1. Try a wheat mash. In a 38L metal pot with lid, heat 23L of water to about 74° C. Add two gallons of dry, flaked wheat and stir. Check the temperature and ensure that it is between 66° C and 68° C. Stir in one gallon of crushed wheat malt. The temperature should be about 65°. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the fruit is soft. Allow the mixture to cool, then strain it through a fine mesh strainer or cheesecloth to remove any solid fruit pieces. Keep the juice, as it will be your brandy base. Add the vodka to the brandy base and mix well. Pour the vodka over the pears, ensuring they are completely submerged. Seal the container with an airtight lid and store it in a cool, dark place for 7 to 14 days. This will allow the pear flavor to infuse into the vodka. Every few days, gently shake the container to mix the ingredients and encourage the infusion process. 1 oz. grenadine. Soda water. Ice. In a shaker filled with ice, combine the cherry vodka, lime juice, and grenadine. Shake well, then strain into a glass filled with ice. Top with soda water, and garnish with a cherry or a lime wedge. Now that you know how to make cherry vodka, the possibilities are endless. 2 ounces vodka. 3 ounces seltzer water. .5-1 ounce fresh citrus, fruit puree, juice, or simple syrup. Ice. I recommend starting with ½ ounce of all these flavorings and then adding more if you desire. I sometimes like adding 1 ounce of citrus and juice, but find syrups and purees are a little sweeter and stronger. Rinse your glass with strongly flavored spirits or liqueurs. Try a Pineapple Lime Vodka Soda with Absinthe Rinse: Pour a small amount of absinthe (about 1/4 oz) into a tall glass. Swirl to coat the glass and then discard the liquid. Add three chunks of pineapple and muddle. Fill the glass with ice. Jello Shots. Boil water in a medium saucepan, then add two cups into a heatproof medium bowl. Add 6 oz green jello packet into the hot water and whisk. Add 1 cup vodka, and 1 cup cold water. Whisk well. Set up 3 oz cups (shot cups) on a tray, and pour mixture into each cup just about a ¼" from the rim. To give your jarred vodka sauce a richer, more savory flavor, consider sautéing some garlic and onion in olive oil before adding the sauce. This simple step will provide a robust foundation of flavors for your sauce. - Heat a tablespoon of olive oil in a saucepan over medium heat. - Add one minced garlic clove and ¼ cup diced onion. Here are some of our best mixed drink collections: Sour Cocktails All the very best sours: Whiskey Sour , Sidecar, even the Margarita and Mojito. Gin Cocktails All the classics: Gin Fizz, Tom Collins , Gin and Tonic, and more! Bourbon Cocktails Try these bourbon greats: the Old Fashioned , Manhattan, and more. You can make it more or less sweet, alcoholic, or more coffee. The original Kahlua recipe is a coffee-flavored liquor from Mexico with a 26.5% alcohol content. The current branded Kahlua has 20% alcohol. The recipe below will make homemade Kahlua with about 17% alcohol. I use vodka to make this recipe, but for a more authentic homemade Kahlua OpR867.