Fresh-picked recipes

Pink Peppercorn Hot Cocoa by The Taste SF

Hangar 1 Pink Peppercorn Vodka 4 cups whole or 2% milk 3/4 cup Dark chocolate (60%) disks (or cut into small pieces) 3/4 cup Milk chocolate disks (or cut into small pieces) 1/4 cup Sugar 1/4 teaspoon Cinnamon 1 teaspoon Vanilla pinch of Salt


Bring the milk to a simmer in a small saucepan. Meanwhile, combine the chocolate pieces and sugar in a small bowl. When the milk is simmering, add 1 cup of the milk to the chocolate and sugar mixture and stir until the chocolate is mostly melted. Add the mixture back to the saucepan and bring to a gentle simmer, whisking constantly. Season with cinnamon, vanilla, and a small pinch of salt. Serve in warm mugs, with 1 ounce of Pink Peppercorn Vodka per 4 ounces of hot chocolate.

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Bittersweet Summer

by Daniel Godinez1 1/2 oz Hangar 1 Mandarin Blossom Vodka3/4 oz Amaro Montenegro1/2 oz Fresh lemon1/4 oz Honey (equal parts honey/hot water)2 dashes Grapefruit bittersOrange zest garnishshare this:

Mandarin Cooler

by Joshua Perez1 oz. Hangar 1 Mandarin Blossom Vodka1 oz. Sweet Vermouth3⁄4 oz. Fresh Lemon Juice1⁄2 oz. Simple Syrup2 dashes Angostura bitters Seltzer Watershare this:

The Bloody Caesar

by Verses from my Kitchen1.5 ounce Hangar 1 Straight Vodka5 ounces clamato juice0.5 ounce fresh lime juiceDash of worcestershire sauce1 tsp. lime-infused barbecue sauce1 tsp. of soy saucePinch of wasabiPinch of fresh grated horseradishSalt & cracked fresh pepperIceRim: equal parts Montreal steak spice, chili powder, salt and pepperGarnish: garlic-stuffed olives and gherkin pickles, skeweredshare this:

Vodka Gingerade

by Dolly And Oatmeal1 ½ oz. Hangar 1 Straight VodkaSprigs of herbs (Mix of fresh mint, lemon thyme, and marjoram)1 ½ oz GingeradeSparkling waterIceLime wedges for garnishshare this: