Add vodka and fig jam to a shaker tin. Shake until jam is mixed well. Add ice and apple cider. Shake again. Fine strain into a glass over ice, top with club soda.

Add vodka, cider, pomegranate juice, and cinnamon to a shaker tin with ice. Shake vigorously before straining mixture into a glass over ice. Top with ginger beer.

Add all ingredients to a shaker tin with ice. Shake well before straining into a glass over ice.

*Add vodka, cider, and syrup to a shaker tin with ice. Shake until mixed well, strain into a glass over ice and top with club soda.
For spiced hibiscus syrup, you’ll need 1 cup sugar, 1 cup water, 1/2 cup dried Hibiscus flower, 1 cinnamon stick, 6 all-spice berries, 1 tbsp fresh grated ginger. Add all ingredients to a medium sauce pan, stirring frequently, bring mixture to a boil. Immediately remove from heat, cool, and fine strain before using.

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.

*Apple Crisp Syrup –
1 Honey Crisp apple – sliced
1 cup brown sugar
2 cinnamon sticks
5 cloves
1/2 cup apple juice
1/2 cup water

Add all ingredients to a pot, simmer on medium for 15 minutes, strain, cool, and keep in the refrigerator for up to two weeks!

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 4-5 days and strain once flavored to taste.

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.

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

Add all ingredients to a shaker tin with ice, shake well, and strain into a chilled coupe glass. Garnish with a dehydrated apple slice.

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 vodka, peach nectar, lime, and agave in a tin with ice and shake. Strain into a glass over ice and top with sparkling grapefruit juice. Garnish with a peach slice and/or mint.

Add all ingredients to a shaker with ice and shake vigorously.  Strain into a glass over crushed ice.  Garnish with a pineapple slice.

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

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.

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.

Step 1: Infuse your Vodka
Add 2 cups of sliced strawberries to a 36 oz Mason jar or other container. Pour Humboldt vodka over strawberries, seal and store in a cool dark place for 24+ hours or to taste. Fine strain vodka to remove strawberries.

Step 2: Make your Syrup
Bring 1 cup of water to a boil, then add 1 cup sugar, stirring until dissolved. Add 1 cup basil leaves and steep for 15 minutes or to taste. Strain into a sealable bottle or jar, and refrigerate.

Step 3: Mix your Drink
In a pitcher or a glass with ice, combine 2 parts strawberry-infused vodka, 1 part basil simple syrup, 1 part fresh squeezed lemon juice, and top with club soda. Garnish with strawberries & basil.

Add vodka, watermelon juice, lime juice, and agave to a cocktail shaker with ice. Shake vigorously, strain into a highball glass over ice and top with club soda. **before adding ice to your glass, brush a strip of agave syrup onto one side, coat agave with a sugar/lime zest mix. Garnish with fresh mint and a watermelon slice

Add vodka, strawberry slices, and jalapeño slices to a shaker tin. Muddle. Add remaining ingredients and ice, shake vigorously. Fine strain over ice into glass with salted rim.

Add all your ingredients to a 750ml freezer safe glass bottle. (We had half a bottle of our organic vodka waiting in the freezer, so we just added to that.) Give it a good shake and store it in the freezer door until you’re ready for a martini!

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

In a shaker – add a handful of blueberries (20-25) and muddle lightly. Add lime juice and continue to muddle. Next, add vodka and simple syrup and shake vigorously. Fine strain over ice into 4 glasses. Top with sparkling water, add fresh berries and lime slice for garnish.

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

Add 2 cups of sliced strawberries to a 36 oz Mason jar or other container. Pour Humboldt vodka over strawberries, seal and store in a cool dark place for 24+ hours or to taste. Fine strain vodka to remove strawberries.

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.

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 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, 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.

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

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.

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.

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 the rum, lime juice, and simple syrup to a shaker with ice, and shake until chilled.  Double strain into a coupe.  Garnish with a lime twist.

Blend all ingredients in a blender. Pour into a tall glass and garnish with a strawberry.

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.