The Southern Mercantile was thrilled to be a part of the annual "Mistletoe Market" this year in Perry, GA. We had a blast getting to set up a mini Southern Mercantile store. Here's our finished product, what do you think?
It was so much fun to fill our little space up with all of our favorite things!
We introduced our favorite soaps in our favorite scents. These shea butter soaps from France feel like such a treat! Who can go wrong with lavender, white gardenia, sage and mirabelle. These soaps are now available in the store and they make a perfect hostess gift or stocking stuffer! Click HERE to shop!
We had the opportunity to meet new people and make some new friends! We served our special "spiced percolator punch" as a special treat to those who stopped by. It was such a hit, we're sharing the recipe below!
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Our Maileg bunnies, angels and mice were a huge hit! We have restocked our "Littles" category and they are all available now!
One of the highlights of the weekend was getting to meet James Farmer! We just love all of his books and have carried them in the store for years. You guys can nab one of your own by clicking HERE!
Next weekend we are headed to Jacksonville, FL to participate in the "Vintage Market Days of Jacksonville". If you are in the Jacksonville area drop by and visit with us! We'll be hitting the road to some new places in the new year, so we'll keep you posted on our schedule. If we're ever in your neighborhood we would love to meet ya!
Hot Spiced Percolator Punch
(makes 22 servings)
Ingredients
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(makes 22 servings)
Ingredients
- 1 (64 fluid ounce) bottle unsweetened pineapple juice
- 1 (64 fluid ounce) bottle cranberry juice cocktail
- 4 1/2 cups water
- 1 cup brown sugar, packed
- 2 tablespoons whole cloves
- 4 (4 inch) cinnamon sticks, broken
- 1/4 teaspoon salt
- Pour the pineapple juice, cranberry juice, and water into a clean, well-washed coffee percolator. Place the brown sugar, cloves, cinnamon sticks, and salt in the basket of the percolator, and assemble the coffee percolator. Cover, plug in the cord, and perk. Serve hot.
Be sure to join our Recipe Club to have access to all of our wonderful recipes!
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