Fresh-picked recipes

California Fresh Bloody Mary by Beard + Bonnet

3 ounces Hangar 1 Straight Vodka 6 ounces tomato juice 1 ounce freshly-squeezed lime juice ¼ teaspoon freshly-grated horseradish 1/8 teaspoon ground celery seed 3 dashes Cholula hot sauce and 2 dashes Worcestershire sauce


Combine ingredients into a mixing pitcher. Add ice and stir the ingredients to combine.

Cilantro lime rimming salt:
¼ cup cilantro leaves, tightly packed
¼ cup kosher salt
Zest of 1 large lime

Combine the cilantro and salt in the bowl of a food processor. Pulse until combined and all pieces are uniform in size. Stir in the lime zest.

Optional garnishes:
Cherry tomatoes, pickled jalapenos, pepper jack or Manchego cheese, lime wedges, avocado, olives and sprigs of cilantro

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Royal Buddha

by Joshua Perez1 ounce Hangar 1 Buddha's Hand Citron Vodka1⁄2 ounce fresh lemon juice1⁄2 ounce honey syrup*2 ounces California sparkling wineshare this:

Charred Mandarin, Thyme & Ginger Cocktail

by Portland Fresh3 ounces Hangar 1 Mandarin Blossom Vodka¾ ounce thyme simple syrup4 drops ginger tea bitters (or any spiced bitters)2 fresh mandarinsThyme sprig for garnishshare this:

Hangar Holiday Punch

by Joshua Perez9 ounces Hangar 1 Straight Vodka3 ounces pear liqueur4 1⁄2 ounces lemon juice4 1⁄2 ounces Honey Syrup*1 1⁄2 ounces allspice dram6 ounces California sparkling wine6 ounces seltzer waterLemon peel, peeled from one whole lemonshare this:

Golden State Soda

by Tasting Table1 1/2 ounces Hangar 1 Straight Vodka1 tablespoon blueberries3/4 ounce fresh lime juice1/2 ounce St. Germain elderflower liqueur¼ ounce simple syrup (1 part sugar to 1 part water, boiled until the sugar dissolves)1 ounce soda waterLime wedge, for garnishshare this: