Vodka Chocolate Ganache with Fruit Sauce

Check it fellas. Vodka in a dessert. Two seemingly “feminine” things. But whip one of these bad boys out on your lunch break and all will be jealous. They just won’t show it.

The Guesscipe Book



Those of you familiar with The Guesscipe Book will know of my ethos of the artful approximation and personalised adaptation of recipes.  That’s why I keep them vague and suggest alternatives where possible.  I don’t like baking.  I respect it, and I respect those who do it.  However, the careful attention and borderline scientific skill it requires just isn’t for me.  That is why there are no Guesscipe desserts.

Until now.  This one felt right.  I do hope you enjoy it.  Use whatever fruit flavour you like to put with chocolate – orange, strawberry, raspberry etc.


  • Dark Chocolate (a large bar, approx 4 ounces)
  • Vodka
  • Cream (double or single, WITH the vodka this should be around half a pint)
  • Sugar
  • Salt
  • Fruit (fresh or tinned)
  • Corn Flour


The Ganache

  1. By either smashing or slicing, break your chocolate into pretty darn small shavings (this is important for the…

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Angel Hair Pasta with Spicy Vodka Sauce Recipe

Vodka can be more than just a drink, fellas. Take a geez.

Sensational Recipes Galore


Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a tomato-y sauce with a kick.

Difficulty: Easy | Total Time: 40 mins | Makes: 3 to 4 servings

3 tablespoons olive oil
8 medium garlic cloves, sliced paper thin
4 medium shallots, halved lengthwise and sliced paper thin
Kosher salt
Freshly ground black pepper
8 fresh oregano sprigs
2 small dried red chiles, crumbled
1 1/4 cups vodka
3 pounds grape or pear tomatoes
1 pound capellini or angel hair pasta

1) Heat the oil in a large saucepan over medium-high heat until shimmering. Add the garlic and shallots, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the oregano and chiles and cook until fragrant, about 1 minute.

2) Remove the saucepan from the heat, carefully add the vodka, scrape up any browned bits…

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the screwdriver


If you haven’t figured this out yet, I’m all about keeping things as simple as possible. It’s easier to keep life uncluttered, and allow me to spend time on my other projects.

So, when I found out the mimosa had a less fizzy, more potent counterpart, I was SOLD!

The first time I ever had a screwdriver, my Uncle Steve — who is one of the best bartenders ever — requested one for me while we were at the bar in Ouray, Colorado.

It was delicious, and I’ve been drinking them ever since. To make it, you just need orange juice and vodka. Seriously, that’s it! I half and half mine, but feel free to make your own proportions.

So, let’s raise our glasses and toast to Tuesday, because we still have a great week ahead of us!

P.S. I found this picture along with lots of other 2-ingredient drinks

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Vampire Cocktail

Halloween is coming up, Boiz. Don’t be afraid to get a little spooky with your #vodkamanberry.

Medium Of Mixology

Well it still might be a little early for some (myself included) to be thinking about Halloween themed drinks, so this one will work for both the holiday and all the annoying Twilight fans out there that also drink (which is probably a very small area on a venn diagram).

The drink is simple enough. Berry aromas to start, with a sweet start and a slightly sour finish with a mild bite (no pun intended). It’s a good themed drink, but it’s lacking in a lot of complexity so there’s not much to talk about. It tastes a bit like each of the constituent parts. Perhaps a drop or two of grenadine after shaking could add a little more flair to the drink, if it doesn’t get lost in the rest of the “red.”

Alc. Rating: 5-6/10
Overall Rating: 6/10


1 oz. Vodka
1 oz. Chambord (or other raspberry…

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The restaurant where you’re greeted with a gun – and shots of vodka

Vodka. The language that brings us all together.

Will S.' Random Weirdness Blog

In the Ukraine, naturally.

As the conflict in eastern Ukraine rumbles on, hundreds of miles away in the west of the country, a restaurant is using past and present wars to attract diners.

It was a stern-faced Ukrainian soldier who asked my Russian colleague Dina whether she was a “moskal”- a bad Russian, who wants to kill Ukrainians – or a “rossiyanka” – a friendly neighbour, with good intentions.

He stood in an old-fashioned green uniform, a machine gun at the ready, waiting for her answer.

Luckily, it was the right one. “I’m a rossiyanka, of course,” she said.

This triggered a smile, a shout of “Glory to Ukraine” and earned Dina both a shot of honey vodka and entry to a partisan-themed restaurant.

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