🎶 Chestnuts roasting on an open fire... 🎶 It’s true. We are going to make another batch of Chestnut Rum Cream . If you didn’t get one at this year’s Chestnut Carnival, reserve your bottle for pickup right before Christmas (details about reservation and pickup - and serving suggestions - at the bottom of this post). In the meantime, here’s the backstory on all this chestnut stuff: I never set out to change the culinary landscape. If that’s what we are doing, it’s accidental

When you go to fetch the mail at Fair Game Beverage, honeysuckle season slaps you in the face.  At the base of Starrlight Mead, right...

Ingredients 1 ounce Apple Brandy .5 ounces Norms Elderflower Syrup 1 syringe Crude "Sycophant" Orange & Fig Bitters

Servings 1 serving Prep Time 2 minutes Ingredients 1.5 oz Flying Pepper Tobago Vodka 3 oz Dangerously Good Tonic 1/2 Lime squeezed Sour...

Our friend Kay Jordan concocted this peppery riff on the classic Vodka cocktail.  This is a great one to batch out and serve at a party....

This recipe is courtesy of our friend Craig Rudewicz of Crude Bitters & Sodas in Raleigh. Servings 1 serving Prep Time 2 minutes...

Another fantastic recipe from Vin Rouge‘s Michael Maller, a nice twist on the Flip that was inevitable with the Flying Pepper. Servings 1...

The classic rhum agricole, the ‘Ti Punch (meaning petite punch, referring to the serving size of the potent cocktail) is given a...

This recipe, from our friend Michael Maller at Vin Rouge in Durham, is a perfect example of a great way to use our No’Lasses – the...