• Add Hat Trick Gin, honey, and lemon juice to a cocktail shaker filled with ice.

• Secure the lid, then shake passionately—strain cocktail mixture into a chilled coupe glass.

• Add Don Luchi Prosecco to the cocktail mixture until the glass is full.

• Lovingly place popcorn skewer garnish.

• Take #GentleladySips

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• 1. Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water. Bring the water to a full rolling boil over high heat, then immediately remove the pot from the heat, cover, and let stand for 10-12 minutes.

• 2. Cool the Eggs: Drain the hot water and immediately fill the pot with ice water. Let the eggs cool completely (about 5 minutes) before peeling.

• 3. Prepare the Halves: Peel the cooled eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a medium bowl. Place the egg white halves on a serving platter.

• 4. Make the Filling: Mash the egg yolks thoroughly with a fork until they are fine and crumbly.

• 5. Mix the Filling: Add the mayonnaise and Lillie's of Charleston Hab Mussy BBQ Sauce to the mashed yolks. Mix until the filling is smooth and creamy.

• 6. Fill the Egg Whites: Spoon the filling mixture into the center of the egg white halves. You can use a piping bag or a plastic food storage bag with the corner snipped off for a decorative look.

• 7. Garnish and Serve: Dust the tops of the filled eggs with Lillies of Charleston Hissy Fit seasoning and top with crispy bacon bits. Serve immediately or chill until ready to serve.




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1. 1. Place the cream cheese, goat cheese, LOC Hissy Fit, champagne jelly and salt in a medium bowl and blend using a hand mixer until smooth.

2. 2. Cover and chill for 15 minutes or until cold.

3. 3. Place the cranberries, pistachios, rosemary, and LOC Sweet Smoke in a medium bowl or on a plate and toss to combine; set aside.

4. 4. Scoop out a 1/2 tablespoon-sized ball of the cheese mixture and gently roll in the cranberry-pistachio herb mixture until completely coated. (using 2 spoons makes this step easy). Place on a parchment paper lined baking sheet.

5. 5. Cover and chill until ready to serve.

6. 6. Right before serving place in phyllo cups or on top of a cracker. *For a sweeter finish that sparkles, drizzle warmed champagne jelly over each ball.

7. Yield: 30 half-tablespoon sized appetizers

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• Preheat oven to 400*

• In a mixing bowl, add both flours, baking powder, baking soda, salt, sugar and spice blend and stir them together

• Add room temperature butter to your flour mixture and “rub” the butter into your dry mixture until you get pea-sized lumps of butter throughout the mixture

• Add the cheddar and chives to the flour mixture and mix until just combined

• Add buttermilk and mix well until you have all ingredients incorporated

• Turn the biscuit mixture out onto a generously floured surface and begin folding the biscuits until they have stiffened up enough to roll out with a floured rolling pin

• Using a 2½” biscuit cutter, punch out biscuits. When you have punched as many as you can, you can bring the mixture back together and roll it out again until you have punched all of them out

• Place biscuits directly next to each other so the edges are touching on a sheet pan that has been sprayed and lined with parchment paper

• Bake biscuits in an oven that has been preheated to 400*F for 10 minutes, rotate the pan and bake for 10 more minutes.

• Brush biscuits with melted butter immediately after coming out of the oven. Enjoy!

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• 1. Combine the popcorn, cereal, and pretzel sticks on a large sheet of parchment paper or wax paper.

• 2. Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals until the chocolate melts, stirring after each interval.

• 3. Drizzle the chocolate evenly over the popcorn mixture. Sprinkle the marshmallows on top.

• 4. Let the mixture stand until the chocolate hardens. Break into chunks and serve.

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• 1. Combine the ground beef, Beef & Burger Seasoning, and optional water or milk in a bowl. Mix gently just until combined. Roll into 1–1½ inch meatballs.

• 2. Heat a skillet over medium heat and add the oil. Once hot, add meatballs in a single layer and brown on all sides, about 6–8 minutes (they do not need to be fully cooked through). Remove meatballs from the pan and set aside.

• 3. Reduce heat to medium-low. Add the grape jelly and Chucktown Stinger Sauce to the same skillet, stirring to combine and scraping up any browned bits from the pan.

• 4. Return meatballs to the skillet and turn to coat evenly in the sauce

• 5. Cover and simmer gently for 20–25 minutes, stirring occasionally, until meatballs are cooked through and the sauce is thick, glossy, and sticky.

• 6. Serve warm.

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• Prepare the brine

• To a pot, bring 4 cups of tea to a gentle simmer. Add Chucktown Stinger sauce, sugar and salt, stir until fully dissolved. Remove from heat.

• Add bay leaf, peppercorns, thyme, garlic, allspice and steep for 15-20 minutes

• Chill completely




• Brine the duck

• Add breasts to cold brine- refrigerate and brine 4 hours max

• Remove from brine - (do not rinse) and pat dry

• Place uncovered, skin side up, on a rack and refrigerate for an hour to dry the skin




• Duck Preparation

• Using a sharp knife, score the duck- cutting through the skin and fat only (do not cut into the meat)

• Place duck breasts in a cold, dry cast iron or stainless steel pan

• Set heat to medium low and cook 8-10 minutes. Spoon off excess fat as it renders. Reserve fat

• When skin is golden brown and crisp, flip the duck breasts

• Cook flesh side 2-4 minutes

• Remove duck from pan when internal temperature reaches 130 degrees

• Rest skin side up for 8-10 minutes

• Glaze Preparation

• While duck is resting, add Chucktown Stinger to a saucepan on low heat for 2-3 minutes

• Whisk in reserved duck fat until glossy and emulsified

• Remove from heat

• Brush duck breasts with glaze after resting

• Slice duck breasts against the grain

• Drizzle with remaining sauce before service

• Serves 4

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• Add sugar and lemon zest to the bowl of an electric mixer and mix until combined.

• Cream butter and sugar for 2-3 minutes.

• Add Lillies Lemon Pepper seasoning and mix for an additional minute.

• Add the yolk of one egg and lemon juice. Mix until combined.

• Add the flour to the mixture and mix for 2-3 minutes.

• Fold in the benne seeds.

• Flour a flat surface and use a rolling pin to roll the shortbread dough out to ¼ inch thickness.

• Cut out cookies using a cookie cutter of your choice.

• Place cookies on a baking pan lined with parchment paper and let them rest in refrigerator for at least 20 minutes.

• Preheat oven to 425 and bake cookies for 9-12 minutes.

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• Brownie

• Adjust an oven rack to the middle position and pre-heat the oven to 350 degrees. Spray an 8 inch square baking pan with nonstick cooking spray. Line pan with parchment paper. Spray the sheets with nonstick cooking spray.

• In a medium microwave-safe bowl, combine the chocolates and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Whisk in the cocoa powder until fully incorporated. Set aside to cool.

• Whisk together the eggs, sugar, vanilla, salt, and Hissy Fit seasoning in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula.

• Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 25 to 30 minutes. Cool on a wire rack to room temperature.

• Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares.




• "Low Country Loco" Chocolate Ganache

• Warm the heavy cream until hot but not boiling.

• Pour the hot cream over the chocolate chips and let sit for about 60 seconds, allowing the chocolate to melt.

• Using a hand mixer, blend until smooth and glossy.

• Add the hot sauce and mix until fully incorporated.

• Transfer the ganache to a piping bag and drizzle over the brownies.

• Optional: Finish with Gullah Pop Ho-Lotta Hissy Fit Popcorn for added texture and flavor.

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• Pineapple Infused Amaro

• Peel 1 medium-sized pineapple, cut into 1” x 1” cubes and combine with 1 bottle of Southern Amaro. Let sit in a food-safe container for 3 days.

• Infuse 1 Tbsp of Lillie’s of Charleston “Sweet Smoke” seasoning in 1 cup (8 ounces) of Pineapple infused Southern Amaro for 4 - 6 hours. Strain through cheesecloth into a glass container. Great in an amaro sour or shake up and pour on its own. Will keep in the refrigerator for 3 weeks.




• Digestivo

• Combine all ingredients into a shaker tin, add ice and shake vigorously.

• Double strain into a rocks glass with a large cube.

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2026, All Images by Dan Xeller, @danxeller