RECIPE IDEAS, FOOD PICTURES AND MORE!

 2oz Mezcal 

1oz Blackberry Puree (recipe below)

1oz Pineapple J

.5oz Lemon J (1oz if you want it more tart)

1 Egg White

Bar Spoon of American Hottie Hot Sauce

Dash of Angostura Bitters

Dry shake ingredients in shaker tin, add ice & shake until cold.

Strain into chilled Coupe Glass

Garnish: blackberry on a toothpick

Blackberry Puree:

.5 cup Blackberries

.5 cup Simple Syrup

Blend in Blender & strain in Fine Mesh Strainer.

6oz Tomato J

3oz Vodka

.75oz Lemon J

.25oz Cherry Pepper Vinegar

2 Dash of Worcestershire

Bar Spoon Of American Hottie Hot Sauce

Pinch of Pepper & Celery Salt

Build in Pint Glass, Stir, Fill w/ Ice

Garnish: Spicy Okra, Bacon, Celery Stick, Goat Cheese Stuffed Cherry Pepper & Green Olives on a toothpick.

Preheat oven to 450 w/ rack at lowest level

2 Tomatoes cored & diced

1/2 of Medium size Onion chopped

1 Garlic Clove minced

1Tbsp Lime Juice

1Tbsp Tomato Paste

1Tbsp American Hottie Hot Sauce

1tsp Salt

1tsp Pepper

Mix together in a bowl, cook for 8-10min in pan w/ 1Tbsp of oil on Med-High heat until thickened.

Add 1lb (21-30) Shrimp cut into 1/2 in pieces for about 2 min. until shrimp are opaque (they will finish in oven). Put shrimp mixture in bowl to stop cooking.

While cooking tomato brush oil onto 2 rimmed baking sheets. Put corn tortillas down and brush oil on top.

Add cheese of choice, shrimp mixture and bake for 8-10min until golden brown.

Garnish w/ topping of choice.

We used purple cabbage, shredded radish, cilantro and American Hottie Crema. Lime Wedge & Extra American Hottie Hot Sauce optional.

1/2 cup Sour Cream

1Tbsp American Hottie Hot Sauce

1Tbsp Lime Juice

Salt & Pepper to taste

Mix and Enjoy!

Recipe and photo coming soon