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BLOODY MARY
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THE PERFECT BLOODY MARY
MIX RECIPE

1 QT TOMATO OR CLAMATO JUICE

2 oz DEMITRI'S BLOODY MARY SEASONING, CLASSIC RECIPE*

1 LEMON, JUICED

LIME, JUICED

 

combine all ingredients in non reactive container & let rest refrigerated 12 - 24 hours to let the flavors meld together.

COCKTAIL RECIPE

add 1.5 oz ghost pepper vodka to an ice filled 16 oz glass, stir in mix. add desired garnishes & enjoy!

GARNISH IDEAS pickled anything & everything, cheese, smoke-cured meats, smoked sea salt

 

 

TIP to cut the heat use 1/2 ghost pepper vodka & 1/2 glacier vodka

VODKA CREAM SAUCE
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GHOST PEPPER VODKA CREAM SAUCE

1 LB penne pasta

4 T olive oil

4 T butter

1 medium yellow onion, finely chopped

1 red bell pepper, finely chopped

6 cloves garlic, minced

2 C anchorage distillery Ghost Pepper Vodka

1 28 oz can crushed tomatoes (blended)

2 C heavy cream

2 C grated parmesan cheese

1 tsp red pepper flakes

1 tsp salt

freshly ground black pepper, to taste

fresh basil to garnish

cook pasta 1- 2 minutes less than package directions.

In large dutch oven over medium heat, add olive oil & butter. when butter is melted stir in onion & bell pepper. Cook 3 - 5 minutes, until onions are translucent.

 

Add garlic & pour in vodka, bring to a boil. cook 5 - 7 minutes.

 

Stir in the blended tomatoes, return to a simmer. Stir in cream, reduce heat and allow to simmer. Add in red pepper flakes, salt and pepper.

drain the pasta and add it back to the pan, then add about half of the vodka cream sauce, 1.5 C of the parmesan & stir to combine.

garnish with more parmesan & fresh basil. serve with crusty bread + extra sauce to dip.

BREAK UP MARTINI
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BREAK UP MARTINI

1.5 oz GHOST PEPPER VODKA

2 oz BASIL SIMPLE SYRUP*

.5 oz FRESH LIME JUICE

 

shake all ingredients with ice, strain into chilled martini glass.

 

BASIL SIMPLE SYRUP  

1 C water

1 C organic sugar

1 C fresh basil (packed)

bring water to a boil over medium heat, stir in basil and sugar until sugar dissolves. remove from heat and let cool. strain & store refrigerated.

 

FIRESIDE MULE
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FIRESIDE MULE

.75 oz CINNAMON MOONSHINE (OR USE CINNAMON INFUSED GLACIER VODKA)

.75 oz GHOST PEPPER VODKA

.5 oz MONIN GOURMET APPLE SYRUP

1ORANGE WEDGE (1/8 of an orange)

4 DASHES ORANGE BITTERS

6 - 8 oz GINGER BEER

add vodkas, syrup & bitters to an ice filled copper mug. squeeze in the orange & stir in the ginger beer.

 

 

CINNAMON INFUSED GLACIER VODKA

add 1 750 ML bottle of glacier vodka and 3 - 4 cinnamon sticks to a 1 QT jar. infuse 3 - 5 days tasting occasionally until desired flavor is achieved. strain and store infused vodka in a cool dark place

FIRE AT THE FRUIT STAND
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FIRE AT THE FRUIT STAND

1.75 oz GHOST PEPPER VODKA

1.5 oz GUAVA NECTAR

.5 oz PINEAPPLE JUICE

FRESH LIME (1/6 fresh lime, squeezed )

6 - 8 oz GINGER BEER

combine all ingredients over ice in a 16oz copper mug.

 

 

MELE KALIKIMAKA
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MELE KALIKIMAKA

1 oz GHOST PEPPER VODKA

.5 oz GLACIER VODKA INFUSED WITH HIBISCUS

3 oz PINEAPPLE JUICE

1 oz FULL MOON SPICED CRANBERRY SYRUP

FRESH LIME (1/6 fresh lime, squeezed & added to shaker)

combine all ingredients in a shaker with ice. shake ~10 seconds to chill & combine ingredients. strain into an ice filled pint glass. garnish & serve.

HIBISCUS INFUSED VODKA

in a clean quart mason jar combine

1 750ml bottle of glacier vodka a

3 oz hibiscus

 

infuse for 8-12 hours, to taste. strain & store away from heat or direct sunlight.

use within a few months for best flavor & color.

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