Skip to main content
>
Loading...
Find Us

Make Your Cocktail Count

Watch as Claire Sprouse, beverage expert and bartender, uses our award-winning spirits to craft sustainable cocktails.

More Recipes

Choose from a few of our favorite cocktail recipes to craft your own organic masterpiece.

Vodka

Prairie Vodka Blackberry Basil Smash

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.
Prairie Vodka Blueberry Honey Fizz

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.
Prairie Mary

Prairie Mary

  • 1.5 oz Prairie Organic Vodka (or Prairie Cucumber Flavored Vodka)
  • 5 oz bloody mary mix
  • Black pepper, salt + chili to rim glass
  • Garnish as desired
  • Rim highball glass with black pepper, salt + chili and fill with ice. Combine Prairie Organic Vodka and bloody Mary mix. Garnish as desired.
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
  • 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 Russian with Raspberry

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.
Prairie Vodka 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.

Gin

Prairie Gin Kombucha Citrus Sipper

Kombucha Citrus Sipper

  • 1.5 oz Prairie Organic Gin
  • 2 oz kombucha
  • 0.25 oz simple syrup
  • 0.25 oz lemon juice
  • Combine Prairie Organic Gin, Kombucha, Simple Syrup, and Lemon Juice in a cocktail shaker with ice. Shake and string into coupe glass. Garnish.
Prairie Gin Kombucha Citrus Sipper

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 Rosemary Gin Sour

Rosemary Gin Sour

  • 2 oz Prairie Organic Gin
  • 1 oz rosemary simple syrup
  • 1 oz lemon juice
  • Fresh rosemary, for garnish
  • 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 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
  • 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.
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.

Cucumber

Prairie Cucumber Vodka Cucumber Cooler

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.
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
  • 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
  • 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 Cucumber Vodka Drink Your Veggies

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.
Prairie Cucumber Vodka Rosemary & 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.