- 1 oz Hangar One Buddha’s hand vodka
- 1 1/2 oz Manzanilla sherry
- 1/2 oz lemon juice
- 1/2 oz Buddha’s hand cordial
- 1/2 oz sparkling water
- 5 large Thai basil leaves
- 5 strips of candied lemon peel
- Thai basil flower for garnish
Buddha’s Hand Cordial:
- 2 tablespoons Buddha’s hand zest (~1 medium Buddha’s hand)
- 1/2 cup simple syrup
Candied Lemon Peel:
- 2 lemons
- 6 oz simple syrup (~ 1/2 cup sugar and 1/2 cup water)
To make the Buddha’s hand cordial:
- Soak the Buddha’s hand zest in the simple syrup for 10 minutes. Strain through a fine mesh strainer to remove the zest. Set aside.
To make the candied lemon peel:
- Use a vegetable peeler to cut strips of lemon peel from top to bottom. Try to remove as little of the white pith as possible. Cut the peel into narrower strips, approximately 1/4-inch wide. In a small saucepan over medium heat, bring your simple syrup to a simmer. Add the strips of lemon peel and simmer for 5 minutes. Remove from heat and let cool. Your candied lemon peel is all done, and can be stored in the simple syrup until you are ready to use.
To make the cocktail:
- Pick 5 large Thai basil leaves. Set aside the top portion of the sprig (the flower) for garnish.
- Stack the leaves on top of each other and use a sharp knife to chiffonade into 1/4-inch strips. This will help to release the basil’s natural oils. Add the strips to the bottom of your shaker.
- Next, add the lemon juice, sparkling water, candied lemon peel, and Buddha’s hand cordial to your shaker.
- Finally, add the vodka and the sherry. Briefly stir the ingredients together to incorporate. Add ice and give a quick shake for just a few seconds.
- Pour the entire contents of your shaker into a tall glass.
- The strips of Thai basil and lemon peel should disperse throughout the drink, clinging to the ice.
- If they clump together, feel free to use a barspoon to spread the strips throughout the glass.
- Garnish with a Thai basil flower.
We’ll put bacon in anything. We’re that crew. While we’d like to agree with you guys who are over the whole bacon-on-the-internet thing. We can’t. Bottom line, we like the stuff too much. Sorry.
15 oz. tomato juice (I like Naked Juice Tomato Kick)
1/2 – 1 tsp. Sriracha hot sauce (adjust up or down depending on how spicy you like it)
1 1/2 – 3 shots bacon-infused vodka
Ground black pepper
Ground sea salt
Cooked bacon strips, for garnish
Lemon wedge, for garnish
- Cook your bacon until crisp. Drain on paper towels. Set aside while you shake up your drink.
- We always include a big squirt of Sriracha. If spicy isn’t your thing, leave it out.
- Half fill a shaker with ice.
- Add a generous squeeze of lemon. Toss in a pinch of sea salt and some freshly ground pepper.
- Squirt in the Sriracha.
- Add the vodka.
- Fill with juice. Cap and shake to chill.
- Pour into a pint glass.
- Top with a little freshly cracked black pepper.
- Garnish with bacon and a fat wedge of lemon. (We skewer our bacon to make it a little easier to eat.)
If your summer cocktails have included muddled fresh herbs picked from your garden, shrubs from berries gathered at a pick-your-own farm, and juice hand-squeezed right before each drink is made, you’ve been working hard for your refreshment. You might want to take a break from the hard labor this Labor Day weekend and create cocktails that can be put together with just a few pours.
The makers of Ménage à Trois Vodka sent me labor-free cocktail ideas, and I shook a couple of them together in my kitchen the other night to see just how easy they were to make and how they tasted. I enjoyed both of these easy-to-make cocktails. Ménage à Trois’ vodkas are gluten free, and their fruit-flavored vodkas are made from all natural ingredients and real fruit, most of which comes from California where the vodkas are distilled.
- 1 1/2 parts citrus vodka
- 3/4 part blood orange juice (or regular orange juice if you want to buy it instead of squeezing your own to make it extra labor-free)
- 3/4 part sparkling wine
- Fill a cocktail shaker with ice and add vodka and juice.
- Shake and strain into a fluted glass.
- Top with sparkling wine.
- Garnish with an orange twist, if desired.
- 3 parts berry vodka
- Extra-dry Vermouth
- 3 fresh raspberries
- Fill a cocktail shaker with ice and add vodka and two dashes of vermouth.
- Shake and strain into a chilled martini glass.
- Garnish with raspberries.
Are you in college and out of quarters to wash your three-week-old dirty laundry? Did you leave your clothes in the wash for too long only to end up with a batch of stinky laundry? Have no fear because there is a life hack to rid you of your smelly clothes and cheap vodka.
This life-changing trick involves spraying vodka onto your clothes to remove any stench that may have caught on. Since vodka kills bacteria and dries odorless, when it evaporates so does the stink.
The only things needed are a spray bottle that can be purchased at convenience stores and vodka. According to Mic, Brie Dyas, a DIY writer, advises diluting the solution:
“I go 1 to 3 with vodka and water in a spray bottle.
“You can use it on most fabrics, but I wouldn’t use it on dark or bright colors, or on leather. Alcohol is a solvent, and it could potentially discolor fabrics and harm fabrics.”
The tip is effective for daily work clothes, smelly sneakers and smaller gym items, but don’t count on it for the heavy grime of gym sweat — that will require a good, thorough washing.
Ernest Hemingway was a man of many talents and hobbies. He loved hunting for sport, writing for fun, and drinking like his life depended on it. Among the many drinks that passed through his mustachioed lips was his prized Bloody Mary. Of course, there are plenty of ways to make a tasty Bloody and most stick to the basic ingredients of tomato juice, vodka, Worcestershire sauce, horseradish, and so on and so forth.
However, it is Hemingway’s recipe that we are drawn to because of its simplicity, straightforwardness, and no-frills list of ingredients. Presented to you by way of Papa Hem himself is the best Bloody Mary you’ll ever drink.
Ernest Hemingway’s Bloody Mary
- 1 liter of Russian vodka
- 1 bottle of tomato juice
- 1 bottle of Worcestershire sauce
- 2 limes
- Celery salt
- Cayenne pepper
- Black pepper
- Dump your jar of tomato juice in a pitcher filled halfway with ice. Hem specifies that a full pitcher is needed, because “any smaller amount is worthless.”Mix in a pint of good Russian vodka. We used Stolichnaya, because it’s as Russian as a bear in a track suit.
- Add a small amount of black pepper. Just enough to get the heat train running.
- Toss in a smidgen of celery salt.
- Add as much cayenne pepper as your puny tongue can handle. Also, please make sure to wash your hands before touching anyone’s genitals. Heard from a friend that it burns like the Dickens!
- Add a tablespoon full of Worcestershire Sauce. Note: this is only one of two ingredients that Ernest Hemingway was specific about, regarding measurement. Some people just have serious feelings towards Worcestershire sauce.
- Add a jigger of fresh squeezed lime juice. If your hands aren’t strong enough to squeeze a full jigger’s worth of juice, you can ask a friend or neighbor’s infant child to do it for you.
- Taste it. Be sure to follow Big Papa’s most important pearl of wisdom: “If it lacks authority add more vodka.” Because if it’s not strong enough, you will be visited by the ghost of Ernest Hemingway in the middle of the night and we cannot guarantee he won’t try to get you to box him right then and there.