This highly alcoholic party drink appears in the earliest mixology book, Jerry Thomas’s 1862 How to Mix Drinks, with this single-serving version. I took this pretty standard recipe and added a sage simple syrup to replace the standard simple syrup!
2 oz / 50 ml cognac
1 oz / 25 ml bourbon
1⁄2 oz / 12.5 ml lemon juice
1⁄2 oz / 12.5 ml sage simple syrup
1 oz / 25 ml dark rum
Shake all the ingredients except the rum with crushed ice and pour into a Collins glass, unstrained. Top the glass with more crushed ice, gently pour over the rum. Optional: garnish with an orange slice and a cherry.
Baked Feta Dip
A quick and simple recipe that's rich, flavorful and fun!
1 block of feta
6-8 grape tomatoes (halved)
1/4 cup onions (chopped)
1/4 cup red bell pepper (chopped)
1 clove of garlic (minced)
2T olive oil
TT Italian seasoning
TT kosher salt
Preheat oven to 400 degrees. Place the block of feta in a small baking dish. Mix together halved tomatoes, chopped onions, bell pepper and minced garlic, then, pour over the feta. Drizzle with olive oil and season with Italian seasoning and kosher salt. Bake for 15-20 minutes or until the feta is warm and soft. Serve with favorite crackers.
Filled with Mediterranean staples!
8 oz hummus
1 tomato (diced)
1/2 cucumber (diced)
1/2 cup Greek yogurt
1/8 t salt
2 canned artichoke hearts (chopped)
2 roasted red peppers (diced)
1/4 cup crumbled feta cheese
2 T flat-leaf parsley (minced)
3-4 Kalamata olives (chopped, optional)
INSTRUCTIONS: In a glass serving bowl, layer in the hummus evenly on the bottom. Spread out the tomatoes and cucumbers on top. Place several large dollops of the yogurt over the tomatoes and cucumber and spread out evenly. Season with salt and pepper. On top of the yogurt, layer the artichoke hearts, roasted red peppers and feta cheese. Sprinkle with parsley and garnish with olives. Serve with fresh vegetable and pita chips.
Pear and goat cheese on a flatbread, need we say more?
1 ball store bought pizza dough
1 tbsp olive oil
kosher salt, to taste
1 container spreadable goat cheese
1 pear, sliced
1/2 c pecans, chopped
2-3 tsp balsamic glaze
INSTRUCTIONS: Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a long rectangle. Transfer to a parchment lined pizza pan. Brush with olive oil and sprinkle with kosher salt. Dock the center of the pizza with a fork to prevent large bubbles from forming. Place in the oven and bake for 8-10 minutes, remove and set aside. Spread goat cheese on crust, leaving about an inch around the edges of the rectangle. Lay pear slices down on the goat cheese. Top with chopped pecans and balsamic glaze. Bake for 3-5 minutes, until the pears have softened and crust begins to brown. Enjoy!
Refreshingly sweet beverage that tastes like summer!
1/3 cup blackberries, plus more for garnish
1/3 cup water
1/3 cup sugar
1 bottle dry sparkling wine, champagne
Few sprigs of fresh thyme
INSTRUCTIONS: In a small saucepan, bring the blackberries, water and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool. Add 2T of syrup to the bottom of each glass. Top with champagne and garnish with a sprig of thyme and blackberries.