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C H R O N O F H O R S E . C O M S U M M E R 2 014 127 Red Rock Hounds' Sticky Toffee Pudding THE FIRST FLIGHT W hen it comes to flask recipes, there's no better place to find creative con- coctions than the hunting section of the Chronicle's online forums (chronofhorse. com/forum). User Wheel Whip, aka Linda Ro- meo, who serves as a vehicular whip for the Old Chatham Hunt in Eastern New York, shared this recipe for a tasty treat to warm the cockles of one's heart on a cold and damp day in the field. "I love to make my own flask fillers, com- plete with homemade bitters and sometimes a killer cherry bourbon or wild blackberry cordial. There's nothing better than hounds, horses and a tasty adult beverage," said Romeo. "Although I never drink when I'm driving!" Ingredients: 2 parts cognac (or whiskey, bourbon or rye) 1 part St-Germain elderflower liqueur 2 dashes aromatic bitters Instructions: Combine all three ingredients in a shaker and mix well, then funnel into your flask. Voila! You're done! KAT NETZLER PHOTO Instructions: First, create a rich simple syrup by combining in a saucepan 2 cups sugar with 1 cup boiling water. Stir constantly until the sugar is fully dissolved, then remove from heat. While the syrup cools, steep a small amount (approximately 2 table- spoons or less—a little goes a long way!) of dried culinary-grade lavender buds in the mixture. Try using an emptied-out tea bag or a tea infuser ball for this step. Set aside and allow to cool completely. Next, muddle your mint and blackberries together, then strain (while crushed mint leaves in your cup are fine, you won't want those bothersome blackberry seeds floating around). Combine that with your bour- bon, lemon juice, simple syrup and ice in a shaker and mix well. Then pour into your julep cup, garnish with a sprig of fragrant mint, and enjoy! For Your Next Foxhunt

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