How can you resist these…

gallery-1513287951-shot-2-136-1024 Jello jello2


  • 1 1/2 c. champagne (divided)
  • 1 tbsp. lemon juice
  • 1/4 c. sugar
  • 3 envelopes gelatin
  • 1/4 c. vodka
  • rainbow sprinkles


  1. Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2 to 3minutes, and remove from heat. Stir in remaining 1/4 cup each of champagne and vodka.
  2. Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm.
  3. Invert jello to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles and serve cold.

Thanks to DELISH

Winter Whiskey Pasta


Creamy dreamy yet skinny Chicken fettuccine in a delicious whiskey & gouda cheese sauce

  • 1 tsp olive oil
  • 2 thinly sliced chicken breasts
  • Salt & black pepper to taste
  • 1 tbsp olive oil
  • 5 garlic cloves, smashed and chopped
  • 2 tbsp all purpose flour
  • 1 cup 2% milk
  • 1 cup water
  • 1 tsp oregano
  • 1 tbsp whiskey ( I used Jack Daniels)
  • ½-1 cup gouda cheese, shredded
  • Salt & black pepper to taste
  • ½ lb fettuccine pasta, cooked as per instructions
  • Red chili flakes
  1. Cook pasta as per instructions.
  2. On a hot skillet, add 1 tsp olive oil. Clean chicken breasts and sprinkle both sides with salt and black pepper. Place chicken on the skillet and cook until its no longer pink. Flip and repeat. Make sure chicken is cooked all the way through. Keep it aside. Once cool to handle, chop it in small pieces.
  3. In the same skillet, add 1 tbsp olive oil. To it add garlic and once fragrant add flour. Cook flour on medium gas until it starts to get golden. Add milk and water and using a hand stirrer, stir it constantly so no lumps remain. Add salt, black pepper and oregano. Stir and add whiskey. Let it cook and once it starts to get thick, add cheese. Turn off the gas and stir the sauce until all the cheese is melted. Taste and adjust seasonings. Add the cooked pasta and chicken and fold in the sauce.
  4. Serve garnished with red chili flakes and more salt & black pepper if needed.
I suggest adding the pasta and chicken to the sauce just before serving as if made in advance, pasta absorbs all the sauce and you end up with a dry looking pasta dish.
Recipe and images courtesy of;

Keeping your winter warm


Hot Cocoa Martini

For 2 Servings:
1 Packet hot cocoa mix
1 Cup milk
3 oz. Whipped cream vodka
1 oz. Buttershots caramel liqueur

Bring the milk to a simmer in a pot and whisk in the cocoa mix until fully incorporated. Refrigerate for about 10 – 15 minutes to chill.  Add 1/2 cup of the prepared cocoa to a cocktail shaker along with the vodka and caramel liqueur.  Fill with ice, shake well and pour into cocktail glasses.  Garnish with either whipped cream or marshmallows, if desired.

Image and recipe courtesy of;

Magic Cotton Candy Martini



Some Cotton Candy fun – adult style!



  • 4 cups cotton candy
  • 4 cups grape juice
  • 6 ounces vanilla vodka (add to your QuickBottle cart).



  1. Combine juice and vodka with ice in a shaker. Shake to combine.
  2. Place 1 cup cotton candy into each martini glass.
  3. Pour juice mixture over cotton candy.
  4. Enjoy!


Buzzed Cherry Bombs


Just what you and your Saturday night needs…


One (ten ounce) jar maraschino cherries
1 cup vanilla vodka (add to your Quick Bottle cart)
1 cup melted vanilla chips (you can also use white chocolate or candy melts)

1/2 cup blue sugar sprinkles

 Absolut Vanilla 700ml

Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.
Gently pat cherries dry. Dip in melted chips. Dip in sprinkles.
Places on wax paper covered baking sheet to set.
Serve within 24 hours.
The longer your cherries soak, the stronger the alcohol taste in them will be.

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