Peel (save the ribbons for the garnish) and chop the cucumber before blending in a blender until smooth. Strain the mixture into a cocktail shaker with ice and discard the pulp (you can compost this). Add Thatcher’s Vodka and Elderflower Liqueur, lime juice, and simple syrup. Shake well, then strain into a coupe glass. Garnish with the cucumber ribbons from earlier.

Fill a cocktail shaker with ice and all the ingredients. Shake until well chilled and pour into a martini glass.

In a cocktail shaker, combine the vodka, liqueur, and cranberry juice. Fill the shaker with ice with a few orange quarters and shake well until chilled. Strain the mixture into a chilled cocktail glass. Top with lemon-lime soda for a refreshing fizz. Garnish with a slice of orange.

Shake all ingredients with ice. Double strain over ice.

Add ice to a glass. Pour in infused vodka and orange liqueur. Top with ginger beer and sparkling wine. Stir and garnish.

In a blender, add 1 cup of ice cream with Amaretto, Kahlua, and Thatcher’s Organic Small Batch Vodka until smooth. Put in freezer and leave for one hour. Add remaining ice cream and blend until smooth again. Pour into martini or other cocktail glass. Top with whipped cream and shaved chocolate as desired.