Inspired Recipes
Fuyu Sour Recipe
1 ½ ounces Hangar 1 Straight Vodka 1 ounce honeyed persimmon purée ¾ ounce lemon juice 2 dashes bitters Pinch ground cinnamon Lemon disc For 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
PREPARATION:Add vodka, persimmon purée, lemon juice and bitters to a cocktail shaker full of ice. Shake well and strain into a chilled cocktail or martini glass. Garnish with a light dusting of ground cinnamon and a lemon twist.
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Blackberry & Black Tea Recipe
For one batch of cocktails (multiply as needed):1 750 mL bottle of Hangar 1 Straight Vodka13 ounces blackberry syrup8 1/2 ounces lemon juice34 ounces iced black teaFor a single cocktail:1 1/2 ounces Hangar 1 Straight Vodka3/4 ounce blackberry syrup1/2 ounce lemon juice2 ounces iced black teaFor the blackberry syrup: 2 1/2 cups blackberries, 1 1/4 cups water and 1 1/4 cups granulated sugarFor the tea: 6 black tea bags and 34 ounces boiling watershare this:
Royal Buddha Recipe
1 ounce Hangar 1 Buddha's Hand Citron Vodka1⁄2 ounce fresh lemon juice1⁄2 ounce honey syrup*2 ounces California sparkling wineshare this:
Rosé Raspberry Spritzer Recipe
1 1/2 oz Hangar 1 Rosé Vodka1 oz raspberry lavender syrup1/2 oz freshly-squeezed lime juiceIceThinly sliced lime, for garnishFresh lavender buds, for garnish...For the raspberry lavender syrup:1 cup granulated sugar1 cup water1 1/2 cups (about 6 ounces or 1 pint) fresh raspberries1 tablespoon dried culinary lavender budsshare this: