Type what you have

Ingredients

• ✓ lemon vodka
• orange liqueur
• orange juice
• sweet and sour mix
• ice

Instructions

1. 1 Pour the vodka, Cointreau, orange juice, and sweet and sour mix into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled cocktail glass over crushed ice to serve.

By DeBonna

Ingredients

• ✓ lemon vodka
• water
• lemon
• sugar
• gelatin
• turbinado sugar

Instructions

1. 1 Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
2. 2 Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
3. 3 Sprinkle gelatin into saucepan.
4. 4 Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
5. 5 Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
6. 6 Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
7. 7 Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

By RainbowJewels

Ingredients

• ✓ lemon vodka
• ice
• orange liqueur
• champagne
• orange

Instructions

1. 1 Fill a martini shaker half way with crushed ice, then add vodka and orange liqueur. Fill the rest of the way with champagne. Shake vigorously, and strain into a martini glass. Garnish with orange slices.

By Lisa Snell

Ingredients

• ✓ lemon vodka
• watermelon
• ice
• lime juice
• triple sec

Instructions

1. 1 Place watermelon chunks in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a pitcher; chill in the freezer 30 to 60 minutes.
2. 2 Fill a cocktail shaker with ice; add ½ cup watermelon purée, ⅛ cup lemon vodka, 1 tablespoon lime juice, and ½ tablespoon triple sec. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass. Repeat process for remaining martinis.

By Marilee Wilson Mack