• To a cocktail shaker filled with ice add gin or vodka and vermouth.
• Stir and strain into a martini glass.
• Garnish with Sable & Rosenfeld Tipsy Blue Cheese Olives.

• Rim a tall glass with lemon and lemon pepper.
• Add ice, 2 dashes each Tabasco and Worcestershire sauce, vodka, lemon juice.
• Top with tomato juice and garnish with three Tipsy lemon olives and a lemon wheel.

Finish With A Dessert...

Cherry Chocolate Kisses

     

 Ingredients   

 

1 cup unsalted butter, softened, but still cool

1 cup powdered sugar

1/8 tsp salt

3 tsp Sable & Rosenfeld Tipsy Cherries "juice"

1/4 teaspoon almond extract

2-1/4 cups all-purpose flour

1/2 cup Sable & Rosenfeld Tipsy Cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

  

Preparation 

• Preheat oven to 325 degrees.

• In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

• Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

• Add the cherry juice and the almond extract until combined.

• With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

• Increase the mixer speed to medium and add the cherries.

• Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

• Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

• Sprinkle each cookie with a little granulated sugar.

• Bake the cookies until the bottoms are lightly browned, about 14 minutes.

• Once removed from the oven, immediately press a chocolate kiss into each cookie's center.

• Transfer the cookies to a wire rack to cool completely.

   

Makes 36 cookies