Inspired Recipes

The Pink Greyhound Recipe

by SF Girl By Bay

1 oz Hangar 1 Rosé Vodka 1 oz fresh squeezed grapefruit juice Dash of simple syrup made with honey A splash of club soda Pink Himalayan Sea Salt Garnish with fresh rosemary

PREPARATION:

Shaken well with ice and served in a lowball glass rimmed with Pink Himalayan Sea Salt and garnished with fresh rosemary sprig.

EVEN MORE RECIPES

Chamomile Honeycomb Gimlet Recipe

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 honey

Peach Rosé Cocktail Recipe

by Craft + Cocktails2 oz Hangar 1^® Rosé Vodka1 oz peach infused aperitif wine* (recipe below)Lemon peel, expressed and discardedRosemary sprig (for garnish)

Smashed Cherry Mule Recipe

by A Beautiful Mess2 ouncesHangar 1 Straight Vodka4 fresh cherriesGinger beerLime

Tomatillo Bloody Mary Recipe

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 garnish

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