Cocktail Recipes

Moscow Mule

With Humboldt Distillery Organic Vodka

1.5 oz Humboldt Distillery Vodka
4 oz Ginger Beer
1/4 Lime
1 Mint Sprig

Pour vodka and ginger beer into tumbler over ice. Squeeze lime and drop into glass. Garnish with mint sprig.

Foggy Mary

With Humboldt Distillery Organic Vodka

1 jig Humboldt Distillery vodka
1/2 fresh squeezed lime
Pinch of salt & pepper
Pinch of celery salt
1 tsp horseradish
1 tbsp Humboldt Hotsauce Emerald Sauce
Tomato Juice
Fresh Cilantro
Green Olive(s)

After adding ingredients to glass, fill with tomato juice and garnish with cilantro and olive. (recipe courtesy of Humboldt Hotsauce)

Strawberry Basil Lemonade

With Humboldt Distillery Organic Vodka

1.5 oz Humboldt Distillery Organic Vodka
5 basil leaves
3 large hulled strawberries
3 oz lemonade
Club soda

Muddle 2 strawberries and 4 basil leaves. Fill with ice and set aside. Add the vodka and lemonade to a shaker and fill with fresh ice. Shake, and strain into the prepared glass. Top with a splash of club soda and garnish with a strawberry and a basil leaf.

Ginger & Spice

With Humboldt Distillery Organic Spiced Rum

2 oz Humboldt Distillery Organic Spiced Rum
3 oz ginger beer
Lime wedge

Fill tall glass with ice. Add spiced rum and ginger beer, stir gently and garnish with lime.

Spiced Cider

With Humboldt Distillery Organic Spiced Rum

1.5 oz Humboldt Distillery Organic Spiced Rum
3/4 cup Apple cider
Orange slice

Heat a mug of apple cider, add spiced rum, stir, and garnish with orange.


With Humboldt Distillery Organic Spiced Rum

Add Humboldt Distillery Spiced Rum to your favorite eggnog.

High Thyme

With Humboldt’s Finest™

1.5 oz Humboldt’s Finest™
.75 oz freshly squeezed lime juice
.5 oz honey syrup
2 hearty sprigs of fresh thyme.

To prepare honey syrup, dissolve 2 parts honey in 1 part hot water, allow to cool. At bottom of cocktail shaker, add 1 sprig thyme, give a quick muddle, add Humboldt’s Finest™, lime juice and honey syrup. Shake vigorously, strain into double old fashioned glass with ice, garnish with a hearty thyme sprig.

Green Gardens

With Humboldt’s Finest™

1.75 oz Humboldt’s Finest™
.25 oz Green Chartreuse
.75 oz fresh squeezed lime juice
.5 oz simple syrup
1/4 of a small yellow bell pepper
Fresh oregano (3 leaves plus 1 stem for garnish)

Add 1 heaping tbsp of chopped pepper to shaker, muddle well, add 3 slightly smashed (use fingers, to release oils) oregano leaves, Humboldt’s Finest™, Green Chartreuse, lime and simple syrup. Add ice and shake vigorously, strain into a cocktail coupe. Garnish with oregano sprig and cut pepper wedge.

The Golden Beet

By Mel Toimil With Humboldt’s Finest™

Pinch of tarragon leaves muddled (roughly 5 leaves)
1.5 oz Humboldt’s Finest™
.75 oz golden beet and honey cordial* (requires advanced preparation)
.5 oz fresh squeezed lemon juice

Combine muddled tarragon leaves, Humboldt’s Finest™, golden beet and honey cordial, and fresh squeezed lemon juice. Shake with ice and poured through a strainer. Garnish with tarragon leaf.

*Prepare cordial by macerating the shredded beet with honey and sugar for a period of three days. Strain the resulting liquid and use like a syrup.

Emerald Peat

Courtesy of San Francisco bartender Sam Elder, With Humboldt’s Finest™

2 oz Humboldt’s Finest, flash infused with redwood needles
.25 oz Cynar
.25 oz Sake
.50 oz St. George Bruto Americano
1 dash of lemon bitters

Flash infuse Humboldt’s Finest with redwood needles, then mix with lemon bitters, St. George Bruto Americano, Cynar and sake.

For more cocktails by Sam Elder, check out A•Mused blog’s post.


Live Dungeness Crab(s)
1 Bay Leaf
Stock Pot

Add a couple inches of water and the bay leaf to the bottom of a large stock pot. Add a steamer basket, strainer, or something else suitable to keep your crab above the water. Put the lid on and bring to a boil at high heat until steam vents from under the lid. Then add the live crab(s) and replace the lid. When the pot begins to steam again, start the timer. Crab(s) will be done in 12 minutes. Remove and allow to cool before cleaning.


1 Dungeness Crab, pre-cooked
12 Mussels
1/4 cup Sake or White Wine
1 (28 oz) Can Crushed Tomatoes
2 Tbs Olive Oil
1/2 Diced Onion
3 Minced Garlic Cloves
1 tsp Oregano
1/2 tsp Red Pepper Flakes

Saute onions, garlic, oregano, and red pepper in olive oil until onions are soft. Add wine and crushed tomatoes and simmer for 45 minutes. Add the mussels and pre-cooked crab, and cook until heated through and mussels have opened. For even more flavor, use a live crab instead, and cook it right in the sauce for 30 minutes. Enjoy with garlic bread.