Puree the celery stalks in a food processor or blender. Use a bit of water if you have a hard time getting them to puree. Reserve in a glass until needed.
Combine sugar, water, lime zest in pan and heat until the sugar is dissolved. Strain into a glass and let cool.
Combine the lime syrup, celery juice, Heartland Distillers American Gin, and a pinch of salt into a shaker with fresh ice. Shake. Strain and serve into a couple of coupe glasses or wine glasses. Garnish with a trimmed celery stalk.
Chill a martini style cocktail glass (the easiest way is to fill it with ice).
Put plenty of ice and all of the ingredients into a shaker and shake vigorously for about 10 seconds.
Strain the mix into a cocktail glass
Garnish with a piece of orange peal.
Cut a piece of orange peel about the size of your thumb (be careful not to bend it). Hold the piece of orange peel between finger and thumb over the glass, and use a match to gently warm it for about 20 seconds
Then bend the peel so it releases oil onto the lighted match, igniting a flame that will settle on the surface of the drink
It’s bloody mary time so you knew we’d be posting this sooner or later. There are lots of mediocre bloody mary mixes on the market and that is too bad. For a sure fire touchdown of a bloody mary, make your own mix. Below is one of our favorite and it’s easy to make.
Combine all the ingredients in a blender and blend for one minute. then pour in a non-reactive pitcher and chill for at least two hours or over night. It gets better over night!
Fill a tall glass such as a collins glass or other tall glass half way with fresh ice. Add 1 ounce of Indiana Vodka. Pour 4 to 5 ounces of your freshly made bloody mary mix. Or add 6 ounces of Indiana Vodka to the whole pitcher.
Be sure to garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra. Enjoy while watching your favorite football game.
Add Sriracha sauce to the mix before blending for a really kicked up version. We suggest 3 tablespoons, but really this is to taste.
First to make the cucumber syrup, bring the sugar and water to a boil in a small pot. Reduce the heat and stir until the sugar dissolves. Remove the sugar water from heat and stir in the grated cucumber and muddle the cucumber. Let it cool. Pour through a strainer into a bowl or measuring cup, and discard solids (you should have 2 cups cucumber syrup). Your cucumber syrup can be refrigerated up to 3 days.
Combine the cucumber syrup, Indiana Vodka, cranberry, and lime juices in a 2-quart pitcher. Serve over ice, and garnish with cucumber wedges. Your pitcher will remain fresh for about 8 hours.
A Moscow mule is made with award winning Indiana Vodka, a spicy ginger beer, and fresh lime juice. It is garnished with a slice or wedge of lime. It is usually served in a traditional copper mug. This cocktail became popular during the original vodka craze in the United States during the 1950s. There is no connection with Russia except for the use of vodka.
The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirits and food distributor, and “Jack” Morgan, President of Cock ‘n’ Bull Products (which produced coincidently ginger beer) and proprietor of the Cock ‘n’ Bull restaurant on Sunset Boulevard in Los Angeles, popular with celebrities.