1 oz Fresh lemon juice

1 oz Simple Syrup

2 oz Amaretto

Shake with ice and dump in pint glass

Top with Seltzer

1.5 oz Sugar Momma Vodka

1.5 oz Chai Tea Concentrate (Oregon Chai recommended)

.5 oz Agave nectar or Simple Syrup

Top with strong, hot coffee

Top with whipped cream and cinnamon!

Add ice

2 oz Sugar Momma Sipping Vodka

3 oz Bloody Mary mix (recommend the Trader Joe’s version).

Shake well.

Dump entire contents in rocks glass, garnish with fresh cilantro and lime.

1 oz fresh squeezed lemon juice

1 oz simple syrup

1 oz Sugar Momma Sipping Vodka

Combine with ice in shaker, shake well and strain into Martini glass.

2.5 oz Green Geisha Wasabi Vodka

.25 oz fresh lime

.25 oz simple syrup

1/2 leaf fresh basil

Combine in shaker with ice and shake well

Strain into Martini glass OR pour ice and all into a Collins glass on a hot summer day.

Green Geisha was awarded “Best Sip” at Coastal Cuisine 2012, for its “truly unique and innovative flavor”! Now available at the Florence liquor store. Let us know if you’d like us to contact your local liquor store!

For years we have been hoodwinked into thinking that the better a vodka is the less we will notice it even exists. Just think of all those marketing campaigns promising lunatic levels of filtration, purity… and invisibility. Actually, though, the real pleasure in a premium vodka – one that’s expensive enough to sip as a shot or martini rather than slosh into a glass of cranberry juice or tonic – lies in its individual definition: its texture, the way it glides or carves or pinpricks through your mouth. And that is determined not just by the production process but also the specific grain, root or other plant from which the vodka has been made. Read on>>

“I don’t know about James, but I was never interested (in distillation),” [Dudley] said. “The real interest for me is fermentation. A certain amount of the physical sciences come into play with distillation, but the biological processes involved with fermentation are fascinating.”

Stegall’s favorite part of making a new spirit is “the way it reveals itself to us through the refining process.

“We have an idea of what we want to make, we make it in small batches and then the necessities of the real world set in — cost, time, etc. — and we work on it some more,” he explained. “The finished product might be something very different than we originally envisioned, but we know every step of the process inside and out — and more importantly every step has a reason that Dudley and I have probably debated again and again until we know it’s necessary and right.”

“Hard Times Distillery is attempting to revamp the old school moonshining aesthetic while creating unique, acquired tastes within their product — they’ve triumphed in both fields.”

And a beautiful photo by Trask Bedortha.