Sonny’s Tavern recommends serving this incredible mousse in small (4- or 8-ounce) mason jars. It also may be served in standard ramekins or scooped from a large serving bowl.
A delicious cocktail infused with hand crafted spirits, and garnished with blueberries.
A simply delightful modern gin cocktail, infused with cucumber and rose botanicals.
This recipe makes a generous amount of guacamole—great for a party. Serve with tortilla chips.
The Raspberry-Lime Rickey is a perfectly refreshing cocktail for summertime. This 'grown up' version includes Flag Hill Karner Blue Gin and Raspberry Liqueur.
If you have a food processor, all ingredients can be combined (depending on the size of your food processor do this in batches) until smooth. The beans can also be ground with a masher, with the other ingredients incorporated afterward. Using a blender is not recommended. For flavor variations, you can add roasted red peppers, roasted garlic, tahini, olives, or herbs.
This is a modernized version of English cookery expert Hannah Glasse’s recipe published in 1747 in The Art of Cookery, Made Plain and Easy.