| Items | Qty | Price | |
|---|---|---|---|
| $0 |
$0
After checkout, we'll ask you to upload artwork or submit your design brief.
No items in your cart
Hide Cart
×
To show our gratitude for working together, we've gathered some of our favorite festive food, drink, and music for this time of year. We invite you to join our party on this page, and we hope you enjoy these treats as much as we do!
Lion's Tail Batch Cocktail
Warm up a crowd with this pitcher of holiday spice flavor. Rich and aromatic, the drink's allspice and Angostura bitters are balanced by lime and simple syrup, all without overpowering the bourbon.
3 cups of your favorite bourbon
6oz Allspice Dram
6oz lime juice
3oz simple syrup (or to taste)
12 dashes Angostura bitters
Combine in a large pitcher and stir (adding a few ice cubes if it’s too strong). Garnish with dried or candied citrus and star anise for flare!
6oz Allspice Dram
6oz lime juice
3oz simple syrup (or to taste)
12 dashes Angostura bitters
Combine in a large pitcher and stir (adding a few ice cubes if it’s too strong). Garnish with dried or candied citrus and star anise for flare!
Cranberry Delight
Stuffin' Muffins
A truly delightful appetizer, our sausage and cranberry stuffing bites are everything warm and cozy in one mouthful! Onions, sage, and thyme combine for a savory holiday nibble before the big meal.
1 loaf stale brioche bread or 1 bag of stuffing cubes
1 32 oz. container of chicken bone broth
1 medium onion, diced
4 stalks of celery, diced
1 bag of Craisins, 12 oz.
1 pound of breakfast sausage, saged pork or turkey
1 clove of garlic
Dried thyme and sage to taste
Preheat oven to 425°F.
Simmer broth, onion, celery, craisins, garlic, thyme, and sage in a covered pan until onions are translucent, then set aside.
Brown and crumble the sausage, then drain on a paper towel for a few minutes before adding to the broth mixture.
If using bread, finely mist with olive oil and toast on a baking sheet until golden brown.
Combine bread/stuffing cubes with sausage broth mixture and toss until nicely mixed.
Line a muffin or mini-muffin pan with paper liners and fill each one about 1" over the top.
Bake for 20-25 minutes for regular-sized muffins or 10-15 minutes for mini-muffins or until the tops are golden brown. Let cool and serve!
1 32 oz. container of chicken bone broth
1 medium onion, diced
4 stalks of celery, diced
1 bag of Craisins, 12 oz.
1 pound of breakfast sausage, saged pork or turkey
1 clove of garlic
Dried thyme and sage to taste
Preheat oven to 425°F.
Simmer broth, onion, celery, craisins, garlic, thyme, and sage in a covered pan until onions are translucent, then set aside.
Brown and crumble the sausage, then drain on a paper towel for a few minutes before adding to the broth mixture.
If using bread, finely mist with olive oil and toast on a baking sheet until golden brown.
Combine bread/stuffing cubes with sausage broth mixture and toss until nicely mixed.
Line a muffin or mini-muffin pan with paper liners and fill each one about 1" over the top.
Bake for 20-25 minutes for regular-sized muffins or 10-15 minutes for mini-muffins or until the tops are golden brown. Let cool and serve!
Cranberry Cream Puffs
These dreamy, creamy, puffy pastries are the perfect sweet treat after your holiday meal. The vanilla and cranberry flavors swirl and balance the bite of bourbon and cinnamon, warming you up from the inside out.
A masterpiece of confection, they're actually four recipes in one!
Pâte à Choux (Pastry)
Pastry Cream
Fresh Whipped Cream
Cranberry Topping
Place a few tablespoons of pastry cream on the bottom half of each puff. Add a dollop of the freshly whipped vanilla bean cream. Next spoon cranberry mixture on the whipped cream and place second half of pastry on top. Continue until all pastries have been filled. Place on a serving dish and refrigerate until ready to serve. Sift a bit of powdered sugar on top of the puffs right before serving for an elevated look.
click for the full recipe
Pâte à Choux (Pastry)
Pastry Cream
Fresh Whipped Cream
Cranberry Topping
Place a few tablespoons of pastry cream on the bottom half of each puff. Add a dollop of the freshly whipped vanilla bean cream. Next spoon cranberry mixture on the whipped cream and place second half of pastry on top. Continue until all pastries have been filled. Place on a serving dish and refrigerate until ready to serve. Sift a bit of powdered sugar on top of the puffs right before serving for an elevated look.
click for the full recipe