Combine lemon, honey, water, and lavender in a saucepan and bring to a simmer. Turn off the heat and allow lavender to bloom (10 minutes) and strain. Stir strained mixture, plus Thatcher’s Organic Small Batch Vodka, and organic white balsamic vinegar over ice, then strain into a rocks glass. Garnish with lavender.

Heat milk, cocoa powder, and sugar in a small saucepan while stirring frequently until warm. Add chocolate chips and stir vigorously. Turn off the heat and add Thatcher’s Organic Small Batch Vodka and hazelnut syrup. Pour into a mug and serve.

In a shaker tin, muddle chopped strawberries, mint leaves, lime juice, and agave. Add Thatcher’s Organic Small Batch Vodka and Thatcher’s Organic Cucumber Liqueur and ice to the muddled mixture and shake. Dump mixture with ice into a Collins glass, top with sparkling wine and garnish with mint sprig.

In a small saucepan heat milk and cocoa powder until simmering. Add espresso, mint extract, vanilla extract, simple syrup, and vodka. Stir until combined. Rim serving mug in magic shell chocolate and crushed peppermint stick. Pour in saucepan mixture and top with whipped cream and more crushed peppermint stick.

In a glass with ice, combine and stir vodka and key lime juice. Drizzle tart cherry juice concentrate over ice and allow it to settle in the bottom of the glass. Top with soda water and dried montmorency cherries. Stir well before consuming.

Combine ingredients in shaker with ice. Shake and strain into Coupe glass. Garnish with lime wedge.