Inspired Recipes
Spiced Honey Pear Sours
3 ounces Hangar 1 Honeycomb Vodka 1/2 juicy ripe pear, cubed 1-1/4 ounces freshly squeezed lemon juice 1/4 ounce allspice liqueur 3/4 ounce grade b maple syrup 1 egg white, optional Optional Garnish: Lemon wheel or Honey Disc (recipe follows)
PREPARATION:In a cocktail shaker, pour in Hangar 1 Honeycomb Vodka and pears. Muddle pears just enough to break up the chunks. Then add in the lemon juice, allspice liqueur, maple syrup, and egg white if using. Dry shake (with no ice) for 15 – 20 seconds. Add in ice and shake additional 20 seconds. Depending on the size of the holes in your shaker you may have to either strain through the shaker top, or open that up and strain through a small mesh strainer due to the pears, onto a fresh ice cube in a double rocks glass. HONEY DISC 6 tablespoons granulated sugar 4 tablespoons water 2 tablespoons lemon juice 2 tablespoons honey In a small saucepan over medium high heat, combine the sugar, water, and lemon juice. Stir gently to dissolve the sugar and bring mixture to a boil. Once it reaches a boil, lower heat to medium-low and add in honey (I find a quick 15 second in the microwave makes it easier to pour). Cook without disturbing the mixture until it reaches the hard crack stage (295-310°F, and a candy thermometer comes in handy here). Then pour into disc molds, or free pour onto a silicone mat. Allow to harden at least 30 minutes, then remove from molds and store in an airtight container.
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Grilled Pluot Cocktail Recipe
2 ounces Hangar 1 Straight Vodka1/4 ounce aged balsamic vinegar1/4 ounce Meyer lemon juice1/2 ounce honey syrup (2:1, honey to water)2 ounce sparkling water2 small grilled pluots, skin onFresh slices of pluot for garnishExtra honey syrup for grillingshare this:
Tomatillo Bloody Mary Recipe
1 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:
Rich’s Wild Summer Recipe
Hangar 1 Straight Vodka Infused with wild fennelStrawberriesWild juniper2 ounces Rich Table Hangar infusion1/2 ounce wild fennel juice3/4 ounce fresh lemon juice1/2 ounce Tempus Fugit Kina L'Avion1/2 ounce fresh egg whiteshare this: