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
(not ocean spray juice cocktail)
1/2 tsp. extra fine quick dissolve sugar (C&H)

Shake vigorously and serve up with a sugared rim.

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.

GINGER ROSE
Stephen Culpepper, Brigittes,
Santa Barbara, CA

Fresh ginger
Lemon juice
sugar
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 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).

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.

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.

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.

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.

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 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.

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 botha a shot and a martini. As a
martini garnish with long, thin strip of orange
zest.

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.