Buckeye Vodka and Friends

Although Buckeye Vodka can stand alone, it's also great in a mix – its exceptional purity makes the following drinks unforgettably smooth.

Ginger Syrup

Ginger Syrup
16 ounces ginger root peeled
7 cups of filtered water
10 cups of organic sugar
1 cup of organic lemon juice

Juice peeled ginger root into 2 cups of liquid (Jack Lalanne juicer or similar style appliance).
Combine all ingredients in a large pan and bring to a boil.
Simmer for 20 minutes. Cool and store as needed.
(if no juicer available ingredients maybe puréed in a food processor.  If processed, the additional step would be to strain pulp when cooled).
(Makes Approximately a half gallon of syrup)

The Root of All Evil













1 cup vanilla gelato
2 oz vanilla bean-infused buckeye vodka
11/2 oz luxardo cherry syrup
1 dash vanilla bitters
11/2 oz Root liqueur
1 dash angostura bitters
1 bottle Maine root beer

Add gelato, vanilla-infused buckeye, cherry syrup, vanilla bitters and root liqueur to a blender and blend until you have a milk-like consistency. In a rocks glass, fill 3/4 of the glass with root beer and float the boozy gelato over the back of a spoon pouring slowly so it floats on top of the root beer. Finish with a dash of angostura bitters.

Raspy Buckin Mule

1.5 oz Buckeye Vodka
.5 oz Lemon Juice
.5 oz Simple Syrup
2 raspberries
Ginger Beer

Combine ingredients and shake hard.

Strain into a highball glass and top with Ginger Beer.

Garnish with raspberry and lime.

Buckeye Mule

1.5 oz Buckeye Vodka
.5 oz Lime juice
.5 oz Simple syrup

Shake and strain into a highball glass.

Top with ginger beer.

Nutter Butter Buckeye Martini

Nutter Butter Peanut Butter Cookies
Whipped Cream
Hershey’s Chocolate in a squirt bottle
Buckeye vodka
Creme de Cocoa (Clear)
Bailey’s Irish Cream

Mull the peanut butter cookies. Pour a little Creme de Cocoa on a plate and rim the glass with the Creme de Cocoa first so the mulled cookies will stick. Rim the glass with the cookies.

Put equal parts Buckeye Vodka, Bailey’s Irish Cream, and Creme de Cocoa in a shaker with ice and shake.

Drizzle the Hershey’s syrup into the martini glass to create a design around the inside of the glass.

Pour your drink into the glass.

Add a little whipped cream, and sprinkle some of the remaining cookie crumbs on top.

Buckeye Summer

Created by The Market in Rocky River

4 green seedless grapes
Small handful basil
2oz Buckeye Vodka
3/4oz lime juice
3/4oz simple syrup
1 dash bitters
Ginger ale

Muddle grapes and basil. Add vodka, lime, simple syrup and bitters. Shake. Pour over ice. Top with ginger ale.

Buckeye Packo-tini

Created by Rachelle Chiarappa

Buckeye Packo-tini








2.5 oz Buckeye Vodka
0.5 oz dill syrup
0.5 oz Tony Packo’s pickle juice

Shaken and served in a martini glass with Tony Packo pickle slices on cocktail stick.


Buckeye 5-Way

Created by Rachelle Chiarappa

Buckeye 5-Way








1.5 oz Buckeye Vodka
1.5 oz dark rum
1.5 oz five spice syrup

Shaken and stirred on the rocks with small bunch of thin spaghetti as stir stick.


Buckeye Bacon Slider

Created by Rachelle Chiarappa

Buckeye Bacon Slider








1.5 oz bacon-infused Buckeye Vodka
3 oz seasoned tomato mix

Shaken and served on the rocks with a smoked sea salt rim, candied bacon strip, and cheese cube, cocktail onion and pickle slice on a cocktail stick.


Dill Simple Syrup

Prepare 1.5 cups simple syrup (equal parts water and sugar) with small bunch of dill.

Strain and pour into an airtight container and refrigerate.

Five Spice Syrup

(yields about 2.5 cups of syrup):

Grind to a course powder (in a spice or coffee grinder):

5 cardamom pods
1 3-inch cinnamon stick
1 tablespoon whole cloves
1 teaspoon nutmeg
1 tablespoon Szechuan peppercorns (or sub a scant teaspoon pink peppercorns)

Toast ground spices in a skillet until they are fragrant (monitor closely so as not to burn).

Bring 2.5 cups of simple syrup to a boil. Add 2 tablespoons of molasses and 1 tablespoon of honey.  Add spices, simmer for 5 minutes, then let cool to room temp. Fine-strain (using sieve) spices out and store syrup in an airtight container in the refrigerator.

Seasoned Tomato Mix

16 oz tomato juice
1 tablespoon horseradish
1 tablespoon finely chopped dill
1 teaspoon celery salt
1 teaspoon Old Bay seasoning
Fresh ground pepper to taste
Worcestershire to taste

Bacon-infused Vodka

Pan fry 5-6 thick cut strips of hickory smoked bacon until crisp.

Put the bacon and fat into a jar that seals, then add 4 cups Buckeye Vodka.

Make sure lid is secured airtight and store in an area out of direct sunlight (does not require refrigeration).

In 2 weeks, strain the vodka to remove bacon fat and strips (coffee filter works) and mark jar “bacon-infused vodka.”

The Chocolate-Orange Buckeye

Created by Lindsay Laubenstein at SmoQ

1 oz Buckeye vodka
.5 oz Cointreau
.5 oz Crème de Cocoa (dark)
2 barspoons Orange marmalade
2 oz Heavy Cream

Shake and strain into large cocktail glass. Garnish with orange spiral.

Buckeye Truffle

Created by Lindsay Laubenstein at SmoQ

1 oz Buckeye vodka
.75 oz Chambord
.5 oz Crème de Cocoa (dark)
.25 oz Monin Frosted Mint syrup
.25 oz Rich simple syrup
2 oz Heavy cream

Shake and strain into large cocktail glass rimmed with chocolate syrup and
crushed peppermint candies.

Buckeye Rose of Eris

Created by Lindsay Laubenstein at SmoQ

1 oz Buckeye vodka
.75 oz Quince simple syrup*
1 dash Angostura bitters

Shake and strain into champagne flute and top with prosecco. Garnish with
lemon spiral.

Quince simple syrup: 3 quince fruit peeled and diced, 4 cups sugar, 4
cups water. Bring very slowly to a boil and boil until desired thickness.

Buckeye Basil Collins with Concord Grapes

Created by Lindsay Laubenstein at SmoQ

3 ea Concord grapes
2 ea Basil leaves
.5 oz Rich simple syrup (2:1)

1.5 oz Buckeye vodka
.5 oz Fresh lemon juice

Shake and strain into Collins glass with fresh ice. Top with club soda and
garnish with Concord grapes.

Dirty Buck

Created by Lindsay Laubenstein at SmoQ

2 oz Buckeye vodka
.25 oz Dry Vermouth
.5 oz Pickled collard green brine

Shake and strain into small cocktail glass. Garnish with pickled collard
green stem.

Mel’s Skinny Mojito

Approximately 70 calories

Rock glass
Muddle 3 mint leafs
1 to 2 packets of Truvia
Juice 3 limes
1 oz of Buckeye Vodka
Fill with sparkling water
Garnish with 2 mint leafs

Blueberry-Basil Collins

2 oz. Buckeye Vodka
1 oz. Fresh Blueberry Puree
1 oz. Basil Simple Syrup
1 oz. Fresh Lemon Juice

**Build ingredients in shaker tin, shake with ice. Strain into collins glass over fresh ice and top with 2 oz. soda water.

Fruit Puree
**In a medium sauce pan combine 2 packages frozen fruit with 1 cup water. Simmer until thawed. Allow to cool, blend in a blender until smooth. Return to stovetop and reduce to desired consistency.

Herbed Simple Syrup
**In a medium saucepan combine 2 cups water and 2 cups granulated sugar, heat until dissolved but do not boil. Remove from heat and add 1 Cup of Roughly chopped herbs, allow the herbs and syrup to mellow out while the syrup cools, strain the herbs from the syrup and chill.

Strawberry-Tarragon Collins

2 oz. Buckeye Vodka
1 oz. Fresh Strawberry Puree
1 oz.  Tarragon Simple Syrup
1 oz.. Fresh Lemon Juice

**Build ingredients in shaker tin, shake with ice.  Strain into a collins glass over fresh ice and top with 2 oz. soda water.

Buckeye Bliss

Created by Leslie Ackermann

1.5 oz   Buckeye Vodka
1/2 oz  Dekuyper Butter shots
1/2 oz  Drambuie
Splash of milk

***Swirl caramel in  a 9 – 12 oz  Martini glass****

Shake vigorously (10 seconds) and strain into prepared Martini glass.

Buckeye Sweet and Fiery Bloody Mary

Created by Nigal Vann

2 ounces of Buckeye Vodka
5 ounces of Mr. and Mrs. T’s Bloody Mary Mix
1 teaspoon of both lemon and lime juice
1 tablespoon of both chili paste ( I used sombal, found in the Asian foods section) and wasabi sauce (NOT THE MAYO!)
1 dash of celery and sea salt
Dash of Worcestershire
5 dashes of Kroger brand jerk seasoning

Shake with ice and strain into new glass. You pick your own garnish.

Rim half the glass with a mix between sea salt and seasoning. If you want a little more spice, put a slice of Serrano pepper and eat it at the end of your drink. The reason I used Mr. and Mrs. T’s Bloody Mix is because it was 95% tomato juice so I would imagine you could use pure tomato juice and get the same results if you added more salt and lemon and lime.

Chocolate Buckeye

Created by Pila Ziglin

1/2 oz Amarula Cream Liqueur
1/2 oz Nut Liqueur
1.5 – 2 oz Buckeye Vodka
1-2 oz (to taste) *Chocolate Peanut butter Syrup

Mix all in Shaker Tin. When all is thinned, add ice and shake.  Pour into chilled glass.

* 1 cup  Hersey’s Syrup to 1/2 cup Creamy peanut butter 2-1 ratio.  Teaspoon of Vanilla and 1 cup of simple syrup.  Warm slightly over low heat until fully mixed.

Autumn Blaze Pumpkin Spice Martini

Created by Lindsay Laubenstein

Glass: Large Martini
Method: Shake and Strain
Garnish: Candied pumpkin bites

1 egg yolk (dry shake the egg without ice prior to adding other ingredients)
2oz Buckeye Vodka
1.5oz Pumpkin Pie Spice syrup
1.5oz Unfiltered Apple Cider

Shake VERY well with ice to thoroughly incorporate the egg yolk and strain into glass. Garnish and enjoy!

Cafe Buckeye

Created by Dan Birt at Myxx

1 n 1/2 ounces Buckeye Vodka
1 n 1/2 ounce  Baileys
1 oz Kahlua
1/2 oz Chambord
Fill with coffee
Top with whipped cream


Created by famous Cleveland bartender, Dan Birt, at Myxx

Tall rocks glass
2 oz of buckeye Vodka
Fill with lemonade 2” from the top
A splash of 7-up
A splash of red wine
Garnish with an orange slice

Buckeye Sunrise

Created by Rachelle Chiarappa.

1.5 ounces of Buckeye Vodka
1 ounce of triple sec
2 ounces of fresh orange juice
packet of sweetener
splash of soda water
top with prosecco or sparkling wine
float 4 slices of orange in glass

Party Thyme

Created by Rachelle Chiarappa.

1.5 ounces of Buckeye Vodka muddled with 2 sprigs of thyme
Add 1 tablespoon of fresh blueberries and muddle them in the vodka as well.
add 3 ounces of fresh lemonade
splash of soda water
garnish with thyme and lemons

Buckeye Mojito

Muddle 3 lime wedge 1/8th, 5 mint leaves, with 1oz of Monin mojito mix or
any lime/mint simple syrup in a pint glass.

Add ice and 1 1/2 oz of Buckeye vodka

Fill with 1/2 soda water and 1/2 sprite

Shake once and add straw

Peppered Buckeye Shot

In a tall shot glass, put 1/2 oz bloody mary mix, than layer chilled pepper
infused Buckeye Vodka on top. Garnish celery and kosher salt mix rim or any
seasoned rim ( a steak seasoning or season salt could work too).

(Infuse Buckeye Vodka in a sealed glass infusion jar with your favorite
selection of peppers for 3 days or until desired flavor, shaking once per
day). After at desire flavor, strain back into Buckeye bottle and label
pepper vodka.

Buckeye Sunshine

Created by Rachelle Chiarappa

2 oz. Buckeye Vodka lemon infused vodka
Muddled blueberries with 1 oz. simple syrup
Splash of soda water
Dash of fresh lemonade
Served on the rocks with lemon wedge garnish
(soak slices of fresh lemon in bottle of Buckeye Vodka for at least 24 hours to infuse flavor)


Created by Rachelle Chiarappa

3 oz. fresh squeezed (preferred) orange juice
1 oz. Buckeye Vodka
3 oz. Prosecco
Served in a champagne flute

Grapefruit Timeout

Created by Rachelle Chiarappa

2 oz. Buckeye Vodka
4 oz. fresh grapefruit juice
Muddle vodka with fresh basil and two lime wedges
Splash of simple syrup (can add packet of Splenda for additional sweetness)
Served on the rocks and garnished with a lime wedge

Buckeye Pineapple Passion

Created by Rachelle Chiarappa

2 oz. Buckeye Vodka rosemary infused vodka
3 oz. fresh pineapple juice
Splash of fresh lemon juice
Splash of simple syrup
served on the rocks garnished with a fresh grilled pineapple slice and/or rosemary sprig
(soak stems of fresh rosemary in bottle of Buckeye Vodka for at least 24 hours to infuse flavor)

Buckeye Envy Martini

Created by Myron Yoder

-1 ¼ oz Buckeye Vodka

-¾ oz Midori

-1/2 oz Sour

-1 oz Sprite

**Shake and Strain, pour ½ oz Strawberry Monin. Add Stir Straw


Chocolate-Covered Buck-Cherry Martini

Created by Chris “Dubs” Woolery and Lisa Dibble

-1 oz Buckeye Vodka

-1 oz Chocolate Pinnacle Whipped

-1 ½ oz Grenadine

-1 tsp Chocolate Syrup

**Pour chocolate syrup in glass and drop cherry in bottom, add Grenadine. Shake and strain Vodka & Godiva over top


Buck Nut Mocha Martini

Created by Archer’s Bar Crew

-1oz Buckeye Vodka

-3/4 oz Baileys

-3/4 oz Mocha Kahlua

**Mocha in bottom of Martini Glass

Combine Vodka & Baileys in shaker and chill

Layer over Mocha, serve with stir straw


Nutty Buckeye Martini

Created by Lisa Dibble

-1 oz Buckeye Vodka

-3/4 oz Baileys

-3/4 oz Hazelnut Kahlua

**Hazelnut in bottom of Martini Glass

Combine Vodka & Baileys in shaker and chill

Layer over Hazelnut, serve with stir straw


Buckeye Slammer

Created by Chris “Dubs” Woolery

-1 oz Buckeye Vodka

– ½ oz Grand Marnier

– 6 oz Strawberry Lemonade or Shirley Temple

** Tall Rocks glass with Strawberry Lemonade

In small shot glass pour Vodka and Float Grand Marnier on top

Light shot on fire and drop shot in Rocks Glass and Shoot!!


Heavenly Buckeye Martini

Created by Chris “Dubs” Woolery and Lisa Dibble

-1 oz Buckeye Vodka

-3/4 oz White Chocolate Godiva

-½ oz Bailey’s Irish Cream

-1 tsp Chocolate Syrup

**Rim glass with chocolate syrup and coat with Cocoa

1 tsp Chocolate syrup in bottom of glass, pour Godiva on top

Combine Vodka & Baileys and chill, layer on top

Serve with Stir Straw


Red, Buckeye and Blue Martini

Created by Lisa Dibble

-1 ½ oz Buckeye Vodka

-¼ oz Blue Curacao

-½ oz Peach Schnapps

**Shake and strain Vodka & Peach Schnapps, pour ¼ oz grenadine in bottom,  and float ¼ oz Blue Curacao on top

Squeezed Orange and Garnished with Orange Wedge, Straw


Flying Buckeye Martini

Created by Lisa Dibble

-1 ½ oz Buckeye Vodka

-½ oz Cointreau

-1 ½ oz Red Bull

-Splash of Cranberry Juice

**Shake and strain

Garnish with a Orange Slice


Cucumber-basil Vodka Collins

In a mixing glass
Add 3 basil leaves, 2 slices of cucumber (no skin)
1 oz simple syrup (to make simple syrup, mix 1 pint of sugar & 1 pint of boiling water)
Muddle the above together
Add ice
Add 1 oz fresh lime juice
2 oz of Buckeye Vodka
Fill with soda water & splash Sprite
Shake once & serve in Collins glass
Garnish lime wedge & fresh basil leaf

Ohio Mule

(a traditional favorite & one of the first mixed vodka drinks from the 1930’s – prohibition)
Fill a Collins glass with ice
Add 1/2 oz fresh squeezed lime juice
2 oz of Buckeye Vodka
Fill glass with Ginger Beer (4-6 oz) not Ginger Ale
Garnish lime wedge & add tall straw

Buckeye Okra Martini

In a shaker tin add 1 scoop of ice
2.5 oz of Buckeye Vodka
1 oz of pickled Okra juice (1 oz if extra dirty desired)
Shake vigorously (10 seconds)
Strain into 9-12 oz martini glass
Garnish 1 pickled okra, 1 bay leaf, 3 peppercorns

The Red Stag

Fill glass with ice
add a generous pour of Buckeye Vodka
add a splash of POM
fill to brim with Simply Grapefruit
add a wedge of lime

~Extremely refreshing on a hot, humid Ohio evening or a cold, wintery night!


The Buckeye Blender

2 parts Buckeye Vodka

2 parts Limeade

splash of sour mix

mix and serve over finely 
crushed or blended ice

garnish with lime

Buckeye After Dark

2 parts Buckeye Vodka

1 part Kahlua or coffee liqueur

splash of half and half

mix and serve over ice

Buckeye Morning Rush

2 parts Buckeye Vodka

2 parts orange juice

1 part champagne

mix and serve over ice

garnish with orange

Buckeye Blue

2 parts Buckeye Vodka
2 parts lemonade
splash of blue curaçao
splash of fresh lime juice
shake with ice and strain into chilled martini glass

The Basic Buckeye

3 parts Buckeye Vodka
splash of Noilly Prat dry vermouth
shake and serve in a chilled martini glass
garnish with blue cheese stuffed olives

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