OUR VODKA IS NICE ON ITS OWN


BUT IT ALSO PLAYS WELL WITH AN ASSORTMENT OF INGREDIENTS.


Reyka_ela10384_armyofme
Army of Me

Puffin_collins_image
The Puffin Collins

Arctic_screwdriver
The Arctic Screwdriver

Reyka_jerrys10869_blockparty
Block Party

Wolf_peach_sour
Wolf Peach Sour

Reyka_ela10686_borgarnesstar
Borgarnes Star

Reyka_jerrys10803_equinox
Equinox

Reyka_ela10454_flameoflove
Flame of Love

Reyka_jerrys11138_littlebitbittah
Little Bit Bittah

Reyka_ela10584_moscowmule
Icelandic Mule

Reyka_ela10426_newearth
New Earth

Reyka_jerrys10845_newmaid
New Maid

Reyka_jerrys11080_orangedrink
Orange Drink

Reyka_ela10536_radiocollins
Radio Collins

Reyka_ela10637_sanguinellomule
Sanguinello Mule

Spring
Spring in Iceland by Brian Lorusso

Orange-crush
Reyka Orange Crush

Mint-cookie
Mint & Cookies

Espresso
Reyka Espresso Martini

The Puffin Collins

2 parts Reyka Vodka
1 1/2 part pink grapefruit juice
¾ part elderflower cordial
1 cherry tomato
2 parts soda water

METHOD

Muddle the cherry tomato in a shaker. Add rest of ingredients except soda water to avoid embarrassing explosive shakers. Shake like a viking then strain into an ice filled highball. Top with soda and garnish with half a cherry tomato

Army of Me

2 parts Reyka Vodka
1/2 part Lillet Blanc
3/4 part Honey Syrup
3/4 part Lemon Juice
5-6 Fresh Lemon Verbena Leaves

METHOD

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.

Block Party

1 1/2 parts Reyka Vodka
1/2 part Dolin Blanc
3 Cucumber slices
3/4 part Lemon juice
1/2 part Simple syrup
1 part Watermelon juice

METHOD

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.

The Arctic Screwdriver

1 ½ part Reyka Vodka
¾ part Amontillado sherry
2 parts fresh clementine juice
½ part lemon juice
½ part orgeat
2 dashes angostura bitters
2 parts Ginger ale (only for hot serve)

METHOD

Hot: Add all to a pan and heat gently until warmed through. Serve in a mug and garnish with rosemary
Cold (pictured) : Shake hard and strain into a chilled martini glass. Garnish with a star anise.

Borgarnes Star

1 1/2 parts Reyka Vodka
1/2 part Green Chartreuse
1 part Simple syrup
3/4 part Lemon Juice
5 pieces Italian basil
1 part Red bell pepper Juice
1/2 Starfruit

METHOD

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.

Wolf Peach Sour

1 ½ part Reyka Vodka
½ part Crème de Peche
¾ part lemon juice
½ part sugar syrup (1:1)
2 cherry tomatoes
¾ part egg white or aquafaba (chickpea water)

METHOD

Muddle tomatoes in a shaker, shake hard with rest of ingredients. Strain into a chilled coupette.

Equinox

2 parts Reyka Vodka
1/2 part Dolin Blanc
1/2 part Lillet Blanc
2 dashes Black pepper tincture

METHOD

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.

Flame of Love

2 parts Reyka Vodka
1/4 part Fino Sherry

METHOD

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.

Little Bit Bittah

2 parts Reyka Vodka
1 1/2 parts Grapefruit juice
1/2 part Grenadine
1/2 part Campari

METHOD

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

Icelandic Mule

2 parts Reyka Vodka
3/4 part Ginger syrup
1/2 part Lime Juice

METHOD

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.

New Earth

2 parts Reyka Vodka
3/4 part Small Hand Foods pineapple gum syrup
1 part Lime juice
5 Cilantro sprigs

METHOD

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

New Maid

2 parts Reyka Vodka
3/4 part Simple Syrup
1 part Lime Juice
Small handful of mint leaves
3 Slices of cucumber

METHOD

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

Orange Drink

1 1/2 parts Reyka Vodka
1 1/2 parts Orange juice
1/2 part Grapefruit syrup
1/4 part Aperol

METHOD

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.

Radio Collins

2 parts Reyka Vodka
3/4 part Lemon Juice
3/4 part Simple Syrup

METHOD

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

Sanguinello Mule

2 parts Reyka
1/2 part Campari
1/2 part Lime Juice
1/2 part Perfect Puree of Napa Valley Blood Orange Purée

METHOD

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.

Sparkling Peach by John Lermayer

1 part Reyka Vodka
.5 parts Creme de Peche
1.5 parts Peaches Purée
4 parts Prosecco
2 drops Almond Extract

METHOD

Combine all ingredients and top champagne.

Spring in Iceland by Brian Lorusso

2 parts Vanilla infused Reyka Vodka
1 part Yellow Chartreuse
Pinch Vanilla sea salt
3 drops Chamomile bitters
1/4 part Chamomile cordial
1/4 part Lemon juice

METHOD

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.

Reyka Orange Crush

1.5 parts Reyka Vodka
3 parts Fresh Orange Juice
Top Sprite OR Soda

METHOD

Combine all ingredients.

Reyka Pims Cups by Trevor Easter

1 part Cucumber Infused Reyka Vodka
1 part Pimms
3/4 part Fresh Lemon
3/4 part Ginger Syrup
Top Soda

METHOD

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.

El Pepino by Corey Jernigan

2 part Reyka Vodka Infused with English Cucumber
.5 part Lime Cordial
.5 part Basil Simple Syrup
.5 part Lemon Juice
.5 part Lime Juice
1-2 Slices of Cucumber
1 large basil leaf, or 2-3 mint leaves can be substituted

METHOD

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.

Mint & Cookies

1 part Reyka Vodka
.75 parts Creme de cacao
.75 parts Fernet Branca Menta
.75 parts Lime Juice

METHOD

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

Reyka Espresso Martini

2 oz Reyka
1 oz espresso
.5 oz simple

METHOD

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