Making Cocktails with Fizzy Tickle Water

Tickle Water
We’ve all heard the jokes about wine being referred to as “Mommy’s juice.” Today, we’re bringing you a way to “adult” Tickle Water with cocktails to give your Mommy’s juice a sparkly spin.

Tickle Water is a carbonated beverage which is flavored naturally; it has no sugars or other preservatives. The label shows zero carbohydrates, calories, or sodium. It comes in five types: unflavored, green apple, watermelon, cola, and grape. The flavors are all very light, they don’t overpower your senses. We rate them all a B+. Cost is about $1.50 per 8 oz can.

Although Tickle Water is marketed as a kid’s beverage, don’t let that deter you from using it in adult cocktails. Right off it’s easy to say, “Hey, watermelon sounds like a margarita.” Or, “Unflavored makes as gin and tonic.” While those are true, we wanted something more. Here are several cocktail recipes we created with Tickle Water — with . But note, these are not sweet like a flavored soda. If you like your cocktails on the sweet side, then add simple syrup to give them more sweetness.

First is a Stengah, which comes from Britain and was popular in the early 20th century. Traditionally made from whiskey and soda water, we used the green apple Tickle Water for a nice effect. The recipe is pretty easy, too.

StengahStengah
2 oz. whiskey
2 oz. green apple Tickle Water

Pour both ingredients over ice in a highball glass.

This next cocktail is an original we’re calling a Watermelon Tickle.

Watermelon Tickle
3 oz. watermelon Tickle Water
1 ½ oz. pineapple rum
1 oz. coconut rum
3 oz. cranberry juice
½ oz. ginger simple syrup

Shake everything except the Tickle Water with ice. Pour into a tall glass with ice and serve. Who needs a garnish with something this yummy? If you really need one, then use a slice of candied ginger on a skewer.

Flowers and Fruits Refresher
4 oz. grape Tickle Water
2 oz. raspberry vodka
½ oz. crème de cassis
½ oz. crème de violet
3 dashes lavender bitters

Add all ingredients to a tea glass and gently stir. Add ice. Garnish with seedless red grapes.

Fluffy Duck
courtesy of 1001 Cocktails
1 oz. advocaat liqueur (see below)
1 oz. crème de cacao
1 oz. natural Tickle Water

Pour the crème de cacao into a chilled margarita glass one quarter filled with crushed ice. Next add the advocaat . Top off with the Tickle Water and serve. No garnish is necessary.

Note: We know advocaat is more commonly found around the winter holidays but don’t let that stop you. Here is the recipe we used to make our own.

Fluffy DuckAdvocaat
10 eggs
1 ½ cups brandy
1 1/3 cups sugar
½ tsp. salt
2 tsp. vanilla extract

Separate the egg yolks from the whites. You won’t use the whites so feel free to use them for something else. Add the vanilla, salt, and sugar in a medium sized pot. Whisk well and then add the brandy slowly. Cook on low heat, stirring constantly to prevent the eggs from forming clumps. Once the mixture coats the back of your spoon, then remove the pot from the heat.

Fill a large bowl half way with ice and water. Set the hot pot in the ice bath to let it cool. Once cool, strain out any lumps and pour the remaining liquid into a bottle. Refrigerate before use. It should keep for a couple of weeks.

The Dutch and Germans like to put advocaat atop their ice cream and on pancakes, as well as use it in cocktails.

drinkticklewater.com

Memorial Day Cocktails, 2017

Spiked Cherry Lemonade Slushies
If you’re like us, this long Memorial Day holiday weekend is much anticipated. We want to kick off this holiday of remembrance and thankfulness with a set of cocktails to serve your veterans and those who honor them. What are cocktails without food to serve alongside? We’re sharing a chicken and chorizo dish you can cook indoors or out. Now, on with the drinks!

Playa Fortuna
created by Ryan Wainwright
1 1/2 parts Bacardi Superior
3/4 part lime juice
3/4 part coconut cordial (equal parts of coconut water and sugar)
1/4 part Falernum
4 drops tartaric acid (1 part cream of tartar and 5 parts water)
edible flower for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a Nick & Nora glass. Garnish with an edible flower and serve.

Rose Basil MartiniRose Basil Seed Martini
The original Strawberry Basil Martini recipe came from foodandwine.com. However, we discovered a rose basil seed drink at a convenience store which also sells Indian food items and decided to give it a shot. The drink is sweetened so the simple syrup is intentionally omitted.
3 strawberries plus one slice to use as a garnish
3 fresh basil leaves
1 oz. gin (We used Brockman’s)
1 oz. vodka
2 oz. Rose Basil Seed beverage (you can add more if you want a stronger rose taste)
½ oz. fresh lemon juice

Put the strawberries and basil leaves in a cocktail shaker and muddle them. Add ice, gin, vodka, and lemon juice; then shake well. Strain into a chilled martini glass. Top with the Rose Basil beverage, garnish with the strawberry slice, and serve.

Spiked Cherry Lemonade Slushies
2 oz. Blue Ice Vodka
1 tsp. Crystal Light Lemonade mix
1/2 tsp cherry syrup
3/4 cups water
1 cup ice
maraschino cherries

Add all ingredients , except the cherries, into a blender and blend until the drink has a smooth and slushy texture. Pour into 2 glasses. Garnish with maraschino cherries.

Auchentoshan Berry White
1 1/2 parts Auchentoshan American Oak Single Malt Scotch Whisky
1/4 part fresh lemon juice
2 1/2 parts Shrub & Co. Strawberry w/ Meyer Lemon Shrub
3 1.2 parts Belgian witbier (wheat beer)
4 dashes rhubarb bitters

Build the drink in tall glass with ice. Then fill the remaining space with Belgian wheat beer. Garnish with a lemon peel before serving.

Laphroaig Back Yard CollinsLaphroaig® Back Yard Collins
recipe by Ivy Mix, NYC
1 1/2 parts Laphroaig Select
3/4 part Cherry Heering Liqueur
3/4 part lemon juice
1/2 part orange juice
1/2 part vanilla syrup (1 cup water, 1 cup sugar, 1 vanilla bean split open; boil together and cool before using)
1 dash Angostura Bitters
light lager beer
lemon wheel (for garnish)

Combine all ingredients except the lager in a cocktail shaker; shake and strain into a Collins glass with fresh ice. Next, top with the beer and garnish with a lemon wheel.

Banana Beach
created by mixologist, Jane Danger
3 oz. Baileys Almande
2 oz. coconut puree
1/2 oz. agave syrup
1 1/2 ripe bananas
banana slices and grated nutmeg for garnish

Combine Baileys Almande, coconut puree, agave syrup, bananas, and ice into a blender. Blend until smooth. Pour the contents into a tall glass. Garnish with banana slices and freshly grated nutmeg.

Svedka's Imperial BlueSvedka’s Imperial Blue
1 1/2 parts Svedka Blue Raspberry Vodka
1 1/2 parts black tea
3/4 part fresh lime juice
3/4 part simple syrup
1 part sparkling wine
3 raspberries

In a cocktail shaker, muddle the raspberries. Then combine with the remaining ingredients, except for the sparkling wine. Shake and strain into a rocks glass over fresh ice. Top with sparkling wine and stir. Garnish with raspberries and loose black tea.

Modelo Summer Crusher
cocktail by Betsy Maher and Austin Hartman, New York
12 oz. Modelo Especial
1 1/2 oz. strawberry chipotle syrup (recipe below)
1 oz. blanco tequila
3/4 oz. fresh lime juice
Modelo Summer Crushersalt
ground chipotle
1 strawberry for garnish

Rim a mason jar with salt and ground chipotle pepper mixture about half an inch down the jar. Fill the jar to the top with crushed ice. Combine tequila, strawberry chipotle syrup, and fresh lime juice into a shaker with ice. Shake 18-20 times. Strain over the crushed ice and top with Modelo Especial. Garnish with a strawberry.

To make Strawberry Chipotle Syrup
12-15 medium to large strawberries
3 cups of water
1 cup sugar
1 tsp. ground chipotle

Boil the water and add ground chipotle. Blend strawberries in a blender. Lower the water temperature and add the strawberry mixture. Let simmer for 5 minutes, stirring constantly. Turn off heat, add sugar and stir until completely dissolved. Let cool before using.

Cool Mule
1.5 parts Three Olives Cucumber Lime Vodka
.75 parts lime juice
.75 parts simple syrup
3 cucumber slices
10 mint sprigs
ginger beer

In a mule mug, muddle cucumber and mint. Add the remaining ingredients to a shaker and shake well. Pour into the mug and top with ginger beer. Use a cucumber slice or lime wheel to garnish. Serve!

Sweet and Smoky
We took a typical mezcal cocktail and changed it up.
3 oz. mezcal
1/2 oz. agave nectar
3 dashes Orleans bitters
2 maraschino cherries plus 1 Tbsp. syrup from the jar.
ginger ale

Place the two cherries inside a rocks glass. Then combine all remaining ingredients except the ginger ale in a shaker glass with ice. Shake well to thoroughly mix in the agave nectar. Strain into the glass and top with ginger ale. Note: if this is too sweet for your tastes, add a squeeze of fresh lemon or lime juice.

Many of us fire up the grill for the first time of the year on Memorial Day weekend. Use an iron skillet with a lid or an iron Dutch Oven to roast this chicken dish on the grill. If your grill has three burners, light the outer two and place the skillet on the unlit center portion. Then you can sit back and enjoy your cocktails while it cooks.

Basque Roast ChickenBasque Roast Chicken
original recipe courtesy of Canadian Living.com; of course we put our own spin on it.
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 28 oz. can of stewed tomatoes, drained (use whole tomatoes if you like your meal chunky)
5 oz. cured chorizo sausages, cut in chunks (We had problems finding chorizo in sausage form so used what was available. It worked but the chorizo blended in with the tomato sauce more than it should have; the taste certainly didn’t suffer.)
10 cloves garlic
¼ cup mezcal
8 small chicken breast pieces (half-breasts, thighs or drumsticks)
2 Tbsp. olive oil
3/4 tsp. chopped fresh thyme
1/2 tsp. sea salt
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper

On the grill, roast the red peppers, cut side down, until blackened. Let cool enough to handle. Peel off blackened skins and slice into strips. Then put the peppers, onion, tomatoes, chorizo, garlic, and mezcal into the skillet.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika, and cayenne pepper; rub all over chicken. Place on top of the vegetable mixture in the pan.

Cover with the lid and roast for about 45 minutes. If you prefer to cook this in an oven, then bake for the same amount of time at 450°F. Serve with flour tortillas.

Calling All Geeks: Cocktails for National Star Wars Day 2017

May 4th is here, and Star Wars fans are breaking out the lightsabers… and their booze bottles.

To celebrate “May the fourth,” we asked fans and a popular fan podcast for cocktail suggestions and then put our own spin on them. Many of the photos don’t do the drinks justice because some elements like smoke and edible pearl dust don’t show up well in the pictures — but trust us that they make a fantastic presentation in person, particularly under the right party light conditions. The Star Wars ice molds (which can also be used for chocolate) and light saber skewers can be found on Amazon. The edible stars and pearl dust are available where cake-making supplies are sold.

May the fourth be with you… and the hangovers not.

Pink NebulaPink Nebula
Courtesy of One Shot Podcast
1/2 oz. gin
1 oz. lemon
½ oz. grenadine
1/2 oz. strawberry syrup
1 dash peach bitters
1 small scoop silver or pink edible pearl powder
¼ tsp. edible star shaped glitter

Mix gin, lemon, grenadine, and strawberry syrup in a shaker and shake. Add the pearl powder to the glass and then pour the shaker contents into a martini glass. Dash with bitters and serve with lemon peel garnish.

Note: you can turn this into a “Black Nebula” with Mr. Black liqueur or black vodka; however, both of those are difficult to get in the U.S.

Greedo’s Last DrinkGreedos Last Drink
To be served over a discussion about whether Greedo or Han shot first. Original recipe by Sugarspunrun.com
1 oz. Midori
1 oz. whiskey
2 oz. tonic water
½ oz. simple syrup
½ oz. lime juice

Combine all ingredients in a shaker with ice. Shake and strain into a rocks glass and serve.

Princess Leia
courtesy of Daily Dot
1 ½ oz. pear vodka (raspberry vodka is also nice)
3 oz. cranberry juice
1 oz. pineapple juice
edible gold glitter or pearl dust

Mix all liquid ingredients in a shaker with ice. Shake and strain into a champagne flute. Sprinkle glitter/dust over the top of the drink and serve.

Jedi Mind Control
original recipe from completecocktails.com
¾ oz. Pama pomegranate liqueur
1 oz. vodka
1 ½ oz. Hpnotiq liqueur
½ oz. Falernum tropical syrup (any syrup made for tiki cocktails works fine)
2 oz. cranberry juice

Mix together and served in a chilled cocktail glass.

Kylo RenKylo Ren
original recipe by allmommywants.com
1 1/2 oz. cherry vodka
1 oz. silver tequila
1 oz. Fireball whiskey
1 Tbsp. Grenadine
1 Tbsp. ginger syrup

In a bar shaker add 3-4 pieces of ice, vodka, tequila, fireball, ginger syrup, and grenadine. Shake well to combine; then add to a 9 oz. glass and serve.

Darth Vader
Fan inspired and also called a Black Jesus
2 oz. Johnny Walker Black Label whisky
1 oz. Jagermeister

Pour Jagermeister into the glass; then float the Johnny Walker Black Label on top and serve.

Yoda
1 ½ oz. vodka
1 ½ oz. Midori
3 oz. hard apple cider

Add vodka and Midori in a rocks glass with ice and stir. Top with the hard apple cider and serve.

Rey-tini
courtesy of Partida Tequila
2 oz. añejo tequila
3/4 oz. freshly squeezed lime juice
1/2 oz. agave nectar
1 oz. Champagne

Build all ingredients except the champagne into a shaker with ice. Shake and strain into a martini glass. Top with one ounce of champagne and garnish with a long lime twist.

Dagoba Swamp SodaDagoba Swamp Soda
courtesy of GeekGirlBrunch
2 oz. rum
1/2 oz. peppermint schnapps
1/2 oz citrus vodka
1/2 lime
12 fresh mint leaves
3 oz. club soda (lemon-lime soda also works wonderfully as a substitute)
2 tsp. sugar

Muddle half the mint leaves in a shaker. Add all the remaining ingredients except the soda in a shaker with ice. Pour into a glass or canning jar glass; top with soda. Garnish with mint leaves and serve.

We included this next cocktail last because it requires some advanced skill, or
at least some patience with learning the presentation process.

Death Star
cocktail inspired by GeekyHostess
1 oz. Jagermeister
1 oz. triple sec
1 oz. vodka
1 oz. whiskey
2 oz. sweet and sour mix (or mix simple syrup and lemon juice to make your own)

Place all ingredients into a glass with a Death Star ice sphere in it. Stir to mix theingredients and enjoy.

Smoking Death StarTo make the smoking Death Star ice sphere:
1 Death Star ice ball mold
1 stainless steel cooking funnel (make sure the hole isn’t too large or you will have problems with the cherry plug falling in)
Maraschino cherries (we used a small lime wheel because our hole in the ice ball was too large for a cherry)
drink skewer
stainless steel seasoning injector (with a solid needle, not the one with holes on the sides)
cooking foil
wood chips (cedar and oak work great but use what you have access too; you want to be sure the chips are not from wood treated with chemicals)
lighter
ice pick or soldering iron

Create a hollow Death Star ice sphere by filling the ice mold and putting it in the freezer. How long can vary depending upon the type of mold you have and your freezer temperature. We used a silicon mold and put it in for two hours, then flipped it over for another two.

Next, use a pick or a clean soldering iron to create a hole, large enough for the funnel spout to fit in, on the top and return the sphere to the freezer. Insert the skewer through the cherry and set aside. Lay out the foil on a heat resistant surface and pile the wood chips in the center. Use the lighter to burn the wood chips and place the funnel over top to capture the smoke. Pull the ice ball out of the freezer and place over the funnel, inserting the spout into the hole in the ice ball. You may need to tilt one side of the funnel to encourage the smoke to enter the sphere. Once filled with smoke, quickly plug up the hole in the ice sphere with the skewered cherry to trap the smoke inside. Then return the ball to the freezer while you mix up the Death Star cocktail.

When ready, carefully place the Death Star ice ball filled with smoke into a cocktail glass. Pour the cocktail over the ball. Then give the cocktail to your guest, along with a knife or small hammer so they can “destroy’ the Death Star, releasing the smoke. We used the information in a video on how to fill a hollow ice ball with smoke, and then used a Death Star Silicon Mold. The video from Cocktail Chemistry is here.

Book Review: How to Drink French Fluently — A Drinker’s Guide to Joie De Vivre

How to Drink French Fluently—A Drinker’s Guide to Joie De Vivre.

How to Drink French Fluently, a book sponsored by St. Germain (aka St-Germain), is gorgeous. The photos interspersed throughout are lush and beautiful, making this a perfect coffee table book.

This book is a drinker’s guide, but it has so much more to offer than just cocktail recipes. Of course there are plenty of those from acclaimed bartenders, and each centers around St. Germain. For the elderflower liqueur lover, these thirty cocktails are sent from heaven.

The book is divided into five times of the day when a cocktail is considered appropriate—brunch, daytime, aperitif, dinner, and as a nightcap. Each section contains an explanation of the history of cocktail traditions for that time of the day and what to serve with each of the drinks during those occasions. Then come the wonderful cocktails included in each section. We have to fess up to trying nearly all of them, except for two which contain fruits not yet in season.

There is one small section near the back of the book which is particularly impressive. These pages explain how to make the unique ingredients called for in the book’s recipes. Among those ingredients are Gewürztraminer syrup, strawberry shrub, lemon cordial, St. Germain sorbet, smoked tomato-infused St. Germain, and even ice cubes made with St. Germain. We loved the ice cubes so much, we tossed a few into a tall glass of iced tea for a new take on sweet tea.

Here are a few of our favorite cocktails from the book. Once you try them, you’ll want to try the rest.

Rivington PunchRivington Punch
1 oz. dry rosé wine
½ oz. St. Germain
1 ½ oz. Aperol
¼ oz. Combier Framboise
1 oz. soda water
1 strawberry
1 grapefruit crescent

Stir all of the ingredients in a wine glass over ice. Garnish with a strawberry and a grapefruit crescent.

Voodoo Down
2 dashes orange bitters
¼ oz. ginger syrup
¼ oz. honey syrup
¾ oz. lemon juice
½ oz. St. Germain
½ oz. Trinidadian Rum
1 oz. 12-year-old Elijah Craig bourbon

Put all ingredients into a shaker and shake with ice. Strain over ice into a double rocks glass and serve. No garnish is needed.

Voodoo DownMidnight Bouquet
1 dash grapefruit bitters (We used orange bitters instead)
½ oz. St. Germain
¾ oz. Amaro Averna
¼ oz. San Andres Alipus mezcal
1 ½ oz. añejo tequila
1 grapefruit twist

Stir all ingredients into a mixing glass with ice. Then strain into a coupe glass. Next, express the oils from the grapefruit twist over the surface before using it as a garnish.

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How Patrón Turns Technology into Tequila

High-tech has finally made its way to the agave fields of Jalisco, where Patrón is working to leverage tech to bring drinkers around the world closer to the brand.

The first technology involves VR, in which Patrón showcases the company,and production facilities in virtual reality. Using a Samsung Gear VR Virtual Reality Headset with a Samsung Note 4, we were able to visually walk the paths through their agave fields, watch an enormous wheel made from volcanic rock crush the roasted piñas, and look down rows of the aging barrels stacked high. The VR technology lets you look  left and right…even turn back and look where you’ve been or up at the sunny sky above. The music adds to the experience, and we liked the little honey bee who guided us in. It was fun and, of course, we had to watch it several times to take it all in. Kudos to Patron for producing a marketing video that’s actually fun to watch.

Up next is the Patrón Cocktail Lab, which uses Amazon Alexa (Amazon’s virtual assistant web app which interacts and responds to voice commands) and powers the Amazon Echo. Patron uses Alexa to help you narrow down the thousands of cocktail possibilities into something that fits that evening’s mood. By answering a few basic questions about what you like, Alexa recommends, and provides recipes for, drinks tailored just for you. You can save them for future reference if you like. It’s a fun way to interact with your guests at a party by letting them tell Alexa their likes and selecting the perfect cocktail, though you may have to try it more than once if you’re missing ingredients. If you don’t have any devices with Alexa, you can still access the Patrón Cocktail Lab from their website.

How to Use Infused Ice to Upgrade Your Cocktails

Anise Infused Ice

Infused ice is a fun way to add flavor to your drinks and add an eye-pleasing touch. To make infused ice, start by using distilled water to mitigate cloudiness. Add any fruit or spice (such as whole star anise, cardamom pods, or cinnamon stick pieces) to water in a pan and boil for a few minutes. This will infuse the ice with the flavor of the additive and also blanch fruits like strawberries, pineapples, and cranberries enough for them to be safely frozen. It’s the same process for preparing fruit to be put into gelatin. Cool the water. Then place a piece of the boiled fruit or a chunk of the spice used to flavor the water in each section of an ice tray. Fill the tray with the cooled water and freeze. Be aware that some spices like cloves, cinnamon, and anise may turn the water brown. The flavor is still packed inside.

Next use the ice in any beverage—alcoholic or not—in which you want to add that fruit or spice flavoring. For example: Throw a few strawberry or raspberry infused ice cubes in an iced tea for a nice fruit flavor which intensifies as the ice melts. Consider using a cinnamon, nutmeg, or anise cube in a rocks glass with your favorite whiskey. The trick is to not overdo the number or intensity of the ice cubes or the spices can become overwhelming.

Want to give it a try? Here are two professional cocktails from Stoli’s Elit Vodka that use infused ice which will give you an idea of how to be creative with the stuff.

Frozen TerrainFrozen Terrain
Created by Whitney Morrow, Beverage Director at Drumbar, Chicago
1 part Elit Vodka
½ part St. George Terroir Gin
¾ part Lillet Blanc
¼ part pear liqueur
1 cinnamon ice cube

Combine all ingredients in a mixing glass and stir. Strain into a rocks glass over a 2” x 2” cinnamon ice cube. To make the cinnamon ice cube: place 7 sticks of cinnamon into 3 cups of water and bring to a boil. Place into large format ice tray with one sprig of rosemary and a thinly sliced piece of pear. Freeze.

Tickled PinkTickled Pink
Created by Ashtin Berry, Bartender at Ace Hotel Nola, New Orleans
¾ part Elit Vodka
½ part cranberry syrup (equal parts cranberry juice and sugar, cooked on low to thicken into syrup)
¼ part lemon
2 dashes orange bitters
champagne or club soda

Shake all ingredients with cranberry infused ice (made from cranberry juice) and strain into a coupe or flute. Top with bubbles (either champagne or club soda) and add a couple of cranberries and an orange twist.

Recipes: 2017 Grammy Awards Cocktails and Food Ideas

Raspberry Tea Tini

This year’s Grammy Awards show is sure to bring out some of our favorite musicians in style and give us plenty of tunes to please our ears. Whether you’re couch dancing or cutting a rug on the living room floor, these cocktails and snack suggestions will rock the party.

To go with the anticipated tribute to Prince at this year’s show, we offer this cocktail inspired by him.

Cream
Courtesy of Coolhunting.com
2 parts Sailor Jerry rum
1 tsp. fig paste
1 tsp. condensed milk
4 parts cold brewed coffee

In a shaker tin, combine all ingredients. Hard shake and double strain over fresh ice. Serve immediately.

Maravillas
1.5 oz. Casa Noble Anejo tequilaMaravillas
.5 oz. Branca Mentha (We used crème de menthe for our version in the photo, which gave the cocktail a taste similar to a chocolate cherry mint candy.)
.5 oz. cherry liqueur (Luxardo works well)
.5 oz. Orgeat (Almond Syrup)
.5 oz. milk or cream chocolate bitters (Fee Brothers Is Good) Luxardo Preserved Maraschino Cherries

Combine all the ingredients in a shaker with ice and shake well. Pour into a tall glass and place a cherry or two on top.

Pair a Cream or a Maravillas with blue cheese or brie on toast.

Ruffino’s Bubbles Over Bass
3 parts chilled Ruffino Prosecco
1 ½ part apple cider
1 part ginger liqueur

Combine ingredients into a flute. Lightly stir and garnish with a lemon peel.

Ruffino's Bubbles Over BassPair this cocktail with Mexican Wedding cookies or Russian Teacake cookies.

Betty Crocker Russian Teacakes
1 cup butter or margarine, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¾ cup finely chopped nuts
¼ teaspoon salt
Powdered sugar

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar, and the vanilla in large bowl. Stir in flour, nuts, and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on a wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Svedka’s Sweet SongSvedka's Sweet Song
1½ parts Svedka Vodka
1 part coffee liqueur
¼ cup vanilla ice cream
½ cup crushed ice
dollop whipped cream
melted chocolate

Combine ingredients except whipped cream and melted chocolate in a blender and blend for 20 seconds. Treat a sundae glass with melted chocolate drizzle, and dump blend in glass. Garnish and dust with whipped cream and chocolate shavings. Striped straw optional.

It would be a fun touch to serve Svedka’s Sweet Touch with pieces of waffle cones dipped in chocolate.

Raspberry Tea Tini
1 ¾ oz. Van Gogh Raspberry Vodka
1 oz. sweet iced tea
¼ oz. fresh lemon juice

Pour the ingredients into a cocktail shaker over ice. Shake well and strain into a chilled martini glass. Garnish with a lemon wedge.Dutch Caramel Vodka Bites

Dutch Caramel Vodka Bites
Created by Dawn Belisle, Delights by Dawn
1 12 oz. package of vanilla wafers
3/4 cup confectioners’ sugar
2 1/2 Tbsp. light corn syrup
1/2 cup Van Gogh Dutch Caramel vodka
7 oz. melting chocolate (dark or milk)

Put wafers in a food processor and process until fine. If you don’t have a food processor put wafers in a sealable gallon food bag and use a rolling pin to crush until fine. Place wafer crumbs in a bowl and add confectioners’ sugar, corn syrup and Van Gogh Dutch Caramel Vodka. Mix until well until combined. Using a small cookie scoop or a heaping tablespoon, scoop the dough and roll into a 1 inch bite-sized ball.

Melt the chocolate and then dip the bites into the chocolate until covered entirely. Place dipped bites on a wax sheet of paper to harden. To decorate, add sprinkles or colored sugar before the chocolate coating hardens. Store the Dutch Caramel Vodka Bites in an airtight container. Bites are best when made ahead of time and stored for 1 to 3 days to allow all the flavors to meld before serving.

Kim Crawford’s Perfect PitchKim Crawford's Perfect Pitch
1.5 oz. Kim Crawford Sauvignon Blanc
1 oz. Svedka Vanilla
1 oz. matcha tea syrup (1 part brewed matcha tea combine with 1 part white sugar until dissolved. Cool before using and store refrigerated.)
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. egg white
1 oz. cream Soda

Combine all ingredients in a shaker without ice and shake dry. Then add ice and shake again. Strain into a highball glass and pour soda in a careful stream toward the center of the glass. The head of the drink will rise above the glass lip just slightly when it is ready.

Something savory fits best with the Perfect Pitch so toast up a pan of breaded mozzarella sticks and jalapeño poppers. Serve them with your favorite dipping sauce like ranch dressing or marinara sauce.

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