1 sugar cube
2-3 dashes Angostura bitters
1 ounce brandy
1 maraschino cherry
superfine sugar and maraschino syrup for glass rim
Moisten the outer rim of a champagne flute with maraschino cherry syrup and coat with super fine sugar.
Place the sugar cube in the bottom of the flute and saturate with a few dashes of bitters.
Add the brandy and when ready to serve fill the glass with champagne and garnish with a cherry.
Cheddar Scone Sliders with Ham and Honey Mustard Butter
4 cups flour
2 tablespoons baking powder
1.5 teaspoons salt
1/2 cup cold unsalted butter
6 ounces coarsely grated extra-sharp cheddar
1 cup whole milk
2/3 cup heavy cream
Sift together flour, baking powder, and salt.
Cut butter into small bits and with pastry blender blend into flour mixture until it resembles coarse meal.
With a fork stir in cheddar.
Add milk and cream, stirring until just combined.
Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough to 1/2 inch thick and cut out 2 inch round scones.
Arrange on baking sheet and bake at 425 degrees for 12 minutes until pale golden.
1/2 cup softened unsalted butter
3 tablespoons coarse-grained mustard
3 tablespoons honey
Mix all ingredients together.
Assemble by splitting the scones, spread with the honey-mustard butter, and add ham slices. Enjoy!