Old Fashioned Sunrise


Infusing liquor has been a hobby of mine for over a year now. Last time I infused was spring of 2013 when I was in Florida. I did a cucumber vodka which made some excellent martinis, then played around with seasonal fruits such as peaches and watermelon and strawberries.

This time, I did five different infusions, four vodka based and one bourbon (Mint vodka, sriracha and cucumber vodka, lemon/thyme/rosemary vodka, vanilla vodka (extract), and lastly a maple syrup, orange and cherry bourbon.) Each of these liquors will have their own separate recipes and for each drink I create or repeat, I will include a recipe for you. I’ve been working on developing my own bar inside my house including all the proper tools, glassware, garnishes, and equipment needed to perfect my cocktails. If you enjoy a good cocktail now and then you’ve come to the right place.

While I work on future recipes, I’d like to start you off with this one featuring San Pelligrino Limonata and my old fashioned style infused bourbon. Cheers!

bourbon sunrise

Mise en place:

-3 Parts Old Fashioned style infused bourbon, See recipe below.

-2 Part Orange Juice

-1 Part San Pellegrino Limonata

-Splash Grenadine

-Orange slice or twist for garnish, optional

-Cocktail Shaker


-Fancy glass

Method of Prep:

-In a cocktail shaker filled with ice, combine all ingredients except the grenadine, shake.

-Strain into desired drinking glass filled with either crushed ice or One large ice cube. Pour a little bit of grenadine over the top. Garnish with orange. Stir it up if you’d like and drink.


**This also makes a great non-alcholic drink for the kids to enjoy. Mix everything together without the bourbon for a sweet and fizzy orange juice…it’s like a Shirley Temple with O.J! 🙂


Old Fashioned Bourbon:

Mise en Place:

-Red Stag (cherry) Bourbon from Jim Beam, As much as you want to infuse. (for this recipe I just filled the bottle I was infusing in.)

-1/4 Orange, inside removed, keeping only the peel. Remove as much white off the peel as you can. Cut the peel in half again.

-2 Ounces Maple Syrup

-Bottle of choice to infuse in.

Method of Prep:

-Place all ingredients inside of bottle being used for the infusion. Seal tightly and allow to sit in a cool and dark place for 3 days up to 1 week.

-After a week, remove the orange peel from the inside. Keep sealed until ready to use.


Pairing recommendations:

-This is a great drink to have for breakfast or Sunday brunch. I suggest drinking it with any of these breakfast dishes:

Fresh Fruit & Smoke Paprika Oatmeal

Pumpkin Pancakes

Apple & Sweet Potato Hash



Honey Glazed Brussels With Bacon


Brussels sprouts are becoming a lot more popular on menus now than ever before. Brussels weren’t very commonly  served for dinner, in fact I don’t think I knew a single person who loved Brussels sprouts enough to even have them around.  As for me, it’s not than I ever disliked Brussels, it’s just I’d never eaten them before. Being a cook at heart, there’s a lot more to do with sprouts other than seasoning them with salt and pepper. Yes salt and pepper go a very long way in cooking, but sometimes you need to include the help of other spices that just sit on the shelf unnoticed half the time.

My absolute favorite way to enjoy Brussels, aside from being tossed in balsamic vinegar then roasted, is caramelized with honey and cooked with bacon; nom to the nom. This side dish is excellent for all holidays or makes a great snack for in between meals. If you have picky eaters at home, I recommend this recipe. The honey gives a great naturally sweet flavor, and why would anyone turn down a vegetable cooked with bacon!?


Mise en Place:

-16 OZ Brussels, cut in half, stem removed

-8 Oz Honey

-4 Strips bacon, cut into lardons (julienne), cooked crispy

-1/2 Yellow onion, julienne

-Salt, TT

-1 Teaspoon Pepper

-1/2 Teaspoon Cayenne (optional)

-1 Teaspoon Smoked Paprika

Method of Prep:

-Heat oven to 350 degrees.

-Toss the cut Brussels and onion in a large bowl with a splash of Olive oil and spices.

-Pour sprouts into a baking dish and drizzle the honey over the top. Mix with a spoon.

-Bake in the oven until crispy, approximately 30 minutes. It’s okay if they burn, it’s what you want.

-Add more honey and adjust seasoning if needed.

-Remove from the oven once crispy and mix in bacon.

-Serve immediately.


***Another way to caramelize the sprouts (way I prefer more) is on the stove top. Using a very hot pan, cook with the inside of the sprout face down until golden and then flip over and cook the back until dark. crisp in the oven.