Ingredients:

40ml Liberty Tree Barrel Aged Gin

20ml Dolin Rouge Vermouth

10ml Luxardo Maraschino Liqueur

Charred Orange Bitters

Directions:

Combine/Stir/Strain into martini glass. Garnish with a lemon twist.

Ingredients:

50ml Liberty Tree Boston Rum

25ml Sweet Vermouth

2 dashes Orange Bitters

Orange Twist

Maraschino Cherry

Directions:

Place ice in a cocktail shaker. Add the rum, vermouth and bitters. Stir. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries.

Ingredients:

2 cups water

1/2 stick (1/4 cup) unsalted butter

1/4 cup packed dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon salt

2/3 cup Liberty Tree Boston Rum

Directions:

Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot.

Ingredients:

50ml Liberty Tree Boston Rum

25ml Cointreau

20ml lemon juice

Directions:

Combine ingredients in an ice filled cocktail shaker, shake well and strain into a chilled cocktail glass that has had its outside rim rubbed with lemon juice and dipped in sugar.

Ingredients:

50ml Liberty Tree Boston Rum

2-3 Dashes Orange Bitters

Squeeze of lime juice

Tonic water, to top

Lime wedge, for garnish

Directions:

Fill a highball glass with ice and add rum, lime juice and bitters. Top with tonic water. Garnish with a wedge of lime.

Ingredients:

50ml Liberty Tree Boston Rum

20ml Simple Syrup

2 dashes Angostura Orange Bitters

Orange zest, and a cherry, but only if you have the good stuff

Directions:

Combine ingredients, stir over ice and strain into a chilled glass or over fresh ice. Garnish with orange zest or cherry.

Ingredients

4 lbs. Vidalia/Sweet Onions

1 Stick of Butter

1 Cup of Liberty Tree Apple Brandy

1/2 Cup of White Wine

2-3 Cups of Beef Broth

Sourdough Bread

Mix of Parmesan, Gruyere, Provolone and Gruyere Cheese

EVOO, S&P

Oven safe bowls

Directions

1.  Prep ingredients. Julienne Onions, dice bread, measure out remaining ingredients. 

2. In a medium sauce pan sweat onions using salt and stick of butter until you have a jam like consistency.

3. Bring heat up to create a bit of fond on the pan with onions and then deglaze with a cup of Liberty Tree Apple Brandy and burn off alcohol.

4. After do the same with 1/2 cup of white wine. 

5. Add 2-3 cups of beef broth to desired consistency, add salt and pepper.

6. Meanwhile brown diced bread with EVOO in oven until browned. 

7. Using oven safe bowls ladle soup, add bread and top with cheeses.

8. Broil until browned on top and voila, bon appetit!