Ingredients (serves 2)

• 1 cup fresh tangerine juice
• 3 oz silver tequila
• 1 oz triple sec
• 2 cups ice
• Salt & sugar mix for the rim
• Mint leaf & tangerine wedge to garnish

Steps

1. Combine tangerine juice, tequila, triple sec, and ice in a blender.
2. Blend on high until smooth, scraping down the sides as needed.
3. Moisten the rim of a margarita glass with a tangerine wedge, then dip in the salt-sugar mix.
4. Pour in, add a mint leaf, and garnish with a tangerine wedge.

Ingredients

• Fresh pineapple, cored & sliced
• Fresh ginger & lemongrass
• Vodka
• Fresh mint leaves
• Fresh lemon juice
• Chilled chamomile tea

Steps

1. Grill (or smoke) the pineapple and lemongrass about 10 minutes for a gentle smoky note.
2. Steep the pineapple, lemongrass, ginger, and mint in the vodka at least 8 hours in the fridge.
3. Strain through a fine-mesh sieve into a canning jar.
4. Shake the infused vodka with lemon juice and chilled chamomile tea over ice; strain into a martini glass.

Ingredients (serves 4)

• 4 cups cubed seedless watermelon
• 1/2 cup fresh lemon juice
• 2–3 tbsp honey, to taste
• 2 cups cold water or seltzer
• Ice; mint to garnish
• Optional: 1 oz vodka per glass

Steps

1. Puree the watermelon, then strain through a fine-mesh sieve.
2. Stir in lemon juice and honey; taste and adjust sweetness.
3. Top with cold water or seltzer over ice.
4. For cocktail hour, add a measure of vodka and garnish with mint.

Ingredients (1 drink)

• 2 oz bourbon
• 3/4 oz fresh lemon juice
• 3/4 oz simple syrup
• 1 large egg white
• Ice
• Lemon peel or fresh berries to garnish

Steps

1. Add bourbon, lemon juice, syrup, and egg white to a shaker — no ice yet.
2. Dry-shake hard for about 30 seconds to build the foam.
3. Add ice and shake again until well chilled.
4. Strain into a chilled rocks glass; express a lemon peel or drop in a few berries.

Ingredients

• 1 whole turkey (12–14 lb), giblets removed
• 3 tbsp kosher salt, 1 tbsp brown sugar
• Zest of 1 orange + 1 lemon
• 2 tsp each dried thyme & rosemary
• 1 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 onion & 1 orange, quartered

Steps

1. Pat turkey dry. Mix salt, sugar, zests, herbs, and pepper; rub all over, including under the skin.
2. Refrigerate uncovered 24–48 hrs. Before roasting, rest 45 min at room temp; pat dry.
3. Butter under the skin; stuff cavity with onion & orange. Roast at 425°F for 20 min, then 325°F until the thigh hits 165°F (about 2.5–3 hrs). Rest 30 min before carving.

Ingredients

• 1 lb Italian sausage, casing removed
• 1 large onion, diced
• 3 celery stalks, diced
• 2 apples, peeled & diced
• 3 cups chicken broth
• 1/4 cup unsalted butter
• 1 tbsp each fresh sage & thyme, minced
• 12 cups cubed toasted bread
• Salt & pepper, to taste

Steps

1. Brown the sausage; set aside.
2. Sauté onion, celery, and apples in butter until softened.
3. Return sausage with sage, thyme, salt, and pepper.
4. Combine with toasted bread in a large bowl.
5. Add broth gradually, tossing until moist but not soggy.
6. Bake at 350°F for 35–40 min until golden.

Ingredients (6–8 servings)

• 3 lbs Yukon Gold potatoes, peeled & chunked
• 1 cup unsalted butter
• 1 cup whole milk (or half-and-half)
• 1/2 cup sour cream (optional)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Chives or thyme to garnish

Steps

1. Melt butter over medium heat; swirl until golden and nutty. Remove from heat.
2. Cover potatoes with cold salted water; boil until very tender, 12–15 min.
3. Warm the milk separately (do not boil).
4. Drain potatoes well and mash to your preferred texture.
5. Stir in most of the brown butter, warm milk, sour cream, salt, and pepper.
6. Drizzle reserved brown butter on top; garnish.

Batch (8–10 servings)

• 2 cups bourbon
• 1/2 cup pumpkin purée (strained)
• 1/2 cup simple syrup (or maple)
• 2 tsp pumpkin pie spice
• 20 dashes Angostura + 10 dashes orange bitters
• Orange peels & cinnamon sticks to serve

To Serve

1. Whisk all ingredients in a pitcher; chill 2+ hours.
2. Pour 3 oz over a large ice cube. Express an orange peel; add a cinnamon stick.
3. Adjust sweetness with more syrup; add a splash of water if too strong.

Ingredients (1 drink)

• 6–8 fresh blackberries
• 6–8 fresh mint leaves
• 2 oz bourbon
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup (to taste)
• 2 dashes Angostura bitters
• Crushed ice
• 1 tsp grenadine (optional drizzle)

Steps

1. Muddle blackberries and mint in a shaker.
2. Add bourbon, lemon, syrup, bitters, and ice. Shake 10–12 sec.
3. Strain over crushed ice in a rocks glass.
4. Optional: spoon a thin ring of grenadine along the rim to drip.

Ingredients (8–12 squares)

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp fine salt & 1/2 tsp cinnamon
• 1/4 tsp instant espresso powder
• 1/4–1/2 tsp cayenne or chipotle
• 1/2 cup dark chocolate chips

Steps

1. Whisk butter and sugar; add eggs and vanilla until glossy.
2. Sift in flour, cocoa, salt, cinnamon, espresso, and chili. Fold; add chips.
3. Spread in a lined 8×8 pan. Bake at 350°F for 18–22 min.
4. Cool fully, slice, and finish with flaky salt.

Ingredients (1 drink)

• 1 oz vodka or bourbon (preferred)
• 1 oz coffee liqueur
• 1 oz Irish cream (non-dairy available)
• 1 oz chocolate liqueur
• 1 oz dark chocolate liqueur
• Chocolate shavings to top
• Sweet ground cocoa for the rim

Steps

1. Add all liquids to a shaker with ice.
2. Shake 10–15 sec until chilled.
3. Rim a coupe with cocoa; strain in.
4. Top with chocolate shavings.

Ingredients

• 19 oz bourbon
• 2 oz agave
• 1/4 tsp pumpkin spice
• 3 dashes orange bitters
• 3–4 dashes cocoa bitters
• Apple cider, to taste

Preparation

1. Combine everything but the cider in a bottle without ice; shake to mix.
2. Store in a freezer-safe container.
3. To serve, pour 3 oz into a martini glass, add about 1 oz apple cider.
4. Garnish with an orange wedge, cinnamon stick, or apple slice.