2.25 oz Wild Shot Silver Mezcal 1 oz Malibu Rum.25 oz Triple Sec.25 oz Pineapple Juice 1 cup Piña Colada Mix 1 cup Strawberry Daiquiri Mix 1.25 cups Crushed Ice In a blender with ice add Wild Shot Silver, Malibu Rum, Triple Sec, pineapple juice and piña colada mix. Blend until thick. Pour half of blender in separate glass, then add Strawberry Daiquiri Mix to blender. Blend until mixed and pour blended strawberry mix into mason jar. Add the separate glass of blended product to the mason jar. Blue Curacao whipped cream cherry Hot dogs hamburgers popcorn
1 oz Wild Shot Reposado Mezcal 1 oz Rye Whiskey 1 oz Blackberry Brandy (or Crème de Cassis) Build over ice in a rocks glass, stir well and serve Sprig of mint and lemon twist Spicy Chicken Wings Cheesy Nachos Beer Battered Crispy Onion Rings www.wildshot.com
1 oz Wild Shot Silver Mezcal 1 oz Orange Liqueur 9 oz Margarita Mix Splash of Blue Curacao Blend with ice or serve on the rocks Salt Rim, Lime Wedge Fish Tacos Chips, Guacamole & Salsa Tamales
1 part Wild Shot Reposado Mezcal 1 part Coffee Liqueur Shake and serve in a Sambuca rinsed shot glass. Braised chicken w/orange juice reduction, honey, topped with a sprinkle of cinnamon. Cinnamon Rolls Goo Goo Pie Biscotti
1 1/2 oz Wild Shot Silver Mezcal 1 oz Pear Flavored Vodka 1 oz St. Germain Elderflower Liqueur Stir (or shake = more diluted) ingredients with ice and strain into a martini glass. Lemon peel twisted and dropped into the martini glass Zesty Shrimp Cocktail Chocolate Lava Cake
1 1/2 oz Wild Shot Silver Mezcal 1 oz Cranberry Cherry Liqueur 3 oz Pomegranate Juice or Cranberry Juice Build over ice in a highball glass Lemon twist and 4-5 fresh whole berries floating atop Grilled Chicken Topped with Blackberry Sauce Chicken Fajitas Mole Enchiladas and Sautéed Snap Peas Chocolate Cake Topped with Raspberry Sauce
1.5 oz Wild Shot Silver Mezcal 3.75 oz Grapefruit Juice.75 oz Simple Syrup Top off with 7-Up Add a splash of lime juice Mix ingredients over ice Sugar rim of glass, wedge of grapefruit Grilled Chicken Topped w/ Grapefruit Glaze Peach & Avocado Salsa Grilled Salmon w/ Dill Sauce Topping
1 oz Wild Shot Silver Mezcal 3/4 oz Hot Cinnamon Schnapps Liqueur 1 Barspoon Agave Nectar 4 Dashes of Orange Bitters Fill with Cranberry Cocktail Splash of Grenadine to taste Build ingredients over ice in a rocks glass, stir well, garnish and serve. Cinnamon Stick Roasted Turkey Leg Candied Yams Pumpkin Pie
1 oz Wild Shot Silver Mezcal 1 oz Orange Liqueur 9 oz Margarita Mix Blend with ice or serve on the rocks Salt rim, lime wedge Spicy Wild Shot Mezcal Shrimp Tilapia marinated with lime, sprinkled with cilantro & salt Fajitas
1 1/2 oz Wild Shot Reposado Mezcal 4 oz Ginger Beer 1 lime wedges squeezed in 1/2 oz Peach Brandy Build over ice in a highball glass 2 lime wedges Grilled chicken, roasted corn topped with chipotle cream sauce Asian Stir Fry Edamame
1.25 oz Wild Shot Silver Mezcal 0.5 oz Orange Liqueur 2 oz Fresh lime juice 0.5 oz Agave nectar 2 oz Cranberry juice 0.5 oz Grenadine Shake ingredients well with ice. Salt rim and top with a gummy worm Fried Bologna Sandwich Fried Twinkies
1/5 oz Wild Shot Mezcal Reposado 2 oz Cranberry Juice Cocktail 1 oz Pineapple Juice.5 oz Agave Syrup 2 Lime Wedges Fill cup to the rim with cubed ice. Pour ingredients into mixing tin in the order listed. Squeeze 2 lime wedges into the tin. Cap tin and shake for 10-15 seconds. Strain and pour over ice. Serve with wrapped straw and pineapple wedge. *Recipe created by Glory Days Grill
1 1/2 oz Wild Shot Reposado Mezcal 3/4 oz Di Saronno Amaretto 2 wedges of lime squeezed in Build over ice in a rocks glass Cinnamon-sugar on the glass rim and lemon twist Coconut Fried Ice Cream Churros & Chocolate Sauce
I like to put Wild Shot in the freezer and leave it in there all the time, instead of the liquor cabinet. I pour it straight and sip it like scotch. - Toby Keith Another Shot of Wild Shot Reposado
1 1/2 oz Wild Shot Reposado Mezcal 4 oz Classic Bloody Mary Mix 1/2 oz Zesty Pickle Brine Build over ice in a highball glass Pickled pepper and celery stick Huevos Rancheros Chilequiles Spicy Pepperoni & Salami Appetizer
1 1/2 oz Wild Shot Silver Mezcal 1/2 oz Ginger Liqueur 1/2 Coconut Creme 3-4 oz Coconut water 2 wedges of lime squeezed in Pour all ingredients into a highball filled with ice. Stir and serve. Sprig of mint and tiny pinch of cumin (optional) floating on top Coconut Shrimp & Cocktail Sauce Lime marinated chicken skewers with Fajita bell peppers
1.25 oz Wild Shot Silver Mezcal 2.25 oz Apple Pucker.75 oz Simple Syrup Splash of Midori Sour (for color) Flavor with sweet & sour mix. Float lime juice. 2 Limes and 1 cherry Optional: Add 2 drops of green food coloring to darken the green Shrimp Cocktail Filet with Blue Cheese Garnish
2 oz Wild Shot Reposado Mezcal 1 oz Sweet Vermouth 2 dashes of Chocolate Mole Bitters (Bitter Truth or Fee Bros. brands) Stir ingredients with ice and strain into a martini glass. Twist orange peel to release citrus oils and add a cocktail cherry Braised Short Ribs with Salsa Fresca Pepper Spiced Chicken
1/4 oz Wild Shot Silver Mezcal 3/4 oz Chartreuse Green Liqueur 1 or 2 wedges of lime squeezed in Build ingredients over ice. Shake and strain into a Mason jar (or regular 2 oz shot glass). Rub rim of glass with jalapeño slice and discard jalapeño. Garnish with pineapple wedge if available. Coconut Fried Calamari Chocolate Mousse
1 shot of Wild Shot Silver 1 shot of Bourbon Whiskey 2 dashes of bitters 1 spoonful of sugar 1 splash of water 1 orange wedge 1 tsp. of Agave Nectar Stack all ingredients in a shaker, except for the orange wedge. Mix ingredients using the shaker. Shake and pour over ice into a rocks glass. Afterwards, squeeze the orange wedge into the mix, and leave the wedge in the drink. Place a Maraschino cherry at the bottom of the cocktail.
1 oz Wild Shot Silver Mezcal 1/2 oz Kahlua Coffee Liqueur 2 oz Heavy Cream 4 oz Hot Chocolate Mix all ingredients in a coffee mug Froth with whipped cream and dash of cinnamon Angel Food Cake Drizzled with Chocolate Toasted Pumpkin Seeds Salted Soft Pretzels Chocolate Dipped Fruit
3/4 Cup Wild Shot Silver Mezcal 2 q. Apple Cider 1/2 cup Brown Sugar, Packed 1/3 tsp. Ground Allspice 1 ½ tsp. Whole Cloves 2 Cinnamon Sticks 1 Orange, Sliced In a crock pot, combine apple cider, brown sugar, allspice, cloves, cinnamon sticks and orange slices. Cook on high for 2 hours or on low for 8 hours. Add Wild Shot Silver, stir and strain out spices. Ladle into mugs. Makes 6-8 servings. Orange Peel, Sugar Cookies Chocolate Drizzled Apricot Macaroons
.75 oz Wild Shot Silver Mezcal 1 oz Amaretto 1.5 oz Vanilla Liqueur 1 oz Creme de Cacao 1.5 oz Godiva White Chocolate Liqueur 1.5 oz Heavy Cream Coat rim of glass with frosting. Place sprinkles on a plate, turn glass upside down and sprinkle rim. Combine ingredients in a cocktail shaker with ice. Shake for 30 seconds. Strain into glass and proceed to celebrate! Sprinkles and frosting Bittersweet Chocolate Glazed Espresso Beans
1 1/2 oz Wild Shot Silver Mezcal 3/4 oz Limoncello di Capri Liqueur 1/2 oz fresh-squeezed lime juice Top with 3-4 oz 7UP Pour all ingredients over ice into a Mason jar. Top with 7UP. Stir and serve. Slice of jalapeño (coin size) and fresh sprig of cilantro Grilled chicken skewers with onion, red & green peppers BBQ Grilled mahi mahi tacos with shredded cabbage and aioli sauce
For the Cocktail: 1/4 cup Wild Shot Silver Mezcal 3/4 cup sugar 3/4 cup water 1 1/2 cups blood orange juice, freshly squeezed 2 Tbsp lime juice, freshly squeezed Combine water and sugar and bring to a boil. Let cool to room temperature. Mix together remaining ingredients. Pour into popsicle molds and freeze for 5 hours, or until solid. If desired, mix together salt and ground chile pepper and dip popsicles into the garnish before serving. Spinach salad topped w/ strawberries and candied walnuts Summer
2 oz Wild Shot Silver Mezcal 3 oz Red Wine 1 part Grand Marnier 1 part Pomegranate Juice 1 part Orange juice Dash of Agave Nectar Combine all ingredients. Serve chilled. Rim glass with cinnamon & sugar. Manchego and Chorizo Palmiers/Puffs, Citrus Grilled Chicken Fajitas
TOBY S STORY I have always been fascinated with Mexico and the drink Mezcal. It is a part of my life. Mexico is a theme that runs through many of my songs. The tradition and history of Mezcal is magical to me. Mezcal dates back to the 16th Century warriors celebrating the defeat of their enemies. There is an agave worm in every true bottle. And, the worm is not there for the look, it is there to be eaten. It is believed that the worm will bring a special experience and every individual will feel something different. I believed there was a complete void in the market place in getting this drink to the average person, so it seemed natural for me to start a business selling Toby Keith Mezcal. WHAT IS MEZCAL? Mezcal is a distilled alcoholic beverage made from the Maguey plant. The history of mezcal dates back to the Spanish conquistadors who were introduced to a native Mexican drink known as pulque which is made by fermenting the extracted juice from the Maguey plant. Soon the conquistadors began distilling pulque resulting in an exceptionally smoky beverage. Mezcal is similar to tequila, the difference being that tequila is made from the blue agave. Though not as popular as tequila, mezcal is gaining in popularity in the U.S. Mezcal was originally meant to be sipped slowly and enjoyed, like scotch. It can also replace tequila in any mixed drink. Part of the allure of mezcal is the presence of the agave worm in the bottle. The worm is intended to be eaten as the last drink is poured. www.wildshot.com