Wild Shot Mezcal ‘Drinks After Work’ Sweepstakes Winners Raise A Glass With Toby Keith


Photo Id (L to R) Christel Meeks (OH), Caroline Mann (FL), Donna Watson (CA),
Toby Keith, Sherri Singleton (VA) and Linda Tebben (IL)

(NORMAN, Okla) Just a few days after National Mezcal Day (Oct. 21), Wild Shot Mezcal celebrated the completion of their inaugural "Drinks After Works" Sweepstakes. The sweepstakes, which ran from May through August, welcomed five lucky winners for a one-of-a-kind experience to have a drink with Wild Shot Mezcal's proprietor Toby Keith.

Selected from over 100,000 Facebook and mail-in entries, Caroline Mann, Christel Meeks, Sherri Singleton, Linda Tebben, and Donna Watson all gathered in Norman, Oklahoma at Toby's latest restaurant venture, Big Dog Daddy's Ice House (www.bigdogdad.com). The eatery is the first of its kind but won't be the last. With a menu of build your own pizza, burgers, and dogs and plenty of cold beverages available including, of course, Wild Shot Mezcal, you may show up to eat and end up in the middle of a party. The date was worked into a packed schedule that included his Shut Up And Hold On Tour Presented by Ford F-Series stops, as well as the release of the new fast climbing single, "Drunk Americans."

Winner Christel Meeks said, "I've never won anything in my entire life. This has been the most amazing experience and I'll never forget it. Toby Keith is so awesome and his entire group has treated us all like family."

About Wild Shot: Toby Keith launched Wild Shot, a handcrafted, 100% green agave, 86.8 proof mezcal, in 2011 and almost immediately it began winning awards. Wild Shot was named the top premium mezcal in the United States according to industry publication Beverage Media. In 2013, Wild Shot received a gold medal in the "Best Mezcal" awards by award-winning lifestyle website TheFiftyBest.com, raters of "the finest in wines and spirits." Publications Food and Drink, Shanken News Daily and The Tasting Panel also weighed in with high praise. Wild Shot is imported by Shaw-Ross, a leading importer and marketer of fine wines and spirits and is available in 41 states. Many of the Wild Shot cocktails, including the "Ciudad" and "Swamp Water," were created at Keith's restaurant, I Love This Bar & Grill, the home of Wild Shot Mezcal. Find the recipes at www.wildshot.com.

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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

Method: 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.

Garnish: Orange Peel, Sugar Cookies

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1 oz Wild Shot Silver Mezcal
1/2 oz Coffee Liqeur
2 oz Heavy Cream
4 oz Hot Chocolate
Method: Mix all ingredients in a coffee mug
Garnish: Froth with whipped cream and dash of cinnamon


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