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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.

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COCKTAIL RECIPE

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

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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

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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

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cook pasta 1- 2 minutes less than package directions.

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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.

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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.

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

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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)

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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.

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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

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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

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FIRE AT THE FRUIT STAND
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FIRE AT THE FRUIT STAND

1.5 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

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

 

 

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MELE KALIKIMAKA
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MELE KALIKIMAKA

1 oz GHOST PEPPER VODKA

.5 oz GLACIER VODKA INFUSED WITH HIBISCUS

2.5 oz PINEAPPLE JUICE

1 oz FULL MOON SPICED CRANBERRY SYRUP

.5 oz FRESH LIME

1.5 oz HIBISCUS TEA  

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combine all ingredients except hibiscus tea in a shaker with ice. shake ~10 seconds to chill & dillute. strain into an ice filled pint glass. slow pour hibiscus tea on top. garnish & serve.

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HIBISCUS TEA

 1 QT water + 1/4 c dried hibiscus infuse 12 hours in the refrigerator, strain. 

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