VODKA WATER COOLERS RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
• Whisk the yogurt with the cream in a measuring cup and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
• Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed.

Steps:

• Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
• Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
• Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
• Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
• Cover the fermenter using the lid and wait for 5-6 days.
• Run it at 150-160 proof.
• Filter the mash before distillation. This removes sediments to get a clear spirit.
• Distill the concoction, and you’re good to go!