Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Got an overflowing apple tree in the backyard this year? Turn that bounty into this sweet-smoky-boozy BBQ sauce.
A simple way of bringing a timeless dessert into a delicious liquor.
This quick tangy rhubarb sauce is sweet, tart & gorgeously colorful! Perfect for grilled meat, cheesecake, cakes or spooned over ice cream!
Cherries in a spiced syrup with a few tips on how to do it best.
A wonderful mustard that blends a little bit sweet, a little bit spicy and a hint of bourbon.
Brrrr... it's cold out there! Warm up with a winter spiced bourbon infusion. Just slip some spices and fruit into some whiskey and you're sure to heat up even if its freezing outside.
Bourbon barrel aged ginger rum is spicy and smooth with a smoky caramel finish. And while you don’t have to age it in a mini barrel (it tastes pretty darn good raw), the barrel aging makes the rum taste amazing.
Not your run-of-the-mill butter -- made with fresh fall apples and pumpkin, and simple to prepare in your crockpot. And bourbon makes it all that much better!
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
This infusion creates a rich cherry infusion that tastes great on the rocks or as a mixer. Delish!