Fresh-picked recipes

Mandarin Cooler by Joshua Perez

1 ounce Hangar 1 Mandarin Blossom Vodka 1 ounce sweet vermouth 3⁄4 ounce fresh lemon juice 1⁄2 ounce simple syrup 2 dashes Angostura bitters and soda water


Add all ingredients except soda water to a cocktail shaker. Briefly shake with ice and strain into an ice-filled Collins glass. Top with soda water. Lightly stir to mix and garnish with a half orange wheel.

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Tomatillo Bloody Mary

by Salt & Wind1 pound tomatillos, husked, trimmed, and quartered1/2 pint (about 7 ounces) green or yellow grape or cherry tomatoes2 Persian cucumbers, roughly chopped, plus more for garnish2 garlic cloves peeled and roughly chopped2 tablespoons freshly-squeezed lime juice, plus more for mixing the cocktail and for garnish1 serrano or Thai chile, halved and seeded (if desired), plus more for garnish1 teaspoon kosher salt2 ounces Hangar 1 Straight VodkaFresh cilantro leaves and stems1 teaspoon prepared horseradish (not creamed)3/4 teaspoon green hot sauce1/2 teaspoon Worcestershire sauce1 pinch of celery seedsIceSmoked sea salt optional for garnishCooked shrimp peeled, but with tail left on, optional for garnishTortilla chips optional for garnishScallions optional for garnishshare this:

Roasted Berry Vodka Punch

by Local Haven2 ounces Hangar 1 Straight Vodka5 fresh strawberries5 fresh cherries2 teaspoons simple syrup1 lime, plus extra wedge for garnish
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Smashed Cherry Mule

by A Beautiful Mess2 ouncesHangar 1 Straight Vodka4 fresh cherriesGinger beerLimeshare 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: