COSMOPOLITAN
2 oz Hangar One Mandarin Blossom vodka
1/2 oz Cointreau
1/2 lime
Splash cranberry

Shake with ice, strain into a martini glass. Garnish with a lime wedge.

LEMON DROP
2 oz Hangar One Buddha’s Hand Citron vodka
1/2 oz Cointreau
1/2 lemon

Shake with ice, serve in a martini glass with a sugared rim, garnish with a lemon twist.

GIMLET
1 1/2 or 2 oz Kaffir Lime vodka
1/2 lime
splash simple syrup (we like ginger syrup!)

Shake with ice and serve in a martini glass.

NEGRONI
1 oz Hangar One Mandarin Blossom Vodka
1 oz sweet vermouth
1 oz Campari

Combine vodka, sweet vermouth, and Campari in a shaker with ice. Shake and strain into a martini glass. Garnish with orange zest twist.

ANTALOUPE MARTINI
Ernesto Sanchez, Genghis Cohen, Los Angeles

1 oz. watermelon liqueur
1 oz. Hangar One Straight vodka
1/2 oz. orange juice
Juice of 2 lime wedges

Mix all ingredients over ice. Strain into a chilled martini glass and garnish with a cherry.

HEAVENLY MARTINI
Donald Podrebarac, Southern Spirits, Fort Mill SC

1-1/2 oz. Hangar One Straight vodka
1/4 oz. Aqua Perfecta Pear Eau de vie

Shake vodka and eau de vie over ice and strain
into a chilled martini glass.

THE PINK FLAMINGO
Bigg Blue Martini Bar, Lexington, KY

Hangar One Straight vodka, Peach schnapps,
a splash of champagne and cranberry - try it
standing on one leg.

MAIDEN'S PRAYER
1 oz Hangar One straight vodka
1 oz Cointreau
1/2 oz orange juice
1/2 oz lemon juice

Shake & pour into martini glass. Garnish with an orange twist.

SCHOODIC POINTAH
Bill Osgood, Bunker’s Wharf, Maine

2-1/2 oz. Hangar One Straight vodka
1 oz. pineapple juice
1/2 oz. squeezed fresh lime
1 tbs fresh mango puree

Shaken til you can’t hold the shaker gloveless. Chilled 9 oz. martini glass. Garnish with a long hooked lime twist.

THE PLANE MARTINI
Jessicah Rich, Gravity Loung, Chester, MD

2 oz. Hangar One Straight vodka
1/2 oz. Godiva White
1/2 oz. Baileys
1/2 oz. fresh brewed coffee

Combine over ice and shake what your mama gave you! Strain into a chilled martini glass. Garnish with a coffee bean.

ONE OF A PEAR
Chris Kelling, VA DE VI, Walnut Creek CA

3 oz. Hangar One Straight vodka
Bartlett pears
Simple syrup

Muddle the pears over ice. Add vodka and simple syrup, shake and serve up in a martini glass. Garnish with a slice of pear.

PEAR MARTINI
Darin Brunson, Double Dutch, San Francisco CA

2 oz Hangar One Straight vodka
1 oz Aqua Perfecta Pear Eau de Vie
1/2 lime
Splash simple syrup

Shake and serve up. Garnish with a frozen grape or serve in a martini glass with a cinnamon-sugar rim.

RICH AND SKINNY
Christopher Coon, Charlie Palmer at Bloomingdale's, Costa Mesa, CA

1 1/4 oz Hangar One Mandarin Blossom vodka
3/4 oz elderflower juice (sold at Ikea)
1/4 oz limoncello (lemon liqueur)
3/4 oz pomegranate juice
Splash freshly-squeezed lime juice

Place all ingredients in a cocktail shaker filled with ice. Cover and shake vigorously. Strain into martini glass and garnish with orange twist.

PINK PANTIES
Spindini, Memphis TN

2 parts Hangar One Mandarin vodka
1/2 part sour mix
1/2 part cranberry juice
Orange twist, for garnish

Shake and pour. Garnish with orange twist.

COSMO
Thad Vogler, Slanted Door, San Francisco

2 oz. Hangar One Mandarin Blossom vodka
1 oz. Cointreau
The juice of one whole lime
A splash of real cranberry juice
1/2 tsp. extra fine quick dissolve sugar (C&H)

Shake vigorously and serve up with a sugared rim.

FARMER'S MARKET COCKTAIL
by Lou Bustamante, Hangar One tasting room, Alameda CA - created for the Ferry Plaza Farmer's Market

1 oz Hangar One Mandarin Blossom Vodka
1/2 oz Fresh apple juice
1/4 oz fresh lime juice
A dash of June Taylor’s Strawberry & Rose Geranium syrup

Shake with ice and serve up. Garnish with a blackberry or raspberry in glass.

VELVET COSMOPOLITAN
Rick Swan, Una Wine Bar, Portland, ME

In a pint glass filled with cracked ice, combine:
2 oz. Hangar One Mandarin Blossom vodka
1 oz. Chambord
1 oz. sweetened lime juice (or fresh lime juice with a splash of simple syrup) 1 oz. cranberry juice

Shake and strain in to a 10oz martini glass, rimmed with sugar. Serve straight up with an orange slice and a bing cherry.

MANDARIN RUFFLE
Collin Tease, Albert's Provence - Tallahassee, FL

1.5 oz of H1 Mandarin Blossom
1 oz Godiva Dark
splash dark creme de cacao
1 oz Half & Half (+ or - to taste)

Pour on ice - stir (don't shake - as it shatters the ice) - then strain into a martini glass.

SHANGHAI COSMO
Ryan Sciarra, 40 Sardines, Overland Park

1-1/2 oz. Hangar One Mandarin Blossom vodka
3/4 oz. Hakusan plum sake
Splash of fresh lime juice
Splash of cranberry juice

Fill a cocktail shaker with ice and add ingredients. Shake and strain into a chilled martini glass.

LADY BLOSSOM
2 oz Mandarin Blossom vodka
1 oz Cointreau
dash simple syrup
juice of 1/2 lemon

Shake & strain into martini glass. Garnish with a maraschino cherry.

GINGER ROSE
Stephen Culpepper, Opal, Santa Barbara, CA

Fresh ginger
sugar
Lemon juice
1-1/2 oz. Hangar One Mandarin Blossom vodka
1/2 oz. Cointreau
Splash red cranberry juice

Muddle ginger and sugar. Add lemon juice, vodka, cointreau, cranberry juice. Shake over ice and pour into a martini glass, serve with a wedge of lime.

BLOSSOM
Scott M. Sudakas, Bliss, Los Angeles

1-1/2 oz. Hangar 1 Mandarin Blossom vodka
1/2 oz. simple syrup
4 orange quarters
Mint leaves
Sweet & sour mix

Muddle the oranges and mint over ice, crushing it. Pour vodka, simple syrup, a splash of sweet & sour, and shake. Serve (don’t strain) in an old-fashioned glass and garnish with a twist of orange skewered on a toothpick.

THE LOVE SHAQ
Created for and featured at Shaquille O’Neal’s birthday party, March 2004

1 oz. Hangar One Mandarin Blossom vodka
1 oz. POM Wonderful 100% pomegranate juice
1 oz. Cointreau
2 fresh lime wedges
Orange peel for garnish

Squeeze the 2 lime wedges into a cocktail shaker, drop them in, add the first 3 ingredients and shake vigorously over ice. Pour into chilled martini glass and garnish with an orange peel twist.

BLUE BLOSSOM
1 1/2 oz Hangar One Mandarin Blossom vodka
1 1/2 oz Blue Curaçao
juice of 1/2 lemon
2 oz soda water

Serve on the rocks.

ORANGE KAMIKAZE
Ernesto Sanchez, Genghis Cohen, Los Angeles

2 oz. Hangar One Mandarin Blossom vodka
1/2 oz. Cointreau
1/2 oz. Rose’s lime juice

Mix all ingredients over ice. Serve in a chilled martini glass garnished with an orange twist.

THE NEPTUNE-TINI
Colter Wilson, New Yorker Restaurant, SLC, Utah

1 part Hangar One Mandarin Blossom vodka
1/2 part Hypnotiq
1/2 part Island Blue Pucker
1/2 part pineapple juice

Shaken and served up. Garnish with a very long orange twist (for the rings of the planet).

HANGMAN’S NOOSE
Scott Beskow, McCormick & Schmick’s, Kansas City, MO

3 parts Hangar One Mandarin Blossom vodka
1 part Cointreau
1/2 part white cranberry
1/2 part fresh squeezed orange juice

Works as both a shot and a martini. As a martini garnish with long, thin strip of orange zest.

HANGAR ONE NEGRONI
Sunny Harker, Last Supper Club, San Francisco

1-1/2 oz. Hangar One Mandarin Blossom vodka
3/4 oz. sweet vermouth
1/2 oz. Campari

Served up with a twist. Or serve on the rocks, with soda.

BLOSSOM
Karen Kevane, Liquid Lounge at the EMP, Seattle

1 orange wedge, squeeze + drop
1-3/4 oz. Hangar One Mandarin Blossom vodka
1/4 oz. Triple Sec
Splash orange juice
Splash sweet & sour (home-made fresh
squeezed lemon and lime is best)
Dash of orange flower water.

THE BILTMORE
Willy Shine, Biltmore Room, New York City

2 oz. Hangar One Mandarin Blossom vodka
6 mint leaves
1/2 oz. calamansi lime juice and honey
Splash sour mix for froth

Shake about 30 times, pour into martini glass, then freckle the top with cayenne pepper.

MANDARIN BLOSSOM MARTINI
Josh Johanson, Fat Face, Los Angeles

3 oz. Hangar One Mandarin Blossom vodka

Chill in a shaker filled with ice and pour into a chilled martini glass. Garnish with an orchid.

THE KUMQUAT COCKTAIL
Chen, Les Bisous, Hoboken NJ

Muddle/mash or finely chop 3 kumquats
Add 2 oz. Hangar One Mandarin Blossom vodka
Add a splash of fresh lime juice
Add a splash of white cranberry juice
Add a splash of fresh blood orange juice
Add a splash of club soda

Stir over ice and serve on the rocks or straight up.

RASPBERRY GIMLET
Dylan O’Brien, CESAR, Berkeley CA

3 oz. Hangar One Mandarin vodka
Fresh lime juice
Splash Aqua Perfecta Raspberry liqueur
Simple syrup

Shake over ice and serve up in a martini glass. Garnish with a lime twist.

COSMOPOLITAN
recipe by Darin Brunson, DOUBLE DUTCH, San Francsico, CA

2 oz Hangar One Mandarin Blossom
1/2 oz Cointreau
1/2 lime
Splash cranberry

Shake with ice, strain into a martini glass. Garnish with a lime wedge.

LA BELLE ORANGE
Darin Brunson, Double Dutch, San Francisco CA

1 1/2 oz Hangar One Mandarin Blossom vodka
1 1/2 oz Lillet Blanc
1/2 lime

Shake and serve in a martini glass. Garnish with an orange twist.

Blackberry Mandarin
Equal parts Mandarin Blossom vodka and IZZE's Blackberry soda.

Or

1 part Mandarin Blossom vodka
2 parts IZZE Blackberry soda

Pour into Collins glass over ice. Yum!

LOISAIDA COCKTAIL
Charles Hardwick, Blue Owl, New York

1-1/4 oz. of Hangar 1 Mandarin Blossom vodka
3/4 oz. of Grand Marnier
a dash of Campari
1/4 oz of fresh lemon juice
3/4 oz. of Fresh Orange juice

Shake ingredients, strain into a cocktail glass. Garnish with an orange peel twist.

MOSAIC DREAMSICLE
Stacy Fidler, Mosaic, St Louis MO

1.5 oz Mandarin Blossom vodka
1 oz cream
1 oz Liqueur 43
splash cranberry juice

Shake with ice, strain, serve.

HUMMINGBIRD
Duggan McDonnell, San Francisco

2 oz. hangar one mandarin blossom
1/2 oz. campari
3/4 oz. essensia orange muscat
3/4 oz. Allspice-infused agave nectar
half-lemon, hand-squeezed

Shake, strain, serve up—prep cocktail glass by wrapping lime wheel around rim and drop in.

WAVERLY PLACE ECHO
Scott Beattie, Cyrus, Healdsburg CA

3/4 oz Mandarin vodka
3/4 oz straight vodka
1/2 oz lemon juice
1/4 oz Chinese Five Spice Honey
1/2 oz Pixie Mandarin Juice
Seltzer Water

Serve on ice in a Collins glass.

THE OH IN ORANGE
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz Hangar One Mandarin Blossom Vodka
1 oz Lillet Blanc
Splash of fresh blood orange juice (regular orange juice also works)

Combine vodka, Lillet Blanc, and blood orange juice in a shaker with ice. Shake and strain into a martini glass. Garnish with blood orange segment.

THE GIBBONS GIMLET
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz. Hangar One Mandarin Blossom vodka
1 oz banana liqueur
1/2 lime, juiced
1/2 oz brown sugar simple syrup

Combine vodka, lime juice, banana liqueur, and simple syrup in a shaker with ice. Shake and strain into a martini glass. Garnish with cherry.

BLACKBERRY BLOSSOMS
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz. Hangar One Mandarin Blossom vodka
1/2 oz June Taylor's Blackberry & Lemon Verbena syrup
1/2 oz fresh squeezed lime juice
Frozen blackberry, for garnish

Combine vodka, syrup, and lime juice in a shaker with ice. Shake and strain into a martini glass. Garnish with frozen blackberry.

Note: As an alternate garnish, use a small cluster of lemon verbena leaves.

MANDARIN/POMEGRANATE SHERBET MARTINI
Jason Mead, Moresi’s Chophouse, Clayton, CA
 
 1 ½ oz Mandarin Blossom vodka
    ¼ - ½ oz Pomegranate Schnapps
    ½ oz. Pomegranate Juice
    ½ Scoop of Orange Sherbet

    Combine ingredients in shaker with small amount of ice. Shake vigorously until orange sherbet has dissipated.  Strain into chilled martini glass. Garnish with orange wheel or orange twist.

CHOCOLATE-COVERED ORANGE MARTINI
Jason Mead, Moresi’s Chophouse, Clayton, CA

1 ½ oz Hangar One Mandarin Vodka
½  oz Godiva Chocolate Liqueur
¾ oz Orange Juice
¼ - ½ oz Cream (or whipping cream)
dash of chocolate syrup

Combine ingredients in shaker with scoop of ice.  Shake.  Coat lip of martini glass with light coat of simple syrup (bar syrup) and dip into shaved chocolate.  Take chocolate syrup bottle (plastic condiment bottles work very well) and make some type of design on inside of martini glass (ie: swirl, circles, etc).  Strain ingredients into martini glass.  Top off martini with a couple chocolate shavings and thin chocolate orange oat cookie (if available).   

BUDDHA'S HAND
Andrew Friedman, Liberty - Seattle, WA

3 oz  Buddha’s Hand Vodka
½ oz  Yellow Chartreuse
Juice of ½ fresh lemon
 
Serve in cocktail shell/martini glass, garnish with long lemon twist.
 

MEYER LEMON BASIL
Farnoush Deylamian, AZIZA, San Francisco

8 ice cubes
handful of basil leaves (8-10 large leaves)
1 1/2 tablespoon of sugar
4 big squirts of lemon juice
2 oz Buddha's hand citron vodka
1 oz cointreau

Muddle together the 8 ice cubes, handful of basil leaves, 1 1/2 tablespoon of sugar until it's liquid-like. Fill mixing glass 2/3 full of ice, add 4 big squirts of lemon juice, 2 oz Buddha's hand citron vodka, 1 oz cointreau. Shake mixture well, pour into a rocks glass. No garnish.

CUCUMBER CAIPIROSKA
Fionn, The Modern, New York, NY

1 oz English cucumber juice
2 English cucumber wheels
2 lemons
½ oz simple syrup
Splash lemon juice
1½ oz Buddha’s Hand Citron vodka
Splash soda water

Muddle cucumber wheels, lemons, and simple syrup. Add ice and remaining ingredients except soda water. Shake and serve in a highball glass. Top with soda water.

SO FRESH AND SO CLEAN
Food Studio, Atlanta GA

2 oz Hangar One Buddha's Hand vodka
1/2 oz lemongrass syrup
1/8 oz of lemon juice

Serve on the rocks with a basil spring and a lemon wheel. The Food Studio uses triangle-shaped ice cubes.

MADRAS

2 oz Buddha's Hand Citron vodka
3 oz fresh orange juice
3 oz cranberry juice

Traditionally served over ice in a collins glass, but also good shaken and served up. Garnish with an orange or lime wheel.

STRAWBERRY-ROSE LEMON DROP
Lou Bustamante, Hangar One tasting room

1 1/2 oz. Hangar One Buddha's Hand Vodka
1/2 oz Aqua Perfecta Kirsch Eau de Vie
1/2 oz June Taylor's Strawberry & Rose Geranium Syrup
1/2 oz fresh squeezed lemon juice
1/2 strawberry, for garnish

Combine vodka, kirsch, syrup, and lemon juice in a shaker with ice. Shake and strain into a martini glass. Garnish with strawberry.

Note: As an alternate garnish, float a few fresh rose geranium flowers on top.

THE RETREAT
David Nepove, Enrico’s Restaurant, San Francisco, CA

1 oz Pernod
1 ½ oz Hanger One Buddha's Hand Citron vodka
5 basil leaves
1 oz fresh lemon juice
¾ oz simple syup
1 oz club soda

Muddle lemon, simple syrup and basil in a mixing glass. Add ice, Pernod and vodka. Shake and strain into a collins glass filled with ice. Top with club soda Garnish with a basil sprig and a lemon twist.

LIMONCELLO COOLER
Sunny Harker, Last Supper Club, San Francisco

2 limes
1 orange
1/2 oz. simple syrup
1-1/4 oz. Hangar One Buddha’s Hand Citron vodka
3/4 oz. Limoncello
dash orange bitters
ginger ale

Muddle the limes, orange, and simple syrup. Add the vodka and limoncello and shake. Pour into collins, add 1 dash bitters, fill with ginger ale.

BUDDHA DROP
Thad Vogler, Slanted Door, San Francisco

1-1/2 oz. Hangar One Buddha’s Hand Citron vodka
3/4 oz. Limoncello
1-1/2 fresh lemons
1/2 tsp. extra fine quick-dissolve sugar (C&H)

Shake vigorously and serve up with a sugared rim.

TEMPTATION MARTINI
Kizzi Hill, B Smith’s, NY

1 oz. Hangar One Buddha’s Hand Citron vodka
1 oz. Aqua Perfecta Raspberry Liqueur
1/2 oz. fruit juice
1/2 oz. peach nectar
1/2 oz. almond syrup

Shake over ice and serve in a martini glass.

THE ZINZANNI
Adam La Cagnina, Teatro Zinzanni, San Francisco

1-1/2 oz. Hangar One Buddha’s Hand Citron vodka
1 oz. Caravella Limoncello
dash of lime juice

Shake ingredients over ice. Strain into a sugar- rimmed cocktail glass. Garnish with a lime wedge.

FRUITY PEBBLES
William Boyd, Pere Jeanty, Yountville, CA

1-1/2 oz. Hangar One Kaffir Lime vodka
1-1/2 oz. Hangar One Mandarin Blossom vodka
1 oz. cranberry juice
1 oz. orange juice
1 lime wedge

Combine ice, lime, and vodka in a stainless steel shaker and muddle for 15 muddle for 15 seconds, add juices and stir until cold. Strain into sugar-rimmed martini glass and garnish with a cherry.

RAMOS FIZZ
1 3/4 oz Hangar One Buddha’s Hand Citron vodka
juice of 1/2 lemon
3 dashes orange water
1 egg white
1 3/4 oz light cream
1 tsp castor sugar

Shake & pour (served in all kinds of glasses, sometimes topped with soda). Garnish with a slice of lime.

HANGAR TEA THYME
Rob Firpo, Merkado in DC

1/2 oz Hangar Citron
1 oz D'aristi Xtabentun Honey Liqueur
Juice of 1/4 of a lemon
Hot water
Tea ball strainer with Thyme to steep into the drink before serving

Serve in a mug.

JOYRIDE
From Bacar Restaurant, San Francisco CA

1/2 lemon wedge
1/2 lime wedge
1 ounce simple syrup
1 ounce Hangar One Buddha’s Hand vodka
3/4 ounce Campari
Splash of fresh grapefruit juice

In a rocks glass, muddle the lemon and lime wedges together with the syrup.  Top with ice cubes.  Into a shaker filled with ice cubes, pour the simple syrup, vodka, Campari, and grapefruit juice.  Shake and strain into the glass.  Before serving, cover the glass with the shaker and give a gentle shake to mix.

EQUINOX
Darin Brunson, Double Dutch, San Francisco CA

2 oz Hangar One Buddha’s Hand
1/2 oz Aqua Perfecta Pear Liqueur
1/2 lemon

Shake and serve up, garnish with a pear wedge.

SUNSET
5 parts H1 Buddha's Hand Citron vodka (some people may adjust it to 4 parts to 1 depending on taste)
1 part Aqua Perfecta Raspberry liqueuer
Serve on the rocks.

KALA MASALA
Lou Bustamante, Hangar One tasting room

2 oz Hangar One Buddha’s Hand Citron vodka
3/4 Oz Qi White Tea Liqueur (substitute triple sec)
1/2 Lemon, Juiced
1oz Pomegranate Juice (Pom is good)
1/2 Oz Sweet Masala Spiced Honey Syrup*

Combine all ingredients in shaker. Mix and serve up. Garnish with lemon.

*Sweet Masala Spiced Honey Syrup

Equal parts honey and water
Cloves
Whole Cardamom Pods
Cinnamon Sticks

Bring water to a boil with spices, lower heat and add honey. Heat until it comes to a boil again. Remove from heat and cool.

ANISE SEED LEMON DROP
Dave Lusby, Summit Restaurant atThe Broadmoor, Colorado Springs

3/4 oz anise-infused simple syrup*
1 1/2 oz Hangar One Buddha Hand Citron vodka
3/4 oz Grand Marnier
Juice of 1/2 lemon (approximately 1 oz)
Add ingredients to a mixing glass, add ice, shake, and then strain into a sugar-rimmed Martini glass.

* Anise-infused Simple Syrup

5 cups sugar
4 cups water
8 tablespoons anise seeds (available in bulk at Whole Foods or many ethnic markets)

In a large saucepan, combine sugar and water. Bring to a boil, just until the sugar dissolves, then remove from heat. Add anise seeds and let steep for 48 hours. Strain. Makes 1 1/2 cups.

BLEEDING ORANGE
Scott Beatty, Cyrus, Healdsburg CA

1/2 oz Charbay blood orange vodka
1/2 oz Hangar One Buddha Hand Citron or Charbay Meyer Lemon vodka
1/2 oz unflavored vodka
1/2 oz spice syrup (recipe below)
1/2 oz freshly squeezed meyer lemon juice
1/2 oz freshly squeezed blood orange juice
3 dashes Fee Bros. peach bitters
Ice

Combine ingredients with ice and shake hard. Strain into cocktail glass. Garnish with a cinnamon-sugar rim with flecks of orange zest.

Spice Syrup

1 cup sugar
1 cup water
1 Tbsp cinnamon, crushed
1 Tbsp nutmeg, crushed
1 Tbsp clove

Combine ingredients in a saucepan, bring to a boil, then let simmer for 15 minutes. Strain with a fine mesh strainer and let it cool. Adjust sugar and spices to taste; stores for up to a week.

BUDDHA'S WATERMELON GARDEN COOLER
Jason Mead, Moresi’s Chophouse, Clayton, CA
 
1 ½ - 2 oz Hangar One Buddha’s Hand Vodka
¼ - ½ oz Watermelon Pucker or watermelon syrup
4-5 pieces of fresh watermelon
3 oz Lemonade (Pink provides nice watermelon-like color)
1 – 1 ½ oz Lemon-Lime Soda
   
Muddle the 4-5 pieces of watermelon in the bottom of pint glass (or chimney glass) along with Watermelon Pucker or syrup.  Add ice to rim. Add vodka and lemonade and mix ingredients either in shaker or with a bar spoon.  Top off glass with lemon-lime soda.  Garnish with fresh watermelon wedge and/or lemon wheel/lemon twist.

HYPNOTIC HANGAR
Lacey B., Una Wine Bar, Portland, ME

1 oz. Hangar One Buddha’s Hand Citron vodka
1 oz. Hangar One Kaffir Lime vodka
1 oz. Hpnotiq

Serve on the rocks with a splash of Sprite & a twist.

HPNOTIQ COSMO
Harbor Court Hotel, Baltimore

2 oz Hangar One Buddha’s Hand Citron vodka
1 oz Hpnotiq
splash of white cranberry juice

Shake with ice, serve up.

HANGAR ONE CITRUS COOLER
Jason Mead, Moresi’s Chophouse, Clayton, CA

¾ oz Hangar One Kaffir Lime Vodka
¾ oz Hangar One Mandarin Vodka
¾ oz Hangar One Buddha’s Hand Vodka
1 – 1 ½ oz Lemonade
1 oz Orange Juice
1 – 2 oz Lemon-Lime soda

Combine vodka, lemonade and orange juice in tall glass filled with ice.  Shake or stir to mix ingredients. Top off with lemon-lime soda.  Garnish with lime, lemon and orange wedges, wheels or twists (nice touch is to do one of each option, i.e.; lemon twist, lime wedge and orange wheel).

KAFFIR FLING
David Wolowidnyk and Colin Macdougall,West Restaurant, Vancouver B.C.

2 oz Hangar One Kaffir Lime vodka
1 oz Orgeat (almond syrup)
5 Kaffir Lime leaves (medium size)
2 Slices ginger (the size of a 25c coin)
1/2 -1 oz freshly squeezed lime juice or the juice of one whole lime
1 egg white
1 pinch of cinnamon
1 lighter or match

Muddle 4 of the Kaffir lime leaves and fresh ginger in a mixing glass. Add the Kaffir vodka, orgeat, and fresh lime juice. Shake without ice and strain through a fine strainer into another mixing glass. Add the egg white and ice. Shake very, very well until ice forms on the outside of the shaker. Strain neat into an aromatic white wine glass using a hawthorne strainer. Hold a pinch of cinnamon in one hand above the lighter or match in the other and sprinkle the cinnamon so that it sparkles and lands a light dusting over the surface of the Kaffir Fling. Garnish with one Kaffir lime leaf, clapped between your hands to release its aroma and place on the top of the cocktail.

KAFFIR LIME VODKA MOJITO
Jason Mead, Moresi’s Chophouse, Clayton, CA

2 oz Hangar One Kaffir Lime Vodka
4-5 Fresh Mint leaves
2-3 Fresh key limes (halved)
2-3 oz Mojito Mix (Finest Call or Rose’s works well)
2 oz club soda
dash of Angosturra Bitters

Muddle mint leaves, key limes and bitters in tall glass (chimney or pint).  Fill glass with ice.  Add vodka and Mojito mix.  Pour into cocktail shaker and mix. Pour back into tall glass and top off with club soda. Garnish with nice mint leaf next to straw.

GIMLET
1.5 or 2 oz Kaffir Lime vodka
1/2 lime
splash simple syrup (we like ginger syrup!)

Shake with ice and serve in a martini glass.

LIME RICKEY
1 3/4 oz Hangar One Kaffir Lime vodka
juice of 1 lime
soda water

Serve on the rocks, garnish with a lime slice.

THAI MARTINI
Roy’s, Baltimore 2-1/2 oz. Hangar One Kaffir Lime vodka
1/2 oz. Lemongrass Syrup*

Shaken and served up in a chilled martini glass.

* Lemongrass syrup:
3 stalks of lemongrass
3 quarts of water
1 kaffir lime leaf
1 peel of a lemon
10 1/2 lbs. of sugar

Boil the water with the lemongrass stalks, lemon peel. Wait until water reduces and you can smell the lemongrass. Throw in the kaffir lime leaf. Reduce some more. Add sugar. Wait until syrup begins to foam, and then remove from heat.

THE MOJITO MARTINI
Adam R. Seger, Nacional 27, Chicago

Dry vermouth
7 fresh mint leaves
2-1/2 oz. Hangar One Kaffir Lime vodka
1 oz. simple syrup
1/2 oz. Cointreau
1/4 lime
Dash Angostura
Fresh mint stem

Fill a Boston shaker with ice. Crush 7 mint sprigs on top of the ice. Pour Hangar One Kaffir Lime vodka, simple syrup, cointreau, juice and rind of lime and dash of Angostura over the crushed mint. Shake vigorously until shaker is frosted (15 seconds).

WHITE KNIGHTS
Thad Vogler, Slanted Door, San Francisco 1-1/2 oz. Hangar One Kaffir Lime vodka
3/4 oz. velvet falernum liqueur
Juice of 1-1/2 medium limes
Splash of pure coconut milk (no sugar added, not cream)

Mix in a shaker filled with ice. Strain into a sugar-rimmed martini glass.

KAFFIR LIME-ADE
Scott Beskow, McCormick & Schmick’s Kansas City, MO

Juice of one lime (approx. 2 oz.)
Four sugar cubes
Lime wedge
1-1/2 oz. Hangar One Kaffir Lime vodka
Water

In a 16 oz. pint glass muddle sugar cubes and lime wedge in the lime juice. Add ice, vodka and water to fill. Shake. Serve in the pint glass with a lime garnish.

MOTHERLODE LIME
Kyle Lupo, Motherlode, Los Angeles

Minute Maid’s cherry limeade
Hangar One Kaffir Lime vodka

Make cherry limeade according to instructions. Add Kaffir Lime vodka to taste. Serve in chilled highball glasses.

HANGAR ONE TOMCAT

2 oz. Hangar One Kaffir Lime vodka
1 tsp. sugar
1/2 fresh lime

Mix vodka, lime and sugar in shaker filled with ice. Shake and wait 30 seconds then shake again for a second icing. Add ice to double old fashioned glass, garnish with a sugar cane stick and a slice of lime. Pour into glass and enjoy.

GINGER LIMEADE
Erik Adkins, SLANTED DOOR, San Francisco CA

3 oz. Hangar One Kaffir Lime vodka
Fresh lime juice
Homemade ginger simple syrup*

Shake over ice and serve up in a martini glass. Garnish with a lime wheel.

* Simple syrup is equal parts sugar and water, heated and stirred together until clear. Shave in ginger while heating the sugar and water, and let stand for several hours. Strain when cool. Lasts a couple of weeks.

RASPBERRY GIMLET
2 oz Hangar One Kaffir Lime vodka
1/2 oz Aqua Perfecta Raspberry Liqueur
1/2 lime
Splash of simple syrup

Serve in a martini glass; garnish with a fresh raspberry.

THAI MARTINI
Darin Brunson, Double Dutch, San Francisco CA

2 oz Hangar One Kaffir Lime vodka
Fresh cilantro
1/2 lime
Splash simple syrup

Muddle the cilantro and simple syrup in a glass. Add vodka, lime juice, and ice and shake. Strain into a martini glass with a cayenne rim.

THAI SEDUCTION
Christine D'Abrosca, The Double Musky Inn, Girdwood AK

1 1/2 oz Hangar One Kaffir Lime vodka
3/4 oz simple syrup
4 Thai Basil Leaves
3 seedless Lychees
1/2 in. fresh ginger sliced
splash soda water
1 Thai Basil Leaf for garnish

Muddle ginger, lychees, and the Thai basil leaves in simple syrup. Add 1.5 oz of Kaffir Lime Vodka and shake. Strain over rocks into Collins glass and top with soda water. Garnish with a Thai Basil leaf.

IRIAN JAYA
Scott Beattie, Cyrus, Healdsburg CA

3/4 oz Kaffir Lime Vodka
3/4 oz straight vodka
5 Fresno Chili rings
10 pieces candied lemongrass
chiffonade of Kaffir Lime Leaf
Lime juice
Cock n Bull Ginger Beer

Serve over ice in a Collins glass.

HAWAIIAN SUNSET
from Jim R. in New England

1 1/4 oz H1 Kaffir Lime vodka
1/2 oz Aqua Perfecta Raspberry Liqueur
2 oz Dole pineapple juice (not from concentrate)

Shake and serve up or on the rocks.

MARTINIQUE KAFFIR
Tara, Season's 52, Boca Raton FL

1 1/2 oz H1 Kaffir Lime vodka
3 oz Champagne (sparking wine)

Chill the vodka on ice and strain it into a martini or champagne glass. Add champagne, garnish with a mint leaf.

LUSCIOUS LIME MARTINI
Monty Davidson, Todds Unique Dining, Henderson NV

3 oz Hangar One Kaffir Lime vodka
3/4 oz Rock Candy syrup
splash sweet n sour
fresh lime juice

MOJITO MARTINI
Zinfandel Grill, Folsom CA

1 1/2 oz Hangar One Kaffir Lime vodka
1/2 oz Simple Syrup
1/2 oz Roses Lime
2 oz Soda Water
6-8 mint leaves
3 lime wedges

Muddle the simple syrup and mint leaves. Add other ingredients, shake with ice, and strain into a martini glass.

LIME THREE TIMES
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz. Hangar One Kaffir Lime Vodka
½ oz June Taylor's Silver Lime & Rosemary Syrup
½ oz fresh squeezed lime juice
Lime wheel, for garnish

Combine vodka, syrup, and lime juice in a shaker with ice. Shake and strain into a martini glass. Garnish with lime wheel.

Note: As an alternate garnish, use a whole frais du bois or wild alpine strawberry.

CRYSTAL LIMES
Evan Rorabaugh, JJ Brewsky's, Camarillo CA

1 ¾ oz. H1 Kaffir Lime Vodka
¼ oz. Aqua Perfecta Raspberry Liqueur (sub Chambord)
Sprite
Rockstar

Pour H1 Kaffir Lime Vodka and Aqua Perfecta Raspberry in a shot glass. Sprite and Rockstar in a rocks glass.  Serve as a bomb.

BANG-KOKTAIL
Davio’s, Boston, MA

2-1/2 oz. Hangar One Kaffir Lime vodka
2 oz. lemongrass syrup
Lime wedge

Shake over ice and serve straight up.

POMEGRANATE MARTINI
Kerry & Paul from Rowley, MA

1 oz Hangar One Kaffir Lime
1 oz Cointreau
1 oz POM pomegranate juice

Shake with ice, strain and serve in martini glass. Garnish with a lime wedge.

PERSEPHONE'S PASSION
Kim Reidy, El Gaucho, Seattle, WA

muddled lemon
1 1/4 oz Kaffir Lime vodka
1/2 oz triple sec
1 1/4 oz pomegranate juice

Shake and strain into a martini glass & garnish with 6 pomegranate seeds.

TINTED GIMLET
Thad Vogler, San Francisco, CA

2 oz Hangar One Fraser River Raspberry Vodka
1/2 oz fresh squeezed lime juice
1/2 oz. vanilla simple syrup

Combine ingredients in a shaker with ice, shake, strain and serve up.

PINK LEMONADE DROP
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz. Hangar One Fraser River Raspberry Vodka
1/2 oz. fresh squeezed lemon juice
1/2 oz. orange liqueur, preferably Cointreau or Patrón Citrónge

Combine ingredients in a shaker with ice, shake, strain and serve up with a sugared rim.

RASPBERRY TOKYO-COSMO
Sc'Eric Horner, Fuji & Jade Garden, State College, PA 

1 oz   Fraser River Razz
1 oz   ShoChikuBai Nigori Sake (or substitute dry sake instead)
3/4 oz DeKuyper's Triplesec (or Cointreau)
3/4 oz Organic Cranberry Juice cocktail
Dash of Joe & Nellie's Key Lime Juice (unsweetened)

Shake with ice. Garnish a chilled cocktail glass with lime & 3 Freeze-dried Raspberries.  Strain and serve. [As you drink, the berries will puff up like fresh for a very tasty finish.]

RASPBERRY TRUFFLE MARTINI
Jason Mead, Moresi’s Chophouse, Clayton, CA

1 oz Hangar One Raspberry Vodka
¾ oz Chambord Liqueur
¾ oz White Chocolate Godiva Liqueur
¼ oz Cream

Combine ingredients in cocktail shaker. Rim chilled martini glass with milk chocolate shavings.  Shake and strain ingredients into rimmed/chilled martini glass. Sprinkle white chocolate shaving on top of martini. Garnish with pick of fresh raspberries and mint leaf (Usually, 1 fresh raspberry, then mint leaf, followed by 2-3 more raspberries).

THE REVERSE COSMO
Charlie Schneider, Gia’s Italian Cucina, Kansas City MO

3 oz. Hangar One Raspberry Vodka
3/4 oz. triple sec
Splash of White Cranberry Juice (key ingred.)

Mix ingredients in a Boston shaker and strain into a martini glass. Garnish can be skewer of raspberries, lemon or lime twist or star fruit.

FRASER FIZZ
Nick Wyatt, 1618 West, Greensboro, NC

2 oz Fraser River Raspberry vodka
1 oz Limoncello
4 muddled fresh raspberries

Shake, strain, and top with sparking wine.

WHITE CHOCOLATE RASPBERRY MARTINI
Monty Davidson, Todds Unique Dining, Henderson NV

1 oz Hangar One Raspberry Vodka
1/2 oz Chambord
1 oz White Godiva liqueur
Splash of cream

Shake vigorously, strain in a martini glass with sprinkles of white or dark chocolate shavings.

RASPBERRY TRUFFLE
Robert, PF Changs, Memphis

1 oz. Hangar One Raspberry Vodka
1 oz. Godiva dark chocolate liqueur
dash creme de cacao
1/2 - 1 oz. half & half, to taste

Shake all ingredients vigorously over ice; the longer shaken and the more cream added, the frothier it will be. Serve up in a martini glass, garnish with a mint leaf.

RED RUSSIAN
Monty Davidson, Todds Unique Dining, Henderson, NV

2 oz Hangar One Raspberry Vodka
Kahlua and cream to taste

Shake over ice and serve up.

THE PINK DIAMOND

Featured in the Miami Herald

1 oz Hangar One Raspberry Vodka
1 spoonful soft raspberry sorbet
Splash of lemon juice

Combine in an ice-filled shaker. Shake vigorously. Strain into a flute and top with champagne.

RASPBERRY LEMONADE
Carolyn, Restaurant Kolumbia, Washington DC

1-1/2 oz. Hangar One Raspberry Vodka
1/2 oz fresh lime juice
dash simple syrup

Pour in a collins glass, top with a little soda and crushed ice. Garnish with a lime wheel and a raspberry.

RED VELVET LEMONADE
Adam La Cagnina, Teatro Zinzanni, San Francisco CA

1-1/2 oz. Hangar One Raspberry vodka
1/2 oz. raspberry syrup
2 oz. lemon mix

Shake ingredients over ice and pour into a collins glass. Top with soda water. Lemon wedge garnish.

RASPBERRY COSMIMOSA
McCormick & Kuleto's, San Francisco CA

2 fresh orange wedges
1 1/2 oz. raspberry-infused vodka
3/4 oz. simple syrup
3/4 oz. fresh lime juice
1/2 oz. cranberry juice
1 oz. Champagne or, if you prefer, prosecco

In a cocktail shaker, add the orange wedges and crush with a muddler. Add the remaining ingredients except champagne. Fill with ice. Shake vigorously for 5 seconds. Strain into a cocktail glass and top with champagne. Garnish with a twist of orange peel and a raspberry.

To make in bulk, change all measurements from ounces to cups, and mix everything but the bubbly in a pitcher. Follow the same instructions, shaking in batches. Serves 8.

RASPBERRY RICKEY
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz. Hangar One Fraser River Raspberry Vodka
1/2 oz. fresh squeezed lime juice
1/2 oz. ginger simple syrup*

Combine ingredients in a shaker with ice, shake, strain and serve up.

*Bring equal parts sugar and water to a boil in a pan. Remove from heat and add chunks of ginger to sugar water mixture. Cover and let cool. Strain and discard ginger.

RASPBERRY COSMO
Lou Bustamante, Hangar One tasting room, Alameda CA

2 oz Hangar One Fraser River Raspberry Vodka
1/2 oz fresh squeezed lime juice
1/2 oz orange liqueur, preferably Cointreau or Patrón Citrónge
Splash of cranberry juice

Combine ingredients in a shaker with ice, shake, strain and serve up.

RASPBERRY COOLER
Lou Bustamante, Hangar One tasting room, Alameda CA
 
2oz. Hangar One Fraser River Raspberry Vodka
4oz Ginger Beer, preferably Cock n’ Bull brand
1/4 lime wedge
 
Pour the vodka into a Collins glass with ice. Squeeze lime quarter-wedge and drop in glass. Add ginger beer to fill and enjoy!

THE CHOCOLATE-CHIPOTLE MARTINI
Ian Williams & Mark Kutcher, Afterwards Cafe at KramerBooks, Washington, D.C.

Equal parts Van Gogh Dutch Chocolate vodka & Hangar One Chipotle vodka served chilled, up, & in a cocoa-rimmed glass.

THE CRANE
Luma on Park, Orlando, FL

Hanger One Wasabi
Ginger (Homemade, candied with raw sugar )
3 inch slice cucumber ( skin on )
Fresh Squeezed Lime
Fresh Squeezed Lemon
1 sprig of mint

Muddle everything together, add a cup of ice and shake nice and hard. Pour into a nice cold martini glass with a pink peppercorn rim. Garnish with a sugar cane stick and a ball of wasabi on the side.