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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1 ounce Hangar 1 Straight Vodka2 ounces house vermouths (a blend of red and white wine macerated with herbs and citrus rinds)¾ ounce lemon juice3 slices English cucumber¾ ounce spicy ginger syrup*1.5 ounce seltzerMint, as garnishshare this:
Alameda Mule Recipe
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