Vodka Recipes using Colorado Premium Vodka - Enjoy the pure taste of Colorado

Recipes & Food Pairings

Colorado Premium Vodka is the ideal spirit for cocktails due to its pure clean flavor. Colorado Premium Vodka, mixed or straight, is an ideal food companion and can be paired with many different kinds of foods.

Martinis, Cocktails & Appetizer Bar

Bloody Mary & Citrus Bar

Fruit & Dessert Martini Bar

Colorado Sun Infusions

Food Recipes

Martinis, Cocktails & Appetizer Bar

Drinks

Snow Ball

Colorado Premium Vodka and Fresca™ over ice, garnish with lime wedge in a snifter

Cosmopom

2 1/2 oz. Colorado Premium Vodka

3/4 oz. Triple Sec

2 oz. Pomegranate juice

Chill all ingredients and strain into martini glass, garnish with lemon twist

Colorado Perfect Martini

3 oz. Colorado Premium Vodka, dash of juniper infused dry vermouth" chilled in a martini shaker

garnish with 2-3 Colorado juniper berries

Colorado Dirty Red Martini

3 oz Colorado Premium Vodka

dash Dry Vermouth

1/2 oz. Olive juice

Paprika

Chill all ingredients and strain into martini glass, garnish with tomolive or cocktail olive

Colorado Cooler

Colorado Premium Vodka, club soda or tonic, dash pomegranate juice, mint leaf garnish

Food

Black Pearl Oysters

Oysters on the half-shell, black caviar, Tabasco Jalapeno/Lime sour cream and a lemon garnish

Smoked Salmon, "Bar Sin" Cheese on Crostini

Colorado Caprese

Buffalo mozzarella cubes, grape tomatoes, marinated in mint, basil, olive oil and Tabasco

Jalapeno Sauce on bamboo picks

Cosmopom

Bloody Mary & Citrus Bar

Drinks

Mountain Mary

Colorado Premium Vodka, tomato juice, roasted red pepper puree, lemon juice, squeeze of lime, black pepper, celery salt, dash of each: Worcestershire, Tabasco Chipotle Sauce and Original Tabasco Red Sauce.

"Buff" Mountain Mary

Same as Mountain Mary plus 2-3 oz. buffalo or beef bullion.

Smoke Jumper

Colorado Premium Vodka, vermouth and Tabasco Chipotle Sauce

Mountain Aid

Colorado Premium Vodka and homemade lemonade**. Garnish with mint leaf.

Colorado Sunrise

Colorado Premium Vodka, homemade lemonade**, grapefruit juice, orange juice, cranberry juice, orange wheel for garnish

Homemade Lemonade

6-7 Lemons

Boiling Water

Sugar or other sweetener

1. Halve lemons and juice. Strain out pulp and seeds. Refrigerate in serving pitcher.

2. Place lemon rinds in a glass, stainless steel or ceramic bowl.

3. Pour boiling water over the lemon rinds. If you are using a glass container, place in the sun

lightly covered. When cool strain rind mixture into pitcher with lemon juice.

4. Sweeten to taste with sugar or other sweetener like honey.

Food

Buffalo Bites

Chilled cubes of rare buffalo with two dipping sauces

Glazed Scallop Picadillos

Flour dusted sauteed scallops tossed with red pepper Chipotle sauce

Colorado Fiesta Chips

"Scoops" or chips layered with refried beans, cheese, salsa, topped with Tabasco Jalapeno, lime sour cream and cilantro

Fruit and Dessert Martini Bar

Drinks

Snow Cappuccino

1-3/4 oz. Colorado Premium Vodka

2 oz. Kahlua

1/4 oz. vanilla syrup

2 oz. espresso

Put whipped cream in bottom of martini glass. Combine ingredients above in shaker glass with ice. Shake and strain into martini glass around a dollop of whipped cream. The dollop should float.

Rocky Ford Melon Martini

2 oz. Colorado Premium Vodka

1 1/2 oz. Midori

melon ball garnish

Combine in a shaker glass over ice. Strain into martini glass, add 1-2 Rocky Ford Colorado melon balls directly into glass.

Palisade Peach Martini

2 oz. Colorado Premium Vodka

1 1/2 oz. Peach Schnapps

peach wedge garnish

Combine in a shaker glass over ice. Strain into martini glass with a Palisade Colorado peach wedge.

Colorado Kir

3 oz. Colorado Premium Vodka, dash of pomegranate juice or raspberry infused Colorado Premium Vodka*. Garnish with lemon twist.

Chocolate Mountain Martini

2 oz. Colorado Premium Vodka

2 oz. Godiva Chocolate Liqueur or Dark Creme de Cacao

Cocoa powder the rim of martini glass. Pour chilled mixture into glass, garnish with Hershey's Hug or Kiss.

Food

Mini Diablo Squares

Rich chocolate cake, chocolate mousse, white chocolate mousse and raspberry coulis

Vodka Snaps with Mandarin Orange Cream

Rock Slide Cheese Cake

Mini cheesecake squares with caramel topping and toasted crushed hazelnuts

*Colorado Sun Infusions

An infusion is a liquid extract made from soaking something in a solution.

A Colorado Sun Infusion is to soak something in Colorado Premium Vodka warmed by the sun.

Simply take a clean dry glass jar or canister and place fresh clean raspberries, pealed sliced peaches or any other fruit alone or in combination. Pour a full bottle of Colorado Premium Vodka over the fruit, cover and place in the sunlight for two weeks.

Strain and sweeten with simple syrup, put back into your Colorado Premium Vodka bottle and cork. You may also infuse juniper berries, a vanilla bean, teas, fresh herbs, hot peppers, dry hibiscus flowers, etc.

Secrets to Great Infusions

1. Use a clean, pure fresh tasting vodka like Colorado Premium Vodka.

2. Use farm fresh ripened fruit, herbs, peppers, etc.

3. Wash fruit thoroughly.

4. Be careful not to leave in the sun too long. The strong high altitude rays of Colorado will accelerate the infusion process.

5. After two weeks, store out of the sun for a longer shelf life.

6. Select the sweetener of your choice: honey, cane sugar or even sugar substitute.

7. Use less sweetener to allow more of the natural flavors to come through.

Serve your infusions over ice as a cocktail, chilled in a martini glass, mixed with club soda, or straight as a liqueur.

There is truly nothing like the pure natural taste of a Colorado Sun Infusion.

Simple Syrup Recipe

1/2 cup Water

2-6 Tbs. Sugar to taste

1. Heat water and sugar in saucepan until sugar goes into solutions.

2. Store at room temperature in a covered jar.

Vermouth Soaked Juniper Berries

1 cup Dry vermouth

1/4 cup Juniper berries, dried

Place in a clean jar. Cover and allow the magic of infusion to happen.

Recipes

Black Pearl Oysters

Shuck oysters on the half shell.

Place one dollop of Tabasco Jalapeno, lime sour cream on oyster.

Spoon black caviar on top of sour cream.

Garnish with small slice of lemon.

Jalapeno Lime Sour Cream

1 cup Sour cream

1-2 tsp. Tabasco Jalapeno Sauce

Juice of 1/2 lime

Salt to taste

Mix all ingredients and chill.

Salmon Lox and "Bar Sin" Cheese on Toasted Crostinis

Salmon Lox

Making Salmon Lox is easy and is a real money saver.

Sprinkle dry dill liberally on skinless and boneless salmon fillets. Place in a glass, ceramic or stainless steel pan. Cover with plastic wrap and refrigerate overnight.

For every pound of salmon mix 1 cup salt and 1 cup of sugar. Place 1/2 of the mixture under the salmon and the rest on top. Cover with plastic wrap and place another flat pan on top. Place 2-3 plates on the top pan for weight. Refrigerate for 2 days

After 2 days, remove salmon from sugar/salt mixture and wash off under cold running water. Let air dry uncovered in the refrigerator and then cover with plastic wrap.

Slice thinly with a sharp knife on the diagonal.

"Bar Sin" Cheese

8 oz. Cream cheese

8 oz. Goat cheese (or 16 oz. just cream cheese)

4 oz. Butter

1 Tbs. Marjoram

1 Tbs. Dill

1/2 Tbs. Basil

1/2 Tbs. Granulated Garlic

3/4 tsp. Onion Powder

3/4 tsp. Salt

1/2 tsp. White pepper

Mix all ingredients until smooth with an electric mixer.

Crostini

Preheat oven to 375 degrees.

Cut baguette into 1/2" or less slices.

Brush with olive oil and minced garlic.

Sprinkle with parmesan cheese.

Toast until golden brown (about 5 minutes). Remove and cool.

Assembly

Spread cheese mixture on crostini.

Place a slice of lox on top and garnish with fresh dill.

Recipe Notes

1. Commercial lox can be substituted for homemade.

2. For a spicy smoky flavor, substitute the dry dill in the curing process with Tabasco Chipotle

Sauce and refrigerate overnight covered before packing in the sugar/salt mixture.

3. One to two pounds of salmon and one cheese recipe should yield 50-76 finished crostinis.

Salmon Lox and Bar Sin Cheese on Toasted Crostinis

Other Recipes

Colorado Caprese

8 oz. Fresh mozzarella

1 pint/10 oz. Grape tomatoes

Marinade

3/4 cup Olive oil

1 Tbs. Mint, dried

2 Tbs. Basil

2-3 tsp. Tabasco, Jalapeno

Salt & Pepper, to taste.

Cut mozzarella into bite size pieces. Marinate Mozzarella and tomatoes. Refrigerate overnight. Put mozzarella & tomatoes alternatively on skewers. Drizzle marinade on top & serve.

Buffalo Bites with Two Sauces

Slow roast buffalo or beef to rare 130 - 140 degrees F. For best results select a cut of meat that is at least 8-10 lbs (top round, tri-tip or bottom round are the best)

Preheat oven to 250 degrees. Season outside of meat with salt, pepper, granulated garlic and dry thyme. Place in roasting pan and roast for approximately 2 to 2-1/2 hours until internal temperature is 120 -130 degrees. Reduce oven temperature to 140 degrees and continue to roast until internal temperature reaches a maximum of 140 degrees. This may take 1-3 hours.

Note: Normally if you remove the roast from the oven at 135 degrees it will continue to cook another 5 degrees+. Use a good probe thermometer.

Cool roast then chill overnight. Cut into 1" cubes and serve with cocktail picks and dipping sauces.

Dipping Sauces

Lemon Tarragon Aioli

1 cup Mayonnaise

1/4 cup Olive oil

Juice of one lemon

2 tsp. Tarragon

Salt & Pepper, to taste.

Mix and chill.

Creamy Horseradish and Cracked Pepper Sauce

1 recipe Jalapeno lime sour Cream

1 Tbs. prepared horseradish

Cracked Pepper, to taste

Mix and chill.

Colorado Scallop Picadillos

1. Select large sea scallops.

2. Dry with paper towels and dust with seasoned flour.

3. Heat canola oil in saute pan until hot.

4. Drop in small pats in unsalted butter.

5. When melted, place scallops in pan and saute for 1-3 minutes until golden brown, then turn and

saute another 1-3 minutes.

6. Remove and drain on paper towels.

7. Serve with cocktail picks and Red Pepper Chipotle Sauce.

Red Pepper Chipotle Sauce - puree in food processor

12 oz. can or jar Roasted red bell peppers in brine or water

1 Tbs. Tabasco Chipotle Sauce

Drain peppers and blend with Chipotle Sauce.

Serve scallops and red pepper sauce warm or at room temperature.

Colorado Fiesta Chips

One bag commercial tortilla chips, rounds, triangles, or scoops.

1. Puree one can refried beans with 1/4 cup sour cream.

2. Spoon mixture onto chips.

3. Layer with grated cheese and your favorite salsa.

4. Top with Tabasco jalapeno lime sour cream.

5. Garnish with cilantro.

Note: to keep the chips from becoming soggy, use a chunky salsa drained of water and serve at once.

Mini Diablo Squares

1 box Chocolate Cake mix - moist devil's food is best.

1 lb. Semi-sweet chocolate

8 oz. Baker's chocolate

1/2 lb. butter

3/4 cup Granulated sugar

? cup Dark rum

? cup Light rum

1 cup coffee

4 cups Heavy Whipping cream

Chocolate Mousse

1. Combine all other ingredients except whipping cream in metal mixing bowl in top of double boiler.

Melt ingredients over boiling water. Let chocolate mixture cool to 90 degrees F.

2. Whip heavy cream until stiff, fold into cooled chocolate mix.

3. Turn cooled cake onto cake pan or cutting board. Layer generously with chocolate mousse

mixture.

4. Refrigerate for 6 hours or overnight.

Raspberry Sauce

1 pint Fresh raspberries

1/4 cup Granulated sugar

1 Tbs. Lemon juice

1 3/4 cup Water

2 Tbs. Corn starch

1. Place raspberries, sugar, lemon juice and 1 1/2 cups of water in sauce pan. Simmer 10 minutes.

Strain out seeds.

2. Mix corn starch with 1/4 cup water. Add to sauce and place back on stove. Simmer until thick.

3. Let sauce chill before serving.

Whipped Cream Topping

Whip 2 cups of Heavy cream and sugar to taste until stiff.

Cut Chocolate Diablo into squares. Garnish with whipped cream and raspberry sauce.

Mini Diablo Squares

Vodka Ginger Snaps with Mandarin Orange Cream

Recipe makes approximately 5 dozen.

Vodka Ginger Snap

1/4 cup Dark corn syrup

1/4 cup Molasses

1/2 cup Butter

1 cup Sifted Flour

1/2 cup Granulated Sugar

1 tsp. Ground ginger

1/8 tsp. Cinnamon

2 tsp. Colorado Premium Vodka

1. Preheat oven to 300 degrees F.

2. Heat syrup and molasses to boiling. Remove from heat and add butter.

3. Sift together the flour, sugar, ginger and cinnamon. Add gradually, while stirring the molasses

mixture. Mix well. Add vodka.

4. Drop by half-teaspoonfuls three inches apart on a greased cookie sheet. Bake ten minutes.

5. Remove from oven, loosen one cookie at a time and roll over a funnel or the handle of a wooden

spoon. Slip off carefully. Allow to cool. Note: the vodka snaps harden fairly quickly, so work in

small batches.

Mandarin Cream Recipe

1 box Vanilla pudding

24 oz. (2 cans) Mandarin oranges

4 oz. Colorado Premium Vodka

1 pint Heavy whipping cream

6 each Egg yolks

1 1/2 cups Orange juice

2 envelopes Unflavored gelatin

1/2 cup Sugar

1. Make vanilla pudding according to recipe and chill.

2. Drain mandarin oranges and soak in vodka.

3. Beach heavy cream to stiff peaks and chill.

4. Combine one cup of orange juice with sugar and egg yolks. Cook over low heat, stirring until

thickened.

5. Soak the gelatin in the remaining orange juice, add a little of the hot orange juice mixture and

stir until dissolved. Combine the two mixtures and set aside to cool.

6. When the mixture is cool but has not set up, fold in the pudding and whipped cream. Cover and

chill in refrigerator.

7. Fill ginger snaps with cream mixture and garnish each snap with a mandarin orange.

8. Chill remaining vodka, place in a martini glass and drink!

Serve at once.

Vodka Ginger Snaps with Mandarin Orange Cream

Rock Slide Cheese Cake

Crust

1 1/2 cups Graham crackers

6 Tbs. Melted butter, warm

1/4 cup Sugar

1. Lightly grease 12" x 18" jelly roll pan.

2. Mix ingredients until moistened.

3. Spread evenly in pan. Using the flat bottom of a drinking glass, firmly press mixture over the

bottom of the pan.

4. Freeze for 20 minutes.

Cheesecake - have all ingredients at room temperature 68-70 degrees. Preheat oven to 400 degrees F.

2 1/2 lb. Cream Cheese

1 3/4 cups Sugar

1 tsp. Grated lemon zest

1/2 tsp. Vanilla

5 each Eggs

5 each Egg Yolks

1/2 cup Heavy cream

3 Tbs. All purpose flour

bag Caramel squares, melted or caramel topping

1 cup Hazelnuts, toasted and chopped

1. In large bowl, beat cream cheese until creamy, about 30 seconds. Scrape sides of bowl and

beaters well.

2. Gradually add the sugar until smooth and creamy approximately 1-2 minutes.

3. Mix in lemon zest and vanilla.

4. Mix in eggs and egg yolks one at a time just until incorporated, scraping the sides of the bowl

and beaters after each addition. DO NOT OVERBEAT.

5. On low speed, mix in heavy cream.

6. Mix in flour.

7. Scrape batter onto the crust and smooth the top. Bake for 12 minutes at 400 degrees F then

reduce the oven temperature to 200 degrees F and bake for 50-60 minutes more. Turn the oven

off and prop the oven door ajar and let cake cool in oven for 30 minutes more.

8. Cover and refrigerate for at least 6 hours, preferably 24 hours before serving.

9. Cut into squares. Drizzle with melted caramel squares and sprinkle with chopped toasted

hazelnuts.

Rock Slide Cheesecake