Build all ingredients in a highball glass filled with ice. Stir and garnish with grapefruit and/or lime wedge.

Combine all ingredients in a cocktail shaker, add ice, shake, and strain into a chilled coupe glass. Garnish with espresso beans.

Combine all ingredients in a tin, add ice, shake, strain.

*To make sage simple syrup: In a small pan, combine 1 cup of water and 1 cup of sugar. Bring to simmer, and stir until sugar is dissolved completely. Add 8-10 sage leaves, remove from heat, and let leaves steep for 30 minutes to 1 hour.

Place the sugar in shallow dish.  Wipe lemon wedge around rim to wet surface and dip in sugar.  Set aside.  Combine all ingredients in a cocktail shaker. Add ice, shake, and strain into chilled rimmed glass. Garnish with a lemon twist.

Combine ingredients in a cocktail shaker. Add ice, shake and strain into a chilled martini glass. Garnish with an olive and a few drops of olive oil.

In a shaker filled with ice, combine the vodka, triple sec, and lime juice. Shake and strain into a chilled cocktail glass.  Garnish with a slice of lime.

Combine all ingredients in a tin, add ice, shake and strain into a chilled coupe glass.

To make sage simple syrup: In a small pan, combine 1 cup of water and 1 cup of sugar. Bring to simmer, and stir until sugar is dissolved completely. Add 8-10 sage leaves, remove from heat, and let leaves steep for 30 minutes to 1 hour.

Combine all ingredients in a cocktail shaker, add ice, and shake. Strain over ice in a rocks glass. Garnish with grapefruit twist and fresh ground black pepper.

Black Peppercorn Syrup Recipe:
1 cup Water
1 cup organic sugar
¼ cup crushed black peppercorn

Bring sugar and water to a boil, and stir until sugar dissolves. Add peppercorns. Take off heat, and cover, and let cool. Strain out peppercorns when spiced to taste.

Add vodka, cranberry, and fresh lime to a mule mug. Add ice, stir, to combine, and top with ginger beer. Garnish with fresh rosemary and cranberries.

Add vodka, ginger beer, and lime juice to a copper mug. Add ice and top with a few dashes of Angostura bitters. Garnish with a mint sprig.

Combine all ingredients in a cocktail shaker. Add ice, shake, and strain into a chilled martini glass. Garnish with a lime wheel or orange twist.

Combine all ingredients in a cocktail shaker. Add ice, shake, and strain over ice in a rocks glass.

In a glass with ice add vodka, Chai, and coffee liquor – stir – top with heavy cream.

Add strawberries, basil, and vodka to a pint glass, and muddle. Add ice and lemonade. Stir to combine, and top with club soda.

De-pit and slice 1/2 fresh ripe peach, add to a shaker and muddle well. Add vodka, orange juice and ice and shake well. Double strain into a glass over ice, add a splash of grenadine and your garnish of choice!

Add strawberries to a shaker tin and muddle well. Add ice and remaining ingredients. Shake vigorously and strain into a glass with ice. Salt rim optional.

Add ingredients to a tall glass with ice and stir well. Garnish with an orange slice.

Add all ingredients to a pitcher or punch bowl. Serve into glasses rimmed with cinnamon and sugar.
**For Cran Orange Infusion, you’ll need 1 c fresh cranberries, 1/4 c sugar, 1/8 c water, zest of 1 orange. In a saucepan over medium heat add cranberries, sugar, and water. Stir constantly for a few minutes until cranberries begin to pop. Remove from heat and add to large Mason jar. Add orange zest and fill the rest of the jar with Humboldt Organic Vodka. Store in a cool dark place for 1-2 weeks.

Add vodka, grenadine, and your choice of ginger ale, lemon-lime soda, or club soda to an ice-filled glass. Stir to combine, and garnish with the cherry.

Build in a tall glass, fill with ice, stir to combine and top with soda water.

*Earl Grey Tea Syrup:
Brew a strong cup of earl grey tea and combine equal parts hot tea and sugar. Stir until sugar is completely dissolved.

Combine vodka, persimmon syrup, and lemon juice in a cocktail shaker, add ice, shake, and strain over ice in a Collins glass. Top with club soda. Garnish with fresh persimmon and star anise.

*To make persimmon syrup:
2 Persimmons – chopped
3 Lemon zest peels
2 Whole star anise
1 Cup sugar
3/4 Cup water

Add all ingredients to a sauce pan and simmer on medium heat for 20 minutes. Remove star anise and lemon zest. Puree. Store in heat friendly container and chill
for 1 hour.

Mix celery salt, hot sauce, A-1, squeezed lemon wedge and vodka in the bottom of a pint glass. Add V-8 juice and top with ice, then stir/garnish with celery stick.

Add vodka, mint syrup, and lemon juice to a glass filled with ice. Stir. Top with light beer.

*Mint syrup:
1/2 cup mint leaves
3 oz water
3 oz agave syrup

Blend and fine strain.

Combine all ingredients in a tin, add ice, shake, and strain into a chilled coupe glass.

Add fruit, spices or other flavoring agent of choice to a wide mouth mason jar. Fill the jar with Humboldt Organic Vodka and infuse 3-5 days, or to taste.

In a shaker, lightly muddle kiwi slices and basil. Add Humboldt’s Finest, lemon juice, simple syrup, and ice. Shake well until chilled. Fine strain into a glass over fresh ice, garnish with a kiwi slice and some basil leaves.  (Recipe inspired by @the.boozy.ginger)

Gently muddle mint leaves in a shaker tin. Add ice and remaining ingredients and shake until very cold. Strain into coupe glass and garnish with rosemary to symbolize a coastal redwood.

Combine all ingredients except club soda in a cocktail shaker, and shake vigorously to break up mint. Strain over ice in a rocks glass, and top with club soda. Garnish with mint sprigs.

Combine all ingredients in a shaker tin, add ice, and shake vigorously to break up the mint or sage. Fine strain over ice in a rocks glass. Garnish with a pineapple wedge, a mint, or a sage leaf.

Add vodka, lemon, grapefruit, and simple syrup to a pint glass. Add ice, and top with club soda. Garnish with a lemon slice.

Combine all ingredients in a cocktail shaker. Add ice, and shake vigorously to break up sage. Fine-strain over ice in a rocks glass. Garnish with a pineapple wedge.

Add Humboldt’s Finest, jasmine syrup and lemon juice to a highball glass with ice. Top with club soda, stir and garnish with cucumber slice.

Jasmine Syrup: Brew a strong tea using 3 jasmine green tea bags and 1 cup boiling water. Combine 1 part hot tea with 1 part sugar, mixing until dissolved.

Add simple syrup, lemon juice, and blackberries to a cocktail shaker. Muddle, add vodka and ice. Shake, and fine strain over ice in a Collins glass. Top with club soda. Garnish with a blackberry and mint.

Combine vodka, lemon juice, and thyme syrup in a cocktail shaker. Add ice, and shake. Strain into a chilled cocktail glass, and garnish with thyme and lemon.

Lemon Thyme Simple Syrup:

Combine one part water and one part sugar in a saucepan, along with a handful of lemon thyme sprigs. Stir to combine, and simmer over low heat for 10 minutes. Let it cool, and fine strain.

Combine all ingredients in a cocktail shaker. Add ice, and shake vigorously to break up the cilantro. Strain into a chilled coupe glass. Garnish with a lime twist.

Pink Grapefruit Syrup: Bring one part pink grapefruit juice and one part cane sugar to a boil. Simmer for 10 minutes, add grapefruit zest, and remove from heat. Let cool, and fine strain.

Combine Humboldt’s Finest, Lavender, Lemon Juice, and Simple Syrup in a glass over ice. Stir, and top with club soda.  Garnish with fresh lavender.

Lavender Simple Syrup:

Combine one part water and one part sugar in a saucepan, along with a handful of fresh lavender. Stir to combine, and simmer over low heat for 10 minutes. Let it cool, and fine strain.

Combine all ingredients in a shaker tin, add ice, and shake vigorously to break up the dill. Fine strain into coupe glass, and garnish with a sprig of fresh dill.

This one’s for the grapefruit lovers out there. Fill a glass with ice and add 1.5 oz of Humboldt’s Finest and the juice from 1 grapefruit, or to taste. To make it a Salty Dog, salt the rim of your glass. Garnish with a slice of grapefruit.

Add 1.5 oz. of Humboldt’s Finest to a glass and fill with ice. Top with tonic and add a squeeze of lime, lemon, or cucumber slice.

Combine all ingredients in a cocktail shaker. Add ice, shake, and fine strain over ice in a salt-rimmed glass. Garnish with a cucumber slice.

Combine all ingredients in a cocktail shaker. Add ice, shake, and strain into a chilled coupe glass. Garnish with a lavender sprig or lemon wheel.

Simply pour 1.5 oz Humboldt spiced rum over ice. Add apple cider and garnish with orange.

Add Spiced Rum to a chilled glass of eggnog. Top with grated cinnamon. Top with grated cinnamon and a star anise.

Add 1.5 oz. spiced rum and lime juice to a glass and fill with ice. Top with ginger beer, stir to combine, and garnish with a lime wedge.

Add spiced rum and honey to a toddy mug or heat safe cup. Top with boiling water and stir until the honey is dissolved. Garnish with lemon peel, cinnamon stick, and star anise.

Add lime, simple syrup, and mint to a cocktail shaker and muddle. Add rum, ice, and shake. Strain over ice in a tall glass, and top with club soda. Garnish with a mint sprig and lime wedge.

Use a lemon wedge to wet the rim of your glass, carefully dip the rim into a cinnamon sugar mixture. Next, add all ingredients to a shaker tin and top with ice, shaking vigorously until well chilled. Strain into chilled coupe and garnish with an orange peel.

Combine ingredients in a glass, stir, top with ice and an orange peel for garnish.