Fresh-picked recipes

Classic Bloody Mary by Amanda Frederickson

2 oz Hangar 1 Straight Vodka 4 oz Tomato juice 2 dashes Hot Sauce 2 dashes Worcestershire sauce 2 tsp. grated Horseradish Pinch of smoked paprika Squeeze of lemon wedge Optional: Celery salt to line the rim. Garnishes such as bacon, pickles, tomatoes, celery and peppers


Add vodka, tomato juice, hot sauce, Worcestershire sauce, horseradish, smoked paprika, and lemon juice to a shaker. Add ice and shake well. Strain Bloody Mary into a glass and add garnishes. Serve immediately. Makes 1 drink.

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Lavender Enlightenment

by Hangar 12 oz Hangar 1 Buddha’s Hand Citron Vodka¾ oz lavender honey syrup*¾ oz lemon bianco vermouthGarnish with fresh lavendershare this:

Rose Red

by Joshua Perez2 oz. Hangar 1 Straight Vodka1 oz. Bianco / Blanc Vermouth1 tsp. Pomegranate Grenadineshare this:

Honeydew & Mint

by Todd Wagner/HonestlyYUMFor one batch of cocktails (multiply as needed):1 bottle of Hangar 1 Straight Vodka34 oz honeydew puree8 1/2 oz mint syrup8 1/2 oz lime juice17 oz sparkling waterMint sprig and lime wedge for garnishFor a single cocktail:1 1/2 oz Hangar 1 Straight Vodka2 oz honeydew puree1/2 oz mint syrup1/2 oz lime juice1 oz sparkling watermint sprig and lime wedge for garnishFor the honeydew puree: 12 cups of honeydew, cut into 1-inch cubesFor the mint syrup: 5 mint sprigs and 1 1/2 cups simple syrup (1 to 1, water to sugar)share this:

Fuyu Sour

by Jason Cousins1 ½ oz Hangar 1 Straight Vodka1 oz honeyed persimmon puree¾ oz lemon juice2 dashes bittersPinch ground cinnamonLemon discFor the honeyed persimmon puree: ½ cup clover honey, ½ cup hot water and 4 ripe persimmons (California Fuyu preferably), peeled and cored Combine hot water, honey and persimmons in a blender and purée until an even consistency has been reached. Refrigerate for up to one weekshare this: