Muddle 2 tablespoons fresh (or frozen, thawed) peas, 1 lemon wedge, and 1 teaspoon sugar in a cocktail shaker until peas are completely mashed. Add 2 ounces vodka; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).

Put mint leaves, sugar, cucumber and lemon juice in a blender. Blend until the mint leaves are incorporated in the mixture. Add Covington Vodka and garnish with a mint sprig. (Serves 6)

Add all ingredients into the shaker tin, Muddle to release the mint flavor into the cocktail- Add ice and shake. Strain and pour into a coupe glass. Float the rose petal on the top.

Pour a bottle of Covington Vodka into a large pitcher. Place 6 or so Black tea (or any variety) bags into the vodka. Let stand for 1 -2 hours. When done, you can put back in bottle or leave in pitcher. In a shaker, pour 2 oz of infused Covington, lemon juice and simple syrup. Shake. Pour into a tall glass or iced tea glass and top with club soda. Garnish with lemon. Enjoy! * You could also add fresh unsweetened ice tea to the drink instead.

Muddle blueberries, lemon, lime and mint to release the flavor. Add all other ingredients, chill and serve. (Serves 6)

Add all of the ingredients and ice.  Shake well and pour over ice.  Add a splash of club soda and a lime wheel for garnish.