Inspired Recipes
Peach Tea Fizz
1 ½ oz Hangar 1 Honeycomb Vodka 1 oz brewed black tea 1 oz lemon juice ¾ oz peach syrup* (recipe below) 2 oz club soda
PREPARATION:Combine vodka, tea, lemon juice, and syrup in a shaker with ice and shake until chilled. Fill Collins glass with ice and strain shaker into glass. Top with club soda and garnish with peach slices and edible flowers. To make peach syrup: 1 cup water 1 cup sugar 1-2 small roughly chopped peaches Combine water and sugar in a saucepan and bring to a simmer, stirring until sugar is dissolved. Add peaches. Lower heat and continue simmering for about 5 minutes, mashing the peaches against the side of the pot with a spoon. Remove from heat and cover saucepan, let it sit for at least 30 minutes. Fine-strain and let cool completely before using. Store in the fridge for 2-3 weeks. Add a tablespoon of vodka to extend shelf life.
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Batter Up Basil Recipe
1 1/2 ounces Hangar 1 Straight Vodka4 slices of organic nectarine4 fresh basil leaves1/2 ounce fresh-squeezed lemon juice1/2 ounce simple syrup (1:1 water to sugar)1 1/2 ounce sparkling waterSprig of fresh basilshare 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:
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: