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.

• Cut your bacon into small pieces, add to pan and cook over medium heat until crispy. Lay bacon on a plate lined with a paper towel to absorb the grease. Set aside.
• Preheat oven to 350℉, and pop your Hatch Chile Cheese links for about 15-20 min.
• Slice a 1/2 inch off the tops and bottoms of your jalapeño peppers. Then, cut lengthwise to split in half and remove seeds with a spoon. 
• Make the filling by combining softened cream cheese, cheddar cheese, crispy bacon bits, and BBQ seasoning. Mix to incorporate. 
• Fill each jalapeño piece with the filling you prepared and place a slice of Hatch Chile Cheese sausage in the center. 
• Cut each piece of crescent roll dough in half.  Then, wrap each filled jalapeño with a piece of crescent roll dough. Brush each piece of dough with melted butter. 
• Put these in the oven and cook at 350°F for 20-30 minutes until the dough is golden brown and cooked all the way through. Serve!