Friday Happy Hour

Raspberry Bounce

1 pint raspberries

1 pint vodka

1 cup sugar

Dissolve sugar in vodka before adding berries. Mix the ingredients in a 1/2 gallon jug. Shake once a day for a week. Let stand about 6 months.

Cherry Bounce

3 quarts cherries

3 1/2 pounds sugar

1 quart vodka

Follow same procedure as for Raspberry Bounce.

Submitted by Michael Emmerich of the Home Office (Madison, WI)

Blogger's Note: 3 quarts of frozen cherries is ridiculously expensive. Instead we used 1 1/2 pints of cherries, 1 1/2 pints of vodka, 1 1/2 cups of sugar. The recipe is a bit of a meld between the two recipes, but I think it will work.

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Now the waiting and the research begin. We put this together last night and have already shaken it this morning. I'm not sure exactly what the six months is supposed to do, except that there is a certain amount of time needed for flavors to meld properly. Years ago, when I made Bierlikör (Beer Liqueur) it required a 4 month melding period.

We will sample the bounce periodically over the next six months to see how the taste is progressing, and in fact, will probably need another batch for the 4th of July party we have planned.

Furthermore, this is going to need a special cocktail recipe. There aren't any old recipes that call for flavored vodka, so if you have any that call for cherry vodka, please send them my way, and we'll be sure to try them in anticipation of the Cherry Bounce House on the 4th!

Cocktail Friday!

Fridays, we have decided, will be dedicated to cocktails. Look here every friday for a new cocktail recipe either new or retro!

Hoochie Mama

1 1/2 oz. vanilla vodka

3 oz. pineapple juice

1/2 oz. sweetened lime juice

1/2 oz. melon liqueur

1 maraschino cherry

Combine in shaker. Shake vigorously. Serve in martini glass or on the rocks. Garnish with a cherry.

Blogger's Note: Stolichnaya makes the best vanilla vodka I've ever had. The rest, including that one from Sweden, taste artificial and edgy.

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This is a recipe I've been making for many years now. It's my own creation, and as far as I can tell it's completely original. When I first made this cocktail it took me several weeks to figure out what it tasted like. Then it came to me: Pistachio Fluff. Yep, for those that enjoyed the "salad" or "dessert" in the 70s and 80s, it's now available in cocktail form. Enjoy.

Please drink responsibly. This drink is sweet, fruity and does not taste boozy. If you aren't careful you'll end up under the dessert table, which may be slightly cleaner than being on top of it, but it's still not a desirable fate.