 tsp salt
1/2 cup butter
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1 cup soaked raisins
6 cups
A day ahead:
Soak 1 cup of golden raisins in enough Krupnik to cover, stir occasionally. Let sit at least one day, the longer the better.
Bread Ingredients:
2 packages dry yeast
1/4 cup warm water
1 1/2 cups milk, scalded and cooled
3/4 cup sugar
1 tsp salt
1/2 cup butter
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1 cup soaked raisins
6 cups flour
Topping Ingredients:
1/4 cup flour
1/2 cup sugar
1/4 cup butter
1/2 tsp cinnamon
*Dissolve 2 packages of yeast in warm water until foamy.
Heat milk to scalding, turn off heat. Add butter, sugar, salt, and mix well. Set aside to cool.
When cool, beat in eggs one at a time. Do not rush. Then add in yeast mixture, vanilla, cinnamon and nutmeg.
Add flour in one cup at a time, slowly.
Drain raisins of extra Krupnik and add raisins to finished dough at this time. Mix just enough to incorporate throughout. Dough should be sticky.
Cover dough and let rise in a warm place until it doubles in size.
While you're waiting, mix up the streusel topping.
Grease or spray Pam two 9" x 5" loaf pans (or whatever you're going to use...several smaller pans also work nicely for gifting).
Punch down dough and divide between pans. Sprinkle streusel topping evenly over pans and let rise again until the dough reaches the top of each pan.
Bake at 350 degrees until a toothpick or knife inserted comes out clean...this should be anywhere between 35 and 60 minutes (depending on the size and number of pans).
Placek is a drier bread, so it's traditionally enjoyed sliced, slathered with butter...perhaps with tea. Might be nice with a shot of Krupnik as well! Also makes amazing french toast. Calories don't count on holidays ;)
Na Zdrowie Friends!
10 oz butter cookies
1/4 tsp grated nutmeg
1/2 tsp cinnamon
3 tbsp prepared eggnog
3 tbsp Krupnik
10 oz almond bark
*Crush butter cookies in a food processor until fine. You can also do this in a ziplock bag with a rolling pin. This also works easily. In a mixing bowl, add the crumbs, and spices and mix with a fork until blended. in a cup o
10 oz butter cookies
1/4 tsp grated nutmeg
1/2 tsp cinnamon
3 tbsp prepared eggnog
3 tbsp Krupnik
10 oz almond bark
*Crush butter cookies in a food processor until fine. You can also do this in a ziplock bag with a rolling pin. This also works easily. In a mixing bowl, add the crumbs, and spices and mix with a fork until blended. in a cup or small bowl, combine the eggnog and Krupnik, stir, and then pour over the crumb mixture. Stir until it looks like cookie dough.
With a spoon or cookie scoop, divide dough evenly and roll into balls with your hands. Refrigerate for at least 30 minutes
Melt the almond bark in a double boiler or in the microwave (break into small pieces and heat for 20 seconds at a time). Stir until melted.
Roll each cookie in the meted bark and let cool on a plate covered with parchment paper.
Garnish with whatever sprinkles you like; pictured above is red sugar. Store in the refrigerator.
Pro tip: We used Danish butter cookies for this recipe, but you really can use any butter type cookie you like best...Keebler cookies, shortbread, anything with that relative taste and texture...they're your cookies ;)
Enjoy with more Krupnik. of course!
Na Zdrowie
For the babka:
1/2 cup milk, at room temperature
3 eggs, room temperature
1/2 teaspoon kosher salt
1/2 cup sugar
4 tablespoons butter
2 cups all purpose flour
2 tbsp instant yeast
1 cup golden raisins
4 (or more) pieces candied ginger, chopped fine
zest of 1/2-1 lemon
For the Krupnik syrup:
1/2 cup sugar
1/4 cup water
1-2 tbsp reserved Krupnik-raisin m
For the babka:
1/2 cup milk, at room temperature
3 eggs, room temperature
1/2 teaspoon kosher salt
1/2 cup sugar
4 tablespoons butter
2 cups all purpose flour
2 tbsp instant yeast
1 cup golden raisins
4 (or more) pieces candied ginger, chopped fine
zest of 1/2-1 lemon
For the Krupnik syrup:
1/2 cup sugar
1/4 cup water
1-2 tbsp reserved Krupnik-raisin marinade (or more Krupnik)
1-2 days ahead: soak the raisins in enough Krupnik to cover the cup of raisins. Leave out on your counter and stir occasionally. Cover with plastic wrap. The idea here is to plump up the raisins and get them infused with Krupnik flavor. When you are ready to make the babka, drain the raisins, reserving any Krupnik raisin "juice" for the syrup. Set aside.
To make the babka: Place all ingredients except the raisins (and reserved "juice") ginger, and lemon zest in a mixing bowl and beat together until combined. Then beat on high for 2 minutes.
Then add the raisins, ginger and zest and mix until combined.
Cover the bowl and let rest for about one hour. It will not rise much, but don't skip this step.
Place batter into a greased bundt or turban pan and cover. Again, let it rest for about half an hour. Preheat oven to 350 degrees.
Bake the babka for about 35 minutes. It will be done when an instant thermometer reads 190 degrees in the center of the loaf.
Prepare the Krupnik syrup while the babka is baking. Combine the reserved Krupnik raisin "juice", sugar, water (and more Krupnik if you need it to reach 1-2 tbsp) in a small saucepan and heat on medium until sugar disolves. You can also do this step in the microwave.
Remove babka from the oven. Poke holes in the babka with a fork, chopstick, kebab skewer - whatever you have on hand - and carefully pour the syrup onto the babka making sure it gets into the holes and over the surface of the babka.
After about 20 minutes or so, carefully loosen the edges and invert the babka onto a rack or plate.
You may at this point glaze it with a simple glaze or dust it with powdered sugar. It really will not need any more sweetness, but to each his own ;) The syrup will make the surface rather shiny, so it will be ready for the table.
Pro tips: If you like a denser cake, make more syrup. If desired, glaze can be made with powdered sugar, milk and Krupnik for an extra kick.
Enjoy with a cup of tea and a dash of Krupnik. of course!
Na Zdrowie :)
approximately 12 (or more) dark sweet cherries, pitted and halved
about 2 oz Krupnik (enough to cover cherries)
2 scoops vanilla ice cream
whipped cream to garnish
*Pit and halve cherries. Soak in Krupnik overnight, stirring occasionally. Blend boozy cherries and ice cream in a blender and top with whippend cream.
Pro tips:
For a thicker shak
approximately 12 (or more) dark sweet cherries, pitted and halved
about 2 oz Krupnik (enough to cover cherries)
2 scoops vanilla ice cream
whipped cream to garnish
*Pit and halve cherries. Soak in Krupnik overnight, stirring occasionally. Blend boozy cherries and ice cream in a blender and top with whippend cream.
Pro tips:
For a thicker shake, pour off excess Krupnik before blending and reserve to drink.
Try using chocolate ice cream if you prefer.
Enjoy!
1 pint/16 oz chocolate frozen custard, ice cream or frozen yogurt
4 oz Krupnik
2 tbsp peanut butter (or more to taste)
whipped cream, peanuts, maraschino cherries to garnish (optional!)
*Blend the Krupnik and peanut butter until smooth. Add to ice cream and mix well. If it turns out too thin, put back in the freezer for an hour or two.
Pour
1 pint/16 oz chocolate frozen custard, ice cream or frozen yogurt
4 oz Krupnik
2 tbsp peanut butter (or more to taste)
whipped cream, peanuts, maraschino cherries to garnish (optional!)
*Blend the Krupnik and peanut butter until smooth. Add to ice cream and mix well. If it turns out too thin, put back in the freezer for an hour or two.
Pour or scoop into glass, garnish as you like.
Makes one very large or two regular sized shakes.
Na Zdrowie!
1.5 oz No Bush or Yoga Pants Vodka
3-4 oz grapefruit juice
*In a glass filled with ice, add vodka and juice.
Garnish with fruit wedges if you like.
Cheers!
1.5 oz No Bush or Yoga Pants Vodka
3-4 oz orange juice
1 tbs grenandine syrup
orange slices and maraschino cherries for garnish
*In a glass filled with ice, add pre-mixed vodka and OJ. Pour grenadine syrup carefully over the back of a spoon soit settles on the bottom of the glass...hence the Sunrise!
Garnish with oranges and cherries.
If servi
1.5 oz No Bush or Yoga Pants Vodka
3-4 oz orange juice
1 tbs grenandine syrup
orange slices and maraschino cherries for garnish
*In a glass filled with ice, add pre-mixed vodka and OJ. Pour grenadine syrup carefully over the back of a spoon soit settles on the bottom of the glass...hence the Sunrise!
Garnish with oranges and cherries.
If serving a crowd, multiply the recipe and wait to do the last step just before serving.
Here's to many more happy sunrises!
1.5 oz No Bush or Yoga Pants Vodka
1 tbs Cointreau
1 tbs lime juice
2 tbs cranberry juice
*In a shaker filled with ice, add all ingredients. Shake vigoroursly until thoroughly chilled and blended.
Strain into martini glass - the recipe makes one serving. Double ingredients if you want a jumbo ;)
Pro tips:
1.) Garnish with fruit rind curl (simp
1.5 oz No Bush or Yoga Pants Vodka
1 tbs Cointreau
1 tbs lime juice
2 tbs cranberry juice
*In a shaker filled with ice, add all ingredients. Shake vigoroursly until thoroughly chilled and blended.
Strain into martini glass - the recipe makes one serving. Double ingredients if you want a jumbo ;)
Pro tips:
1.) Garnish with fruit rind curl (simply peel a cirus fruit with a vegetable peeler and wind a thin strip around a chopsick or skewer for a few minutes...voila!.
2.) Of course, multiply recipe for more servings if serving a crowd. Simply add ingredients in a pitcher and then shake with ice right before serving. .Best served ice cold.
Bring back the Cosmo!!
1.5 oz No Bush or Yoga Pants Vodka
.5 oz Peach Schnapps
5 oz Izze Sparkling Juice - Peach flavor
*In a shaker filled with ice, add all ingredients. Stir gently to mix.
Strain into 2 champagne coupe glasses - the recipe makes two small servings.
Pro tips:
1.) Garnish with edible flowers like pansies.
2.) Double or triple recipe for more servings
1.5 oz No Bush or Yoga Pants Vodka
.5 oz Peach Schnapps
5 oz Izze Sparkling Juice - Peach flavor
*In a shaker filled with ice, add all ingredients. Stir gently to mix.
Strain into 2 champagne coupe glasses - the recipe makes two small servings.
Pro tips:
1.) Garnish with edible flowers like pansies.
2.) Double or triple recipe for more servings if serving a crowd.
Enjoy the Peach in your life ;)
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 supermar
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 pla
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
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.
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. Top with seltzer and garnish.
You will have enough for 2 cocktails.
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!
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
b
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 li
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 prepa
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 Yoga Pants or No Bush Vodka
.5 oz Grenadine Syrup (or Marischino Cherry Juice)
3-4 oz lemon lime soda
*Add Ice and vodka to glass. Top with grenadine and soda, then stir.
Garnish with cherries, lime or lemon wedge, mint sprig, or anything you like!
For the over 21s only!
1 cup Yoga Pants or No Bush Vodka
Approximately 15 peppermint candies (like Starlight mints)
Chocolate milk
*Add whole unwrapped candies to vodka in a glass container (a mason jar is perfect - or use a glass measuring cup). Let steep for 24 hours (or longer). Strain out any leftover candy bits.
Add chocolate milk to taste. We suggest 1.5 o
1 cup Yoga Pants or No Bush Vodka
Approximately 15 peppermint candies (like Starlight mints)
Chocolate milk
*Add whole unwrapped candies to vodka in a glass container (a mason jar is perfect - or use a glass measuring cup). Let steep for 24 hours (or longer). Strain out any leftover candy bits.
Add chocolate milk to taste. We suggest 1.5 oz vodka to 3-4 oz mixer.
Pictured here are peppermint cups - you can also serve in a regular glass rimmed with crushed peppermint for fun.
STAY WARM AND GO BILLS!
1 oz Yoga Pants or No Bush Vodka
1 oz Blue Curacao liqueur
4 oz lemonade (or sparkling lemonade)
1 cup (or more) of ice
a bit of sugar and additional Curacao to rim glasses
*Dip an inverted glass onto a plate with about a teaspoon of Curacao, then dip into sugar (on another plate).
Blend all of the drink ingredients in a blender and carefully
1 oz Yoga Pants or No Bush Vodka
1 oz Blue Curacao liqueur
4 oz lemonade (or sparkling lemonade)
1 cup (or more) of ice
a bit of sugar and additional Curacao to rim glasses
*Dip an inverted glass onto a plate with about a teaspoon of Curacao, then dip into sugar (on another plate).
Blend all of the drink ingredients in a blender and carefully pour into prepared glass.
If you don't like Blue Curacao, feel free to use blue lemonade or a drop of blue food coloring.
GO BILLS!!
1 tbs Olive oil
1 small onion, diced fine
1 large clove garlic, crushed
3 cups chopped tomatoes (skins removed)
Pinch red pepper flakes (optional)
1/4 cup parmesean cheese, grated
1 tbs chopped fresh basil
1/2 cup heavy cream
1 tbs fresh parsley, chopped
3 tbs No Bush Vodka
1 lb penne
1 lb pasta (or zoodles)
salt and ground pepper
*Heat up a dutch ove
1 tbs Olive oil
1 small onion, diced fine
1 large clove garlic, crushed
3 cups chopped tomatoes (skins removed)
Pinch red pepper flakes (optional)
1/4 cup parmesean cheese, grated
1 tbs chopped fresh basil
1/2 cup heavy cream
1 tbs fresh parsley, chopped
3 tbs No Bush Vodka
1 lb penne
1 lb pasta (or zoodles)
salt and ground pepper
*Heat up a dutch oven (or similar) pan on low-medium, drizzle the olive oil and saute onions and garlic for a few minutes until translucent. Do not brown, and don't burn the garlic!
Add tomatoes, red pepper and basil and bring to a boil. Redcue heat and let simmer for about 5 minutes, stirring occasionally.
Stir in heavy cream, parsley, cheese and vodka. Cook until heated through.
Taste for seasoning and add salt and pepper as you like.
Plate with your favorite pasta. Here, we used a combination of angel hair and zoodles (zucchini noodles).
Garnish with more basil, parsley and cheese as you like.
Buon Appetito!
1.5 oz Above the Knee Citrus Gin
1 oz simple syrup (half sugar/half water)
1 oz lemon juice
Top with seltzer water to taste
* Shake ingredients (except seltzer) with ice and strain into a chilled glass, then top with more cubes and seltzer water.
This recipe makes one cocktail...multiply for a party pitcher ;)
Garnish with lemons, limes, fancy straws, mint stems, or edible flowers...whatever will make your Mom happy :D
Happy Day!
2 oz Above the Knee Citrus Gin
20 blueberries
juice from 1/2 lime
approx 2 oz lemon lime seltzer water
*Add bluebberies, gin and squeezed lime juice into a sturdy glass. Muddle until blueberries are smashed.
Strain through sieve into a glass with ice.
Add seltzer water to taste.
Pro tips: If you don't have a muddler...no worries! Use the end of a wooden spoon to smash the berries.
Let the berries sit in the gin and juice mixture for a little while to extract maximum flavor.
This makes one cocktail. For brunch, garden parties, etc, double, triple or quadruple! Why not make a pitcher?
Garnish with blueberry skewers, mint sprigs, limes or lemons :)
1 oz Above the Knee Citrus Gin
2 oz ginger beer
.5 oz grenadine syrup
*Add all ingredients to a shaker filled with ice. Give it a good shake and strain into your favorite glass.
Garnish with maraschino cherries, if desired.
Pro tips: Since this is your cocktail, play around with the proportions if you like. Stronger? Weaker? More grenadine for color and taste? Go ahead!
This makes one cocktail. Double or triple if you're making a batch for you and your honey <3
1 oz Above the Knee Citrus Gin
2 oz freshly squeezed blood orange juice
.5 oz orange liqueur
*Add all ingredients to a shaker filled with ice. Give it a good shake and strain into your favorite glass.
Garnish with orange slices, if desired.
Pro tips: If you don't have (or like) blood oranges, you can always substitute regular oranges and a splash of cranberry juice. The taste will be slightly different, but hey, it'll still be good ;)
You can use any Orange Liqueur you like in this recipe, or omit it entirely.
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.
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.
1.5 oz Above the Knee Citrus Gin
2-3 oz seltzer or soda water
Splash San Pellegrino Limonata (or 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 (and omit the splashes above).
1 oz Above the Knee Citrus Gin
2 oz freshly squeezed grapefruit juice
1/2 oz simple syrup
*Add all ingredients to cocktail shaker filled with ice, give it a quick shake, pour into glass. Garnish as you like. This makes only one cocktail, so double or triple the recipe, trust us!
For the Gin & Tonic Kabobs:
3 lbs chicken breasts (about 3-4 large breasts, cut into 1.5" chunks)
1/2 cup tonic water
1/4 cup Above the Knee Citrus Gin
1/4 cup lime juice + zest from lime rind
1/4 cup fresh mint, minced
1/2 tsp freshly ground pepper
1/2 tsp ground cinnamon
3-4 sprigs of cilantro, minced
1/2 tsp anise seeds
1/2 red onion, diced fine
*Mix all of the above in a ziplock bag and marinate for 3 hours minimum, turning every hour. Can be marinated longer for more intense flavor.
For the kabobs you will also need: assorted sliced vegetables, such as red onion, any color sweet pepper, zucchini, etc. Cut into 1.5" squares/circles, roughly the size of the chicken chunks. One of each vegetable should be plenty.
For the "Tabouleh":
Prepare 3/4 cup wild rice according package directions and set aside.
2 large tomatoes, diced fine
2 mini cucumbers, diced fine
1/2 cup finely sliced green onion (about 2 stalks)
1/4 cup fresh mint, minced fine
1/2 cup fresh parsley, minced fine
1/4 cup lemon juice
4 tbsp olive oil
salt and pepper to taste
*Mix all tabouleh ingredients and taste for seasoning. Refrigerate until serving.
*When chicken is finished marinating, take turns skewering chicken and vegetables until all pieces are used. You should easily have at least 4 servings. Use smaller skewers if you want to serve as an appetizer.
To cook, grill until the chicken is cooked through (can also be broiled in the oven).
Serve on top of tabouleh - enjoy!
2 oz Above The Knee Citrus Gin
1 oz fresh lemon juice
1 oz honey syrup (heat equal parts water & honey to dissolve)
*Pour all ingredients into cocktail shaker filled with ice, shake for 30 seconds, pour and enjoy very cold.
It's the Bee's Knees!
2 oz Above The Knee Citrus Gin
Juice from 1/2 small lime
1/2 oz simple syrup (heat equal parts water & sugar to dissolve)
3-4 Large ripe strawberries
3-4 oz seltzer water
*Blend lime juice, simple syrup and strawberries in Bullet or other blender (or press strawberries through sieve and mix by hand), Add juicy syrup, gin and seltzer to cocktail shaker with ice. Shake and pour.
Garnish with lime slices or strawberries...or both!
4 large egg whites
2/3 cup sugar
3 tbsp Above the Knee Citrus Gin
1 1/2 tsp grated lime zest
1/4 tsp salt
1/2 tsp almond extract
1 14 oz package shredded coconut - sweetened
1/2 cup almond flour
approx half bag white chocolate baking chips or about 4 0z white choclate to melt
*Preheat oven to 350 degrees.
In a large mixing bowl, mix the first six ingredients (everything but the coconut, flour, and chocolate) .
In a separate bowl, mix coconut and flour until coconut is throroughly coated. Then add to egg white mixture and stir until well blended.
Drop by tablespoonfuls onto greased baking sheet. Bake until tops are light brown, about 15 minutes (or more).
Cool completely on wire racks.
Coat with melted chocolate - heat chips in microwave until melted. Either dip cooled macaroons into chocolate - or - drizzle chocolate over the tops of the cookies.
Let cool completely on wax paper or nonstick foil until chocholate is set.
Store in airtight container.
Pro tips: The chocolate coating is up to you - you can also dip half the cookie if that looks better to you.
Feel free to add a bit more lime zest if you like a stronger lime flavor, or garnish each cookie with a touch of zest.
This recipe makes approximately 25 cookies.
Serve with a nice gin cocktail ;) see this page for suggestions!
3 oz Above the Knee Citrus Gin
1 cup brown sugar
1 cup soy sauce
4 garlic loves (or as desired)
1/2 teaspoon of cinnamon
Flank steak (1.5-2.5 lbs)
*Mix all marinade ingredients in a zip lock bag and give it a good shake until all ingredients are combined.
Toss in the flank steak, zip it up, and marinate in the refrigerator for 6 hours minumum...better overnight.
Grill until desired doneness.
Tips:
You can use any cut of steak you like.
Bottled garlic is very easy to substitute for fresh, and has less of a bite.
Keto? Use a brown sugar substitute.
We used low sodium soy, you won't miss the extra salt.
Bon appetit!
1.5 oz Above the Knee Citrus Gin
.5-1 oz Elderflower liqueur (St. Germain)
.5 oz fresh lemon juice
2-3 oz seltzer water
About 4 mint leaves
Plenty of ice
*In a fancy glass, add all ingredients, lightly swirl to mix. Add ice.
Garnish with a mint stalk if desired and enjoy!
2.5 oz Above the Knee Citrus Gin
1 oz simple syrup (half sugar-half water)
About 8 mint leaves
Plenty of crushed ice (must be crushed!)
Lime wedge
*In the bottom of a julep cup, lightly muddle the mint leaves and simple syrup. Fill the cup with crushed with ice. Add gin, and then more ice to top off. Finish by squeezing lime wedge over the top.
Lightly swirl and enjoy!
1.5 oz Above the Knee Citrus Gin
.5 oz fresh lime juice (about 1/2 lime)
.5 oz simple syrup (half sugar-half water)
4-5 slices of cucumber
1-2 oz seltzer water to taste
Mint and Cucumber to garnish
*In a cockail shaker, add the cucumber, lime juice, and simple syrup. Muddle until the cucumber is mashed and juice is released. Add the gin and fill the shaker with ice. Cover and shake very well, then add seltzer. Shake once to blend.
Strain into a glass filled with ice, then garnish with cucumber and mint (if desired).
So refreshing!
1.5 oz Above the Knee Citrus Gin
2 tbs grenadine syrup
2 tbs cream
1 egg white
*In a cockail shaker filled with ice, add all the ingredients. Shake very well and strain into a coupe, champagne or martini glass, then garnish with maraschino cherries (if desired).
Grenadine is available at most supermarkets. You can substitute cherry juice if you prefer the taste. You may of course use half and half in place of the cream as well. Egg whites from pasturized eggs are generally considered safe to consume.
You're the cat's meow!
1.5 oz Above the Knee Citrus Gin
3 oz watermelon juice
seltzer water
*In a cockail shaker filled with ice, add the gin and watermelon juice. Shake well and strain into a glass, then top with chilled seltzer water to taste.
Watermelon juice is available at most grocery stores in the the refrigerated juice section or you can make your own by simply pureeing and straining watermelon.
Garnish with lime and watermelon chunks.
Happy Summer!
2 oz Above the Knee Citrus Gin
1/4 cup rasberries (plus a few more for garnish)
1 oz lime juice plus lime wheel/wedge for garnish
4 oz tonic water
*In a cockail shaker filled with ice, add the gin, rasberries and lime juice. Shake well and strain evenly into a rocks or highball glass, then top with tonic.
This recipe makes one cocktail (or two small ones)...multiply the first three ingredients, then add tonic for a party pitcher ;)
Garnish with lime and rasberries.
Cheers!
2 oz Above the Knee Citrus Gin
1.5 oz simple syrup (half sugar/half water)
.75 oz lemon juice
4-6 oz chilled champagne or prosecco
Lemon peel
*In a cockail shaker filled with ice, add the first three ingredients (except champage or prosecco and lemon peel), Shake well and strain evenly into two champagne glasses, then top each with a few ounces of champagne or prosecco.
This recipe makes two cocktails...multiply the first three ingredients, then add champagne for a party pitcher ;)
Garnish with lemon curls or edible flowers.
2 oz Blueberry Bush Vodka
2 oz Sparkling lemonade, lemon lime soda, or seltzer
1 can Lychee Fruit
.5 -1 oz reserved Lychee syrup form the can
Handful of blueberries
*Make the "eyeballs" first. Insert blueberries into the lychee fruit to make the eyes. Add as many as you like to a glass.
Add the Vodka, mixer of choice and lychee syrup to a sha
2 oz Blueberry Bush Vodka
2 oz Sparkling lemonade, lemon lime soda, or seltzer
1 can Lychee Fruit
.5 -1 oz reserved Lychee syrup form the can
Handful of blueberries
*Make the "eyeballs" first. Insert blueberries into the lychee fruit to make the eyes. Add as many as you like to a glass.
Add the Vodka, mixer of choice and lychee syrup to a shaker filled with ice. Shake until well blended and chilled, pour over "eyeballs.'
Spooktacular!
Adjust any of the ingredients as needed. You control the carbs you add - Blueberry Bush Vodka contains no added sugar ;-)
2 oz Blueberry Bush Vodka
4 oz Coconut milk
4 oz Pineapple or Pineapple Juice
1 tsp Lime Juice
*Add all ingredients to blender with a few ice cubes.
Blend until smooth.
Pour into a glass with additional ice if desired.
You may use unsweetened Coconut milk - or sweetened - that's up to you!
Fresh RIPE pineapple works great in this recipe - or fe
2 oz Blueberry Bush Vodka
4 oz Coconut milk
4 oz Pineapple or Pineapple Juice
1 tsp Lime Juice
*Add all ingredients to blender with a few ice cubes.
Blend until smooth.
Pour into a glass with additional ice if desired.
You may use unsweetened Coconut milk - or sweetened - that's up to you!
Fresh RIPE pineapple works great in this recipe - or feel free to use canned pineppple or juice.
You control the carbs you add - Blueberry Bush Vodka contains no added sugar ;-)
1.5 oz Blueberry Bush Vodka
1 cup blueberries
3 scoops vanilla ice cream
Whipped cream and blueberries tfor garnish
*Add Blueberry Bush Vodka to blueberries, cover and leave in the refrigerator for up to 24 hours (stir occasionally).
Blend steeped bluberries with ice cream in a blender.
Top with whipped cream and blueberries if you like.
Now that's a milkshake!
2 oz Blueberry Bush Vodka
2 oz Ginger Ale or Ginger Beer
1/2 oz Fresh Lime Juice (approximately 1 small lime)
lime wheel to garnish, if desired
*Mix all ingredients together in a shaker with ice, strain and enjoy your life ;)
2 oz Blueberry Bush Vodka
3-4 oz prepared iced tea
*Fill glass with ice, add vodka and tea, stir and drink responsibly. You may want a different ratio, mix as you like.
For a traditional Buffalo Vodka Tea, used prepared iced tea with lemon, or feel free to make your own.
We encourage natural choices and customizing to your tastes always.
2 oz Blueberry Bush Vodka
1/2 oz Lemon Juice
1/4 oz Simple Syrup
*Add all ingredients to shaker with ice, shake vigorously, strain into chilled glass and savor.
Adjust lemon or syrup if you like.
Simple syrup is available in stores prepared, but it is simple :) to make your own. Heat equal parts sugar and water to a boil, let cool. May be stored in refrigerator for future cocktails.
2 oz Blueberry Bush Vodka
4 oz 7 Up
*Combine ingredients and pour over ice - or chill and enjoy.
Garnish with lemons and blueberries if you like.
This is a great cocktail anytime, but works especially well as a signature cocktail for brunches, showers, ladies nights in...and guys like it too ;)
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 contai
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!
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cup butter (softened)
1 tsp vanilla
2 cups all purpose flour
12 oz fresh cranberries (standard bag)
1 cup Cinnamon Bush Vodka
White Sparking Sugar (roughly 2-3 tbsp) - optional
*Day before:
Rinse and dry cranberries. Soak overnight in the Cinnamon Bush Vodka (in a bowl or zip lock bag).
*To make the ca
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cup butter (softened)
1 tsp vanilla
2 cups all purpose flour
12 oz fresh cranberries (standard bag)
1 cup Cinnamon Bush Vodka
White Sparking Sugar (roughly 2-3 tbsp) - optional
*Day before:
Rinse and dry cranberries. Soak overnight in the Cinnamon Bush Vodka (in a bowl or zip lock bag).
*To make the cake:
Preheat oven to 350 degrees.
In a standing mixer (or using a deep bowl and hand mixer) beat the eggs and sugars until lighter in color and doubled in size (roughly 5 minutes).
Add the butter and vanilla and mix 2 more minutes. Stir in the flour until just combined. Then add the drained cranberries until just mixed through. Reserve the Cinnamon Bush Vodka for a cocktail!
Spread the batter into a 9" x 13" buttered pan. Sprinkle sparkiling sugar over the top.
Bake for 40-50 minutes, until a toothpick inserted near the center comes out clean.
Let cool completely before slicing.
Pro Tips:
1.) Don't skip the first long mixing. The eggs must be beaten well to leaven the cake.
2.) This cake is delicious without frosting or other garnish, but feel free to add a dollop of whipped cream, hard sauce, or anything you like.
This is about the easiest cake we've ever made. You and your guests will love the seasonal flavors!
Enjoy!
2 oz Cinnamon Bush Vodka
4 (or more to taste) oz Cranapple Juice
*Blend all ingredients with ice and enjoy!
Pro Tips:
1.) If you'd like it less sweet, replace some of the jiuce with plain seltzer water.
2.) Garnish with cinnamon sticks.
Cheers!
1.5 oz Cinnamon Bush Vodka
3 (or more to taste) oz ginger beer
*Blend all ingredients with ice and enjoy!
Pro Tips:
1.) Adjust for strength by adding more ginger beer (or vodka!) as you like.
2.) If you'd like it less sweet or spicy, add a bit of plain seltzer water.
3.) Garnish with candied ginger or cinnamon sticks.
Get your spice on!
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
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 ;)
2 oz Cinnamon Bush Vodka
3-4 oz Apple Cider
*Blend with ice and enjoy!
Garnish with apple slices, caramels, or just drink it ;)
*Shake equal parts Cinnamon Bush Vodka with Pear Nectar or Juice in a cocktail shaker filled with ice. Strain and pour into chilled martini glass.
Start with 2 oz of each, multiply for desired servings ;)
May be garnished with cinnamon sticks if you're feeling fancy.
1.5 oz Cinnamon Bush Vodka
2-4 oz Sparkling Cider (or Apple Soda)
*Combine and enjoy over ice.
May be garnished with apples, fun straws, or silly little scarecrow hats ;)
1.5 oz Cinnamon Bush Vodka
2-4 oz Ginger Ale
*Fill Mason jar or similar sized glass with ice. Add vodka, top with ginger ale.
No garnish need, but a fancy paper straw is helpful.
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. Pou
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 :)
2 oz Cinnamon Bush Vodka
2 oz orange juice
2 oz cranberry juice
*Add all ingredients to glass filled with ice, give it a quick swirl.
Garnish with orange slices and cinnamon sticks.
Please note: A Madras is traditionally made with plain (unflavored) vodka. It is also delicious with our No Bush and Yoga Pants Vodkas...and we've found even better with
Cinnamon Bush Vodka ;)
1 oz Cinnamon Bush Vodka
1 oz Pumpkin Spice Bush Vodka
1-2 oz ginger ale
*Add all ingredients to shaker filled with ice, give it a quick once over, and pour into your favorite martini glass.
Garnish as you like with apple slice, cinnamon, or not at all.
A perfect signature cocktail for any brunch, happy hour or cocktail party.
2 oz Pumpkin Spice Bush Vodka
.5 oz coffee liqueur (like Kalua)
1 oz espresso (or cold brew)
.5 oz simple syrup (sugar and water)
*Add all ingredients to a shaker filled with ice. Give it a good shake for about 15 seconds. Strain into a martini glass.
Cheers to all things fall!
2 oz Pumpkin Spice Bush Vodka
3-4 oz Pear Juice
*Add ingredients over ice in your favorite glass. Enjoy the flavors of fall!
This is a great cocktail to make by the pitcher for any fall party, Friendsgiving, Thanksgiving or any time. SImply multiply the ingredients for as many servings as you need.
Pear juice is available at most major supermarkets. Check the Goya fruit juice section.
2 oz Pumpkin Spice Bush Vodka
1 tsp Maple Syrup
2 oz half-n-half
1/4 tsp vanilla extract
2 tbs pumpkin puree
Crushed Graham crackers (for rim of glass).
*Combine ingredients in a shaker filled halfway with ice. Shake vigorously to blend well and pour into a glass rimmed with crushed Graham crackers.
Simply dunk the edge of the glass in maple
2 oz Pumpkin Spice Bush Vodka
1 tsp Maple Syrup
2 oz half-n-half
1/4 tsp vanilla extract
2 tbs pumpkin puree
Crushed Graham crackers (for rim of glass).
*Combine ingredients in a shaker filled halfway with ice. Shake vigorously to blend well and pour into a glass rimmed with crushed Graham crackers.
Simply dunk the edge of the glass in maple syrup (pour a little on a plate) then repeat this process with cracker crumbs.
Sprinkle with a tiny bit of Pumpkin Pie Spice or Cinnamon, if you like
Less calories than a slice of pie!
1.5 oz Pumpkin Spice Bush Vodka
1 tsp Maple Syrup
3 oz (or more) Tim Horton's coffee
*Combine ingredients in a glass and stir. Equally good cold or hot.
Add a little creamer if you like.
You may substitute your favorite black coffee.
Happy Thanksgiving!
1 oz Pumpkin Spice Bush Vodka
2 oz Bailey's Irish Cream
*Combine ingredients in a shaker filled with ice. Shake gently, pour into martini glass.
Garnish as you like.
Signature drink for any fall gathering, ideal for Friendsgiving!
2 oz Pumpkin Spice Bush Vodka
3-4 oz Apple Cider
*Combine ingredients, pour over ice.
Garnish as you like.
Amazing drink for any fall gathering, or enjoy by the fire.
2 tbsp olive oil
3-4 links chicken or turkey sweet Italian sausage
1 sweet pepper chopped (red, yellow or orange)
1 small sweet onion diced
1 cup squash or pumpkin puree
1/2 cup Pumpkin Spice Bush Vodka
1 cup cream or milk
1 box jumbo pasta shells
15 oz ricotta cheese
1 cup shredded mozzarella cheese (plus a few tbsp)
2 tbsp olive oil
3-4 links chicken or turkey sweet Italian sausage
1 sweet pepper chopped (red, yellow or orange)
1 small sweet onion diced
1 cup squash or pumpkin puree
1/2 cup Pumpkin Spice Bush Vodka
1 cup cream or milk
1 box jumbo pasta shells
15 oz ricotta cheese
1 cup shredded mozzarella cheese (plus a few tbsp)
1 cup shredded parmesan cheese
(plus a few tbsp)
couple pinches ground nutmeg for filling
3-4 tbsp prepared basil pesto
fresh basil for garnish, if desired
*Heat oil in a skillet and cook sausage links thoroughly, Remove from pan and dice fine. Add the pepper and onion, and cook until translucent. Then add the pumkin/squash puree, milk or cream and Pumpkin Spice Bush Vodka. Add sausage back into pan. Stir well and season with salt and pepper if desired.
Prepare shells for stuffing according to directions on box for al dente and set aside.
In a mixing bowl, combine ricotta, 1 cup mozzarella, 1 cup parmesan and a few pinches of nutmeg.
Stuff the shells with the cheese mixture,
To assemble the dish, put 3/4 of the sauce in a lightly greased baking dish. Layer in the prepared shells. Top the shells with the remaining sauce and then dot the surface with the prepared pesto. Use the few tbsp of remining grated cheese to sprinkle over the top.
Bake at 350 degrees for 20-25 minutes until the cheeses are melted and the pasta is cooked through.
Pro tips: Dish can be made lighter in calories by substituting lower calorie items like ground turkey for the sausage skim milk for the cream etc. Also, if you'd like more sauce for serving, simply double that portion of the recipe. Any type of pumpkin or squash will work well in this recipe.
The Pumpkin Spice Bush Vodka enhances the flavor and adds a lovely seasoning to this beautiful fall dish.
Crust
12 oz crushed gingersnap cookies
1/2 finely chopped pecans
6 tbsp melted butter
2 tbsp packed brown sugar
dash salt
Filling
3 8 oz packages cream cheese
1 can pureed pumpkin
3 eggs
1/4 cup sour cream
1 1/2 cups sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
3 tbsp Pumpkin Spice Bush Vodka
Sauce
1 cup packed brown sugar
1/2 cup heavy cream
4 tbsp b
Crust
12 oz crushed gingersnap cookies
1/2 finely chopped pecans
6 tbsp melted butter
2 tbsp packed brown sugar
dash salt
Filling
3 8 oz packages cream cheese
1 can pureed pumpkin
3 eggs
1/4 cup sour cream
1 1/2 cups sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
3 tbsp Pumpkin Spice Bush Vodka
Sauce
1 cup packed brown sugar
1/2 cup heavy cream
4 tbsp butter
1 tsp vanilla
Garnish (optional but outstanding)
whipped cream
chopped pecans
chopped candied ginger
*Grind cookies in a processor or put in a ziplock bag and crush them with a rolling pin until fine. In a mixing bowl, combine with chopped pecans, melted butter, brown sugar and salt. Press into a 10" springform pan (or deep pie dish) and refrigerate at least 30 minutes.
Preheat the oven to 350 degrees.
For the filling, beat the cream cheese until soft. Mix in the pumpkin, beat well, Add eggs one at a time, then add in the sour cream. Next mix in the sugar, cinnamon, vanilla and nutmeg. Last of all, add in the Pumpkin Spice Bush Vodka.
This is all done most easily in a stand mixer, but is not necessary. Simply make sure all the ingredients are well combined, and thoroughly mixed for several minutes.
Pour the filling into the pan and smooth over the top. Place pan onto cookie sheet and pop it in the oven for about 50 minutes (may take longer). Cook until the filling is just slightly jiggly - it will harden further in refrigerator. Let it sit in open oven after cooking is done for 10 minutes or so, then remove and set out to cool before refrigerating overnight.
For the caramel sauce, mix the sugar, heavy cream, butter, vanilla and salt in a saucepan over medium heat. Stir for 5 minutes or so while it simmers and thickens.
To serve, top cheesecake slice with caramel sauce, whipped cream and any other garnishes you like such as pecans, candied ginger, etc
Pumpkin Spice Bush Vodka enhances the flavor of any dish!
1 oz Pumpkin Spice Bush Vodka
1 oz Cinnamon Bush Vodka
1-2 oz ginger ale
*Add all ingredients to shaker filled with ice, give it a quick once over, and pour into your favorite martini glass.
Garnish as you like with apple slice, cinnamon, or not at all.
A perfect signature cocktail for any brunch, happy hour or cocktail party.
1/2 stick butter (4 tbsp)
1/3 cup dark brown sugar
1/2 cup half & half
1 egg, beaten
1/4 cup Pumpkin Spice Bush Vodka
*Over low to medium heat, melt butter in a saucepan. Add sugar, half & half, and whisk constantly. Add egg and continue to heat slowly and whisk often for about five minutes (or until the sauce thickens),
Add in vodka and whis
1/2 stick butter (4 tbsp)
1/3 cup dark brown sugar
1/2 cup half & half
1 egg, beaten
1/4 cup Pumpkin Spice Bush Vodka
*Over low to medium heat, melt butter in a saucepan. Add sugar, half & half, and whisk constantly. Add egg and continue to heat slowly and whisk often for about five minutes (or until the sauce thickens),
Add in vodka and whisk to combine.
Serve warm (or cold) over pies, cakes, ice cream, bread pudding - anything you like!
Raise a glass to dessert time!
1.5 oz Above the Knee Gingerbread Gin
1/2 tsp vanilla extract
3 oz half-n-half
3/4 oz simple syrup
Combine all and serve over ice. Makes one drink, multiply for more fun ;)
Tips: simple syrup can be bought, or
made very simply at home. Just combine equal parts water and sugar and heat until sugar dissolves...let cool before using.
You can ad
1.5 oz Above the Knee Gingerbread Gin
1/2 tsp vanilla extract
3 oz half-n-half
3/4 oz simple syrup
Combine all and serve over ice. Makes one drink, multiply for more fun ;)
Tips: simple syrup can be bought, or
made very simply at home. Just combine equal parts water and sugar and heat until sugar dissolves...let cool before using.
You can adjust this drink in several ways to your liking:
1.) use more or less gin
2.) use cream instead of half-n-half
3.) adjust sweetness with simple syrup
4.) add fun garnishes like cookies, candied ginger pieces, or cinnamon sticks.
1.5 oz Above the Knee Gingerbread Gin
3 oz Ginger Beer
Combine and serve over ice. Makes one drink, feel free to make more!
Tips: If you want to cut the sugar content, cut the ginger beer by half with seltzer water. Or try a ginger flavored seltzer.
Garnish with Candied Ginger (as shown) or lemon slice. It's your choice!
1.5 oz Above the Knee Gingerbread Gin
1/2 oz lemon juice
2 oz ginger ale
2 oz seltzer water
Combine and serve over ice. Makes one drink, feel to make more!
Garnish with Candied Ginger (as shown) or lemon slice. Or not at all...it may not last that long ;)
2 cans Mick Callahan's South Buffalo Irish Tea
1/4 cup brown sugar
2 tbsp kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, crushed
1 tablespoon dried whole rosemary
1 tsp freshly ground pepper
3-4 lbs chicken (whole cut up, or parts with skin and bones intact)
*Stir all marinade ingredients in a bowl.
Rinse and
2 cans Mick Callahan's South Buffalo Irish Tea
1/4 cup brown sugar
2 tbsp kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, crushed
1 tablespoon dried whole rosemary
1 tsp freshly ground pepper
3-4 lbs chicken (whole cut up, or parts with skin and bones intact)
*Stir all marinade ingredients in a bowl.
Rinse and pat dry chicken pieces and place them in a large zip lock bag. Pour marinade into bag over chicken. Press out the air in the bag, seal it, and place into refrigerator overnight (or longer). Turn occasionally so all pieces and sides are evenly marinated.
Remove chicken from marinade, and bake at 350 degrees for one hour. Lower oven temperature to 325 degrees and bake for at least another hour or until internal temp reaches 165 degrees.
Finish chicken off on the grill for maximum flavor. This step is not necessary, but suggested if you love a grilled flavor.
Chicken will be incredibly moist and flavorful. If you wish, strain marinade and boil for at least two minutes for extra dipping sauce.
Enjoy!
CONTACT US
Charisse Callahan - Owner
97 Buffalo China Road
Buffalo, NY 14210
P: 716-435-0166
E: CCallahan@YogaPantsVodkas.com
Committed to Buffalo, Committed to the East Side.
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