Bonnie's Bloody Mary

Tomato juice
1.5 oz. Catoctin Creek Mosby's Spirit
Dash of lemon juice
Dash of Worcestershire sauce
Dash of Tabasco sauce
Dash of salt and pepper, to taste
Dollop of horseradish
Celery stick

Fill a large glass half way with ice. Cover ice with tomato juice. Add Mosby's Spirit, lemon juice, Tabasco, Worcestershire sauce, salt,  pepper and horseradish. Stir and garnish with celery stick.

Recipe from Bonnie Boatwright.  Used with permission.

Scott's Favorite Martinis

2/3 Catoctin Creek Watershed Gin
1/3 fresh dry Vermouth
1 pepperoncini pepper
Ice

Place ice water in a martini glass to chill the glass before use.  In a shaker full of ice, place gin and vermouth and shake well until ice cold.  Dump the ice water from the glass and pour in the ice cold martini from the shaker.  Garnish with one pepperoncini pepper.

Rye Mojitos

3 leaves of fresh mint
2 tsp sugar
1-3 oz. fresh squeezed lime juice (about 1.5 small limes)
1-2 oz. Catoctin Creek Mosby's Spirit
Club soda
Ice

Tear one mint leaf into tiny bits and place in a high-ball glass with the sugar. Using the back of a spoon, smash, scrape and otherwise molest the mint until it is ground up by the sugar and smeared on the inside of the glass. Add the lime juice and rye spirit. Stir until the sugar is dissolved. Fill the cup the rest of the way with ice. Top off with club soda and add the final two mint leaves for garnish.

Scott's Mexican Chorizo
3 lbs pork butt
0.5 - 0.75 lbs pork fat, still frozen
2 Tbsp salt
1 Tbsp fresh ground black peppercorns
1.5 Tbsp cayenne
1.5 tsp crushed red pepper
1 Tbsp fresh minced garlic
2 Tbsp Ancho chili powder
1 Tbsp Mexican oregano
1/8 c rice vinegar
1 Tbsp sugar
1/2 tsp fennel, cracked
1 Tbsp lemon juice
1/4 c Catoctin Creek Virginia Brandy
1/2 tsp curing salt (Prague Powder #2)
medium hog casings

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.

Variations:
For a kosher variety, use kosher beef, beef fat (or eliminate the fat for a leaner sausage), and stuff in kosher collagen casings.

Chocolate Cranachan
Adapted from Bon Appétit

2 c. coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 oz.)
1 c. hazelnuts, toasted, husked, coarsely chopped (4½ oz.)
1/3 c. (packed) golden brown sugar
1 c. old-fashioned rolled oats (3 oz.; do not use instant)
1¾ c. chilled heavy whipping cream
1/3 c. crème fraîche or sour cream
3 Tbsp. sugar
1/3 c. Catoctin Creek Mosby's Spirit

Preheat oven to 350 degrees. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill. Or stick in the freezer to rush the process.)

Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in liquor.

In each of six 10- to 12-ounce goblets, layer ¾ c. cream mixture and ¾ c. oat mixture; repeat layering.

Top each parfait with ¾ c. cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Variations:
Instead of goblets, Becky serves the whole dessert in a trifle dish, then she layers raspberries and mint sprigs on top for a final flourish.

Serves 6.