Gryffon Ridge Spice Merchants


Bloody Ghost

1 Qt. Tomato Juice
2 Cups Vodka
1/4 Cup Freshly-grated Horseradish
1/4 Cup Worcestershire Sauce
1 1/2 Tsp. Ghost Pepper Salt
1/2 Tsp. Sriracha
Juice of 1 Lime
1/4 Tsp. Celery Seed
1/4 Tsp. Garlic Granules
1/4 Tsp. Onion Granules
1/4 Tsp. Black Peppercorns

Grind ghost pepper salt with celery seed, garlic, onion, and black peppercorns in a mortar and pestle until a powder is achieved.  Blend with remaining ingredients and serve in tall glasses over ice, garnished with celery and dilly beans.  For an extra kick rim your glasses with additional Ghost Pepper Salt.


Makes 12-14 Cups depending on the size of your eggs

8 Egg Yolks
2/3 Cup Sugar, plus 2 Tbsp.
1 Quart Whole Milk
1 Cup Heavy Cream
6 Oz. Bourbon or Dark Rum (Optional)
2 Tsp. Freshly Grated Nutmeg
8 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 2/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 2 tablespoons of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.


1 Bottle 750 ml. Dry Red Wine ~ Zinfandel, Merlot, Burgundy, Cabernet
1/4 Pint brandy (Optional)
1/4 Cup Brown Sugar
1-2 Tbsp. Silk Road Mulling Spices ~ Place in Muslin Bag or Infuser
1 Orange ~Halved and Sliced with Peel on
1 Lemon ~ Halved and Sliced with Peel on
Cinnamon Sticks

Pour the wine into a large pot and begin heating over low heat. As it begins to warm, add sugar and Spices. Stir until sugar is dissolved.  Add the brandy.  Bring to a simmer and remove from heat.  Add the lemon and orange, reserving 4 orange slices, and steep for about 1 hour.  Reheat before serving, pour into mugs, and garnish with a Cinnamon Stick and an Orange Slice.

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