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Pepper vodka cocktail recipes
Infused with four different types
of chili peppers and other natural ingredients
Crafted to perfection, this Pepper Vodka delights
in its beautiful golden color that hints at the richness of the infusion, all derived from 100% natural ingredients, offering an unforgettable Journey
through the complexities of spice and smoothness.
Experience the smoky allure of Morita and the fiery kick of Habanero, harmoniously blended for a taste sensation like no other.
25 $
750 ml / 30 alc/vol
Crafted to perfection, this Pepper Vodka delights in its beautiful golden color that hints at the richness of the infusion,
all derived from 100% natural ingredients, offering an unforgettable Journey through the complexities of spice and smoothness. Experience the smoky allure of Morita and the fiery kick of Habanero, harmoniously blended for a taste sensation like no other.
Pepper vodka
1. Strain into glass
2. Garnish with celery stalks with leaves, lemon wedges.
3. Served warm or chilled. For the glass rim:
1 teaspoon celery salt
1 teaspoon chili powder(optional)
2 teaspoons paprika
Add all ingredients into a shaker (a real beef bone broth will be the best, unlike a regular beef broth
or beef stock, it's much thicker and tastier.)
and roll the shaker back and forth until everything
is well-mixed.
Instructions
1 tsp
Celery salt pinch
1 pcs
Сlove garlic, smashed
Herbesco Horseradish and Ginger vodka
1 fl.oz
Freshly squeezed lemon juice
1/2 fl.oz
Herbesco Pepper vodka
2 fl.oz
2 fl.oz
Beef broth
(or 4 fl.oz if you like it milder)
Ingredients
(previously backed)
(freshly ground black pepper)
Celery stalks, with leaves, lemon wedges for garnish
Add all ingredients into a shaker (a real beef bone broth will be the best, unlike a regular beef broth or beef stock, it's much thicker and tastier.) and roll the shaker back and forth until everything is well-mixed.
1. Strain into glass
2. Garnish with celery stalks with leaves, lemon wedges.
3. Served warm or chilled. For the glass rim:
1 teaspoon celery salt
1 teaspoon chili powder(optional)
2 teaspoons paprika
Corrida
Salt the rim of a tall glass. To do so, pour salt
onto a small plate, moisten the rim of the glass
on a damp towel and press into the salt.
Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery
and olives stuck onto a toothpick.
Instructions
3/4 cup
Spicy tomato-vegetable juice cocktail
1 tbsp
Lemon juice
1 dash
Hot pepper sauce (optional)
2 tsp
Prepared horseradish
1 pcs
Stalk celery
Salt and pepper to taste
(e.g., V-8)
Herbesco Pepper vodka
1 (1.5 fluid ounce)
Ice cubes
1 cup
Sea salt
1 tsp
Ingredients
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Herbesco Bloody Mary
Mix all ingredients in the shaker add some ice, shake well for a minute or two and serve in the glass garnished with the lemon and ice cubes.
Instructions
Slice of lemon for decoration
Cranberry juice
120 ml
Herbesco Pepper Vodka
35 ml
Ingredients
Nor`easter
About an hour before serving, in a shallow bowl combine the shrimp, vodka, and Worcestershire sauce. Cover the bowl and refrigerate for 30 minutes. Strain the shrimp from the marinade and pat it dry. Discard the marinade. In a large skillet set over high heat, melt the butter. Add the shrimp to the skillet and sauté until fully cooked, 3 to 4 minutes. Ladle the gazpacho into individual serving bowls. Divide the hot shrimp among the bowls and stir to combine. Serve immediately.
In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, celery, garlic, olive oil, olive juice, Tabasco, lemon juice, and cilantro. Season with salt and pepper. Using a hand blender, blend the ingredients until well combined in a soup-like consistency. Place the mixture in a nonmetallic, nonreactive container, cover tightly, and refrigerate for at least 4 hours or overnight to let the flavors blend.
Instructions
2 pcs
Garlic glove, minced
2 pcs
Celery stalks, diced
1/4 cup
Olive oil
1/4 cup
Olive juice
(from a jar of green olives)
1 tbsp
Tabasco
2 tbsp
Fresh lemon juice
Red bell pepper, seeded and chopped
1 pcs
Cucumber, peeled, seeded and chopped
1 pcs
Red onion, diced
1 pcs
6 pcs
Ripe plum tomatoes, chopped
Ingredients
1/2 cup
Chopped fresh cilantro leaves
1 lb.
Small shrimp, peeled
1/2 cup
Worcestershire sauceuice
2 tbsp
Unsalted butter
2-3 oz
Kosher salt and freshly ground black pepper to taste
Herbesco Pepper Vodka
Spicy Bloody Mary Gazpacho & Shrimp
Instructions
4 oz (120 ml)
Mott’s Clamato Original Cocktail
4 ounces
Salt and peppe
1 pcs
Stalk of celery
2 tsp
Lime wedges
Celery salt
Ice
(or other Caesar mix)
Worcestershire sauce
4 dashes
Hot sauce
2 dashes
Herbesco Pepper Vodka
1 oz (30 ml)
Ingredients
  1. Rim a highball glass with citrus and rimmer of choice
  2. Fill the glass to the top with ice
  3. Add in the vodka, hot sauce, salt, pepper, Worcestershire sauce, and Caesar mix
  4. Stir well to mix the cocktail
  5. Garnish the cocktail
The Caesar
(The Canadian Bloody Mary)
The Caesar(The Canadian Bloody Mary)
Made on
Tilda