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. 

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.

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 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.

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.

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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.

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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.

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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.

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.

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
• 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.

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.

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
• 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.

Prairie Pumpkin Punch

• 1.5 oz Prairie Cucumber Flavored 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.

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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.

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.