Visit the Distillery

Inspired Recipes

Hangar One Sparkling Sage Grapefruit Recipe
Hangar One Sparkling Sage Grapefruit Recipe

Sparkling Sage Grapefruit Recipe

by Salt & Wind

3 ounces Hangar 1 Straight Vodka 7 o​unces ​c​hilled dry sparkling wine 4 o​unces​ ​f​reshly-squeezed ruby red grapefruit juice 2 o​unces elderflower liqueur 1 1/2 o​unces​ ​simple syrup or homemade sage honey syrup Fresh sage leaves​ and supremes of ruby red grapefruit for garnish

PREPARATION:

Combine​ ​ingredients in​ a pitcher and stir to combine. Fill serving glasses with ice and a slice of grapefruit and sprig of sage, then top with cocktail mixture and serve.

For sage honey syrup​:
​Combine 3/4 cup good-quality, fragrant honey with 1 cup of water in a small saucepan and bring to a boil over medium-high heat. Remove syrup from heat and add 10 fresh sage leaves and let steep for 20 minutes. Strain the syrup and cool before using (can be made up to 2 weeks ahead of time).

share this:

EVEN MORE RECIPES

Hangar One Lavender Beekeeper Cocktail

Lavender Beekeeper Cocktail

by 40 Aprons 2 oz Hangar 1 Honeycomb Vodka2 oz fresh lemon juice2 oz lavender honey simple syrup* (recipe below)share this:
Hangar One Blood Orange Sparkling Vodka Recipe

Blood Orange Sparkling Vodka Recipe

by Local Haven1 ½ ounces Hangar 1 Straight Vodka½ ounce tarragon simple syrup2 ounces fresh blood orange juiceSparkling watershare this:
Hangar One Beet Bloody Mary Recipe

Beet Bloody Mary Recipe

by Ian Adams1½ ounces Hangar 1 Straight Vodka1½ ounces fresh tomato juice¾ ounce fresh beet juice¼ ounce sesame oil¼ ounce red wine vinegar½ teaspoon salt½ teaspoon pepper1 teaspoon crème fraicheshare this:
Hangar One Fuyu Sour Recipe

Fuyu Sour Recipe

by Jason Cousins1 ½ ounces Hangar 1 Straight Vodka1 ounce honeyed persimmon purée¾ ounce lemon juice2 dashes bittersPinch ground cinnamonLemon discFor 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 weekshare this:

Are you of legal drinking age?