Fiery Old Fashioned


Spice up an Old Fashioned with Jansal Valley Hot Pepper Honey, cultivated from local New England Hives and infused with ghost and chili peppers grown right at the source. Bonus points if you garnish with sliced fresh hot peppers too!


Fiery Old Fashioned



For Hot Pepper Honey Syrup:
¼ C Jansal Valley® Hot Pepper Honey
¼ C Water

For Cocktail:
4 t Hot Pepper Honey Syrup
4 dashes Angostura Bitters
4 oz Bourbon
Ice / as needed
Optional: 1 Hot Pepper / thinly sliced / as garnish



For the Hot Pepper Honey Syrup, In a sauce pot over medium heat, combine honey and water. Allow to reach a boil, then reduce to a simmer, stirring until the honey is completely dissolved. Can be made up to 1 day ahead of time.

For the cocktail, fill 2 rocks glasses half way with ice. Add 2 t of Hot Pepper Honey Syrup and 2 dashes of bitters to each glass. Stir vigorously to dissolve the syrup and bitters, then top the glass with ice. Pour 2 oz of Bourbon into each glass, then stir again, just to mix.

Persimmon Sour


Persimmons are a unique, somewhat mysterious fruit to many. They come into season mid-fall and last through mid-winter, typically October-December each year. They look similar to a tomato, but taste like a papaya, have a stiff texture, and a die-hard cult following. Here we've utilized the tasty fruit in a classic cocktail that even the pickiest eaters can't help but try.


Persimmon Sour



1½ parts Bourbon

1 part Persimmon Puree / recipe to follow

1 part fresh Sour Mix

Sparking Water / to top

Edible Marigolds / as garnish


for the Persimmon Puree:

3-4 large Persimmons / stems removed / quartered

¼ C Sugar

Water / as needed



For the Persimmon Puree:

In a blender, combine persimmons and sugar, adding water to thin to desired consistency.


For the Persimmon Sour:

Shake the bourbon, persimmon, and sour mix in a shaker filled with ice, then pour over ice and top with sparkling water. Stir, then garnish with edible marigolds.


Holiday Herbed Mashed Potatoes


No holiday dinner would be complete without mashed potatoes. The creamy, starchy comfort food is a staple year-round, but we like to add a little something special this time of here. In this recipe we are using organic russet potatoes, organic butter, and a Garlic & Herb Cheddar Cheese—which is not only flavorful, but saves you time, simplifies the preparation & cuts down on total ingredients!

Our Kilchurn Estate® Garlic & Herb Cheddar Cheese is handcrafted in the English countryside using traditional cheddar milling techniques. Garlic & herbs are incorporated into the mild, young cheese for savory flavor and aroma. Save a piece to enjoy on its own as you cook! 


Holiday Herbed Mashed Potatoes



5 lb Organic Russet Potatoes / peeled / large dice

¼ C Southcoast Farms® Organic Salted Butter

1 pkg Kilchurn Estate® Gerlic & Herb Cheddar / grated

1 C Light Cream

Salt & Pepper / to taste



Place diced potatoes in a large pot and cover with cold water. Salt the water liberally, then bring to a rolling boil. Reduce to a simmer and cook until the potatoes are tender, but still firm. Drain the potatoes, then return to the pot. Add the butter, grated cheese, and cream. Mash the potatoes with a potato masher. Season with salt & pepper. Serve hot.