Interesting Drinks for the Interesting Drinker

Orange Creamsicle Jello Shots

3 large oranges

1 small package orange jello

3/4 cup boiling water

1/4 cup juice from the oranges

3/4 cup oranges whipped creme vodka

Slice the oranges in half. Juice the oranges and reserve the juice. Using a spoon, scoop out all the remaining flesh and pith. In a bowl, mix jello and boiling water until powder is dissolved. Add orange juice and vodka and mix thoroughly. Put the orange halves in muffin tins. Pour the liquid in the halves. Cover with plastic wrap and refrigerate overnight, or about 4 hours. When jello is very firm, slice each half into 4 sections. Makes about 24 shots.

Cake Batter Martini

3 oz Three Olives Cake Vodka

3 oz white creme de cacao

2 oz amaretto

2 oz heavy whipping cream

1 oz Godiva white chocolate liqueur

sprinkles

Place sprinkles on a shallow plate that is a little larger than the mouth of your martini glass. Dampen a paper towel with whipping cream and wet the rims of the martini glasses. Dip glass into sprinkles to coat the edges. Combine all ingredients in a cocktail shaker with ice and shake for about 30 seconds. Strain into martini glasses and drink.

Presbyterian

ice 

1 1/2 oz whiskey

1 to 2 oz soda water

1 to 2 oz ginger ale

lime wedge

Fill a Collins glass with ice. Add the whiskey, soda water, and ginger ale. Stir to combine, garnish with the lime, and serve.

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Cucumber Cooler

2 cups thinly sliced unpeeled cucumber

2 1/2 cups Hendrick’s Gin

1 1/4 cups St. Germain’s liqueur

1 cup fresh lemon juice

1 tsp kosher salt

1 1/2 cups club soda

Line a large rimmed baking sheet with parchment paper. Arrange cucumber slices in a single latyer on prepared sheet. Freeze until solid, about 1 hour. Combine gin, liqueur, lemon juice, salt, and 2 cups ice in a large pitcher. Cover and refrigerate until chilled, about 2 hours. Stir club soda and frozen cucumber slices into pitcher. Fill highball glasses with ice. Pour cooler into glasses and serve.

Ginger Mojito

1 cup granulated sugar

1 cup water

1 4-inch piece of fresh ginger, peeled and grated on the large holes of a box grater

2 cups tightly packed fresh mint leaves

1 bottle white rum

1 1/2 cups freshly squeezed lime juice

ice

club soda

12 fresh mint leaves

In a small saucepan, bring the sugar, water, and ginger to a boil over high heat, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and add the first amount of mint leaves, stir to combine, and let cool at room temperature, about 1 hour. Place a fine mesh strainer over a 1 1/2-2 qt container and strain the syrup, discarding the solids. Add the rum and lime juice and stir to combine. Cover and refrigerate until well chilled. Fill glasses with ice. Add 1/2 cup mixture and top with 2 tbsp club soda. Stir to combine. Garnish with mint sprig.

Watermelon Peach Sangria

2 cups strawberries, sliced

5-6 cups seedless watermelon, cut into chunks

1 large orange, sliced

1/4 cup sugar

1 handful of mint leaves, roughly torn

1.5L bottle of white wine

1 cup brandy

1 cup peach schnapps

1/4 cup orange liqueur

1 lb peaches, peeled and chopped (frozen works fine)

1 large apple, cut into chunks

1 cup peach nectar

lemon lime soda

In a large stock pot, combine watermelon, strawberries, orange, mint, and sugar. Work the fruit together with a potato masher. You want to break down the fruit a bit and work the sugar and mint into the fruit, but still leave it chunky. Add peaches, apples, nectar, liquors, and wine. Stir to combine, and cover. Refrigerate for several hours, or overnight. Strain into a pitcher and serve with plenty of ice, fresh fruit and soda.

Sunset Punch

8 oz bourbon

8 oz white vermouth

1/2 cup fresh lemon juice, plus slices for garnish

1/4 cup simple syrup

12 oz chilled ginger beer

In a punch bowl, combine the bourbon, vermouth, lemon juice and syrup. Add the ginger beer and lemon slices and serve over ice.

Lavender Vodka Spritzer

1 cup blueberries, for ice cubes

2 cups vodka

3/4 blueberry lavender simple syrup 

4 oz lime juice

soda water

fresh lavender for garnish

To make simple syrup:

1 cup water 

1 cup sugar

1 cup blueberries

4 lavender sprigs

Combine the water, sugar, and blueberries in a saucepan and bring to a boil stirring to dissolve sugar. Reduce heat to a low simmer and add lavender. Keep on low heat for 10 minutes. Strain the blueberries to get out all their juice.

Divide the cup of blueberries between to ice cube trays and fill with water. Freeze completely. In a pitcher, combine the vodka, simple syrup, lime juice, and club soda. Add ice cubes. Add remaining ice cubes to glasses. Pour the mixture over top and serve with a spring of lavender.

Hibiscus Arnold Palmer

1 cup lemon juice and extra sliced lemon for garnish

1/3 c agave nectar

3 1/3 cups filtered water

4 cups hibiscus tea, cooled

2 cups vodka

handful of mint leaves for garnish

1/2 c blueberries for garnish

In a small saucepan, combine 1/3 cup water with 1/3 cup agave syrup. bring to a boil, stir until combined, and let simmer for 3 minutes. Remove from heat and transfer to a pitcher. Juice the lemons and transfer juice to pitcher. Add the extra 3 cups water to dilute the lemonade, add the prepared hibiscus tea and vodka and garnish with lemon slices, blueberries, and mint leaves.