Reyka Vodka

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

50 ml Reyka Vodka
12.5 ml Lillet Blanc
18.75 ml Honey Syrup
18.75 ml 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.

Combine 15 ml clover honey with 25 ml water. Heat with honey dissolves into solution. Bottle and store.

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

50 ml Reyka Vodka
37.5 ml Pink Grapefruit Juice
18.75 ml Elderflower Cordial
1 Cherry Tomato
50 ml 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

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

37.5 ml Reyka Vodka
12.5 ml Dolin Blanc
3 Cucumber slices
18.75 ml Lemon juice
12.5 ml Simple syrup
25 ml 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)

37.5 ml Reyka Vodka
18.75 ml Amontillado sherry
50 ml Fresh Clementine Juice
12.5 ml Lemon Juice
12.5 ml Orgeat
2 Dashes Angostura Bitters
50 ml 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

37.5 ml Reyka Vodka
12.5 ml Green Chartreuse
25 ml Simple syrup
18.75 ml Lemon Juice
5 Pieces Italian Basil
25 ml Red bell pepper Juice
1/2 of 1 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)

37.5 ml Reyka Vodka
12.5 ml Crème de Peche
18.75 ml Lemon Juice
12.5 ml Sugar Syrup (1:1)
2 Cherry Tomatoes
18.75 ml 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

50 ml Reyka Vodka
12.5 ml Dolin Blanc
12.5 ml 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.

Add 50 ml whole black peppercorns to 75 ml Reyka and allow to sit for 2 days. Strain and bottle.

Flame of Love

2 parts Reyka Vodka
1/4 part Fino Sherry

50 ml Reyka Vodka
6.25 ml 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

50 ml Reyka Vodka
37.5 ml Grapefruit juice
12.5 ml Grenadine
12.5 ml 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

50 ml Reyka Vodka
18.75 ml Ginger syrup
12.56 ml 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

50 ml Reyka Vodka
18.75 ml Small Hand Foods pineapple gum syrup
25 ml 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

50 ml Reyka Vodka
18.75 ml Simple Syrup
25 ml 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

37.5 ml Reyka Vodka
37.5 ml Orange juice
12.5 ml Grapefruit syrup
6.25 ml 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

50 ml Reyka Vodka
18.75 ml Lemon Juice
18.75 ml 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

50 ml Reyka Vodka
12.5 ml Campari
12.5 ml Lime Juice
12.5 ml 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

50 ml Vanilla infused Reyka Vodka
25 ml Yellow Chartreuse
Pinch Vanilla sea salt
3 drops Chamomile bitters
6.25 ml Chamomile cordial
6.25 ml 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

37.5 ml Reyka Vodka
75 ml 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

25 ml Reyka Vodka
18.75 ml Creme de cacao
18.75 ml Fernet Branca Menta
18.75 ml 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

50 ml Reyka Vodka
25 ml Espresso
12.5 ml Simple Syrup

METHOD

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

MIDNIGHT SUN

2 parts Reyka Vodka
3 parts Fresh OJ
3 parts Bitter Lemon
2 dashes Angostura Bitters

50 ml Reyka Vodka
75 ml Fresh OJ
75M ml Bitter Lemon
2 dashes angostura bitters

METHOD

Build over ice in a highball glass. Garnish with an orange wedge & sprig of dill.

REYKA RABARBARA

2 parts Reyka Vodka
¾ part Rhubarb & Ginger Cordial
½ part Fresh Lemon Juice
1.5 parts Cloudy Apple Juice
2 parts Soda Water

50 ml Reyka Vodka
18.75 ml Rhubarb & Ginger Cordial
12.5 ml Fresh Lemon Juice
37.5 ml Cloudy Apple Juice
50 ml Soda Water

METHOD

Build over ice in a highball glass. Garnish with lemon wheel and optional rhubarb ribbon.

VIKING WOO WOO

2 parts Reyka Vodka
½ part Crème de Peche
4 parts Cranberry Juice
Squeeze of lime

50 ml Reyka Vodka
10 ml Crème de Peche
100 ml Cranberry Juice
Squeeze of lime

METHOD

Build over ice in a highball glass. Garnish with an orange wheel & star anise.

Iceland Spritz

2 parts Reyka Vodka
6 parts Raspberry & Rhubarb Tonic

50 ml Reyka Vodka
150 ml Raspberry & Rhubarb Tonic

METHOD

Build over ice in a large wine glass. Garnish with fresh berries

OUR VODKA IS NICE ON ITS OWN

BUT IT ALSO PLAYS WELL WITH AN ASSORTMENT OF INGREDIENTS.