• Sailor's Ale
• Cho Lula Tequila Cocktail
• Ginger SNAP Cocktail
• Lemon Ginger Chicken
• Carrot Ginger Salad
• Tamari Ginger Glazed Salmon
• Ginger Lemon Curd
• Pimms & Ginger Syrup Cocktail
• White Squall
• Dark & Stormy Cocktail
• Flying Dutchman Cocktail
• Vodka Ginger Cocktail
• Salt of the Earth Cocktail
• SNAP Spritzer Cocktail
• The Kinkan Cocktail
• Ginger Roasted Butternut Squash
• Brooklyn Balmy Tequila Cocktail
• Fall Apple Crush
• Boiled Apple Cider Syrup with Brussels Sprouts and Bacon
• Boiled Apple Cider Syrup Thanksgiving Stuffing

Lemon Ginger Chicken

• 3 juiced lemons
• 4 oz Morris Kitchen Ginger Syrup
• 2 oz honey
• 4 oz olive oil
• 1 tbsp kosher salt
• 1 tsp crushed black pepper
• 3 sprigs of fresh rosemary
• 1 whole chicken

1. Preheat oven to 350°F
2. Combine all ingredients in a mixing bowl to make marinade 
3. Reserve two sprigs of rosemary for baking and use one sprig for your marinade
4. With a good knife, cut chicken in half down the breast
5. Place chicken in a bowl with marinade and cover with cling film
6. Refrigerate for 12 hours
7. Place chicken halves cut side down on a sheet tray
8. Spread with marinade one more time before baking 
9. Place rosemary sprigs underneath chicken halves
10. Bake at 350°F for 30 minutes basting with juices or until juices run clear when pierced with a fork

- Tyler Morris