Saturday Spirits: Vodka Slushies

July 23, 2016 1 Comment A Well Crafted Pantry

Two words—Vodka Slushies. My first job was at a drive-in that served delicious, sweet slushies in a variety of flavors. I drank those things ALL SUMMER LONG. Now days I try to stay away from that much sugar and typically enjoy my sweet drinks in the form of an adult beverage. So, for today’s Saturday Spirits I combined my summer-time favorite and favorite vodka cocktails for two fantastic vodka slushies featuring Ménage à Trois Vodka. I was sent a bottle of Ménage à Trois Vodka for purposes of creating a recipe to share with readers. All opinions are my own. For more information about my sponsored content please visit my policies page.

Vodka Slushies Inspired by Classic Cocktails

Vodka is such a versatile beverage. It is one of my favorite cocktail ingredients hands down. My bar ALWAYS has vodka stocked. I love all the classic vodka cocktails from a classic vodka martini to a bloody mary. Two classic vodka cocktails inspired these delicious vodka slushies that are perfect for summer— a salty dog and screwdriver! Read on to see how to make both the classic versions of these cocktails and the slushie version!

Classic Screwdriver & Classic Salty Dog

These two drinks are good ALL day long from brunch to sundown.

Ingredients:

2 oz Ménage à Trois Vodka (or your favorite brand vodka)
4 oz of fruit juice (either Orange or Grapefruit)
Ice
Rocks Glass

Screwdriver

Fill a rocks glass with ice. Top with 2 oz of vodka then add 4 oz of orange juice. Stir to incorporate. Garnish with an orange and enjoy!

Salty Dog

A Salty Dog is a Greyhound cocktail with salt on the rim. To make a Salty Dog rim a rocks glass with kosher salt, fill with ice, pour 2 oz of vodka on ice, and then add 4 oz of grapefruit juice. Stir to incorporate. Garnish with a grapefruit wedge and enjoy!

Make them into slushies

There are two ways to make these classic cocktails into slushies. The first is if you are in a rush. the results will be tasty, but they won’t have quite the same consistency as the second.

First Method:

Pour your completed cocktail into a blender and blend away! Pour the blended cocktail into a glass serve with garnish and a straw!

Second Method (preferred method):

The night before you plan to make the cocktails fill a few ice cube trays with your juice of choice and freeze. Use the frozen fruit juice to build your drink in the blender. Each drink takes approximately 6 ice cubes to 2 oz vodka. Garnish and then serve with a straw!

Pro Tip: Keep frozen fruit juice cubes in a ziplock in your freezer for impromptu vodka slushies or deliciously cold mimosas!

Tell me… what is your favorite cocktail that features vodka?

A Well Crafted Pantry

Saturday Spirits: Bourbon Peach Tea Cocktail

July 16, 2016 No Comments A Well Crafted Pantry

Summer just calls for a nice iced cocktail. While I typically go for bourbon straight or in cocktails fit for Fall, I was excited to try creating a tasty Summer recipe of Bourbon Peach Tea featuring Makers 46 Bourbon. I was sent a bottle of Makers 46 for purposes of creating a recipe to share with readers. All opinions are my own. For more information about my sponsored content please visit my policies page.

Over the Fourth of July weekend we hosted our annual low country crab boil. The Southern speciality just called for a sweet tea beverage to be served alongside it. Peach Tea is my favorite sweet tee, the vanilla and spice notes of Makers 46 just makes it even better.

Perfect Summer Cocktail – Bourbon Peach Tea

First off, yes, you can just add bourbon to your favorite peach tea. However, the below concoction is a little bit more concentrated and would be good over ice or as a cocktail straight up.

Ingredients:

1 3/4 oz Maker’s 46 Bourbon
1 3/4 oz Peach Syrup (see recipe below)
2 oz concentrated black tea (see recipe below)
1 collins glass filled with ice (or shaker with ice and a martini glass for those who wish to enjoy this beverage straight up)
1 spoon
mint and peach for garnish
optional – raw sugar to rim glass

Directions:

Optional: Rim your glass in raw sugar. I chose not to do this because it was sweet enough for me, but it would be tasty and beautiful touch whether served over ice or straight up!

In Collins Glass:

Pour the Maker’s 46 Bourbon, Peach Syrup and Concentrated Black Tea over ice.
Stir.
Garnish with mint leaf and peach slice.
Enjoy!

Straight Up:

Pour the Maker’s 46 Bourbon, Peach Syrup, and 1 3/4 oz (not two ounces as in the collins glass) Concentrated Black Tea over ice in a shaker.
Shake well.
Strain into a chilled martini glass.
Garnish with mint leaf and peach slice.
Enjoy!

How to make concentrated black tea:

I used the Lipton Iced Tea bags that are family size, though you could use any black tea bags that you like. I did 5 tea bags for 32 oz of boiling water to make my concentrated tea. Once the bags steeped for 8 minutes I pulled them out and let the tea cool before using in my cocktail.

How to make peach syrup:

Combine 1 16 oz bag of frozen peaches, 2 cups water, and 2 cups sugar in a saucepan over medium heat. Cook, stirring occasionally, until all the sugar has dissolved and the peaches begin to break up. Smash peaches into the mixture. Strain mixture using a fine mesh colander over a pourable container. Store the peach syrup in a sealed container in the fridge for up to two weeks.

What is your favorite Summer cocktail?

A Well Crafted Pantry

Saturday Spirits: Gin & Herbs Spring Cocktail

March 28, 2015 2 Comments A Well Crafted Pantry

My favorite thing about Spring is the emergence of all the fresh herbs. This cocktail is the perfect mix of fresh herbs and the wonderful aromatics of gin.

Ingredients
Shaker
Muddler
Ice
Rocks glass with Ice
4 Slices of Cucumber (3 for beverage and 1 for garnish)
1 sprig thyme for garnish
1 oz Basil & Thyme Simple Syrup (See recipe below)
½ oz lime juice ( ½ of freshly squeezed lime)
1 ¼ oz Gin
2 oz Sparkling Water (Or Soda Water)

Directions
1. Put ice, 3 slices of cucumber, 1 oz of basil & thyme simple syrup, squeeze of lime juice, and the half of the lime into a shaker—Muddle
2. Pour gin into shaker, cover, and shake vigorously
3. Strain into a rocks glass filled with ice
4. Pour in sparkling water and garnish with cucumber slice and thyme sprig
5. Enjoy!

How to Make a Basil & Thyme Simple Syrup
1. Put a handful of basil leaves and several sprigs of thyme into a small sauce pan with 1 cup of granulated sugar and 1 cup of water. 2. Stir the mixture as it heats on medium-low heat until the sugar has completely dissolved (about four minutes) 3. Remove from heat and let it sit for 30 minutes to 1 hour. 4. Once cooled, taste to see mixture as it sits to get your desired herbal flavor. 5. Once you have your desired flavor pour mixture over a sieve— to strain the solid from syrup—into a jar.The mixture can be stored in an airtight container in the fridge for up to one month.

Originally published on InComplete Magazine