Blackberry Basil Smash

• 1.5 oz Prairie Organic Vodka
• 1 oz lime juice
• 0.75 oz simple syrup
• Blackberries, to muddle and for garnish
• Basil, to muddle and for garnish
• Muddle blackberries and basil in a shaker. Add in Prairie Organic Vodka, lime juice, and simple syrup then add ice and shake. Pour contents into a lowball glass. Garnish.

Blueberry Honey Fizz

• 1.5 oz Prairie Organic Vodka
• 1 oz lime juice
• 0.25 oz honey
• 2 oz club soda
• Blueberries, to muddle
• Muddle blueberries, lemon juice, and honey in cocktail shaker. Add Prairie Organic Vodka and shake and strain into highball glass over ice. Top with club soda. Garnish.

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
• 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. 

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
• 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 Russian with Raspberry

• 1 oz Prairie Organic Vodka
• 1 oz raspberry liqueur
• 1 oz cream
• Handful of raspberries
• 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.

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.

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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.

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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.

Cucumber Cooler

• 1.5 oz Prairie Cucumber Flavored Vodka
• 1 oz tonic water
• 1 oz club soda
• 0.25 oz lemon juice
• Cucumber, to muddle
• Muddle cucumber slices in shaker. Add Prairie Cucumber Flavored Organic Vodka, lemon juice, and ice. Shake ingredients and strain into lowball glass over ice. Garnish with cucumber.

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.

Jalepeño Cucumber Mule

• 2 oz Prairie Cucumber Flavored Vodka
• 3 oz ginger beer
• 1 jalapeño
• Cucumber slices, for garnish
• 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.

Blinded by the Sound

• 1.5 oz Prairie Cucumber Flavored Vodka
• 2 oz lemonade
• 0.25 oz Aperol
• 1 oz soda water
• 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.

Drink Your Veggies

• 1.75 oz Prairie Cucumber Flavored 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
• 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.

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.

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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.