BLACKBERRY INFUSED VODKA RECIPES

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LONG ISLAND ICED TEA RECIPE: HOW TO MAKE IT



Long Island Iced Tea Recipe: How to Make It image

It's easy to customize Long Island iced tea ingredients to suit your tastes. For instance, try adjusting the tequila. If you like a bolder flavor, use one ounce. If you would prefer a more mellow drink, then use a half ounce in this Long Island recipe.—Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 7

1 to 1-1/4 cups ice cubes
1 ounce vodka
1/2 to 1 ounce tequila
1 ounce light rum
1 ounce sour mix
1 ounce Triple Sec
1/2 ounce cola

Steps:

  • Place ice in a Collins or highball glass. Pour the remaining ingredients into the glass; stir.

Nutrition Facts : Calories 330 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 30g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CHRISTMAS MULES RECIPE | FOOD NETWORK



Christmas Mules Recipe | Food Network image

Provided by Food Network

Categories     beverage

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 1 cocktail

Number Of Ingredients 9

2 ounces spice-infused vodka, such as cinnamon vodka
1 ounce fresh lime juice 
1 ounce blood orange juice 
1/2 ounce grenadine 
Ginger beer, for topping 
Fresh mint sprigs and blood orange slices, for garnish
Candied Cranberries, recipe follows, for garnish
1 3/4 cups granulated sugar
3 cups fresh cranberries 

Steps:

  • Fill a 20-ounce cocktail shaker halfway with crushed ice. Add the vodka, lime juice, blood orange juice and grenadine. Put on the lid and shake thoroughly for 15 to 20 seconds so the flavors combine and chill with the ice.
  • Add a few ice cubes to a 16-ounce copper Moscow mule mug, if you have one, or a glass. Strain the liquid over the ice cubes. Top up the mug or glass with ginger beer. Garnish with mint sprigs, blood orange slices and Candied Cranberries.
  • Place a sheet of parchment paper on a sheet pan.
  • Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on a low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
  • Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
  • Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.

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