We wanted to partner with a local sustainable, organic farm in revisiting the seasonally produced chipotle infused vodka. With a fresh harvest of chipotles from Fire Tongue Farm, we created a new expression with not just heat, but the sweet and vegetal qualities associated with a good pepper. The result is an extraordinary vodka, a unique choice for either sipping or mixing.
Mushroom, wet forest floor on the nose, with hints of woodsmoke. Crisp spiciness on the tongue, subtly sweet finish.
The vodka has characteristics that are both vegetal and earthy, a complex profile that marries the verdant aromas of green chilies with the enigmatic qualities that the smoking process imbues.
2 oz Hangar 1 Chipotle Vodka 6 oz tomato vegetable juice (recipe below) 1 tbsp horseradish 1-2 tsp hot sauce 2 tsp Worcestershire sauce 1 squeeze lemon juice black sea salt & celery salt rim Garnish suggestions: olives, cheese cubes, green onions, celery, sweet peppers, cucumber ribbons, carrot ribbons, basil, spiced shrimpPREPARATION:
Add black salt and celery salt to a plate and mix. Run lime wedge around the rim of the glass and rim the glass. Measure Hangar 1 Vodka in a jigger and add it with horseradish, cholula, Worcestershire sauce, & lemon to the glass. Stir. Add ice. Top with tomato juice and stir then garnish. Tomato Vegetable Juice: 3 lbs tomatoes 3 celery stalks 1 large carrot 1/4 of a sweet onion 2 tbps sugar A few dashes Black pepper 1 tsp salt Blend all in a blender or food processor and strain through a fine mesh strainer. Store in the fridge for 2 days.share this: