Inspired Recipes

Smashed Bellini Recipe

1 1/2 ounces Hangar 1 Straight Vodka 1/2 of a very ripe peach or nectarine, peeled and chopped into 1/2" pieces 1 ounce lavender-infused simple syrup (instructions below) 3 ounces sparkling wine

PREPARATION:

Prepare lavender simple syrup by combining 1 cup of water, 1 cup of sugar, and one bunch of lavender. Heat over low and stir until the sugar dissolves. Let sit for at least a couple of hours- the longer you let it sit the stronger the lavender taste will be. Strain out lavender and set syrup aside.
To make cocktail: muddle peach in a glass until consistency is that of a puree. Fill champagne glass with puree until 2/3 of the way full. Add 1- 1 1/2 ounce of Vodka (depending on your preference for strength of the drink and taste), 1 ounce of simple syrup, top with sparkling wine to fill the glass, garnish with peach chunks, lavender flowers, or lavender petals.

EVEN MORE RECIPES

Roasted Berry Vodka Punch Recipe

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

Ginger Kombucha Cocktail Recipe

by Local Milk4 ounces Hangar 1 Straight Vodka½ teaspoon bitters½ cup ginger kombucha2 ounces Meyer lemon simple syrupPink peppercorns, squeeze of fresh lemon juice & twist to garnish

Bay Laurel Martini Recipe

by Todd Wagner/HonestlyYUM2 ounces Hangar 1 Fog Point Vodka1 ounce bay laurel-infused vermouthLemon twist and bay leaf for garnish

Fuyu Sour Recipe

by Jason Cousins1 ½ ounces Hangar 1 Straight Vodka1 ounce honeyed persimmon purée¾ ounce lemon juice2 dashes bittersPinch ground cinnamonLemon discFor the honeyed persimmon purée: 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 week

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