2 oz bourbon, 3/4 oz fresh lime juice, 3/4 oz tart cherry juice, 1 dash Angostura bitters, Badger Bevs Ginger Beer, Lime wedge. In a small shaker tin, add all ingredients except the ginger beer. Add 10 pieces of pebble ice or one cracked ice cube into the tin, then seal the larger tin on top of the smaller tin. Shake vigorously until you no longer can hear the ice in the tin. Pour the cocktail into a highball glass over fresh cubed iced. Top with Badger Bevs Ginger Beer and lightly stir.

Ginger Your Swagger

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

salt roasted & pickled beets, shaved carrots & fennel, mixed greens, citrus, whole grain mustard & apple cider vinaigrette, beet goddess dressing

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 45-60 minutes, or until tender. Allow to cool, then peel and slice.

Roasting the Beets

In a small saucepan, combine 1 cup of water, 1/2 cup of apple cider vinegar, 1 tablespoon of sugar, and salt to taste. Bring to a boil, then add the sliced roasted beets. Let simmer for 10 minutes, then remove from heat and cool.

Pickling the Beets

While the beets are cooling, shave the carrots and fennel using a vegetable peeler or mandoline. Set aside.

Preparing the Vegetables

In a small bowl, whisk together whole grain mustard, apple cider vinegar, olive oil, salt, and pepper until well combined.

Making the Dressing

In a large bowl, combine the mixed greens, shaved carrots, fennel, and orange segments. Add the pickled beets and drizzle with the dressing. Toss gently to combine.

Assembling the Salad

beets

carrots

fennel bulb

mixed greens

orange segments

whole grain mustard

apple cider vinegar

olive oil

salt

pepper