Orange Vodka Herbal Cooler Recipes

CRANBERRY HERBAL TEA COOLER

Steps:

• In a saucepan, bring the water, orange juice and sugar to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; add tea bags. Let stand for 4 minutes. , Remove and discard tea bags. Transfer to a pitcher; stir in cranberry juice. Refrigerate until chilled. Garnish with orange slices.

ORANGE-PINEAPPLE COOLER

Steps:

• Mix together the juices and soda and pour into tall icefilled glasses. Garnish with orange slices.

CUCUMBER VODKA COOLER

Steps:

• To make simple syrup, bring the sugar and 1/2 cup water to a simmer in a saucepan on medium heat, then turn off the heat and let cool to room temperature.
• In a tall thermos, add the cucumbers, mint and simple syrup. Stir with the handle of a wooden spoon. Add the lime juice and vodka, then cover and shake vigorously for about 30 seconds. Chill until ready to serve.
• Pour over ice in glasses, then top off with the club soda. Serve immediately.

CRANBERRY-ORANGE-CINNAMON VODKA TONIC

Steps:

• For the simple syrup: Bring the sugar and 1 cup water to a boil in a small saucepan. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature.
• For the vodka tonic: Muddle the cranberries, orange peel and 1 to 2 tablespoons simple syrup (depending on how sweet you like your drink) in a rocks glass. Add the orange juice, vodka and orange liquor, fill 3/4 of way with the tonic and add ice cubes. Serve immediately. Reserve the remaining simple syrup for another use. It will keep in the refrigerator, covered, for up to 1 month.

SWEET TOMATO BASIL COOLER

Steps:

• Prepare the garnish by cutting a small X in the top and bottom of the cherry tomato. Skewer a paper straw through the two X's and set aside.
• Fill a small bowl with 1/4 inch water. Mix the basil sugar with the salt on a small plate.
• Dip the rim of an 8- to 10-ounce rocks glass in the water then in the basil sugar mixture. Add two or three 1-inch ice cubes to the rimmed glass, carefully pour in the tomato basil shrub then top with the sparkling water. Stir with the prepared straw, adjust the tomato so it sits about 1/2 inch above the rim and serve.
• Combine the tomatoes, basil sugar and salt in a small saucepan and stir together to start to dissolve the sugar and break down the tomatoes. Bring to a simmer over medium-high heat and cook, stirring occasionally to break up the tomatoes, until the tomatoes are saucy and the skins are loosened, 25 to 30 minutes. (No need to add water; there will be plenty of liquid from the tomatoes.)
• Remove from the heat and stir in the vinegar. Strain through a fine-mesh sieve into a medium heatproof bowl, pressing as much juice as possible through the sieve; discard the solids. Transfer the shrub to a glass jar and refrigerate for 24 hours before enjoying so the flavors can meld together. The shrub can be refrigerated for up for 2 weeks. Makes about 2 cups.
• Combine the sugar and basil in a mini food processor and pulse until the basil is finely chopped and blended into the sugar. You might need to stop and stir occasionally to help disperse the basil. Transfer to a jar and refrigerate for up to 2 weeks. Makes about 1 1/2 cups.

GAZPACHO VODKA COOLER

Steps:

• Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
• Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

VODKA AND ORANGE

Steps:

• Combine the orange juice and sugar in a small saucepan and bring to a boil over high heat. Cook until reduced to 1 cup. Add the Grand Marnier and cook for 1 minute. Remove from heat and let cool to room temperature, then cover and refrigerate. (The orange syrup can be made up to 1 week in advance and stored in the refrigerator.)
• In each of 4 to 6 rocks glasses, stir together 2 tablespoons of the cold orange syrup and a shot of vodka. Add a scoop of ice and top off with club soda. Float a slice of orange on top of each drink and serve.