Making the Sting

1. Combine 1 cup of sugar, 1 cup of water, and 1 cup of Sichuan Peppercorns into a small pot.
2. Bring to a simmer stirring frequently .
3. Remove from heat and let cool.
4. Strain into separate container to be used for cocktail (bonus, keep the candied peppercorns and toast them in the oven for garnish).

Making your cocktail

1. Combine 2 oz bourbon, 1 oz of “Sting,” 1/2 oz of lemon juice, and an eggwhite in a shaker.
2. Dry shake for 30 seconds.
3. Add ice.
4. Shake to chill.
5. Strain and serve over ice (or one large block). Garnish w/ lemon peel and candied peppercorn.

Ingredients: Pre-cooked pack of chicken sausages, pack of cream cheese, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper (you can swap for red jalapenos for more of a kick), fresh basil for garnish

1. Let the cream cheese sit out for 10-15 minutes to soften (makes it easier).
2. Preheat oven to 350 F and non stick spray or parchment paper a baking sheet.
3. Slice sausage length wise to create a seam that goes about 2/3 through the sauasage and gently flatten.
4. Dice the peppers and mix with cream cheese. The colored peppers are the fire!
5. Spoon cream cheese into each sausage, you may have leftovers depending on how many sausages you buy.
6. Cook sausages in the oven until you see cream cheese bubbling but not so much that it is melting/dripping off the sausages.
7. Garnish with the basil “sails” and enjoy!

Ingredients: Half & half, pomegranate juice, grenadine

1. Fill your choice of glass with crushed ice.
2. Add 1 oz of pomegranate juice.
3. Drizzle/drop grenadine on surface for extra bloody effect.

Ingredients: Eggs, green food coloring, mayo, dijon mustard, salt, pepper, paprika, relish, **optional**: serrano/jalapeno to add “fire”

1. Hard boil your eggs.
2. Roll them around on a cutting board but don’t peel to create cracks.
3. Place egg in ziploc baggies or tupperware filled with green food coloring for 30 minutes.
4. Remove and peel eggs.
5. Cut in half and place yolks in bowl.
6. Add mayo, dijon mustard, and relish to the yolks and mix (also add diced peppers if using). I like to use a rough 3:2:1 ration – 3 parts mayo, 2 parts dijon, 1 part relish. So 3 tablespoons of mayo, 2 of mustard, 1 relish. You can scale up or down depending on how many eggs you use.
7. Salt and pepper to taste. If you like a little more brine, add some vinegar. If you like some heat, add some Sriracha or hot sauce.
8. Fill egg white halves with your mixture; don’t be shy!
9. Garnish with paprika. If you made it spicy, use sriracha or a thin, round slice of pepper in lieu of paprika.
10. Enjoy!