Whether you’re spending your weekend in Canonsburg, McMurray, Bethel Park, Mt. Lebanon, Upper St. Clair, or anywhere else in the surrounding Pittsburgh area, we have the perfect cocktail and appetizer recipes for you! Enjoy your weekend with a Singapore Sling and some Hot Crab Dip!

Singapore Sling Recipe

Ingredients:

• 25ml dry gin

• 25ml cherry brandy

• 25ml Benedictine

• handful of ice, to serve

• few drops Angostura bitters

• 50ml pineapple juice

• 25ml lime juice

• sparkling water to top up

• 1 thin slice of fresh pineapple to garnish (optional)

• cocktail cherry to garnish

Instructions:

1. Pour the gin, cherry brandy and Benedictine into a mixing glass or a jug. Add the ice and Angostura bitters. Stir well until the outside of the glass feels cold.

2. Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.

Hot Crab Dip Recipe

Ingredients:

• 8 ounce cream cheese softened

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 cup cheddar cheese grated

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 Tablespoon Worcestershire Sauce

• 1 Tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 pound lump crab meat canned

Instructions:

1. Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.

2. Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.