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Posts Tagged ‘infused vodka’

RECIPE: Pumpkin Vodka Cocktail (repost)

4th Nov 11 (Fri) 2 comments

Since Thanksgiving is coming up soon… this weekend, you should start infusing some pumpkin vodka.  Seriously, it’s easy… and yummy!  Here’s my old post for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!

~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious. If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches

24th Jan 11 (Mon) 1 comment

For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS.  I wanted to make something that was a kids’ staple food item, but with an adult twist.  So, I went for…

Peanut Butter & Jelly Cocktail

750mL batch

Ingredients:

  • 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
  • 1 cup of peanuts, unsalted
  • up to 375 mL raspberry liqueur (Chambord, etc)
  • air-tight jar

Steps: super easy

  1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
  2. Strain vodka (remove peanuts).  You’ll end up with slightly less than 750mL.  I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%).  Sidenote: don’t eat the spent peanuts… they’re icky…
  3. The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur.  Serve chilled or on the rocks.  Since it’s all booze… a small pour is usually enough.
    Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches

makes 4 large sandwiches

Ingredients:

  • 1-2 cups dried pasta (macaroni, rotini, etc)
  • boiling water
  • 1 Tbl butter (or vegan substitute)
  • 1/4 cup almond milk (soy, rice or cow milk also fine)
  • 2 cups grated cheese (mix it up, be creative with flavors)
    you could also try vegan cheese… not sure on meltability
  • 8 slices of bread, buttered on one side

Steps:

  1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
  2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
  3. Butter side down, add bread to grill or pan.  Add about 1/4 to 1/2 cup of cheesy pasta.  Add second piece of bread, butter side up.
  4. Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that.  I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
  5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth TigerAcoustic Sessions

RECIPE: Pumpkin Vodka Cocktail (via last November)

7th Nov 10 (Sun) 1 comment

Since Thanksgiving is coming up soon… and there’s still some time to infuse some vodka – here’s my post last year for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!
~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious.  If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

via mainly music meanderings

RECIPE: Pumpkin Vodka Cocktail

26th Nov 09 (Thu) 2 comments

Pumpkin-Infused Vodka Cocktail

While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious.  If you’re on the look-out for last minute recipes for Thanksgiving, check out Alisa’s great thanksgiving link page.

This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly and directions expanded upon – plus, who only infuses a 375mL of vodka?). :)

Vodka Ingredients:

  • 750 mL of regular vodka (don’t buy cheap, but don’t buy expensive… mine was in the $15-20 range)
  • 1 cup of roasted pumpkin
  • 1/4 tsp ground nutmeg
  • 2 Tbl real maple syrup

Vodka Steps:

  1. Roast the pumpkin fresh, don’t do canned – that’s gross.  For how to roast a pumpkin, check out this blog (it’s easy).
  2. After the pumpkin has cooled off a little bit, combine all ingredients in an air-tight container.
  3. Place in a cool place for 1 week.  My garage in the middle of November was cool enough.
  4. Strain the infusion.  I used a metal strainer for pass #1 and then a cheese cloth for pass #2.

Cocktail Ingredients:
makes 6 drinks

  • 1.5 cups pumpkin-infused vodka (from above)
  • 1.5 cups creamer (soy or otherwise)
  • 6 Tbl real maple syrup
  • 1/2 tsp vanilla extract or imitation flavoring
  • fresh grated nutmeg (or ground nutmeg if fresh grated is not available)
  • for rim: agave nectar & toasted ground almonds

Cocktail Steps:

  1. Combine first four ingredients in a cocktail shaker with ice.  Shake.
  2. Rim each martini glass with agave nectar and toasted almonds.
  3. Pour mixture in the glasses and top for nutmeg.
  4. Enjoy!

For the calorie counters in the group… the cocktail is about 260 calories, 4g of fat, 21g of carbs, and minimal protein.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, and vegetarian s’mores pouches at THIS LINK.

~Dan – np: Symphony of ScienceA Glorious Dawn featuring Carl Sagan and Stephen Hawking

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