The Black Martini.

Black Martini Recipe:

Ingredients:

3 1/2 oz Black Vodka (Blavod)
1/2 oz blackberry brandy or black raspberry liqueur or Chambord
lemon twist for garnish
Mixing Instructions:

Mix ingredients in a cocktail shaker with ice.
Shake until cold a frosty.
Strain into a chilled cocktail glass.
Garnish with lemon twist.

ExoticExotic Drink Recipe: The Cheesecake Cocktail using Vanilia Vodka.

Exotic drinks and unusual cocktails: How to make the Exotic drink the Cheesecake Cocktail.
This is a yummy drink recipe that is easy to make.
Unusual cocktail recipes to try.
Cheesecake Cocktail Recipe:

Ingredients:

• 1 1/2 oz Absolut Vanilla Vodka
• Cranberry Juice to Taste
Mixing procedure: Pour both of the ingredients over ice and serve.

How to infuse Vodka with flavor and Vodka infusion recipes.

Expert advise on how to properly infuse vodka. Complete instructions and information on how to infuse vodka yourself at home for fun or as a hobby. Infused vodka cocktails can truly be a exotic cocktail experience.

This is a wonderful way to customize your vodka drinking experience. You can make a creative tasting vodka that is truly of your own design. But most of all, infusing vodka is fun!

We have been having vodka infusion parties for quite some time and have learned a lot through the years. We have come across some very fun, awesome and interesting concoctions in that time that we will share with you.

HOW LONG DOES IT TAKE?

One of the most often questions we get is, how long does it take to infuse vodka? On average vodkas can be infused in about 4-7 days if you are using a strong tasting ingredient. Although some softer tasting ingredients can take up to 14 days to fully infuse with the vodka.

WHAT CAN YOU USE TO INFUSE VODKA

1. HERBS
2. FRESH FRUITS
3. FRESH VEGETABLES
4. CANDIES
COMMON VODKA INFUSION INGREDIENTS

Orange, cherries, cantaloupe, peach, strawberry, cherry, blueberry, raspberry, blackberry, pineapple, mango, vanilla beans, lemon, lime, grapefruit, ginger, lemon-grass, herbs, garlic, chili peppers, mint, tarragon, basil, oregano, dill, thyme.

Some interesting popular alternatives include: Skittles Candies.
Skittles are fun, we separate them into the different colors or flavors.
HOW MUCH WILL I NEED?

Fruit
For most fruits you should include about 2 apples worth.
For larger fruits, one will be enough.

Herbs

For fresh herbs use about 2 fistfuls.
For dried herbs and spices use about 1 fistful.
WHAT KIND OF VODKA?

Vodka is perfect for infusion because it is clear and has a lower flavor level compared to other spirits. The kind of vodka used by most people would be a middle or medium grade vodka. Low budget vodkas can have a nasty aftertaste and top dollar premium vodkas flavor will be replaced by the infusion process so it's kinda a waste of money to buy premium vodkas for infusing.

PROCEDURE:

STAGE ONE: GATHER YOUR SUPPLIES

1. Ingredients (Fruits, Herbs, Etc)
2. Infusion Jar (Large Glass Infusion Jar, see below)
3. Vodka (Base vodka)
STAGE TWO: INFUSE YOUR VODKA

1. Wash and then cut your ingredients into thin slices. More surface area helps the infusion process. Small berries can be left whole or cut in half. Remove stems and seeds. If you are using herbs to infuse the vodka, then gently crush them to start releasing the flavor and aroma.
2. Place the ingredients into the infusion jar.
3. Pour the vodka into the infusion jar.
4. Tighten the lid.
5. Place out of direct sunlight at room temperature or in the frig.
STAGE THREE: GIVE IT TIME

• 3-4 days: Soft fruits.
• 1 Week: Herbs.
• 2 Weeks: Thick and fibrous fruits and herbs.
STAGE FOUR: STRAIN AND BOTTLE

1. You can leave the ingredients in the vodka if desired.
2. Some people like to strain out the ingredients using a wire strainer.
3. Funnel into a glass bottle or serving jar.
4. Store the infused vodka in a cool dark place out of direct sunlight.

The Rim Job - a do or don't?

Whenever a bartender or party host/ess asks "Would you like your cocktail rimmed?" The usual answer is, "Yes! Of course!" And why not? By rimming the glass with sugar, salt or candy (depending on the drink of choice) you are adding another flavor, something to enhance your beverage. Right? Maybe not. Here's the thing - when rimming a drink you have to ask yourself, "Do I want that stuff all over my lips?" For example, last weekend when out with a group of friends I ordered a choclatini (a grown ups chocolate milk only with vodka instead of vitamin D) garnished with a nice ring of cocoa powder. While the drink was quite yummy and buzz inducing, much to my friends' amusement I was left with two lines of cocoa residue on my cheeks, making me look like I was grinning (quite literally) ear to ear. So my advice to all of you rim job fans out there is to wipe off an inch or so, so you can sip without having to go through a handful of cocktail napkins. Or you should only drink with friends who will tell you when you have something on your face instead of waiting until you go to the bathroom and find it for yourself.

Despite my joker-esque incident, I am a fan of rimming cocktails with a little extra something. In fact, there are several drinks I simply will not order if the bartender isn't dipping the glass into something first. Here are a few drinks that are rarely served bare and some tips on when (and when not) to rim them.

The Margarita the classic choice for a good rim job, a margarita without a ring of salt just doesn't feel like a margarita. When you should opt for a naked glass: If there is high-end tequila being used (if the bottle says Anejo, don't rim-o) or if you-re having it with a meal other than chips and salsa.

Mojito Since there is already pure sugar cane within the drink itself, I am torn on whether or not this is a good rim choice. If you're a real sweet tooth I can see going down this route, but the mojito is a sugary lady already, so dentists beware. Naked glass: In my opinion, the mint garnish is enough.

Lemondrop a personal favorite, the lemondrop (citrus vodka, sometimes triple sec and lemon juice) absolutely deserves a sugar seal. The sour lemon and the sweet sugar accent one another perfectly and make for one hell of a combo. Naked glass: Never! Anything chocolate or vanilla based this covers your chocolate espresso, vanilla/chocolate martinis and coffee drinks. A dessert drink, the rim is the cherry on top. Naked glass: See above.

So, rim with caution and don't assume the decorative treat is going to make your drink taste better, in some cases it will make it too much of a good thing. Want to try rimming at home? Be sure to use the right moistening device (the innuendos are just too easy). For a salty rim use a lime or a lemon wedge, for the sweeter stuff use a fruit infused liqueur.

Stirring

If you are a fan of James Bond, or have ever seen one of his movies, then you know just how he likes his drinks-shaken, not stirred. But, even though the line is a movie classic, do you really know what the difference is between the two mixing techniques?

Shaking a drink's ingredients to thoroughly mix them requires the use of a shaker, a separate strainer if the shaker doesn't come equipped with one, ice, and the ingredients.

Stirring is a much easier way to mix a drink. No special equipment is required, other than a glass, a spoon, or a mixing rod, in addition to the ingredients and, on occasion, ice. It may be the second oldest technique used when making drinks, but it is once again making a comeback in popularity.

One of the oldest known ways to stir a drink is by using a bar spoon and a mixing glass. A bar spoon is different than other spoons that you may already have in your utensil drawer. It comes equipped with a special, long handle that works well when mixing drinks in taller glasses. This is a wonderful tool for your bar collection, because it not only works well for stirring, it is also ideal for layering when it is turned over.

Many prefer to stir their drinks without adding ice to ensure that the ingredients do not become diluted. In this instance, the ingredients are mixed first in one glass and then poured over ice in another glass to chill the drink. However, some people enjoy stirring a drink together with ice, and can easily do so without fear of diluting the drink.

When stirring a drink, if you prefer to do so with ice in the glass, it is best that cubes should be used. Crushed ice can melt rather quickly, easily diluting the drink and its flavor. Cubes will not melt as easily, and will effectively chill the drink before releasing too much water into the ingredients. Should you use ice cubes during the stirring process, the liquid should be drained into another glass prior to drinking to ensure that the ice does not melt into the alcohol.

Procedure:

To stir a drink, the ingredients should be added to a mixing glass. A bar spoon, straw, or mixing rod is then used to stir the ingredients. The best way to stir is to do so slowly, in a clockwise motion, with 6 or so complete rotations made. The stirred drink can then be added to a chilled glass or a glass filled with ice.

Should you prefer to stir with ice, add the ingredients to a mixing glass that has been filled 3/4 of the way with ice. Use the spoon, straw, or mixing rod to stir the drink as you would if the glass did not contain ice. Once the drink has been properly stirred and chilled, it can be strained into a chilled glass or a glass filled with fresh ice. Add your garnish of choice, and you're good to go!

INFUSED VODKA RECIPES

1. WATERMELON VODKA

• 750 ml Vodka Base
• 1/2 small watermelon (cubed)
Place cubed watermelon and vodka into infused jar.
Do a taste test starting on the third day.
Should be ready in 3-5 days.
Remove watermelon and drink or store.

2. LEMONGRASS AND GINGER VODKA

• 750 ml Vodka Base
• 2-3 stalks of lemongrass
• 1 large piece of fresh ginger.
Place cubed and sliced pieces and vodka into infused jar.
Do a taste test starting on the fourth day.
Should be ready in 4-8 days.
Remove watermelon and drink or store.

3. CINNAMON APPLE VODKA (Makes a good hot-apple cider)

• 750 ml Vodka Base
• 2-5 Large red apples
• 5 cinnamon sticks
Place sliced pieces, sticks and vodka into infused jar.
Do a taste test starting on the Third day.
Should be ready in 3-6 days.
Remove pieces and drink or store.
4. PEACH VODKA

• 750 ml Vodka Base
• 2-5 Large ripe peaches

Place sliced pieces and vodka into infused jar. Do a taste test starting on the Third day. Should be ready in 3-6 days. Remove pieces and drink or store.