THE PERFECT BLOODY MARY
1 QT TOMATO OR CLAMATO JUICE
2 oz DEMITRI'S BLOODY MARY SEASONING, CLASSIC RECIPE*
1 LEMON, JUICED
1 LIME, JUICED
combine all ingredients in non reactive container & let rest refrigerated 12 - 24 hours to let the flavors meld together.
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
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
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.
.75 oz CINNAMON MOONSHINE (OR USE CINNAMON INFUSED GLACIER VODKA)
.75 oz GHOST PEPPER VODKA
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
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.
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
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.
1 QT water + 1/4 c dried hibiscus infuse 12 hours in the refrigerator, strain.