Leopold Brothers Cherry Manhattan

• Stirred drink, serve in a rocks glass with ice or Up in a coupe with Orange Peel or orange wedge

Cherry Goat Cheese and Sausage Crostinis

• Remove the sausage from its casing. In a skillet over medium heat, cook the sausage until browned and fully cooked.
• In a separate pan, add the pitted and halved cherries. Pour in the cherry liqueur and whiskey in the pan. Cook over medium heat until the cherries are soft and the liquid has reduced slightly. Set aside to cool.
• Combine the goat cheese, lemon juice, finely chopped green onions, cooled cherries, and mustard in a mixing bowl. Mix until smooth and well combined. Spread a layer of the goat cheese mixture on each toasted crostini slice and top with sausage!
• Arrange the assembled crostinis on a serving platter. Serve immediately and enjoy! Cheers!

• Start by removing the casing from the sausages and ground the sausage into tiny pieces on the stove.

  In a stand mixer, beat together the cream cheese, heavy whipping cream, pesto, salt, and pepper until well mixed, about 2 minutes on medium speed. On the lowest speed, gently add the Italian sausage in.
• In a bowl, mix together all the ingredients for the bruschetta topping. Set aside.
• Preheat the oven to 400°F. Place the Italian Sausage Dip in an ovenproof serving container such as a cast-iron skillet or ceramic baking dish.
• Bake for 10–12 minutes to allow everything to heat up, but do not overbake or the pesto will break.
• To serve, sprinkle the bruschetta topping over the warm dip and serve with toasted baguette slices or crackers.