Fruit Tingle-tini

This loly-based cocktail is so much fun, we love whipping it up for special celebrations and sharing at parties. You will need to prepare it a day ahead so the vodka has time to infuse with the Life Savers. A word of warning, as they dissolve in the vodka, the Fruit Tingles release a gas that can cause the bottle top to fly off. So, if you do choose to seal the bottle, ensure you open it every few hours to prevent a build up of gas. This is called ‘burping’ the bottle.

Allergens: Recipe may contain peanuts, tree nuts, milk and lactose.

6 Ingredients

  • 500ml (2 cups) vodka

  • 4 x 34g packet Life Savers Fruit Tingles, plus 1 packet, extra, to decorate

  • Ice cubes, to serve

  • 300ml strawberry liqueur or Alize Rose Passion

  • 150ml fresh lime juice

  • Lime wedges, to serve

4 Method Steps

  • Step 1

    Empty Fruit Tingles
    (4 x 34g packet Life Savers Fruit Tingles, plus 1 packet, extra, to decorate)
    packets onto a large plate or board. Remove and reserve the green Fruit Tingles. Place remaining Fruit Tingles in a sterilised glass bottle (see notes). Add the vodka
    (500ml (2 cups) vodka)
    . Set aside, unsealed for 24 hours (see intro).

  • Step 2

    Place reserved Fruit Tingles in a mortar and pound with a pestle until coarsely crushed. Transfer to a plate.

  • Step 3

    Rub a lime
    (Lime wedges, to serve)
    wedge over the rim of a martini glass then dip in the crushed Fruit Tingles (see notes) to coat the rim.

  • Step 4

    Place a handful of ice cubes
    (Ice cubes, to serve)
    in a jug or cocktail shaker. Add 60ml Fruit Tingle vodka, 30ml strawberry liqueur and 15ml lime juice. Shake or stir until well combined. Pour into the prepared glass. (See notes).
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Recipe Notes

You may need to cut the Fruit Tingles in half to fit them through the neck of the bottle.

To sterilise the bottles:

Oven: Preheat the oven to 120C. Place upright bottle and lid separately on a baking tray. Heat in the oven for 20 minutes. Remove bottle and fill immediately.

Stovetop: Place bottle and lid in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Carefully remove the bottle and place on tray. Allow to air-dry or pat dry with clean paper towel.

Dishwasher: Place bottle and lid in the dishwasher on the hottest cycle. Remove and place onto a tray lined with paper towel. Allow to air-dry or pat dry with clean paper towel.

Store remaining crushed Fruit Tingles in an airtight container for up to 3 months in a cool, dry place.

Store remaining Fruit Tingles vodka in a cool place for up to 12 months.

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