Fresh-picked recipes

Grilled Plum ​Mojito by Dennis Prescott

2 oz Hangar 1 Straight Vodka 2 t​b​s​p​ ​F​resh squeezed lime juice 1​ oz​ ​S​imple syrup 12 ​F​resh mint leaves, plus more to garnish 3 t​bsp​ ​C​lub soda 1 cup ​I​ce 1 ​L​ime, cut into wedges


Heat a grill or griddle pan over medium heat. When hot, add the sliced plums to the grill and cook for 1 ½ to 2 minutes, until deep grill marks form. Flip the plums, and baste the tops of each wedge with maple syrup. Cook another 1 ½ minutes, until both sides of each wedge are nicely charred, then set aside.

Muddle the mint leaves, simple syrup, and lime juice in the bottom of a 10-ounce high ball glass. Add the ice to the glass, then pour in the Hangar 1 Straight Vodka and club soda. Add 2 or 3 grilled plums, a lime wedge, and give the lot a good stir. Garnish with fresh mint and serve immediately.

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Smashed Cherry Mule

by A Beautiful Mess2 oz Hangar 1 Straight Vodka4 fresh cherriesGinger beerLimeshare this:

Chamomile Honeycomb Gimlets

by The Bojon Gourmet¼ cup Hangar 1 Honeycomb Vodka2 tablespoons Honey Chamomile Syrup1 ½ tablespoons fresh strained lemon juicea small chunk of honeycomb, for garnishHoney Chamomile Syrup (makes ¾ cup):½ cup boiling water2 tablespoons loose chamomile flowers3 tablespoons organic granulated cane sugar2 tablespoons mild honeyshare this:

Ginger Kombucha Cocktail

by Local Milk4 oz. Hangar 1 Straight Vodka½ teaspoon Bitters½ cup Ginger kombucha2 oz Meyer lemon simple syrupPink peppercorns, squeeze of fresh lemon juice & twist to garnishshare this: