CHEAP VODKA DRINKS RECIPES

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41 VODKA COCKTAIL RECIPES | BBC GOOD FOOD



41 Vodka cocktail recipes | BBC Good Food image

Vodka is the ideal base spirit for a cocktail as it has a neutral flavour. Try it in a traditional martini, a fruity cosmopolitan or a classic espresso martini

Provided by Good Food team

Number Of Ingredients 1

BLOODY MARY RECIPE | JAMIE OLIVER VODKA COCKTAIL RECIPES



Bloody Mary recipe | Jamie Oliver vodka cocktail recipes image

This vodka cocktail has endless variations. You can add chilli, Worcestershire sauce, Tabasco, herbs… even bacon. It’s up to you!

Number Of Ingredients 10

2 parts Grey Goose vodka
4 parts organic tomato juice
½ part of lemon juice (to taste)
4 dashes of Worcestershire sauce
4 dashes of Tabasco (or hot pepper sauce)
1 pinch of fleur de sel (or sea salt)
1 pinch of black pepper
1 stick of celery
1 bunch of aromatic herbs
ice cubed

Steps:

  • 1. Add plenty of ice and all of your ingredients to a shaker or stirring glass 2. If you're using a shaker, tilt it backwards and forwards a few times to mix the ingredients without making the drink frothy. If you're stirring, you can do so vigorously 3. Pour the mix into a glass. Top up with fresh ice if it's not quite full 4. Add your garnishes. Any fresh herbs and a celery stick work well 5. Tabasco tip: if you're making Bloody Marys for a group of people, make a jug without spice and let people add their own Tabasco. Some like it hot, others not so much!

Nutrition Facts : Calories 142 calories, FatContent 0.2 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1.3 g protein, CarbohydrateContent 6.8 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.8 g salt, FiberContent 0.3 g fibre

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BLOODY MARY RECIPE | JAMIE OLIVER VODKA COCKTAIL RECIPES
This vodka cocktail has endless variations. You can add chilli, Worcestershire sauce, Tabasco, herbs… even bacon. It’s up to you!
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 142 calories per serving
  • 1. Add plenty of ice and all of your ingredients to a shaker or stirring glass 2. If you're using a shaker, tilt it backwards and forwards a few times to mix the ingredients without making the drink frothy. If you're stirring, you can do so vigorously 3. Pour the mix into a glass. Top up with fresh ice if it's not quite full 4. Add your garnishes. Any fresh herbs and a celery stick work well 5. Tabasco tip: if you're making Bloody Marys for a group of people, make a jug without spice and let people add their own Tabasco. Some like it hot, others not so much!
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GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
    1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
    2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
    3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
    4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
    5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
    6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
    7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
    8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
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A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
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Calories 128 calories per serving
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    2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
    3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
    4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
    5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
    6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
    7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
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