OUR VODKA IS NICE ON ITS OWN

Shake and strain into ice-filled rocks glass. Grate fresh cinnamon on top and garnish with a lemon verbena leave.

For Honey Syrup:
Combine 1 part clover honey with 1 part water. Heat with honey dissolves into solution. Bottle and store.

Muddle cucumber slices in the bottom of a shaker. Then add remaining ingredients and ice. Shake and fine-strain into highball glass with ice. Add 1 part sparkling wine (rosé is nice). Garnish with a cucumber slice wrapped in the glass.

Muddle starfruit in a mixing glass with lemon juice and simple syrup. Add remaining ingredients to mixing glass; shake over ice and fine-strain into Collins glass. Fill glass with crushed ice and garnish with a sprig of basil.

Stir and strain into Clear Creek Pear brandy-rinsed coupe. Garnish with a lemon twist.

For Black Pepper Tincture:
Add 2 parts whole black peppercorns to 3 parts Reyka and allow to sit for 2 days. Strain and bottle.

Rinse a chilled martini glass with sherry and discard the excess. Flame 2 orange peels over the glass to coat the inside with the oils. Chill the vodka and strain into glass. Garnish with a flamed orange peel.

Shake and strain into iced rocks glass. Garnish with grapefruit wedge.

Shake and strain into iced Collins glass. Top with soda water. Garnish with a lime wedge.

For Ginger Syrup:
Combine 4 parts freshly pressed ginger juice with 3 parts sugar. Shake until sugar is dissolved.

Shake and strain into a Montelobos Mezcal-rinsed coupe. Garnish with an orange peel and cilantro sprig.

Shake and fine strain into iced rocks glass. Garnish with a mint sprig poked through a cucumber wheel.

Shake and strain into Nick & Nora glass. Garnish with orange twist.

For Grapefruit Syrup:
In a sealable container, add zest of 1 white grapefruit to 16 ounces of chilled simple syrup. Shake to agitate and refrigerate for 24 hours. Strain out zest, bottle and refrigerate.

Shake and strain over iced tea cubes. Top with soda water. Garnish with Thai basil poked through a lemon wheel.

Shake over ice and fine-strain into iced Collins glass. Top with Fever-Tree Ginger Beer. Garnish with a mint sprig and blood orange slice.

Combine all ingredients and top champagne.

Combine all ingredients into cocktail shaker. Shake, garnish and serve.

Vanilla infusion - Split 2 vanilla beans per bottle of Reyka. Cut lengthwise scrape and put into the bottle to infuse. Let sit one day.

Use pure 100% loose chamomile buds. Soak in 1:1 SIMPLE and let infuse for at least 8 hours. Strain through coffee filter.

Combine all ingredients.

Combine all ingredients into cocktail shaker. Shake, garnish and serve.
Cucumber Infusion: 1 English cucumber per 1 liter Reyka for 36 hours at room temperature.
Ginger syrup: 1 part ginger juice to 1.5 parts white sugar.

Combine all ingredients into cocktail shaker. Shake, garnish and serve.

Cucumber Infused Reyka Vodka- Add cucumber to Reyka Vodka via sous vide for 2 hours on 120*. Strain through chinois and store in non-reactive container.

Lime cordial- Dissolve sugar into water and express the oils from lime pith into syrup. Discard pith into solution and add Vanilla bean and lime juice. Strain after 4 hours.

Combine all the ingredients into shaker and shake serve over crushed ice, garnished with bunch of mint.

Combine all ingredients into cocktail shaker. Shake, strain and garnish.