Best Raspberry Vodka Recipes

HOMEMADE RASPBERRY VODKA

Steps:

• Sterilise a 1.5 litre preserving jar (see tip, left). Tip the raspberries, sugar and vanilla into the jar.
• Pour half the vodka into the jar. Seal the lid, then turn the jar upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
• Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.

RASPBERRY VODKA MARTINI

Steps:

• Shake vodka and raspberry syrup in a cocktail shaker filled with ice. Strain into two chilled martini glasses.

RASPBERRY-INFUSED VODKA

Steps:

• Combine vodka, raspberries, sugar, and water in a large, non-metallic container. Press and muddle raspberries until incorporated into the mixture. Allow mixture to sit, stirring for 10 to 15 minutes each day, for 5 to 6 days.
• Strain mixture multiple times through a fine-mesh strainer or cheesecloth until berries and seeds are removed and liquid is lighter in color.

FROZEN RASPBERRY AND VODKA LEMONADE

Steps:

• Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can) and puree in a blender until smooth.
• Divide the mixture among 6 small rocks glasses or cordial glasses and serve with a straw.

VODKA, ORANGE & RASPBERRY CRUSH

Steps:

• Blend together vodka, orange juice, ice cubes and raspberries, reserving a few raspberries for garnishing.
• Pour into tall glasses and garnish with extra raspberries.

THE LUCY (RASPBERRY AND LEMON THYME VODKA COLLINS)

Steps:

• Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
• Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
• Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.

RASPBERRY VODKA GIMLET

Steps:

• Squeeze a lime wedge around the rim of a glass. Pour some sugar onto a paper napkin and dip the rim in the sugar. Squeeze some more lime juice in the glass and leave the wedge for garnish. Separately, shake 6 oz. of raspberry vodka and 1 oz. of sweetened lime juice over ice. Pour mixture into the glass to serve.

CHOCOLATE VODKA RASPBERRY ROCK STAR CUPCAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
• Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
• Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
• Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
• To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.

RASPBERRY INFUSED VODKA

Steps:

• In a jar with a tight-fitting lid, combine the vodka with the raspberries. Close the jar tightly and let stand at room temperature for 2 weeks. Strain the vodka through a fine-mesh sieve and discard the solids. Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.

RASPBERRY COCKTAIL WITH RHUBARB WINE AND MAPLE VODKA

Steps:

• Combine 3 ounces rhubarb wine, 2 ounces raspberry syrup, and 2 ounces maple vodka in an ice-filled cocktail shaker. Shake well, and strain into a medium glass.

RASPBERRY VODKA

Steps:

• Place raspberries in strainer set over large bowl. Let stand 10 minutes (do not mash berries). Transfer juice to medium saucepan. Add sugar to juice; stir over low heat until sugar dissolves. Remove from heat. Stir in vodka. Pour vodka mixture into 6-cup jar or bottle. Add strained berries.
• Cut peel from orange. Cut white pith from peel; discard. Cut peel into 1/4-inch-wide strips. Add peel to vodka. Seal lid on container. Chill vodka at least 4 days and up to 3 months.