Drunken Strawberry Shots Recipes

Steps:

• Combine the red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add the berries and stir to combine. Cover and refrigerate until chilled, 2 hours.
• To serve, spoon some of the berries and mulled wine into a coupe glass. Top with a scoop of frozen yogurt and garnish with some freshly grated cinnamon.

Steps:

• To a tall glass, add scoop of vanilla ice cream. Pour 2 shots of vanilla vodka or 2 shots of chocolate syrup over ice cream. Fill glass the rest of the way with root beer. Drizzle chocolate syrup or vanilla vodka on top. Serve with a straw and spoon.

Steps:

• Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
• Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
• Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
• Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Steps:

• In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.

Steps:

• Mix all ingredients together.
• Enjoy!

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.

Steps:

• In a shaker, muddle strawberries and basil. Fill shaker three-fourths full with ice. Add the remaining ingredients; cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass.

Steps:

• Mix together milk and pudding with an electric mixer until no lumps exist.
• Beat in liquor.
• Gently fold in cool whip.
• Spoon into 2 ounce cups, cover with lids and freeze.
• Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.

Steps:

• Pour Jagermeister into tall glass. Add root beer and stir.

Steps:

• Pour schnapps into a shot glass.
• Very gently pour Irish cream liqueur over the schnapps. Wait until the Irish cream liqueur begins to clump and 'curdle' to look like a brain, just a few moments.
• Gently pour a tiny amount of grenadine 'blood' over the brain.
• Watch your guests gag over the look of one of the nastiest-looking Halloween drinks around. But they are yummy!

Steps:

• Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
• Stir pear liqueur into the syrup and refrigerate for 1 hour.
• Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.