There are recipes in this book that require a lot of work, taste delicious, but yield rather less in terms of alcoholic effect than might be hoped for. There are others which require little work, taste delicious, and have the potential to get you hammered. This is one of the latter. 1 large watermelon 1 bottle vodka Cut a hole in one end of the watermelon large enough to admit a funnel. Keep upright in the fridge (if it will…
A classy barbecue dish this is—quite a step up from Beer Butt Chicken. Use good wood chips for flavour, and make sure you leave plenty of time to cook it right though. 1 1.3—1.8kg (3-4 lb) salmon, cleaned 6 sprigs fresh dill 60ml (¼ cup) lemon juice 3 tbsp butter, melted 1 tbsp horseradish 2 cloves garlic, crushed 1 lemon, sliced ½ tsp tabasco 60ml (¼ cup) vodka 60ml (¼ cup) vermouth Wash the salmon and dry well. Fill with…
Vodka jellies have a fearsome reputation, usually because of bizarrely high levels of spirit. While your tolerance and hangover levels are entirely up to you, exhaustive research suggests that you’re best sticking with the following proportions, to make sure the jelly sets correctly. If in doubt, make more jellies, not stronger ones. jelly cubes (orange and lime flavours are best, but it’s a matter of taste) water vodka Most manufacturers suggest melting their product in a certain amount of boiling…
Strawberries Romanoff, in this version, originate with the great French pastry chef Marie Antoine Careme (1784-1833), who cooked for the Russian Tsar Nicholas I. Careme was the author of one of the first great cookbooks, the 5-volume L’Art de la Cuisine Française, as well as working as personal chef to such figures as the French statesman Talleyrand, the Baron Rothschild, and the Prince Regent, later King George IV. 4 cups fresh strawberries 55g (2 oz) icing sugar 125ml (¼ pint)…
Pertsovka is the Russian name for pepper vodka. Vodka itself means ‘little water’—not so little in sufficient quantities. This dish has a good kick—you can replicate it with regular vodka and a good couple of teaspoonfulls of Tabasco. 1 whole chicken salt & fresh ground pepper 2 tbsp olive oil 1 small onion, finely chopped 1 small carrot, peeled and sliced into ¼” coins 1 bunch fresh thyme 80ml (1/3 cup) pepper vodka Preheat the oven 230C/450F/Gas Mark 8. Cut…
This is a classic recipe, a good solid dish with a whiff of booze. Makes enough sauce for two—use as much pasta (preferably penne, but any will do) as you like. 1 tin chopped tomatoes 2 cloves garlic, crushed 2 shallots, finely chopped 1 tbsp olive oil 1 tbsp butter 250ml (1 cup) stock 125ml (½ cup) double cream big handful of fresh basil, chopped 250ml (1 cup) vodka Melt the butter in a large pan, add the oil, garlic…
A hearty dish, for 8-12 people, and worth making in quantity. For the sauce: 1 tbsp olive oil 1 small onion, finely chopped 4 cloves garlic, crushed 2 tins chopped tomatoes 1 small tin tomato paste 1 large carrot, finely chopped 2 tbsp fresh oregano, finely chopped (or 2 tsp dried) 500ml (2 cups) water 75ml (¼ cup) vodka For the meatballs: 700g (1 ½ lbs) ground beef 225g (½ lb) Italian-style pork sausage, well chopped 2 large eggs, slightly…
“I have a punishing workout regimen. Every day I do 3 minutes on a treadmill, then I lie down, drink a glass of vodka and smoke a cigarette.”—Anthony Hopkins 2 plums, sliced 1 tbsp sugar ½ tbsp grated lemon peel lemon sorbet 75ml (¼ cup) chilled vodka Mix plums, sugar, lemon and vodka in a bowl, stirring until the sugar dissolves. Chill in the fridge for at least an hour to let the juice soak. Spoon over the sorbet to…
All of the people who’ve ever looked at the drink in their hand and thought “Hey, this is great and all, but what would make it really special is if it was a cake,”—this one’s for you. To make it easier we’ve used ready-made cake mix, but feel free to bake from scratch. 500g (18 oz) yellow cake mix 350g (13 oz) vanilla instant pudding mix 1 cup oil 4 eggs 200ml (¾) cup orange juice 75ml (¼ cup) Galliano…