The Intoxicologist

Pinky Vodka is famous for delicious cocktails of the month.  May brought the luscious fruits of the rainy spring into bloom and June’s sun is beginning to shine down in stunning glory.  How appropriate Strawberries and Cream headlined during May with a decadently rich and creamy cocktail brimming with Pinky’s signature vodka and fresh strawberry flavor.  Fresh mint is not just reserved for Mojitos.  With just a touch of mint added to this creamy confection, freshness abounds in just the right degree. 

Strawberries & Cream

1-1/2 parts Pinky Vodka

1 tablespoon diced Strawberries

1/2 teaspoon Vanilla Sugar (or Vanilla Coffee Creamer)

4 mint leaves, torn

3/4 part Simple Syrup

1/2 part cream

1 small Strawberry Garnish

Muddle strawberries and torn mint leaves in the bottom of a mixing glass.  Add simple syrup, cream and Pinky Vodka.  Shake with ice.  Strain into a cocktail glass.  Garnish with a strawberry on the rim of the glass.  Recipe created by Natalie Bovis-Nelson, aka: The Liquid Muse

Watch Natalie shake up the Pinky Vodka May Cocktail of the Month: Strawberries & Cream

No matter if you are poolside, beach side or soaking up the rays while tanning in the backyard, Ginger Sun captures the spirit of the season with its citrus zing and unmistakable fragrance of ginger.  Ginger brings distinct freshness and spice to any cocktail.  Ginger Sun is sure to outshine any other refreshments at your next summer barbeque, cocktail party or outdoor gathering.

Ginger Sun

1-1/2 parts Pinky Vodka

1 tablespoon diced peeled fresh ginger

1/2 part freshly squeezed lemon juice

3/4 part TLM Cabernet Sauvignon Syrup

1 part Pomegranate Juice

1 Lemon Wheel Garnish

Muddle fresh ginger in the bottom of a mixing glass.  Add lemon juice, Cabernet syrup, pomegranate juice and Pinky Vodka.  Shake with ice and strain into a martini glass.  Garnish with a lemon wheel on the rim of the glass. 

TLM Cabernet Sauvignon Syrup

1/2 cup Cabernet Sauvignon Wine

1 cup white granulated sugar

Dissolve sugar in wine in a small saucepan.  Bring to a boil, stirring constantly.  Once bubbling, reduce heat.  Simmer for three to five minutes.  Remove from heat and allow to cool.  Store extra syrup in the refrigerator.  Recipe created by Natalie Bovis-Nelson, aka The Liquid Muse.

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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved