Inspired Recipes
Celeste and Bartlett Recipe
2 ounces Hangar 1 Straight Vodka 4 slices muddled pear 3/4 ounce fresh lemon juice 1/2 ounce fig shrub 1/2 ounce black tea syrup
PREPARATION:Combine all ingredients in cocktail shaker, shake vigorously and strain over ice.
For fig shrub:
1 pint purple figs, puréed in a blender
1 cup apple cider vinegar
1 cinnamon stick
1 cup turbinado sugar
Combine puréed figs, apple cider vinegar, and cinnamon in a container. Allow to steep at room temperature for 2 days. Strain off fig solids and cinnamon. Pour liquid into a lidded bottle or jar, add turbinado sugar, and shake. Allow to sit for at least a week before using.
For black tea syrup:
1 cup strong black tea
1 cup sugar
Combine over low heat until sugar is dissolved. Store in refrigerator up to 3 weeks.
EVEN MORE RECIPES
Golden State Soda Recipe
1 1/2 ounces Hangar 1 Straight Vodka1 tablespoon blueberries3/4 ounce fresh lime juice1/2 ounce St. Germain elderflower liqueur¼ ounce simple syrup (1 part sugar to 1 part water, boiled until the sugar dissolves)1 ounce soda waterLime wedge, for garnishshare this:
Cucumber-Basil Bloody Mary Recipe
For the Ice Cubes2 mini cucumbers (Kirby cucumbers or pickling cucumbers)1 cup packed fresh basil leaves1 serrano chile (de-seeded, if you’re sensitive to spice)¼ teaspoon kosher salt1 tablespoon agave syrup2 cups waterFor the Bloody Marys2 ounces Hangar 1 Straight Vodka2 ounces tomato juiceCucumber soda (or club soda)Lime wedgesMini cucumbers, quartered lengthwiseFresh basilKosher salt + sweet paprika + celery salt to rim glasses (optional)share this:
Honeydew & Mint Recipe
For one batch of cocktails (multiply as needed):1- 750 mL bottle of Hangar 1 Straight Vodka34 ounces honeydew melon puree8 1/2 ounces mint syrup8 1/2 ounces lime juice17 ounces sparkling waterMint sprig and lime wedge for garnishFor a single cocktail:1 1/2 ounces Hangar 1 Straight Vodka2 ounces honeydew puree1/2 ounce mint syrup1/2 ounce lime juice1 ounce sparkling waterMint sprig and lime wedge for garnishFor the honeydew puree: 12 cups of honeydew, cut into 1-inch cubesFor the mint syrup: 5 mint sprigs and 1 1/2 cups simple syrup (1 to 1, water to sugar)share this: