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Optional: add a caramel cream cheese frosting rim. Add 1 tablespoon caramel sauce to ½ cup cream cheese frosting. Mix with fork on plate and rim wine glass with frosting.
Build in a shaker of ice, shake until cold and consistency desired. Strain into a martini glass. Garnish with a slice of bacon or Queen olives.
Shake and strain into ice-filled rocks glass. Grate fresh cinnamon on top and garnish with a lemon verbena leave.
For Honey Syrup:
Shake ingredients together in shaker with ice and strain into your favorite mug. Garnish with whipped cream and grated nutmeg.
Can be warmed over a stove or campfire if preferred.
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 (ros̩ is nice). Garnish with a cucumber slice wrapped in the glass.
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
Add ingredients to shaker then fill with ice. Shake until chilled. Strain into martini glass. Skál!
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.
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.
Build over ice in a large wine glass. Garnish with fresh berries
Combine all ingredients.
Build over ice in a highball glass. Garnish with an orange wheel & star anise.
1 part Cucumber Infused Reyka Vodka
1 part Pimms
3/4 part Fresh Lemon
3/4 part Ginger Syrup
Top Soda
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.
Build over ice in a highball glass. Garnish with an orange wedge & sprig of dill.
1 part Reyka Vodka
.5 parts Creme de Peche
1.5 parts Peaches Purée
4 parts Prosecco
2 drops Almond Extract
Combine all ingredients and top champagne.
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)
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.
Build over ice in a highball glass. Garnish with an orange wedge & sprig of dill.
Combine all ingredients into cocktail shaker. Shake, strain and garnish.
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 parts of chilled simple syrup. Shake to agitate and refrigerate for 24 hours. Strain out zest, bottle and refrigerate.
Muddle tomatoes in a shaker, shake hard with rest of ingredients. Strain into a chilled coupette.
Shake and strain over iced tea cubes. Top with soda water. Garnish with Thai basil poked through a lemon wheel.
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.
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.
Stir and strain into Clear Creek Pear brandy-rinsed coupe. Garnish with a lemon twist.
For Black Pepper Tincture:
Shake and strain into a Montelobos Mezcal-rinsed coupe. Garnish with an orange peel and cilantro sprig.
Shake and strain into iced rocks glass. Garnish with grapefruit wedge.
2 parts Reyka Vodka
3/4 part Ginger Syrup
1/2 part Lime Juice
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.
Combine all ingredients into cocktail shaker. Shake, strain, garnish and serve.
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.1
Add all ingredients to shaker then fill with ice cubes. Shake until chilled. Strain into martini glass over ice cream.
Juice watermelon in blender, strain. Add ingredients over ice to shaker, shake and strain into martini glass with tajin rim. Garnish with watermelon wedge. Skál!
Fill a Collins glass with ice. Add one part Reyka Vodka. Top with Soda Water & garnish with a grapefruit wedge. Skál!
Add ingredients to shaker then fill with ice. Shake until chilled. Strain into martini glass. Skál!
Seaweed olive brine: Bring to a boil 1 liter of water and 3⁄4 cup table salt. Add olives and kumbo seaweed to brine and let sit for 2 hours. Stores up to 6 weeks in a refrigerator.
Build in a mixing glass with ice and stir until chilled. Serve up in a martini glass garnished with a seaweed slice.