The-American-Craft-Beer-Cookbook

We didn’t need to get past the title of this book before we clicked the order button. 150+ different recipes based around American Craft Beer and pub food? Sold. From slow-cooked Dopplebock BBQ meatballs, to Crawfish Bordelaise (classic French sauce–we had to Google it, too), to chocolate Jefferson Stout cupcakes, John Holl takes cooking and pairing with beer to a whole different level. Hell, the President & Founder of Dogfish Head even likes this book. The only thing this book doesn’t have is a waiver for your guests to sign in case of over indulgence. We’ve never been so excited to cook in our lives.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.