Holly’s Hotty Toddy


  1. 1 Packet Alpine Hot Cider and Water
  2. 1.7 ounces (50ml) of 100% Agave Tequila
  3. 1 Teaspoon Local Honey
  4. 3 Dashes of Ground Cinnamon
  5. 2 Dashes of Ground Clove
  6. 1 Dash of Ground Ginger

Heat up 8 ounces of water—either boiled or micro-waved for two minutes. Stir in and dissolve the Cider Packet and Honey. Add in the tequila. Add in the Cinnamon, Clove, and Ginger. Stir until mixed in. Sip, enjoy, and repeat.

To fancy up the Toddy for you or guests – add whipped cream on top, or make in large batches in a pitcher, and float apple slices (red delicious) in it for a treat at the end!

Happy Hollydays!

Recipe by: Holly Starkey-Bethel

Spooky Spicy Sangria


  • 1 bottle of your favorite French Red wine
  • Ripe Seasonal Fruits
  • 1/2 cup brandy, cognac or grand marnier
  • 2 tbsp Honey or Agave Nectar to desired sweetness
  • 10 oz Ginger beer
  • Cinnamon + Nutmeg to tast

Stir together, chill for about an hour. Enjoy over ice!

Hard Cider Punch


  • 8 oz. Bourbon
  • 8 oz. Paula’s Texas Orange
  • 32 oz. Fresh Apple Cider
  • 3 Cinnamon Sticks
  • 3 Lemons
  • ½ cup Light Brown Sugar
  • 1, 1 inch piece of Ginger, peeled and sliced
  • 10 dashes Angostura Bitters
  • 8 oz. Boiling Water

Using a vegetable peeler, remove the zest from the lemons over the punch bowl, avoiding the pith. Set aside the peeled lemons. Add cinnamon, sugar, ginger, and bitters to the bowl. Top with boiling water and stir to dissolve sugar. Use a muddler to lightly crush all ingredients and allow to steep until water cools.

While ingredients in bowl are cooling, juice and strain the lemons, add to punch bowl. Stir in rye, bourbon, Paula’s Texas Orange and cider. Refrigerate for an hour and then strain out solids. Serve on the rocks with a cinnamon stick for garnish.

Recipe courtesy of Bill Norris.