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.
Make the ginger syrup: Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat for five minutes until all sugar is dissolved. Remove from heat and allow to cool to room temperature for 30 minutes. Strain out ginger solids and discard, reserving syrup in an airtight container.
Divide chopped pear between two 12 oz. tall collins glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add ½ oz. ginger syrup and ½ oz. lemon juice to each glass, stir to combine, and finish to top of glass with ginger ale.
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 to 15 minutes. Let cool, then strain through a fine-mesh sieve. Discard the leftover cranberries. This syrup can keep refrigerated for up to one month.
To make the cocktail.
To assemble your cranberry vodka cocktail, stir together the cranberry simple syrup, Indiana Vodka, and the seltzer. Add ice and garnish with lemon.
Quarter the pears. Place enough pears into a 48-ounce glass jar to fill the jar. Add Indiana Vodka. Seal the jar, and let it stand at room temperature 2 weeks (up to 2 months, it gets better). We like Seckel pears because they are smaller and in season, but any type will work.
Heat the ugar and 1 cup water in a medium saucepan over medium-high heat, stirring until all the sugar has dissolved. Add the rosemary to the pan and keep on heat for 10 seconds; remove the pan from the heat. Let the rosemary infuse in the syrup for 30 minutes. Discard rosemary. Let cool completely. This syrup will keep in the refrigerator for up to a month.
Fill 12-ounce collins glasses halfway with ice. Add 4 tablespoons Indiana Vodka, 2 tablespoons of the rosemary syrup, and 3 tablespoons of the vodka pear infusion to each glass. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.
To prepare your cocktail: In a shaker, combine Indiana Vodka, pumpkin pie puree, caramel pumpkin pie syrup, and ice cubes. Strain into a martini glass. Sprinkle some more pumpkin pie spice on top.
Pumpkin Spice Syrup
Put about a 1/4 C of sugar in a saucepan over medium heat. And it will start to caramelize. Once it begins to caramelize,at that point you can add more sugar. Keep stirring to combine all the sugar. Don't apply too much heat or it will burn. If it's black you need to start over. Once all of the sugar is caramelized, remove the pan from heat and add the 1/2 C warm water. Stand back as you do this. It will sizzle and pop. Stir in the pumpkin pie spice and your caramel syrup is done. Refrigerate. It will weep for two weeks.
Fall is a great time for cocktails. The crisp fall air and the added punch of a crisp cocktail are a perfect couple. Check out this slightly spicy and crisp cocktail made with award winning Indiana Vodka.
Combine the finished simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for 20 seconds; strain into an ice-filled rocks glass or collins glass.
Black Peppercorn Simple Syrup
Place sugar, water and peppercorns together in a small sauce pan and bring to a boil, stirring. Once sugar is completely dissolved take off the heat and let the mixture cool. Leave the peppercorns in the mixture for 1 to 2 hours or longer to increase spicy pepper taste. Strain out peppercorns to taste. Syrup can be kept refrigerated and used for up to 2 weeks.
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.