pixi's recipes

Pixi’s Burn the Fairy Shooter

Basically a flaming absinthe Shooter with Lemonade

To make this shot use two separate glasses at first. Add  30mL lemonade to one, 30ml absinthe to the other. Light absinthe on fire, wait for 5 seconds, then pour it into lemonade glass. Be extremely careful while pouring! Set absinthe cup upside down with a straw underneath the edge and inhale through the straw. Then take the shot.

Pixi’s Shooter Invention: The Black Jelly Bean 

Simply mix one part White Sambuca with One part Aniseed liqueur (Everglades make a cheap and relatively nice version). If you wish to cut the liquorice flavour and add a bit off sweetness, add dash of blackberry liqueur. 

If you follow my blog you have probably heard me mention Redskin Vodka and noticed that I am yet to post a recipe. At request of an anon. here it is. It’s crazy simple. Bear in mind it takes about a week to prepare.

What you will need:

200g of Redskin Lollies (about 16 sticks)

700 mL bottle of vodka

Glass bottle (bigger than 750mL)

What to do:

Put Redskin lollies into glass bottle and fill with the vodka.

Shake the bottle and store on the side for about at least a week, shaking a couple of times a day.

Mixture should turn a dark pink colour.

Once ready strain vodka through filter paper or thick paper towel and return to original vodka bottle.

Store in the freezer and serve straight up or with lemonade. 

Extra Redskin Lollies can be used as swizzle sticks when serving!

Just a side note: Redskin Lollies contain gelatin so are not Vegetarian/Vegan Friendly.

Pixi’s Apple and Rhubarb Crumble cocktail

This is a great cocktail inspired by the traditional Apple and Rhubarb Crumble. It takes a little bit of time to make but well worth it. This is the recipe for the Rhubarb Liqueur and Cocktail. You can choose to use the Rhubarb Liqueur in other cocktails or serve it neat over ice, it also worths well over lemonade or with cloudy apple juice.

Rhubarb Liqueur

What you will need…

4 cups diced rhubarb (Frozen works well too but reduce the amount of water used to 1.5 cups)
2 cups water
2 cups caster sugar
2 cups vodka
¾ cup apple vodka  and ½ cup lemon juice

What to Do…

Combine rhubarb, water and sugar in a medium saucepan and cook over medium heat until rhubarb is very soft. This takes about 10 minutes, less if you use frozen rhubarb.

Transfer mixture into a food processor or blender and process until puréed.

Allow to fully cool and stir in remaining ingredients. Cover and refrigerate until ready to use.

The Cocktail

What you will need…

½ cup of Rhubarb Liqueur 
¼ cup soda water

What to do…

Add liqueur and soda water in a cocktail shaker with ice. Shake well and Serve in in glass with ice and lemon or lime slice.

To give the “Crumble” effect to this cocktail decorate the rim of the glass with sugar or jelly crystals. For info. on this

Pixi’s Rainbow Alcoholic Jelly Cups

These take a bit of time to make but are well worth the effort. 

This recipe is basically a combination of 4 alcoholic jellies; Raspberry Vodka Jelly, Melon liqueur Jelly, Lemoncello Jelly and Hpnotiq Jelly layered on top of each other. 

I have previously posted my Raspberry Vodka Jelly Recipe so won’t bother reposting it. Just half the quantities for this recipe and layer the mixture on top of the set others.

What you will need:

3 packs of Lemonade Falvoured Jelly. This is the base of the jellies to which you add the liqueurs.

600ml Boiling Water

150mL Melon Liqueur (Everglades or Midori work well)

150mL Lemoncello Liqueur

150mL Hpnotiq Liqueur

25 Small plastic cups or moulds 

25 Glace Cherries with stems

What to Do:

In a large pouring jug gradually add 200mL of boiling water to one pack of jelly. Whisk well and allow to cool slightly. Add Melon Liqueur. Distribute the mixture evenly between 25 small cups. Insert a glace Cherry in the centre of the mixture and refrigerate until set. 

Repeat the above steps with the other 2 liqueurs, pouring the cool mixtures on top of one another once set.

Turn out of moulds once set and serve immediately. 

You can substitute the cherries for lollypops or gummy candies if you wish.

Pixi’s Redskin Jelly Vodka Shooters

What you will need:

300mL Boiling water

200ml Vodka

50 grams Redskin Lollies

1 Aeroplane Jelly Create-a-Jelly mix

What to Do:

In a saucepan melt the redskin lollies in the water on a low heat.

Remove from heat and add Jelly Mix. 

Allow to cool slightly then add Vodka.

Pour into Shooter Cups and refriderate until set.

Makes about 15.

Machu Picchu Cocktail

I had one of these great cocktails out last weekend and thought I’d post a recipe for one.

Fill half a glass with orange juice, add a teaspoon of grenadine syrup. It will sink to the bottom. Do not mix.

Add a couple of ice cubes into the glass be sure not to disturb the syrup.

In a separate glass mix about 20ml of Mint Liqueur with 60ml of Pisco Brandy. Pour this mixture over the ice and orange juice. You should get a nice layered effect. Serve with lime wedge.

Pixi’s Choc-Caramel Cookies

What you will need:

 2-¼ cups flour

¾ cup unsweetened cocoa

1 tsp. baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup butter or margarine, softened

2 tsps. vanilla

2 eggs

1 cup chopped pecans

48 Rolo caramels, unwrapped (9-oz. pkg.)

 What to do…

Pre-heat oven to 200* C.

In a medium bowl, combine flour, baking soda and cocoa; blend well and sift.

In large bowl, beat 1 cup of caster sugar, brown sugar, and margarine until light and fluffy.

Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans.

Chill dough for a little while to stiffen.

For each cookie, with floured hands, shape about 1 tablespoonful dough around Rolo chocolate covering completely.

In small bowl, combine remaining ½ cup pecans and 1 tablespoon of sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.

Back for about 10 Minutes. Remove from tray and allow to cool on cooling rack. 

Pixi’s Cherry Vodka Martini

These are great for a girls night in. This recipe makes 6.

In a shaker combine ½ cup of ice and 1 ½ cups cherry vodka

Distribute ½ cup dry vermouth evenly between 6 martini glasses.

Swirl this Vermouth around the glasses to coat the sides and add a couple of glace cherries

Strain the vodka into each glass and serve immediately. 

Pixi's Homemade Coconut Vodka

What you will need…

350grams white caster sugar

Flesh of one fresh coconut, cut into large chunks

1.5 cups water

750mL bottle Plain Vodka (rum works well too)

Large glass bottle or jar

What to do…

Partially dry out the coconut flesh by placing it on a tray and toasting it lightly in the oven. This only takes for a few minutes on low heat. Allow to cool and either grate the chunks finely or shred in a food processor. (Pre shredded store bought coconut works too but I find the flavour isn’t as intense and longer infusing time is need)

Make a sugar syrup by dissolving the sugar in the water in a saucepan on low heat. Do not allow mixture to caramelise. When done syrup will appear slightly cloudy. When this happens remove from stove and add coconut. Return to stove and allow to simmer for a few minutes. Allow to cool. This is the coconut syrup.

In a large glass jar combine the coconut syrup and vodka (or white rum). Seal tightly and allow to infuse for at least 10 days. 2 weeks is best in my experience maybe more if you choose not to use fresh coconut.

Filter mixture through coffee filter paper and return to original bottle. 



Vodka Strawberries

A lot of people ask me what is an alternative to Vodka or alcoholic Watermelon and the answer is strawberries. These are a fav. at any party or event I host or attend and look really impressive when finished.

What you will Need…

A couple of punnets of Strawberries


Sugar or Jelly Crystals for decorations (Optional)

Small Lime wedges (Fresh or dried) or other fruit for garnish (Optional)

Large Airtight container

What to do:

Firsty cut of the leaves and stalks off the strawberries and wash under running water. Carefully dry with paper Towel.

Place strawberries in large airtight container and submerge in vodka. Ensure they are fully covered. 

Seal the container and store upside down in fridge for a minimum of 1 hour by no longer than 24 hours. If stored any longer the strawberries will break down into mush. If this does happen don’t waste them simply blend with some ice, lemonade and a few sprigs of mint for a refreshing cocktail.

Once time has passed remove strawberries from any remaining vodka.

If you wish to decorate the strawberries roll them in sugar or Jelly crystals and garnish with a small wedge of lime or other fruit. 

Serve immediately. 

Note: Like the Vodka Watermelon Recipe I have previously posted you can substitute the vodka for Sparkling White Wine or even Cider. 

(To make this recipe vegetarian do not add the jelly crystals)

Pixi’s Pink Grapefruit Shooters

Simply mix 2 parts Pink Grapefruit Juice, 1 part vodka, 1 part pink grapefruit Liqueur (Recipe) with a dash of simple syrup in a shaker with ice. Shake well and strain into ice cold shot glasses. For added sweetness and to cut the sourness of the grapefruit you can dust the rims of each shot glass with sugar or jelly crystals before filling. 

Pixi’s Alcoholic Peach Candy Squares

These taste delicious and make a great gift. 

What you will need…

¼ cup icing sugar, sifted

2 cups caster sugar

Cooking spray

2/3 cup corn syrup

Orange food dye

¾ cup hot water

¼ cup peach schnapps

What to do…

Pour the water into a saucepan. Add the sugar and corn syrup. Stir till it seems combined and then place on medium high heat until sugar is dissolved, stiring constantly.Insert a candy thermometer into the syrup and heat until it reaches 300°F. When it does, remove from heat and set aside. Add a few drops orange food coloring, and stir until  well blended. Pour in the peach schnapps, and continue to stir till the alcohol has mixed well. 

Lightly grease the cookie sheet using unflavored cooking spray and pour the mixture into it. Place the tray into the refrigerator and leave it there to cool and set for the next 4 hours, or until the candy is firm. Once it is firm, take it out and use a table knife to cut it into pieces. Dust the candy pieces lightly with powdered sugar.