Fresh-picked recipes

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:

Classic Bloody Mary

by Amanda Frederickson2 oz Hangar 1 Straight Vodka4 oz Tomato juice2 dashes Hot Sauce2 dashes Worcestershire sauce2 tsp. grated HorseradishPinch of smoked paprikaSqueeze of lemon wedgeOptional: Celery salt to line the rim. Garnishes such as bacon, pickles, tomatoes, celery and peppers share this:

Pink Peppercorn Hot Cocoa

by The Taste SFHangar 1 Pink Peppercorn Vodka4 cups whole or 2% milk3/4 cup Dark chocolate (60%) disks (or cut into small pieces)3/4 cup Milk chocolate disks (or cut into small pieces)1/4 cup Sugar1/4 teaspoon Cinnamon1 teaspoon Vanillapinch of Saltshare this:

Rosemary, Pomegranate & Grilled Meyer Lemon Sparkler

by The Bojon Gourmet1 1/2 cups Hangar 1 Straight Vodka1 1/2 cups Fresh pomegranate juice3/4 cup Grilled Meyer lemon juice (more to taste)6 tablespoons Rosemary simple syrup (more to taste)Ice 1-2 quarts Sparkling waterFresh pomegranate arils and rosemary sprigs, for garnishshare this:

Pumpkin Spice Cocktail

by The Taste SF 2 oz Hangar 1 Straight Vodka2 Tablespoons fresh pumpkin puree2 oz Horchata liqueur1 oz Ginger liqueur3 dashes Angosta bittersSplash of creamCinnamon stickshare this:

Grilled Fig

by The Forest Feast2 oz Hangar 1 Straight Vodka2/3 c Apple cider2 Fresh Figs2 Sprigs fresh rosemaryAngostura bittersshare this:

Grilled Plum ​Mojito

by Dennis Prescott 2 oz Hangar 1 Straight Vodka2 t​b​s​p​ ​F​resh squeezed lime juice1​ oz​ ​S​imple syrup12 ​F​resh mint leaves, plus more to garnish3 t​bsp​ ​C​lub soda1 cup ​I​ce1 ​L​ime, cut into wedgesshare this:

Grilled Pluot Cocktail

by Todd Wagner/Honestly Yum2 oz Hangar 1 Straight Vodka1/4 oz Aged balsamic1/4 oz Meyer lemon juice1/2 oz Honey syrup (2:1, honey to water)2 oz Sparkling water2 Small grilled pluots, skin onFresh slices of pluot for garnishExtra honey syrup for grillingshare this: