recipes

HOLIDAY PUNCH

4 cups boiling water
2 1/2 cups sugar
1 bunch fresh mint
2 cups blood orange purée
4 cups fresh brewed decaf Lipton tea
(3 large tea bags)
1 quart club soda to taste

Boil water, dissolve sugar, steep mint in hot mixture for 15 mins. Remove mint, add blood orange purée and stir. Then add tea, refrigerate. Right before serving pour club soda and mix slightly. Garnish with mint & lemon rind slice.

-Recipe by Chena

SPICY DAME (WINNER OF THE LES DAMES COMPETITION)

1/3 cup simple syrup infused with jalapeño pepper, cilantro and fresh ginger
1/2 cup Duckworth Sipping Vodka
1/3 cup pineapple juice, fresh

Make simple syrup by combining 2 cups sugar and 1 cup water in saucepan. Stir to dissolve. Add sliced jalapeño, cilantro leaves and a 1” piece of ginger to infuse syrup over heat. Strain syrup and cool.

Combine syrup, vodka, pineapple juice and ice in cocktail shaker. Shake vigorously. Strain into martini glass. Top with orange and lime zest. Serves 2.

- Recipe by Margie McAllister and Jennifer Brightman

THE DUCKWORTH BULLSHOT

2 oz Duckworth Sipping Vodka
2 1/2 oz Campbell’s beef broth
(canned beef broth is traditional)
Juice of 1 lemon wedge
2 dashes Worcestershire sauce
2 dashes Tabasco sauce

Shake all ingredients well with ice, then strain into an Old-Fashioned glass full of fresh ice. Grate a little black pepper on top.

LEMON DUCK

1 oz Duckworth French Oak Vodka*
1/2 oz Triple Sec or Cointreau
1/2 oz sour mix**
1/2 oz water

Mix all ingredients and pour over ice. Garnish with a sprig of thyme.

*You can also use Duckworth Sipping Vodka.

**You can also use half lemon juice and half simple syrup or agave.

JUST THIS ONCE

2 oz truffle vodka
1/2 green Chartreuse
1/2 Combier Rouge cherry liqueur

Served up in a coupe, half-rim of grated Mexican chocolate.

TRUFFLE MARTINI

3 oz Duckworth Truffle Vodka
1 oz dry vermouth
1 cup ice cubes
3 olives

Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass. Garnish with three olives on a toothpick.

I'M DREAMING OF A WHITE (RUSSIAN) CHRISTMAS

1 1/2 oz Duckworth Sipping Vodka
1 1/2 oz Kahlúa
2 oz milk 
Whipped cream
Peppermint Candy

Add 1 piece of peppermint candy to the Kahlúa. Muddle (getting the candy flavor mixed) into the Kahlúa. Pour ingredients into shaker, and shake vigorously. Strain any candy from the Kahlúa. In a shaker, add ice, vodka, peppermint flavored Kahlúa, and milk.

Shake well, and strain mix in glass.

Top with whipped cream, and garnish with chocolate covered candy peppermint stick.

- Recipe by Lisa and Suzanne

HOLLY JOLLY

2 oz Duckworth Sipping Vodka 
2 1/2 oz pomegranate juice 
1 oz ginger-lemon simple syrup 
(see below) 
Ice 
Splash of citrus sparkling water Pomegranate seeds for garnish 
Lemon twist for garnish

Combine vodka, juice and simple syrup in a shaker with ice. Shake vigorously; strain into a coupe. Top with splash of sparkling water (or Champagne). Garnish with pomegranate seeds and a lemon twist.

SIMPLE SYRUP:
In a saucepan, combine 1 cup water with 1 cup sugar, 3/4 cup freshly squeezed lemon juice, 1 tablespoon lemon zest and 2 tablespoons peeled, coarsely chopped fresh ginger. Bring to a boil over medium heat; reduce to simmer, stirring occasionally, until sugar has dissolved and mixture has reduce to about 1/2 to 3/4 cup, about 10 minutes. Cool and strain into a glass jar with tight-fitting lid. Chill (it keeps fresh for a couple of months in fridge). Use in cocktails, iced tea, lemonade or on fresh fruit.

— Recipe by June Naylor

TRUFFLE BLOODY MARY

1/4 cup tomato juice
2 oz Duckworth Truffle Vodka
1 tsp Worcestershire sauce
3/4 tsp freshly grated horseradish
3 dashes Tabasco sauce
1 pinch celery salt
1 dash freshly ground black pepper
1 cup ice cubes
1/4 tsp fresh lemon juice
1 stalk celery
1 lemon wedge (optional)

In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, celery salt, and pepper. Fill glass with ice, and then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, and then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve.

THE FORAGER

2 oz Duckworth Truffle Vodka
3/4 St. Germain
1/4 Lillet Rose
2 dashes celery bitters

Served up in a coupe, garnished with rosemary sprig.