Lavender Arnold Palmer

Ingredients

• 6 cups water
• ¼ cup granulated granulated monk fruit sweetener or granulated stevia
• 4 lavender tea bags
• 1 cup fresh lemon juice
• Bourbon

Instructions

1. Bring water to a boil. Turn off the heat, add the stevia or sugar and stir until it dissolves.
2. While the water is still hot, steep the tea bags until the water has turned deep brown. Discard the tea bags.
3. Stir in the lemon juice, taste and adjust the flavors to taste by adding more water, lemon juice or sweetener.
4. Transfer mixture to the fridge to chill before serving.
5. When you’re ready to serve, add ice and 1 shot of bourbon to the glass, then top with about a cup of the Arnold Palmer and garnish with a lemon slice.

BOURBON CIDER SOURS

INGREDIENTS

• 3 ounces of bourbon
• 1 cup apple cider
• ½ cup orange juice
• ¼ cup sugar
• Crushed or cubed ice
• 1 gala or honeycrisp apple, sliced for garnish

INSTRUCTIONS

1. Mix the bourbon, apple cider, orangw juice, and sugar together.
2. Place the ice in the serving cups and pour the liquid over the ice.
3. Garnish with apple slices and say a big "cheers!" before drinking.

Pineapple Mint Juleps

Ingredients

• 2 1/2 ounces bourbon
• 1 ounce mint simple syrup
• 1 ounce mint pineapple puree
• crushed ice
• fresh mint leaves

Mint simple syrup

• 1/3 cup granulated sugar
• 1/3 cup water
• 1 bunch of mint leaves

Pineapple mint puree

• 3/4 cup fresh pineapple chunks
• 2 tablespoons mint simple syrup

Directions

1. Combine bourbon, mint simple syrup and mint pineapple puree together and shake or stir well. 
2. Pour over crushed iced and serve with extra mint leaves.

Mint simple syrup

1. Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. 
2. Reduce heat to low and cook for another minute or so, then set aside to cool completely. 
3. Remove mint before using. 
4. You can do this ahead of time and store it in the fridge.

Pineapple mint puree

1. In a food processor or blender, combine pineapple and mint simple syrup until pureed.

Gluten Free Bourbon Caramel Samoas

INGREDIENTS

• 1 1/4 cup almond meal (finely ground raw almonds)
• 1 cup dark chocolate chips, chopped, divided
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/4 teaspoon sea salt
• 1/4 cup brown sugar + 2 Tbsp sugar
• 1 egg
• 3 Tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• bourbon caramel sauce*

INSTRUCTIONS

Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt and sugars in a large bowl.
In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for 15-30 minutes, or overnight.
Preheat oven to 375 degrees and shape dough small discs – about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.
Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.
Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.
Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.