Photography: Azure Photography
1 bottle of Lockwood Bourbon (or your whiskey of choice)
5-7 cinnamon sticks
2-3 dried guajillo peppers
In a quart Mason jar add cinnamon and guajillo peppers; fill the jar to the top with bourbon. Let sit for a minimum of 7 days, or the next time you go to the Deer Lease. Strain all ingredients through a fine-mesh strainer into a clean jar.
Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation
