1 oz Finlandia Mango Vodka
4 oz Korbel Champagne
1/2 oz Melon liqueur

1 1/2 oz. Finlandia Mango Vodka
2 oz. Apple Juice
2 oz. Lemonade

1 ¾ ounces Finlandia Vodka
¾ ounce Melon Liqueur
Splash of Pineapple Juice

1 ½ ounces Finlandia Vodka
1 ounce Green apple liqueur

1.5 oz Finlandia Vodka
3 oz Orange Juice (no pulp)
Serve on the side 1 oz Blue Curacao

1-1/2 oz. Finlandia Vodka
1/2 oz. Triple Sec
2-3 oz. White Cranberry Juice (or Red)

1 ½ ounce Finlandia Vodka
3 ounces Cranberry Juice
1 ounce of blood orange juice

1 ounce Finlandia Vodka
1 ounce Chambord
1 ounce heavy cream
½ ounce sour mix

1 1/2 oz. Finlandia Vodka
4 oz. Tonic Water

1 1/2 oz. Finlandia Cranberry Vodka
2 oz. Apple Juice
2 oz. Lemonade

1 1/2 oz. Finlandia Grapefruit Vodka
3 oz. Lemon-lime Soda
Splash of Quality Orange Juice

1.5 ounces Finlandia Grapefruit Vodka
1 ounce fresh orange juice no pulp
Top with lemon lime soda

1 1/2 oz. Finlandia Lime Vodka
4 oz. Ginger Ale

2 oz. Finlandia Tangerine Vodka
1/2 oz. Cointreau® orange liqueur
1 oz. Fresh lemon sour mix**
1 1/2 oz. Fresh orange/tangerine juice
1 1/2 oz. POM® Wonderful pomegranate

2 oz. Finlandia Tangerine Vodka
1/2 Lime quartered
3 Cara Cara orange wedges
or fresh seasonal fruit variations
1 Slice of green jalapeno
1 oz. Simple syrup
Method: Muddle

2 oz. Finlandia Tangerine Vodka
1/2 oz. Chambord®
1 oz. Fresh lemon juice
1 oz. Grapefruit juice

2 oz. Finlandia Tangerine Vodka
1 oz. Passion fruit puree
1 oz. Fresh lemon juice
1 oz. Ginger syrup

2 oz. Finlandia Tangerine Vodka
3/4 oz. Canton’s Ginger Cordial®
1/2 Muddled pear (or ¾ oz. pear puree)
1 oz. Fresh lemon juice

2 oz. Finlandia Tangerine Vodka
1 oz. St. Germain Elderfl ower®
1/2 oz. Fresh lime juice
1/4 cup Muddled cucumber
1/2 Muddled kiwi

1 1/2 oz. Finlandia Tangerine Vodka
3/4 oz. Aperol®
3/4 oz. Mango puree
1/2 oz. Fresh lime juice
3/4 oz. Blood orange juice

2 oz. Finlandia Tangerine Vodka
1/2 oz. Cointreau® orange liqueur
1/2 oz. Campari® bitters
3/4 oz. Orange juice
3/4 oz. Lemon sour

2 oz. Finlandia Tangerine Vodka
1 oz. Cointreau® orange liqueur
1/2 oz. Blood orange juice
1/2 oz. Lime juice

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons whipping cream
2 tablespoons fresh squeezed tangerine juice
1 tablespoon Finlandia Tangerine Vodka
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
Pinch of ground white pepper
1 1/4 pounds sea scallops
1/4 cup all purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

Preparation

Boil first three ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream, tangerine juice and Finlandia Tangerine Vodka; reduce heat to low. Add butter, one piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.

Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.

yield: Makes 6 servings
active time: 25 min
total time: 1 hr

For sauce 
2 1/2 cups fresh tangerine juice
1/4 cup all natural maraschino cherry syrup
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt
2 ounces Finlandia Tangerine Vodka

For duck 
3 (1-lb) boneless duck breasts with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Make sauce: 
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Take off heat and add Finlandia Tangerine Vodka. Let stand while duck broils.

Prepare duck: 
Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides up, 8 minutes or until skin is browned and most fat is rendered, then turn over and broil until thermometer inserted horizontally into center of a breast registers 150°. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce. Garnish with tangerine segments and all- natural maraschino cherries.

yield: Makes 16 servings

Syrup 
1/2 cup sugar
1/3 cup fresh tangerine juice
1/4 cup Finlandia Tangerine Vodka
1/4 cup water

Curd 
4 large eggs
1 cup sugar
1/3 cup fresh tangerine juice
1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated tangerine peel

Fruit and topping 
4 cups of tangerine segments, peeled and de-seeded
1/4 cup plus 3 tablespoons sugar
1 16-ounce frozen pound cake, thawed
2 cups chilled whipping cream

Preparation

For syrup: 
Combine sugar, tangerine  juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer one minute. Add Finlandia Tangerine Vodka. Cover and chill.

For curd: 
Whisk eggs, sugar, and tangerine juice in heavy medium saucepan to blend. Add butter and tangerine peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least four hours. (Can be made three days ahead.)

For fruit and topping: 
Combine tangerine segments and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into eight pieces. Cut each piece into three strips. Line bottom of three-quart trifle bowl with eight cake strips, trimming to fit. Drizzle with three tablespoons syrup; spread with 2/3 cup curd, then half of tangerines. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and three tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining tangerine segments in center.