Shipyard Vodkas Recipe

Chill and bruise herbs

Place vodka in a clean jar or bottle. Lightly bruise the fresh dill and tarragon by pressing them with the back of a spoon or a muddler to release oils. Add the bruised herbs to the vodka, seal the jar, and refrigerate for 2–4 hours to infuse a bright, herbaceous note. For a stronger herb flavor, infuse up to 8 hours but taste frequently.

While infusion is happening, prepare citrus: juice the lemons and limes, and zest one lemon. Make or have ready 1:1 simple syrup and measure honey if using.

Combine base ingredients

When infusion time is complete, strain the vodka through a fine mesh sieve or cheesecloth into a large mixing pitcher to remove herbs and any particulate. Add ice to the pitcher to cool the vodka mixture briefly.

Add fresh lemon juice (0.5 cups), fresh lime juice (0.25 cups), dry vermouth (0.25 cups), simple syrup (0.5 cups) and honey (1 tablespoon, optional) to the strained vodka. Stir gently for 30–45 seconds until combined and slightly chilled. Taste and adjust sweetness or acidity: add up to 1–2 tablespoons more simple syrup if too tart, or 1–2 teaspoons more lemon or lime if too sweet.

Stir in the lemon zest, fine sea salt (1 teaspoon) and cracked black pepper (1/2 teaspoon). The salt and pepper lend a subtle maritime/savory edge—stir to dissolve the salt as much as possible.

Prepare serving glasses by filling them with ice (or chill them in the freezer ahead of time). If you prefer the cocktail served neat, place a coupe or chilled rocks glass in the freezer for 10–15 minutes.

Strain the mixed vodka cocktail into glasses over fresh ice, or serve neat into chilled glasses. Garnish each serving with a cucumber ribbon, a lemon wheel, and a sprig of dill. Optionally, wipe a bit of lemon zest on the rim and finish with a light sprinkle of flaky sea salt.

Serve immediately. If making a batch for a party, keep the infused vodka and the citrus/syrup mixture chilled separately and combine just before serving to retain brightness.