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SASSY SIPS & NIBBLES by Emma Roberts photography by Ellen Callaway Wimmer Cookbooks September 2006 $15.75/trade paperback Back to book information

Pain Killer Clusters:
1 cup cooking oats
1/2 cup sliced almonds
1/2 cup pecans, chopped
1/2 cup salted peanuts, chopped
1/4 cup white sesame seeds
1/2 cup sunflower seeds
1 cup light brown sugar
1/2 cup maple syrup
1/2 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 cup butter, cut in pieces

Preheat oven to 350 degrees. On parchment paper lined baking sheet, mix oats and next 5 ingredients. Bake for 10 minutes until toasted. Remove from oven and set aside. In heavy saucepan over medium high heat, combine brown sugar and next 5 ingredients, cooking until candy thermometer registers 290 degrees. Add butter, stirring well. Pour sugar mixture over nut mixture and mix well. Coat additional parchment paper with nonstick cooking spray and place over nut mixture. Place a heavy baking sheet over parchment paper to flatten nut mixture. Return to oven and bake for 6 minutes. Remove from oven and cool. When completely cool, break into pieces.

Zombies:
1 ounce light rum
3/4 ounce crème de almond
1/2 ounce Triple Sec
1-1/2 ounces sweet and sour mix
2 ounces freshly squeezed orange juice
3-4 ounces crushed ice
1 tablespoon 151 proof rum
1 cherry

In blender, combine rum and next 5 ingredients; purée until smooth. Pour into coconut cup and float 151 proof rum on top. Garnish with cherry attached to a palm tree toothpick (available at www.orientaltrading.com).

Sassy Sip Tip:
Think about starting a cocktail glass collection. So much of the fun in preparing a cocktail is wrapped up in the way the drink looks. Or become friends with your local party rental company — they may consider buying a certain glass pattern if you convince them that it will rent well!