Recipes

Ingredients: For rim: 1/8 teaspoon of Triple Sec Kosher salt St. Lucifer Jalapeno Table Spice  Crushed ice 2 oz. silver tequila 3 tablespoons freshly squeezed lime juice 1 tablespoon freshly squeezed orange juice 1 1/2 tablespoons light agave nectar 1/4 jalapeno pepper, sliced thin Lime wedges Directions: To rim the glass: ​Apply the Triple Sec to the rim of the glass. Pour a thin layer of salt and St. Lucifer Jalapeno Table Spice onto a small plate. Dip the glass into the salt & St. Lucifer Jalapeno Table Spice mixture so that it sticks, tapping all the way around. Let the rimmed...

Ingredients: 5 ounce of your favorite Bourbon, we like State Side Bourbon 1 ounce Ancho Reyes Chili Liquor 1/2 ounce Ginger Brandy 1 teaspoon of sugar St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar St. Lucifer Habanero Table Spice Directions: Combine Serpent Bite Whiskey, Ancho Reyes Chili Liquor, Ginger Brandy and 3 drops of St. Lucifer Divine Nectar - Balsamic Vinegar in a pint glass with ice and shake.  Mix sugar with 2-3 dashes of St. Lucifer Habanero Table Spice, more or less to your desired heat level. Use for the rim of St. Lucifer Bourbon Whiskers.  Strain into a chilled...

Ingredients: 1 pound penne pasta 3 boneless skinless chicken breasts (about 1 1/2 lb.) 2 tablespoons jerk seasoning, divided (all grocery stores have it). 1 teaspoon of St. Lucifer Habanero Table Spice  Kosher salt 2 tablespoons St. Lucifer Divine Virgin - Habanero Infused EVOO, divided 1 green bell pepper, sliced 1 red bell pepper, sliced 2 cups of spinach 1/3 cup sliced green onions, more for garnish 3 cloves garlic, minced 1/2 cup low-sodium chicken broth 3/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus more for garnish Directions: Cook pasta according to package instructions to al dente....

Ingredients: 12 oz. fresh cod filets (2 filets), if frozen thaw in refrigerator the night before 1/2 teaspoon of kosher salt, seasoning of fish 1/4 teaspoon of black pepper, seasoning of fish 1/2 cup of panko breadcrumbs 1 tablespoon of Parmesan cheese 1 tablespoon fresh parsley, chopped (optional) Zest of half a lemon 1/2 teaspoon of St. Lucifer Seafood Bay Spice 1/2 teaspoon of garlic powder 5 tablespoons of unsalted butter 2 tablespoons of olive oil, divided 1/2 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO Wedge of lemon per fillet for garnish Directions: Preheat the oven to...