THE PERFECT BLOODY MARY
MIX RECIPE
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.
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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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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
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
.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
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
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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