Give thanks for some Mako Cheer!

A few hot drinks to warm up a chilly holiday!

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Ingredients:

• 12 oz. Mako vodka
• 1 bottle (750 ml) red wine, merlot is nice
• 2 tbsp. mulling spices
• 1 tsp. fresh lemon zest
• 2 tbsp. brown sugar
• 2 tbsp. toasted sliced almonds
• 4 tbsp. golden raisins

-In a saucepan, combine the vodka, wine, mulling spices, brown sugar and lemon zest, simmer over low heat for about half an hour. Strain. In the bottom of each mug place some raisins and almonds, pour hot liquid over the top and serve.

Smoke and Fire Hot Chocolate

Ingredients:

• 12 oz. hot cocoa
• 3 oz. Mako vodka
• 2 tbsp. honey
• 1/2 tsp. pure vanilla extract
• 2 tbsp. heavy cream
• ½ tea. smoked paprika
• ¼ tea. chipotle powder

-Mix all ingredients together and serve

-cinnamon sticks and grated chocolate for garnish

Peppermint Stick Hot Chocolate

Ingredients:

• 1 cup hot cocoa
• 3/4 oz. Mako vodka
• 1 oz. peppermint schnapps
• 2 tbsp. heavy cream

-Mix all ingredients together and serve

-chocolate shavings and a peppermint stick for garnish

Tomato Salad with Mako Vodka Dressing

This is a terrific side salad to accompany a traditional or non-traditional Thanksgiving feast.

Serves 8 people

Ingredients:

• A dozen ripe beefsteak tomatoes, cut into wedges and de-seeded
• 1 small red onion, thinly sliced
• 8 large celery stalks, lightly peeled with a vegetable peeler and large diced
• ½ cup pitted and roughly chopped Kalamata olives
• ½ cup pitted and roughly chopped Cerignola or Picholine olives
• 1/2 cup olive oil
• 1/3 cup Mako Vodka
• 1 teaspoon caraway seeds
• 1 teaspoon celery seeds
• ¼ cup chiffonaded fresh basil
• 2 teaspoons sugar
• 2 teaspoons fresh chopped garlic
• 2 teaspoons fresh chopped mint
• 3 teaspoons fresh chopped parsley
• Fresh ground pepper and kosher salt to taste

Preparation:

• Combine tomatoes, red onion, celery and olives in a large bowl.
• Mix olive oil and all remaining ingredients (except the vodka and the basil), then whisk in the vodka slowly until well incorporated.
• Pour the vodka dressing over the tomato mixture and then gently toss in the chiffonaded basil.
• Season to taste

This salad is best made several hours before serving and allowed to marinate covered in the refrigerator. If kept overnight the vodka will break down the tomatoes a bit. Leftover salad is great simmered and pureed for a lovely tomato sauce.

This salad is great topped with some good quality feta cheese or diced fresh mozzarella