Vodka

Prairie Vodka summer spark

Summer Spark

  • 1.5 oz Prairie Organic Vodka
  • 0.5 oz rhubarb organic liqueur
  • 0.75 oz grapefruit juice
  • 0.5 oz demerara simple syrup
  • 0.25 oz aromatized wine
  • 2 dashes grapefruit bitters
  • Ice, cubed
  • Grapefruit Peel, for Garnish
  • Tools: cocktail shaker, strainer, peeler
  • Glassware: lowball
  • Combine Prairie Organic Vodka, rhubarb liqueur, grapefruit juice, demerara simple syrup, aromatized wine & bitters in a cocktail shaker with ice. Strain into lowball filled with ice cubes. Garnish with grapefruit peel. 
Prairie Vodka Afternoon timeout

Afternoon Timeout

  • 1 oz Prairie Organic Vodka
  • 0.25 oz simple syrup
  • 0.25 oz lemon juice
  • 2 oz peach lambic ale, to top
  • 2 dashes of peach bitters, to top
  • 5 dashes of Peychauds bitters
  • 1 basil leaf, for garnish
  • Glassware: coupe
  • Combine Prairie Organic Vodka, syrup & lemon juice in a shaker with ice. Strain into a small cocktail coupe. Top with lambicale and peach bitters. Carefully dash the Peychauds bitters so it floats on top of the cocktail and garnish with a basil leaf.
Prairie Vodka Maple Stack

Maple Stack

  • 1 oz Prairie Organic Vodka
  • 1 oz Douglas & Todd Bourbon
  • 1 tbsp maple syrup
  • 1 dash vanilla extract
  • Cinnamon sticks, for ganish
  • Glassware: lowball
  • Combine Prairie Organic Vodka, Douglas & Todd Bourbon, maple syrup and vanilla into cocktail shaker with ice. Strain into a lowball filled with ice cubes. Top with additional dash of vanilla extract if desired and garnish with cinnamon sticks.
Prairie Maple & Spice Sipper

Maple & Spice Sipper

  • 2 oz Prairie Organic Vodka
  • 0.5 oz organic maple syrup
  • 0.5 oz organic apple juice (buy at the store or make at home using the directions below)
  • 0.25 oz local Fernet
  • 1 bar spoon organic fair trade coconut cream
  • 3 slices peeled organic fair trade fresh ginger, quartered
  • 2 apple slices, for garnish
  • Freshly grated nutmeg and cinnamon, for garnish
  • Muddle the ginger with the maple syrup in a tin. Once ginger is fully smashed, combine the rest of the ingredients in tin with ice and shake. Double strain into rocks glass with ice. Garnish with two layered apple slices and nutmeg and cinnamon.

Apple Juice

  • Wash and quarter two pounds of apples. Save some slices for garnish. Place in a pot (core, seeds, skin, and all) with just enough water to cover (too much and juice will be diluted). Bring to a boil and cook until the apples are soft, about 15 minutes. Mash the apples completely and strain through a coffee filter or cheesecloth. Save the leftover pulp for apple sauce, apple leather or pie filling.

Ginger/Nutmeg/Maple Syrup (optional)

  • Use 0.75 oz of this syrup instead of muddling the ginger with plain maple and adding grated nutmeg garnish. Combine 1 cup of 1/8” thick fresh peeled ginger slices, 1 oz ground nutmeg, 3 cups maple syrup and 3 tablespoons water in a large saucepan and simmer over medium heat for 10 minutes. Remove from heat, strain, cool, and store. Save ginger to candy. Use syrup in cocktails, or over pancakes and waffles.

Maple/Nutmeg Candied Ginger (optional)

  • When straining ginger/nutmeg/maple syrup, leave just enough syrup to cover the ginger, return to pan, add 1 and 1/3 cup water and bring to a boil. Lower to a simmer and cook for an additional 45 minutes. Strain the syrup into the rest of the ginger/nutmeg/maple syrup. Spread the ginger on a cooling rack for about 2 hours, until it's sticky but not wet. Toss the ginger in maple sugar (or any sugar you prefer) and spread back on the cooling rack and leave overnight.
  • Recipe created by Tyler Allen, Head Bartender at Fig + Farro in Minneapolis, MN.
Prairie Clover and Quince

Clover and Quince

  • 2 oz Prairie Organic Vodka
  • 1 oz quince-apricot puree
  • 0.5 oz lemon juice, fresh or bottled organic
  • 0.5 oz thyme honey syrup
  • Combine ingredients into shaker. Shake with ice, strain over fresh ice into double old fashioned glass. Garnish with thyme sprigs.

Quince-apricot puree

  • 1 qt peeled, cored and diced quince
  • 2 cups chopped dried apricot
  • 750 ml dry white wine
  • Pinch of salt
  • Add all to a medium pot and simmer on low flame for 20 minutes on the stove, or until quince is al dente. Remove from heat, add 1 cup water. Puree with a hand blender or upright blender. Cool with ice bath; keeps for 2-3 days.

Thyme honey syrup

  • 12 oz honey
  • 4 oz boiling water
  • 4-6 thyme sprigs
  • Stir water and honey together. Add all to small saucepan and bring to just before boiling. Remove from heat and let rest for 1 hour. Remove thyme. Keeps for 1 month in refrigerator.
  • Recipe created by Scott Stroemer, Head Bartender at Pacific Standard Time in Chicago.
Prairie Vodka Russian with Raspberry

Prairie Russian with Raspberry

  • 1 oz Prairie Organic Vodka
  • 1 oz raspberry liqueur
  • 1 oz cream
  • Handful of raspberries
  • Glassware: lowball
  • Muddle raspberries in bottom of lowball glass. Top with ice. Combine Prairie Organic Vodka, raspberry liqueur and cream in shaker or stirring glass and stir until combined. Strain into lowball glass. Garnish with remaining raspberries if desired.

Gin

Prairie Vodka GIN SIDECAR

Gin Sidecar

  • 1.5 oz Prairie Organic Gin
  • 0.25 oz Curaçao triple sec (Cointreau)
  • 0.75 oz lemon juice
  • 0.5 oz orange juice
  • 0.5 oz simple syrup
  • Dash of Angostura bitters
  • Combine Prairie Organic Gin, Curaçao triple sec, juices, simple syrup & bitters in a shaker with ice. Shake vigorously & strain into a sugar rimmed cocktail glass. 
Prairie Gin Grapefruit Negroni

Grapefruit Negroni

  • 1 oz Prairie Organic Gin
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 oz grapefruit juice
  • Grapefruit slice/zest, for garnish
  • Combine Prairie Organic Gin, Campari, vermouth and grapefruit juice in a cocktail shaker with ice. Strain into lowball filled with ice cubes. Garnish with freshly sliced grapefruit or zest.
Prairie Gin Rosemary Gin Sour

Rosemary Gin Sour

  • 2 oz Prairie Organic Gin
  • 1 oz rosemary simple syrup
  • 1 oz lemon juice
  • Fresh rosemary, for garnish
  • Glassware: lowball
  • Combine Prairie Organic Gin, simple syrup, lemon juice and a few crushed rosemary leaves in a cocktail shaker with ice. Strain into lowball filled with ice cubes. Garnish with fresh rosemary sprig.
Prairie Gin Cranberry Smash

Prairie Cranberry Smash

  • 2.5 oz Prairie Organic Gin
  • 1.25 oz Cranberry Sauce Shrub
  • 0.25 tsp local Medium Amaro
  • Organic rosemary sprig, for garnish
  • Orange twist, for garnish
  • Combine all ingredients in stirring glass with ice and stir. Strain into coupe glass. Garnish with fresh rosemary sprig and orange twist.

Cranberry Sauce Shrub

  • 1.5 cups cranberry sauce (leftover sauce from a meal works great!)
  • 1 cup organic red wine vinegar
  • 7 sprigs fresh organic rosemary
  • 1 cup water
  • For every 1.5 cups of leftover cranberry sauce, add 1 cup red wine vinegar and 30 inches of fresh rosemary. Combine in a pan over medium heat. Simmer for 10 minutes, watching carefully so as not to boil. Strain and cool.

Cranberry Sauce

  • 12 oz organic cranberries
  • 1 cup organic sugar
  • Juice from 4 organic oranges
  • Combine cranberries, sugar and orange juice in a pot. Save the orange rinds for garnish. Cook over medium heat until the cranberries start to pop open, about 10 minutes. Remove from heat and cool.
  • Recipe created by Tyler Allen, Head Bartender at Fig + Farro in Minneapolis, MN.
Prairie Orchard Gin Punch

Orchard Gin Punch

  • 1 (750ml) bottle Prairie Organic Gin
  • 8 oz lemon juice, fresh or bottled organic
  • 1 cup organic hibiscus tea
  • 1 gallon apple cider reduction
  • 6 oz lemon oleo saccharum
  • Combine all ingredients in punch bowl. Hibiscus will bring a scarlet color, and tart flavor. Garnish with sliced apple and lemon, floated on top of punch.

Cider Reduction

  • 1 gallon apple cider, available at farmers markets through the winter
  • 2 cinnamon sticks
  • 2 tbsp juniper
  • 2 tbsp coriander
  • 2 star anise
  • Combine ingredients in medium pot; bring to a boil. Reduce heat to simmer, simmer for one hour. Strain spices, add to punch.

Optional Serving Cold

  • Top with 1 bottle of sparkling wine to dilute if served cold, serve over ice in punch bowl.
  • Recipe created by Scott Stroemer, Head Bartender at Pacific Standard Time in Chicago.
Prairie Gin Violet

Prairie Violet

  • 2 oz Prairie Organic Gin
  • 1 oz creme de violette
  • 1 oz triple sec
  • 1 oz lemon juice
  • Orange peel, for garnish
  • Glassware: lowball
  • Combine Prairie Organic Gin, crème de violette, triple sec and lemon juice in a cocktail shaker with ice. Strain into lowball filled with ice cubes. Garnish with orange peel.

Cucumber

Prairie Cucumber Vodka Perfect pair

Perfect Pair

  • 1.5 oz Prairie Cucumber Flavored Vodka
  • 0.75 oz pear liqueur
  • 0.5 oz lemon juice
  • Soda water, to top
  • Ice, cubed
  • Dried edible flowers, for garnish
  • Pear wheel, thinly sliced, for garnish
  • Tools: cocktail shaker, strainer, cutting board, knife
  • Combine Prairie Cumber Flavored Organic Vodka, liqueur & lemon juice in a shaker with ice. Strain into a Collins glass over fresh ice cubes. Top with soda water & garnish with dried flowers and pear slice wheel.
Prairie Cucumber Vodka Jalepeño Cucumber Mule

Jalepeño Cucumber Mule

  • 2 oz Prairie Cucumber Flavored Vodka
  • 3 oz ginger beer
  • 1 jalapeño
  • Cucumber slices, for garnish
  • Glassware: lowball
  • Slice jalapeno and remove seeds if desired. Muddle jalapeno in bottom of shaker. Add Cucumber Flavored Vodka and ice to cocktail shaker. Strain into lowball filled with ice cubes. Top off with ginger beer and stir before serving. Garnish with cucumber.
Prairie Cucumber Vodka BLINDED BY THE SOUND

Blinded by the Sound

  • 1.5 oz Prairie Cucumber Flavored Vodka
  • 2 oz lemonade
  • 0.25 oz Aperol
  • 1 oz soda water
  • Glassware: Collins glass
  • Combine Prairie Organic Cucumber Flavored Vodka, lemonade & Aperol in a shaker with ice. Strain into a Collins glass over fresh ice. Top with soda water and garnish with an expressed grapefruit swath.
Prairie Pumpkin Punch

Prairie Pumpkin Punch

  • 1.5 oz Prairie Organic Cucumber Vodka
  • 1 oz organic pumpkin puree (buy at the store or make at home using the directions below)
  • 0.5 oz organic maple syrup
  • 2 dashes organic vanilla extract
  • 6-10 organic sage leaves, (3-5 for muddling; 3-5 for garnish)
  • 3 roasted pepitas, for garnish (directions below)
  • Muddle sage leaves in a tin with maple syrup. Combine with rest of ingredients and ice; shake. Double strain into rocks glass with ice. Garnish with roasted pepitas and fresh sage.

Pumpkin Puree

  • Preheat oven to 400 degrees F. Remove the stem of a pie pumpkin, split it in half and remove the seeds and fibers. Save seeds for later use. Sprinkle flesh with salt and lay flesh-side down on silicone lined pan. Cook until knife tender, 30-45 minutes. Remove and cool. Remove flesh from the skin and process flesh in a food processor until smooth, 3-4 minutes.

Pepitas

  • Toss pumpkin seeds in olive oil and roast in oven at 325 degrees F until golden, 10-15 minutes. Remove and immediately toss with preferred blend of spices (cinnamon, garlic, chili, coriander, nutmeg, salt, pepper, cayenne, cumin, dill, anything).
  • Recipe created by Tyler Allen, Head Bartender at Fig + Farro in Minneapolis, MN.
Prairie Cucumber Vodka ROSEMARY and BASIL FIZZ

Rosemary & Basil Fizz

  • 1.5 oz Prairie Cucumber Flavored Vodka
  • 0.5 oz lime juice
  • 0.5 oz rosemary basil simple syrup (recipe below)
  • Club soda, to top
  • Rosemary sprig, for garnish
  • Combine Prairie Cucumber Flavored Organic Vodka, lime juice & simple syrup in a shaker with ice. Shake & strain into a cocktail glass. Top with club soda & garnish with a rosemary sprig.

Rosemary Basil Simple Syrup

  • 4 oz water
  • 4 oz sugar
  • 4 rosemary sprigs
  • 6-10 basil leaves
  • Combine all ingredients in a kettle & bring to a boil. Turn to low heat & simmer for 10 minutes. Strain syrup and cool before using.
Prairie Drink Your Veggies

Drink Your Veggies

  • 1.75 oz Prairie Organic Cucumber Vodka
  • 0.25 oz Green Chartreuse
  • 0.5 oz simple syrup (1:1)
  • 0.5 oz lemon juice, fresh or bottled organic
  • 1 oz carrot juice, fresh or bottled organic
  • 2 coins fresh ginger
  • 3 parsley stems
  • Glassware: lowball
  • Add ginger and parsley to tin, lightly muddle. Add all other ingredients, shake with ice. Fine strain into double old fashioned glass with fresh ice. Add parsley stems for garnish.
  • Recipe created by Scott Stroemer, Head Bartender at Pacific Standard Time in Chicago.

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