Recipes

With Mr. Gigglepants Sugar SHOP NOW   Ingredients   1 tablespoon Dijon mustard. 1 tablespoon minced fresh shallot 1/2 cup champagne vinegar. sea salt and freshly ground black pepper to taste 3/4 cup good olive oil.   Steps 1. Whisk together all ingredients.  Adjust with salt, pepper and sugar to taste.   Suggested salad pairings: Arugula and winter greens with peeled sliced apples, jicama, toasted walnuts and freshly grated pecorino. Endive and Valencia orange sections with snipped chives and pomegranate seeds. Grilled radicchio chopped and tossed with hand torn butter lettuce, toasted almonds and freshly grated manchego.    

With Pocketful of Starlight Vanilla Sugar SHOP NOW   How to Make   1.5oz Plantation 3 Star .5oz Yellow Chartreuse .75oz Pocketful Starlight syrup (1:1 pocketful starlight syrup, water) .75oz lime   You will need: shake, double old fashioned glass, lime twist    

With French Picnic Salt SHOP NOW   How to Make   2 oz Ford's Gin .75 oz Dolin Dry Vermouth Barspoon Dolin Blanc Vermouth Barspoon lemon 1/2 tsp French Picnic salt stir, coupe, two olives    

Ingredients   2oz Fresh Orange Juice 1.5oz Orange Chili Sugar simple syrup (1:1 orange chili sugar, water) 1oz oat milk    Directions   Add orange juice, 0.5oz of oat milk, and simple syrup to a shaker with ice. Shake for 20 seconds and strain into a Collins glass. Pour the oat milk over the orange juice mixture. Garnish with an orange half wheel dipped in orange chili sugar, and 0.5oz oat milk float.    

Ingredients   1 stick (4 oz) unsalted butter 1-tablespoon truffle sea salt   Steps   1. Soften butter so that a spatula easily cuts through it. Place butter and truffle sea salt in bowl and mix with spatula until the sea salt is evenly distributed. 2. Let stand 30 min at room temperature. 3. Transfer to a dish and keep in refrigerator up to three months.