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.

Combine all ingredients in a shaker tin, add ice, and shake vigorously tobreak up the mint. Strain over ice into a rocks glass, and top with sparkling water.

Combine all ingredients in a shaker tin, add ice, and shake vigorously to break up the cilantro. Strain into a coupe glass, and 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 all ingredients in a shaker tin, add ice, and shake. Strain over ice into a Collins glass, top with sparkling water, and garnish with a lemon or lime wheel.

Lemon Tarragon Simple Syrup: Bring one part lemon juice and one part cane sugar to a boil. Simmer for 10 minutes, add several sprigs of fresh tarragon and lemon zest, and remove from heat. Let cool, and fine strain.

Build in a glass, add ice, top with soda water, and garnish with a lemon slice.

In a mule mug filled with ice, add vodka, cranberry juice, and fresh lime. Stir. Top with ginger beer. Garnish with fresh rosemary and cranberries.

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 tin, add ice, shake, and strain into a chilled coupe glass.

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

Muddle strawberries and basil at bottom of a pint glass, add vodka and muddle a bit more. Add lemonade and ice, top with soda water and stir.

In a copper mug add ice, vodka, lime juice and ginger beer. Stir. Garnish. Enjoy.

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 the vodka, triple sec, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a glass of your choice.

Fill a glass with ice. Add vodka and pomegranate juice and stir well. Garnish with lime slice and pomegranate arils.

Blend 1.5 ounces Humboldt vodka with fresh-squeezed lemonade, over ice. Enjoy!

Sergeant Pepper Recipe:
Combine Vodka, Black pepper syrup, and grapefruit juice into a cocktail shaker filled with ice. Shake vigorously. Strain into ice-filled 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

Combine all ingredients into a small saucepan and bring to a boil, stirring until sugar dissolves. Take off the heat, cover the saucepan and let syrup cool. Leave peppercorns in the syrup. The longer the steep the stronger the flavor. Strain out peppercorns when spiced to taste. Chill.

To make the earl grey simple syrup brew a strong cup of earl grey tea and combine equal parts hot tea and sugar. Stir until sugar is completely dissolved.

To prepare the cocktail, combine all ingredients in a tin with ice, and give it a good shake. Pour into a glass filled with fresh ice and enjoy.

Add the vodka, vermouth and olive brine to a mixing glass filled with ice and stir until well-chilled. Strain into a chilled martini glass. Garnish with olive(s).

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

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.

Add everything except the Tepache to a shaker and muddle lightly. Add ice and shake. Fine strain into a coupe glass. Top with Tepache.

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.

If your day is calling for something easy, we recommend a Humboldt’s Finest & Tonic. Pour 1 part Humboldt’s Finest to 3 parts tonic over ice and add a squeeze of lime or lemon or a slice of cucumber.

Combine all ingredients in a mixing tin, add ice and shake thoroughly. Double strain in a glass rimmed with salt. Add ice to top. Garnish with a cucumber slice.

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

Lightly muddle the mint with the simple syrup in a shaker. Add the original rum, lime juice and ice, and give it a brief shake. Strain into a highball glass over fresh ice and top with club soda. Garnish with a mint sprig and lime wheel.

Blend 1.5 ounces original rum with half an ounce of lime juice. Add to an ice-filled glass, top with ginger beer and garnish with a lime wedge.

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