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Inspired Recipes

Hangar One The Pink Greyhound Recipe
Hangar One The Pink Greyhound Recipe

The Pink Greyhound Recipe

by SF Girl By Bay

1 oz Hangar 1 Rosé Vodka 1 oz fresh squeezed grapefruit juice Dash of simple syrup made with honey A splash of club soda Pink Himalayan Sea Salt Garnish with fresh rosemary

PREPARATION:

Shaken well with ice and served in a lowball glass rimmed with Pink Himalayan Sea Salt and garnished with fresh rosemary sprig.

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EVEN MORE RECIPES

Hangar One Honeydew & Mint Recipe

Honeydew & Mint Recipe

by Todd Wagner/HonestlyYUMFor one batch of cocktails (multiply as needed):1- 750 mL bottle of Hangar 1 Straight Vodka34 ounces honeydew melon puree8 1/2 ounces mint syrup8 1/2 ounces lime juice17 ounces sparkling waterMint sprig and lime wedge for garnishFor a single cocktail:1 1/2 ounces Hangar 1 Straight Vodka2 ounces honeydew puree1/2 ounce mint syrup1/2 ounce lime juice1 ounce sparkling waterMint sprig and lime wedge for garnishFor the honeydew puree: 12 cups of honeydew, cut into 1-inch cubesFor the mint syrup: 5 mint sprigs and 1 1/2 cups simple syrup (1 to 1, water to sugar)share this:
Hangar One Garden Party Mule Recipe

Garden Party Mule Recipe

by A Beautiful Mess2 ounces Hangar 1 Straight VodkaGinger beerLimeRosemaryMintCucumberEdible Flowers (optional)share this:
Hangar One Alameda Aperitif Recipe

Alameda Aperitif Recipe

by Hangar 11 ounce Hangar 1 Straight Vodka1 ounce fresh grapefruit juice1 ounce rosé wine½ ounce bianco vermouth1 ounce seltzer watershare 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:

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