This classic melds the warming potency of Cognac with a little sweet and some gingery heat. All perfectly balanced. For when you need more than just a sip or two.
- Quick Glance
- 25 M
- 25 M
- 0
About John Currence
John Currence is the James Beard award-winning chef of the City Grocery Restaurant Group in Mississippi and a contributing editor for Garden & Gun magazine. He was honored as restauranteur and chef of the year by the Mississippi Restaurant Association in 1998 and received the Southern Foodways Alliance Guardian of Tradition Award in 2006. He was also a contestant on the second season of Bravo TV’s Top Chef Masters. Currence is an avid hunter and fisherman and lives in Oxford, MS, with his wife and daughter. Pickles, Pigs & Whiskey is his first cookbook. @Bigbadchef
Spicy Chex Mix
This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.
- Quick Glance
- 25 M
- 1 H, 25 M
- 0
Cucumber and Onion Salad
Blissfully simple. Outrightly old-fashioned. Sigh-inducingly cooling. Even righteously healthy. Say hello to your latest summer obsession.
- 25 M
- 1 H, 25 M
- 4
Homemade Breakfast Sausage
Yes, you can make magnificent breakfast sausage at home, and it’s surprisingly easy. Here’s how.
- 45 M
- 45 M
- 9
Spiced Cider
It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.
- 5 M
- 20 M
- 4