Tiny Tinis, Big Fall Energy

Yields: 1 cocktail

In a cocktail shaker, add the gin, vodka, and Lillet Blanc. Add ice and shake for 30 seconds or until chilled. Strain into a chilled martini glass and garnish with a lemon twist.

Make it full size

• 2 oz gin
• 1 oz vodka
• 1 oz Lillet Blanc
• To garnish lemon twist

Yields: 1 cocktail

In a cocktail shaker, add the Passoa, vodka, passion fruit puree, and simple syrup. Add ice and shake for 30 seconds or until chilled. Strain into a chilled martini glass and garnish with a slice of fresh or dehydrated passion fruit.

Make it full size

• ¾ oz Passoa
• 1 oz vodka
• 1½ oz passion fruit puree
• ½ oz simple syrup

Yields: 1 cocktail

In a cocktail shaker, add the vodka, Dry Vermouth, pickle juice, and bitters. Add ice and shake for 30 seconds or until chilled. Strain into a chilled martini glass and garnish with a Gherkins pickle.

Make it full size

• 2 oz vodka
• ¾ oz Dry Vermouth
• 1 oz pickle juice
• 2 dashes bitters
• To garnish Gherkins pickle

• 1 egg, large
• 1 tsp water
• 1 package (12-14 oz) little smokies
• 1 package (8oz) crescent roll dough
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• Whiskey Honey Mustard Ingredients
• 1 tbsp whiskey
• ½ cup mayonnaise
• 1 tbsp dijon mustard
• 2 tbsp yellow mustard
• 1 tbsp whole grain mustard
• 2 tbsp honey
• 2 tsp lemon juice
• 1 tsp salt
• ½ tsp ground pepper

Yields: 10 - 12 servings

Preheat the oven to 375°F and line a baking sheet with parchment paper. In a small bowl, combine the egg and water and whisk together. Pat dry the little smokies with a paper towel.

Unroll the crescent dough onto a work surface and separate into 8 triangles. Use a knife or pizza cutter to cut each triangle into three smaller triangles, leaving you with a total of 24 small triangles. Place one sausage at the wide end of the triangle and roll towards the point, wrapping the dough around the sausage and allowing the dough to overlap. Place on the prepared baking sheet and repeat with the remaining dough.

Brush with the egg wash mixture and sprinkle with the black and white sesame seeds. Bake for 8-10 minutes or until golden brown.

Whiskey Honey Mustard Directions 
Add all ingredients to a small bowl and stir to combine. Cover and place in the refrigerator for 1 hour minimum, overnight is best. 

Yields: 10-12 servings

• 1 large egg
• ½ cup bread crumbs
• 2 tbsp milk
• ¼ cup ricotta cheese
• 1 ¼ lb ground turkey
• 1 tsp salt
• 1 ½ tsp dried thyme
• 1 tsp fennel seeds
• 2 tbsp vegetable oil
• Vodka Cran Glaze Ingredients
• 2 tbsp vodka
• 1 cup water
• 1 cup sugar
• 16 oz fresh or frozen cranberries
• 1 pinch salt
• 1 tbsp orange zest, finely grated
• 1 tsp ginger, minced
• 2 tbsp apple cider vinegar
• ¼ tsp cayenne

In a mixing bowl, add the egg and whisk with a fork. Add bread crumbs, milk and ricotta and stir to combine. Add the ground turkey, salt, thyme and fennel seeds and gently mix together with your hands, until all incorporated. Roll the meatballs into 1 inch balls (with wet hands if needed) and place on a baking tray. There should be about 30-35 meatballs.

Warm a large sauté pan on medium high heat and add the vegetable oil. Working in batches, brown the meatballs on all sides using a fork to carefully turn them until golden brown, and remove from the heat. Once all of the meatballs have been cooked, add the Vodka Cran Glaze to the same pan and bring to a simmer. Add all of the meatballs back to the pan and reduce to low, cooking uncovered until the glaze reduces and coats the meatballs and internal temperature is 160°F, about 5 minutes, stirring often.

Vodka Cran Glaze Directions
In a medium saucepan over ___ heat, add the water, sugar, cranberry, salt, orange zest, ginger and apple cider vinegar. Mix well and bring to a simmer. Allow the sauce to simmer for 10 minutes or until thick enough to coat the back of a spoon. Strain through a fine mesh sieve, and fold in the cayenne and vodka. 

Yields: 10-12 servings

• 1 ½ cup graham crackers
• 6 tbsp unsalted butter, melted
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp ground cinnamon
• Cheesecake Ingredients
• ¼ cup rum
• 24 oz cream cheese, room temp
• 1 ½ cups brown sugar, packed
• 15 oz pumpkin puree
• 4 eggs
• 2 tbsp all-purpose flour
• 1 tbsp pumpkin pie spice, plus extra for garnish
• ½ tsp salt
• 1 tbsp vanilla extract
• to garnish butterscotch sauce
• to garnish whipped cream

Preheat the oven to 350°F and line an 8x10 inch pan with parchment paper.

Pulse graham crackers in a food processor until left with a fine crumb. In a medium bowl, add the graham cracker crumbs, butter, sugar, salt and cinnamon and mix together. Pour into the prepared pan and gently press down evenly to disperse the crust to the edges of the pan. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

Cheesecake Directions 
Preheat the oven to 325°F, adjust one rack to middle position and place a loaf pan half filled with water on the bottom rack.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and brown sugar on medium speed until light and fluffy, scraping down the bowl every few minutes.

In a separate bowl, whisk together the rum, pumpkin puree, eggs, flour, pumpkin pie spice, salt, and vanilla. Slowly pour this mixture into the whipped cream cheese mixture on low speed until just combined, scraping the bowl a few times throughout. Pour into the prepared and cooled graham cracker pan, tapping the pan on the work surface to level out and remove any air bubbles.

Place the cheesecake on the middle rack, (above the water rack) and bake for 45 minutes or until the edges are set with a slight wobble in the center. Turn the oven off, and prop the door open with a wooden spoon for 30 minutes to cool slowly. Remove from the oven and let cool completely. Refrigerate for 2 hours.

When fully chilled, cut into 2-inch circles with a fluted or regular ring cutter, or cut with a knife into squares. Garnish with whipped cream, a drizzle of butterscotch sauce, and a sprinkle of pumpkin spice.