A Wild Shot Thanksgiving

Wild Shot is warming up for a wonderful Thanksgiving holiday this year. No matter where or how you give thanks, Wild Shot should be there to help you celebrate. Bring the family and friends together to try our new Wild Shot recipes and enjoy the mezcal and holiday spirit to its fullest.

Get creative and try adding the smoky mezcal to your turkey baste for more of a kick this Thanksgiving. It will be sure to wake up your taste buds and it will give your family and friends something new to be thankful for.

It doesn’t stop there. This is the perfect time of the year to make Toby Keith's Spicy Wild Shot Mezcal Shrimp debut. Don’t worry; we have the recipe posted below. Get ready to impress a whole bunch of people with this one.  

But before you begin to tackle this Thanksgiving feast, warm yourself up with our brand new cocktail: Wild (s)Hot Spiked Cider. It defines Thanksgiving in one single sip.

Wild Shot wants to be a part of your holiday traditions, especially when it calls for quality time spent with family and friends. Make Wild Shot a part of the celebration and let us toast to all that we should be thankful for this holiday.     


Wild (s)Hot Spiked Cider

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 all ingredients, saving the Wild Shot until the end.  Cook on high for 2 hours or on low for 8 hours. Now, add Wild Shot, strain out spices and ladle into mugs.  Makes 6-8 servings. 

 

Toby's Spicy Wild Shot Mezcal Shrimp

1/2 cup Wild Shot Silver Mezcal
1 tsp canola oil
1 cup julienned onion 
1/2 cup diced-cut seeded jalapeno pepper
5 garlic cloves, minced
1 pound raw 16/20 shrimp, peeled and deveined
1 Tbs sherry vinegar
1/4 tsp salt
3 cups chopped seeded tomatos
1/4 cup chopped fresh cilantro 
1 Tbs fresh lime juice
6 cups hot cooked white rice

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 6 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour mezcal into one side of skillet, and ignite mezcal with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. 

 

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