Inspired Recipes
Peach Rosé Cocktail Recipe
2 oz Hangar 1® Rosé Vodka 1 oz peach infused aperitif wine* (recipe below) Lemon peel, expressed and discarded Rosemary sprig (for garnish)
PREPARATION:Stir all ingredients in a mixing glass for 30 seconds. Strain with a julep strainer into a coupe glass, served up. Twist lemon peel over the glass to release the oils and discard peel. Smack rosemary sprig on the glass to garnish, I used mini clothespins to attach the rosemary to the glass. *Peach infused aperitif wine -1 cup quinine aperitif wine -½ a medium-sized peach, sliced Add slices of peach into a jar with quinine-based aperitif wine and lightly muddle. Seal and let infuse in the fridge for 1 day. Once infused, strain through a fine mesh strainer into a clean container and seal. Store in the fridge up to 1 month.
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Brunch Cup Recipe
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:
The Pink Greyhound Recipe
1 oz Hangar 1 Rosé Vodka1 oz fresh squeezed grapefruit juiceDash of simple syrup made with honeyA splash of club sodaPink Himalayan Sea SaltGarnish with fresh rosemaryshare this:
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: