Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: vodka

Apple Pie Sparkler

Recipe Source: Bert’s Kitchen Witch /

Prep/Cooking Time: 3 min prep


2 ounces rum (Apple-flavored, I used Bacardi Big Apple, but any Apple Vodka would work!)
1/2 ounce cinnamon schnapps (Any kind would do but I used Hot Damn)
6 ounces ginger ale


Fill a tall “High Ball” glass with ice, and pour over the Apple Rum. Pour over the Cinnamon Schnapps. Top off with Ginger Ale.

Stir all together, and enjoy.

Penne in Vodka Cream

Recipe Source: Dawn /

Prep/Cooking Time: 30 Min


1 pound penne pasta
1/2 cup butter
3/4 cup vodka
1/2 teaspoon dried red pepper flakes
1/4 teaspoon Worcestershire sauce
8 ounces tomato sauce
1/2 (6 ounce) can tomato paste
1 cup heavy cream
salt and pepper to taste
1/4 cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.

Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.

Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.

Electric Lemonade

Recipe Source: Wesley Luttman /

Prep/Cooking Time: 2 Min


1 (1.5 fluid ounce) jigger citron vodka
1/2 fluid ounce Blue Curacao
2 fluid ounces sour mix
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon – cut into wedges, for garnish


Fill a Collins glass with ice. Pour in vodka, blue Curacao and sour mix. Fill to the top with lemon-lime soda. Garnish with lemon wedge, and serve with straw.

Dads’ Gather Around Christmas Punch


“This is a great crowd pleaser punch. ‘Retro’ to youngsters but a staple at every Christmas party in my family since the early ’60’s. The ‘Dads’ gather around the punch bowl and ‘taste-test’ the first batch before anyone else is allowed to partake.”

Recipe Source: LabRescuer /

Prep/Cooking Time: 5 minutes


1 (750 milliliter) bottle vodka
1 (46 fluid ounce) can grapefruit juice
1 (46 fluid ounce) can pineapple juice
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 trays ice cubes, or an ice ring


In a swanky punch bowl (a MUST), combine the vodka, grapefruit juice, pineapple juice, lemon-lime soda and ice, or ice ring. This punch is too good for the little punch glasses that come with the punch bowl so use your highball glasses, stand around the punch bowl and have a good time!


Recipe Source: Marjory /

Prep/Cooking Time: 1 hour


1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract


Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.

Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

N’awlins Citrus Slush

Recipe Source: Dotty Faulk

Prep/Cooking Time: 10 mins prep / 48 hours freezing


1 6oz can frozen orange juice concentrate undiluted
2 6oz cans frozen lemonade concentrate undiluted
2 6oz cans frozen limeade concentrate undiluted
3 1/2 Cups water
1 Cup sugar
4 Cups vodka
2 28oz bottles 7-Up or ginger ale
1 can pineapple crushed (to taste)
Cherries (to taste)


Combine concentrates, water, sugar, vodka, and soda/ale. Add fruit to taste. Stir to mix. Freeze for 48 hours, stirring often to prevent settling.

Serve frozen as a cold treat, or thaw for a refreshing drink!

Makes 16 servings.

Ain’t Yo Momma’s Chocolate Milk

Recipe Source: EGrivner /

Prep/Cooking Time: 2 Minutes


1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes


In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.

Penne alla Vodka

Recipe Source:


One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like


Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully ? they will splatter ? slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Makes 6 servings.

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