Simple Puttanesca Paired with Chianti

1 lb spaghetti or angel hair pasta
¼ cup olive oil
½ fresh cherry tomatoes
2 Tbsp chopped garlic chopped
2 Tbsp capers, drained
½ Tbsp of red pepper flakes
½ cup kalamata olives pitted & halved
½ cup black olives pitted & chopped
2 Tbsp fresh basil finely chopped
Salt and freshly ground black pepper, to taste

In a large skillet – saute garlic in olive oil, add tomatoes until soft. Add capers, olives, pepper flakes, salt, pepper & basil until blended. Add cooked pasta, fold & serve.

Chianti has a fruity character and pairs well with tomato-based dishes.

Try these new infusion combos

Here are some of my favorite infusion combinations:

• Bourbon with cherry, fig, or peach
• Vodka with basil, fennel, or bell peppers
• Gin with chamomile tea, tomato, or cucumber
• Rum with banana, mango, or pineapple
• Tequila with blood orange, habanero, or strawberry

It's simple, just add the flavor of your choice, seal in a container and let stand at room tempurature for 2 days to 2 weeks depending on the strength of flavor desired.

You can turn a classic cocktail into a Lybations masterpiece by using your infusion - for example, a martini made with lavender gin or a Manhattan made with apple-vanilla bourbon.

Pairing Wine with Brie

Most often made from raw or pasteurized, whole or skim cow's milk, Brie is French in origin. It's characterized by its soft, creamy texture and a thin, edible rind. Flavor-wise, Brie is somewhat buttery and slightly sweet. Be sure to eat at the peak of ripeness to take advantage of its best flavors.

Wine Recommendations

Champagne and Sparkling Wines: Authentic versions of Champagne are made in Champagne, France, but other areas make it as well. Try Veuve Clicquot Champagne from France, Freixenet Cava from Spain, or Domaine Carneros Brut from California.

Habanero Infused Vodka

The hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Mary or Citrus Lybation.

• 1 habanero chile, stemmed, seeded, and quartered lengthwise
• 1 750-ml bottle good-quality vodka

Place sliced Habaneros in the glass container, add the vodka, and cap tightly. Let stand at room temperature for 48 hours. Taste for the preferred flavor and heat intensity, allowing it to infuse for up to 2 more days if needed. Strain the infused vodka back into the original bottle. Cap tightly, label, and refrigerate until ready to serve.