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.

In a glass, drizzle caramel and then dip the glass’ rim in caramel followed by cinnamon sugar. Combine and stir all ingredients, then pour into the glass.

In a cocktail shaker mix ice, Thatcher’s Organic Small Batch Vodka, pineapple juice, coconut cream, matcha powder, and agave syrup. Pour into glass over ice. Serve with a hearty pineapple wedge.

Combine gin and vodka in a martini glass. Splash with sweet vermouth and add fresh lemon juice. Garnish with a lemon twist.

Combine sugar and ⅓ cup water in saucepan over medium heat. Bring mixture to a boil and remove from heat when sugar is dissolved. Combine remaining ingredients in a pitcher. Stir and serve into tall glasses. Yields 8-10 servings.

Combined in small rocks glass. Top with cream.