The Black Lab™ Martini

There is no such thing as a dry Lab, unless you are talking Martinis!
3 oz Black Lab™ Vodka
2 dashes  Dry Vermouth

Pour the ingredients into a cocktail shaker half full of ice.  Shake (or stir) for a
minute or so until well chilled.  Strain and pour into a (chilled) Waterdog cocktail glass. 
Garnish with a black olive or two. It's VODKA-licious!

The Sparkling Red Lab

Yes, there really are Red Labs...Fox Red is a Yellow Lab coat variation. This is the first of our Lab-Adorable Valentine's Day taste treats...Shake 4 oz of Champagne and 2 oz of Black Lab™ Vodka with ice in your cocktail shaker, then add 1 oz of Raspberry Schnapps and a splash of Lime Juice and re-shake. Strain and pour into a Waterdog Martini Glass rimmed with Red Crystallized Sugar.

Lab Potion Number Nine

Shake 2 oz of Black Lab™ Vodka, 1.5 oz of Sweet & Sour Mix and 1.5 oz of Cherry Liquor well with ice. Strain into a chilled Waterdog Martini glass. Drop in a Maraschino Cherry for garnish.

Puppy Licks

Even Lucy wouldn't mind being kissed by our dog... Shake 2 parts Black Lab™ Vodka, 1 part x-rated Fusion Liquer, 1 half part ruby red grapefruit juice, 1 half part cranberry juice, 1 half part simple syrup well with ice. Strain and pour into chilled Waterdog Martini glasses. Garnish with a candy heart.

The Lab O' Lantern

Here's one for your upcoming Halloween Party...pour 7 ounces of Pumpkin Liquor into an 8 oz Martini/Cocktail glass. Top off with one ounce of Black Lab™ Vodka.

Spooky good!

The Tail Wag N Tonic

The recipe is a classic, but the name comes to us courtesy of Caitlin Kennedy and Myles Dawney, the winners of the Hangar Pub's (Amherst, MA) BLV drink naming contest. Tail Wag N Tonic won out over Barkin' Black, The Hangar Bangar, and Sox on the Rocks by generating the largest crowd reaction.

Pour about two ounces of Black Lab™ Vodka in a highball glass over ice and fill with tonic water. Garnish with a wedge of lime.

Remember, 'tis better to wag your tail than your tongue!

The Labtini Martini

This recipe comes to us courtesy of the Tallahassee Hunting Retriever Club and the 2010 Master Nationals. BLV was featured at the Handlers Dinner and represented by auction and raffle items. WOOF! (wonder what they'll come up with next year!)
1 ounce Black Lab Vodka
½ - ¾ ounce Half and half (to your taste)
1 half-ounce Amaretto
1 half-ounce Midori
1 half-ounce Triple Sec
Shake in shaker over ice, Pour in Martini glass, Top with chopped pistachios

The Fra Angel Dog Martini

Mix one part Black Lab™ Vodka and one part Frangelico Hazelnut Liquor in a shaker with ice. Strain into a Waterdog cocktail glass that was garnished with a chocolate rim.

The Woo Woo

We're including this one in honor of Hawk's Uncle, "Mr. Woo Woo", Snake Zeppa 3/26/2000-10/02/2010

2 parts Black Lab™ Vodka, 2 parts Peach Schnapps
4 parts Cranberry Juice, Cracked Ice
Half fill a chilled Waterdog cocktail glass with cracked ice. Pour the vodka, schnapps and juice over the ice. Stir well. Garnish with a silver of peach or a trio of cranberries.

The Moscow Mule aka The King Buck

This was served at the USGBCT December Mixer for Mixologists
Pour about 2 oz. of Black Lab™ Vodka and 1/2 oz. of Lime Juice into a highball glass with ice. Top off with Ginger Beer and garnish with a slice of lime. Why aka King Buck?...read more.

"Who Let The Dogs Out" Party Punch

2 cups of Black Lab™ Vodka, 1 1/2 cups simple syrup, 1 1/2 cups limoncello, 1/2 cup lemon juice, 1 750 ml bottle of Prosecco (or Champagne)
Stir all the ingredients except the Prosecco together in a glass punch bowl. Cover and refrigerate for two hours. Add a block of ice and the Prosecco just before serving. Woof!

The Black Lab Caipiroska

The third cocktail offering from the USBCT Mixer
Cut a half of a lime into wedges and squeeze the juice into a Waterdog Double Old Fashioned glass (or a highball). Throw in one of the wedges and add 1 tsp of white sugar and 1 tsp of raw (turbinado) sugar. Muddle the sugar with the lime wedge. (You can just throw all the wedges in instead of juicing them first...you can also use all white or all raw sugar) Pour in 2 oz. of Black Lab™ Vodka and stir until the sugar is dissolved. Add crushed ice and stir until it melts a bit. Garnish with a slice of lime.

The Birdshot Martini

Pour 3 ounces of Black Lab™ Vodka into a cocktail shaker full of ice. Wave an open dry vermouth bottle over the shaker to taste. Shake or stir and pour into your chilled Waterdog cocktail glass. Garnish with a splattering of capers.

The Liquid Salad

In a tall glass pour one to two ounces of Black Lab™ Vodka and about a half cup of chilled V8 Spicy Hot. Garnish with a celery stick...oops! then it's not liquid anymore.

Golfer's Tea Time aka The Dog Leg

This one's on the menu at the Mayflower Inn and Spa in beautiful Washington, CT. They wouldn't give up the secret recipe except for the ingredients... Black Lab™ Vodka, Earl Grey Tea and Lemoncello. You'll just have to experiment.

The Lazy Lab

Take your bottle of Black Lab™ Vodka and a Waterdog cocktail glass out of your freezer. Pour 2-3 oz. of the vodka into the glass. Now, sip and stay! (for those a little less lazy, garnish with a black olive, a twist of lemon or your favorite cocktail condiment)

The Hot Voddy

Hot Green Tea, Raspberry Juice, Black Lab™ Vodka and a splash of bitters. Courvoisier optional.  Garnish with a fresh Raspberry wrapped in a slice of Orange with a Mint Sprig.  Measurement ratios are determined by the degree of your ailing.  You forget you're ailing when you see how pretty it is. Thanks to Florence Maloney for this one!

The Dirty Dog

I think OLIVE another one!
3 oz Black Lab™ Vodka
1 oz (or less) Dry Vermouth
1/2 oz Olive Brine

Mix the ingredients in a cocktail shaker and pour over ice in a Waterdog Double Old Fashioned Glass.  (Or just mix the ingredients in the glass...it's that Lazy Lab influence) Garnish with olives...we prefer the black ones for looks!

The Downtown Dog

For all you cosmopolitan canines!
2 oz Black Lab™ Vodka
1 oz Cointreau or Triple Sec
1 oz Cranberry Juice
1/2 oz Fresh Lime Juice
Shake all the ingredients with ice in a cocktail shaker. Pour into a chilled Waterdog cocktail glass. Garnish with a lime wedge.

The Limey Lab

British Labradors Rock!
2 oz Black Lab™ Vodka
1 3/4 oz Rose's Lime Juice (really, not fresh)
Shake the ingredients with ice in that trusty cocktail shaker. Pour into a chilled Waterdog cocktail glass. Wipe the rim with a wedge of lime.

Black and Blue Tuna Filets

This brilliant little appetizer (or main course) comes to us from our favorite chef in Blacksburg, Katelyn Dinger.

Ingredients: As many sushi grade tuna filets as desired. (If using as a main course, one per person.) Black and white sesame seeds. Olive oil out of your BLV decanter. Salt and pepper.

Directions: Take the tuna and lightly salt and pepper both sides. Then make a mix on a plate with black and white sesame seeds. Place the tuna on a separate plate and gently pat sesame seeds on the tuna on all sides. In a frying pan, heat the olive oil until hot. (no smoking but very hot) Sear the tuna about a minute and a half on each side. Chef's tend to go by touch so here's a tip to work with...when the sesame turns a little brown, flip the tuna over. Slice and serve with wasabi and soy sauce.

Zippy Chicken Dip

It's a ZIP to make...INGREDIENTS: 2 8 oz. packs Cream Cheese, 1 cup Ranch Dressing, 2 cans of Tyson White Chicken (drained), 5-6 tbsp Texas Pete Buffalo Wild Wing Sauce or more if you want it "zippier", 2 cups of shredded cheese (Taco works great)

DIRECTIONS: Combine the Cream Cheese, Ranch, Chicken and Wing Sauce in a pot on the stove and when warm melt the shredded cheese on top. You can also remove the mixture from the stove, put it in an oven proof dish and melt the cheese under the broiler.

Serve with Lime Tostitos or your favorite chips or crackers.

Spicy Chicken Bacon Bites

INGREDIENTS: Pack of Chicken Breasts (qty up to you) Pack of Hickory Brown Sugar Bacon 1 cup Brown Sugar 2 tablespoon Chili Powder

DIRECTIONS: Preheat oven to 350 degrees Mix Brown Sugar and Chili Powder in a bowl, set aside Cut the Chicken into chunks Wrap 1/2 piece of Bacon around Chicken chunks, stick a toothpick in to hold Roll the wrapped Chicken chunks in the Sugar Chili mixture Bake for 20 minutes (or until the bacon is crispy) on a tin foil covered cookie sheet at 350 degrees Thanks Leaetta, they're delicious!

Simple 'Shroom Burger

(becasue Vegetarians are people, too!) Take your portobellos and remove the stems. Add at least tablespoon of garlic olive oil and rub over, top and bottom, for each one. It will soak in. Grill them, gills down first for 3-4 minutes, then flip over and finish them gills up for 4-5 minutes. I like them a little 'rare' for the texture. Top with a slice of Provolone cheese, and a slice of roasted Red pepper, and put them on a lightly toasted bun. Potato salad is a nice simple side...Sometimes, when I'm feeling crazy, I roast, steam (in a paper bag) and skin fresh Red peppers, then cut them in slabs to put on the mushrooms. Double yum...Oh, don't forget to marinate the chef in BLV, or it will never work!
...courtesy Herr Reinhardt, the premiere 'shroom chef of Southbury!

Penne a La Black Lab™ Vodka

INGREDIENTS: 1 tbsp Extra Virgin olive oil, 1 tbsp butter, 2 cloves of garlic, minced, 2 shallots, minced, 1 cup BLACK LAB™ VODKA, 1 cup chicken stock, 1 32 oz can of crushed tomatoes, coarse salt and pepper, 16 oz. penne rigate, 1/2 cup of heavy cream, 20 leaves fresh basil, torn, crusty bread for passing.

DIRECTIONS: Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute for 3 to 5 minutes. Add vodka to the pan. Reduce by half...about 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper to taste.

While the sauce simmers, boil the pasta as directed until al dente...aka not too mushy. About halfway through the pasta cooking, stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta and then toss it with the sauce and basil leaves. Serve the pasta with the crusty bread. Serves four.

Slim's Red

In one very large pot, brown 5lbs+ of hamburger or the meat of your choice. While browning, add 4 large onions chopped, 4 large green peppers chopped and 1 whole stalk celery chopped. When browned, add 4 28 oz cans of diced peeled tomatoes, 4 15.5 oz cans dark red kidney beans (put all the juice in also), 6 oz++ chili powder (more or less to desired heat) and salt/pepper/white pepper to taste. Simmer for awhile. At the end add 3/4 pint +/- of vodka or tequila!! Makes about 14 quarts (We said a large pot!)
-courtesy Ernie Schmutzler, aka Slim, Sotheby's Real Estate, Kent, CT
- Bowl by Alison Palmer, Kent, CT

Joetta's Chicken Melon Salad

INGREDIENTS: 6+ Lettuce Leaves, 3 cups Cooked Chicken Breast Chunks, 2.5 cups Seedless Grapes (white &/or red), 2 cups Diced Celery, 1.5 or more Large Cantelopes or Honeydew Melons DRESSING: 1.5 cups Mayo, 6 tbsp. milk, 1.5 (or more) tbsp Chutney, 1.5 tbsp. Curry Powder

DIRECTIONS: At least 2 hours before serving, in a medium bowl combine the chicken, grapes, and diced celery. In an electric blender on low, blend the milk, mayo, chutney and curry powder. JUST UNTIL SMOOTH! Pour over the chicken mix and toss until everything is coated. Cover and chill. About 10 minutes before serving, cut the melon(s) into six wedges and place on lettuce leaves. Spoon the chicken mixture on top of the wedges. Serves six.
-from the Archives of the Milk Pail Restaurant, Kent, CT

Roquefort Potato Gratin

INGREDIENTS: 5 1/4lbs of russet potatoes, peeled and cut into 1/8 inch thick slices, 2 cups of whipping cream, 5 oz. of Roquefort cheese, crumbled, 1/2 cup dry breadcrumbs, 1 1/2 tsp crumbled dried rosemary, 1/2 stick of butter, cut into small pieces

DIRECTIONS: Preheat oven to 425 degrees F. Butter a 15x10x2 inch glass baking dish. Layer potato slices in said dish, sprinkling each layer with salt and pepper. Bring the cream to boil in a heavy medium saucepan. Reduce the heat to medium. Add the Roquefort to the cream; whisk until cheese melts. Pour the cream mixture over the potatoes. Cover with foil and bake about 1 hour until the potatoes are tender.

Preheat broiler. Mix breadcrumbs and rosemary in a small bowl. Sprinkle over the potatoes. Dot with butter. Broil until the butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes, serve warm. Serves 12.

You can turn this delicious side into a main course by adding a couple cups of Ham cubes.

Our Signature Black Lab Pie

No Labs or vodka are used in this one, folks. It's still to die for.

Ingredients: 2 Large Eggs, 1/2 cup Flour, 1 cup Sugar, 1 tsp Vanilla, 1 stick melted Butter, 1 cup Semi-Sweet Chocolate Chips, 1 cup chopped BLACK Walnuts (no substitutes), 1 Ready-to-Bake Pie Shell:

Directions: Preheat the oven to 350 degrees. Beat both eggs in a medium sized bowl. Add Flour and Sugar and continue beating for 2 minutes. Add Vanilla, Butter, Nuts, and Chocolate Chips. Mix completely. Pour mixture into Ready-to-Bake Pie Shell. Bake for 60 minutes at 350 degrees

Serving suggestion: Serve warm with whipped cream or vanilla ice cream.

Grilled Bananas

Two versions no less!

INGREDIENTS: 2 Not Too Ripe Bananas, 2 tbsp Sugar, 2 tsp Ground Cinnamon, 2 tbsp Honey

DIRECTIONS: Light your grill. Slice the bananas in their skins, in half crosswise then lenghtwise...4 pieces per banana. Set aside. In a small bowl, combine the sugar and cinnamon. Drizzle the honey on the cut side of the bananas and sprinkle with cinammon sugar. Let sit for 5 minutes. Place the bananas cut side down on a clean cooking grate and cover. Grill for 2 minutes or untill grill marks appear. Turn them over with long-handled tongs and grill for another 5 minutes or until the skin pulls away from the bananas. Remove from grill, discard the peels and serve atop vanilla ice cream. Drizzle with Bourbon, or a liqueur such as Frangelico.

For version 2...split two bananas lengthswise leaving the skin on. Put 1/4 cup of chocolate chips and a 1/4 cup of mini marshmallows in the slit in each banana. Sprinkly lightly with brown sugar and wrap tightly in aluminum foil, being sure to seal the ends. Place on a medium grill seam side up for about 7 minutes. Eat with a spoon

Hair of the Dog

A perfect hangover cure! Soak halves of cherry tomatoes in Black Lab™ Vodka then toss them in aged basalmic vinegar, basil, garlic, salt, pepper and finely chopped hot cherry peppers. "Definitely an eye opener." Thanks to Dimitrios, president of the CT chapter of the USBG.

The Empty Bottle Dilemma

We know, the Black Lab™ Vodka bottle
is too nice to just toss in the trash when the goodness inside is all gone. You
can use it as a candle holder. You can make it into a lamp base. (tricky, but possible) If you are really motivated, you can melt it into a nut bowl or cheese server. (kilns required) For all you cooks out there, the best idea so far is to fill it with your favorite olive oil and cap it with
a pour spout. You can have one in the kitchen, one by the grill, one...where ever you need it!

How to Boil Water

Put water in a pot (somewhat similar to a cup, but larger, usually made of
some sort of metal and often has a long handle as well). Pot should be large
enough to hold all the water you want to boil. If it isn't you can divide the water
in half but the first half gets cold while you boil the second half. Turn on the
heat under pot. Cook until bubbles appear. Keep your eyes closed during the
latter half of this process, as a watched pot never boils....