Inspired Recipes
Inverse Sazerac
2 oz Hangar 1 Fennel Vodka 1 sugar cube (or ½ tsp sugar) Peychaud’s bitters ¼ oz Bentwing Brandy (or whiskey)
PREPARATION:Pack an old fashioned glass with ice. Place sugar cube in a second glass, add 8 dashes of Peychaud’s bitters, and muddle. Add the Fennel vodka to the glass with the sugar and bitters, and stir well. Dump the ice from the first glass and add the brandy, swirl around the glass, then discard the remainder. Add the contents of the second glass to the old fashioned glass with the brandy rise. Garnish with a lemon twist.
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Spiced Honey Pear Sours
3 ounces Hangar 1 Honeycomb Vodka1/2 juicy ripe pear, cubed1-1/4 ounces freshly squeezed lemon juice1/4 ounce allspice liqueur3/4 ounce grade b maple syrup1 egg white, optionalOptional Garnish: Lemon wheel or Honey Disc (recipe follows)share this:
Spiced Pear Martini
1 part Hangar 1 Straight Vodka2 parts pear juiceSimple syrup to tasteProsecco, to topPear Slices for garnishSpices (cinnamon stick, cloves, cardamom, pinch of nutmeg) for garnishshare this:
Espresso Martini
2 ounces Hangar 1 Straight Vodka1/2 ounce coffee liqueur 1 ounce espresso freshly brewed (or cold brew concentrate)1/2 ounce simple syrupshare this: