This edition's recipes are brought to us by B2BGateway.Net setup engineer Riona Sutton. Canadian Cider

3 Parts Apple Cider 2 Parts Canadian Whiskey 1 Part Cinnamon Simple Syrup Mix all ingredients together and serve over ice. Simple Syrup 1 Cup Water 1 Cup Sugar 3-5 Cinnamon Sticks Mix the water and sugar together in a pan over medium low heat. Once the sugar has dissolved, add the cinnamon sticks. Let mixture simmer for 5 minutes. Cool and then strain. Store in refrigerator in a sealed container or freeze in an ice cube tray until ready to use. Salted Caramels

Recipe makes about 40 small candies 1 Cup Heavy Cream 1 1/2 cups sugar 1/4 cup light corn syrup 1/4 cup water 5 Tablespoons Unsalted Butter, cut into pieces 1 Teaspoon of Sea Salt* Special equipment: parchment paper; candy thermometer Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Bring cream, butter and salt to a boil in a small saucepan, then remove from heat and set aside. Boil sugar, corn syrup and water in a 3 to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Carefully stir in cream mixture (mixture will bubble up). Allow mixture to simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. *Note: You could also use Himalayan Pink Salt or Fleur de Sel. You may also want some extra salt to sprinkle on top, do this after it has cooled slightly.