(Strawberries, Peaches, & Raspberries
Infused Vodka) 3-Quart Batches If you have a recipe please E-Mail it to us, and we will post it and give you credit. Thank you. (After you pour the vodka over the other ingredients until the jar
is full, each of the recipes is completed as follows: Place the lid on the jar and set aside for at least five days, gently stirring the mixture every other day to blend any settled
sugars. Store in a cool dry place for up to a month. After a month, strain remaining infusion into a bottle, then refrigerate
or freeze for future use.) Infused Vodka • About 2 1/2 lbs. ripe strawberries (3 baskets) • 1 basket (6 oz.) ripe raspberries • 1 basket (6 oz.) ripe blackberries • 1 vanilla bean, split (optional) • 2 cups sugar • About 6 cups vodka Wash berries and drain on paper towels. Remove leaves and center cores of strawberries, then halve (cut
extra large strawberries into thirds). Keep raspberries and blackberries whole. Place half of all berries
into 3-quart container, then pour 1 cup sugar evenly over mixture. Repeat with remaining
berries. Pour vodka over berries until jar is full. (The vanilla can go in
anytime). Serving suggestion: Mix with club soda, drink straight or experiment. Drinkers surveyed said: Dangerously good and sweet. Most tasters
liked this one straight. You might want to strain it. This Recipe brought to you by: SMIRNOFF Infused Vodka • About 3 1/2 lbs. oranges • About 1/2 lb. lemons • 1 lime • Fresh ginger root, 2 inches long (optional) • 2 cups sugar • About 6 cups vodka Wash, rinse and dry fruit. Slice off and discard
ends. Cut oranges into 1/2-inch-thick rounds. Cut
lemons into 1/4- to 3/8-inch rounds. Slice limes thinly. Trim ends and soft spots
on ginger root, peel skin and cut into 3/8-inch slices. Measure oranges to equal 1 1/2 quarts and
lemons to equal 2 cups. Place half of all fruit and ginger into 3-quart
container, then pour 1 cup sugar evenly over them. Repeat process with remaining fruit and ginger. Pour vodka over mixture until the jar is full. Serving suggestion: Mix with club soda, drink
straight or experiment. Drinkers surveyed said: The second favorite,
after the berry. Thumbs up all around. This Recipe brought to you by: SMIRNOFF Infused Vodka • 1 1/2 lbs. fresh poblano chiles • 1 1/2 lbs. red bell peppers • 1 lb. onions, cut into 1-inch-thick rounds • 1 cucumber, peeled and halved lengthwise • 2 dry chipotle chiles • 2 celery stalks, ends trimmed • 1 garlic clove, peeled and halved • About 6 cups vodka Grill poblano chiles, red bell peppers, onions and cucumbers on
grill over hot coals to release natural juices and add smoky flavor. (George Foreman Grill not recommended.) Grill until skins are blistered
and black - about 20 minutes, turning as needed. Grill onions and cucumber until golden - about
10 minutes. Once chiles and peppers are cool, slip on a pair of plastic gloves
(to protect against irritating oils) and remove skins, stems and seeds. Place all vegetables, including
the garlic and celery, into 3-quart container. Pour vodka over mixture until jar is full. Serving suggestion: Mix with tomato juice and Worcestershire sauce
or serve with tortilla chips. Drinkers surveyed said: Mixed reviews. It's not too spicy, but definitely
adds a punch to tomato juice. Still, most tasters went back to fruit vodkas before finishing this
drink. This Recipe brought to you by: SMIRNOFF Infused Vodka Recipe • About 2 1/2 lbs. ripe strawberries (3 baskets) • 1 basket (6 oz.) ripe raspberries • 1 basket (6 oz.) ripe peaches • 2 cups sugar • About 6 cups vodka Wash berries and drain on paper towels. Remove leaves and center cores of strawberries and peaches, then
halve (cut extra large strawberries into thirds). Keep raspberries whole. Place half of all berries into 3-quart container, then pour 1 cup sugar evenly over mixture. Repeat with remaining
berries. Pour vodka over berries until jar is full. Serving suggestion: Mix with club soda, drink straight or experiment. Great Straight up, chilled with a garnish of one each of the pieces
of fruit. This Recipe brought to you by: Ivona Urbanska
- Las Vegas Nevada Infused Vodka Recipe • About 3 1/2 lbs. mandarine oranges Option: Large cans of Mandarine Oranges with
syrup. • 2 cups sugar, Option: Syrup from Mandarine
Can. • About 6 cups vodka Wash, rinse and dry fruit. Slice off and discard
ends. Cut mandarines into 1/2-inch-thick rounds, If using the large canned mandarines just
pour the mandarines and syrup into the jar. If using fresh mandarines, layer the cut mandarines
into the jar and pour some sugar on top of each layer. Pour vodka over mixture until the jar is full. Serving suggestion: Mix with club soda, drink
straight or experiment. Great just straight up, chilled. Garnish with
a few mandarine orangers. This Recipe brought to you by: Ivona Urbanska
- Las Vegas Nevada Infused Vodka Recipe • 1 1/2 lbs. fresh Jalapeno Peppers • 1 1/2 lbs. red bell peppers • 1 1/2 lbs. Carrots, peeled and halved lenghtwise • 1 lb. onions, cut into 1-inch-thick rounds • 1 cucumber, peeled and halved lengthwise • 2 celery stalks, ends trimmed • 1 garlic clove, peeled and halved • About 6 cups vodka Grill Jalapeno Peppers, red bell peppers, carrots, onions and cucumbers
on grill. Grill until skins are blistered and black - about 20 minutes, turning as needed. Grill onions and cucumber until golden - about
10 minutes. Once chiles and peppers are cool, slip on a pair of plastic gloves
(to protect against irritating oils) and remove skins, stems and seeds. Place all vegetables, including
the garlic and celery, into 3-quart container. Pour vodka over mixture until jar is full. Serving suggestion: Great for use in a Spicy Bloody Mary. This Recipe brought to you by: Jimmy Abatte
- Las Vegas Nevada Infused Vodka Recipe • About 4 lb. lemons • 1 lime • 2 cups sugar • About 6 cups vodka Wash, rinse and dry fruit. Slice off and discard
ends. Cut lemons into 1/4- to 3/8-inch rounds. Slice limes thinly. Measure lemons to equal 1 1/2 quarts and lemons
to equal 2 cups. Place half of all fruit into 3-quart container,
then pour 1 cup sugar evenly over them. Repeat process with remaining fruit. Pour vodka over mixture until the jar is full. Serving suggestion: Mix with club soda, drink
straight or experiment. Great for the ever most famous "Lemon Drops", make sure you sugar the rim of the shotglass
or martini glass. This Recipe brought to you by: Jimmy Abatte
- Las Vegas Nevada Infused Vodka Recipe 4 apples 1 bottle (750 ml) vodka 6 cinnamon sticks Slice and core apples in a large airtight
container. Cover with vodka then add cinnamon. Let rest for 2 - 3 weeks, remove fruit. Enjoy straight up or in the Apple Crisp. Submitted by Morton's of Chicago, Baltimore,
Maryland. Infused Vodka Recipe 1 1/2 liter Grey Goose Vodka 1 pineapple 1/2 watermelon 2 baskets strawberries 7-Up Cut all pineapple and fruit so no rind of
any kind is left behind. Wash and rewash the watermelon, pineapple,
and strawberries. Cut the strawberries into halves, the pineapple
and watermelon into bigger than a bite-sized piece. Layer a "sun tea"(preferably with spigot at
bottom) with one fruit at a time (start with strawberry or watermelon, as they
are more fragrant and willgather more taste at the bottom, where the vodka exits the container. Fill
container to top. Pour vodka over fruit til covered. Screw on top and let sit minimum 2 weeks in
refridgerator. To serve--mix 3 parts infusion with one part diet 7-up in
martini glass and serve with small piece of fruit as garnish. Submitted by Matt Rice, Los Angeles California
United States I made this for a little party I was throwing
for my roommates birthday last year. We have been consistently re-making
this amazing, genius concoction ever since. Ther fridge is always stocked
with ready-to-drink and currently infusing vodkas!!! Infused Vodka Recipe 3 (1.75 liter) bottles Skyy vodka blackberries raspberries juice of fresh lime cranberry juice Harlequin citrus liqueur In a large glass container, pour three 1.75
liters of Skyy vodka and add 1/2 flat of "bush berries" which are a cross between blackberries and
raspberries. Let sit for a week in wine cellar that is kept at a constant
55 degrees. After a week, strain the liquid through a
sieve and gently presses the bush berries to extract the remaining juice. The resulting infusion is not filtered; the
tiny bits of fruit add color and flavor, but the sieve is fine enough to prevent any
seeds from coming through. Submitted by Hector Sahagun, Stars San Francisco,
California United States The resulting infusion is combined with the
fresh lime juice, cranberry juice and harlequin (which I prefer over Cointreau). Please Click On Bottles To View Recipes From That
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