Mexican Chile Syrup is made from the arbol chile. We chose these peppers for their bright hot taste and their distinct smokiness. Use this to make killer chile lime soda, a pH staff favorite. Or get creative in the kitchen and use Mexican Chile for curry dishes and barbecue sauces to add a sweet heat without making the sauce thicker.
Suggested Uses: Kicking Mule (2 ounces Buillet Bourbon, 1 ounce Mexican Chile syrup, 1 ounce freshly squeezed lime juice; Top with soda water and garnish with a lime and chili powder) Mexican Chile Lime Soda (1 ounce freshly squeezed lime juice 1 ounce Mexican Chile syrup, Soda water; Combine lime juice and syrup; top with soda water and enjoy)
Don-E-G'S: More Please Salsa
Don-E-G's Cheese Dip:
Ingredients: 2 Lbs Velveeta Cheese 8 OZ Milk 8 OZ DON-E-G’s Salsa (pick your heat) 4 T DON-E-G’s Seasoning (adjust to taste)
Directions: Cube the cheese and place in a double boiler, add remaining ingredients. Stir until smooth.
We've revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice.
Real Simple, Cooking Light, Garden & Gun, Southern Living, ImbibeMagazine, Southwest Magazine, The Washington Post
2016 sofi Award winner - Outstanding Cold Beverage
Jack Rudy: Elderflower Tonic
OUR ELDERFLOWER TONIC IS AN UPDATED TONIC FORMULA WITH MORE BODY AND A BOLD FINISH THAT PAIRS WELL WITH A NUMBER OF RICHER SPIRITS: TEQUILA, BOURBON AND RUM, WHILE STILL ACTING A CLASSIC COMPANION TO THE FINER GINS OF THE WORLD.
Because elderberry grows wild throughout Kentucky, we thought it a natural compliment to our line of mixers. We add organic dried elderflowers to our original recipe, and increased the amount of quinine to bring balance to the final product.
The Elderflower Tonic has a profile that allows G&T drinking deep into the winter months, and shows versatility in a number of different applications.
Bittermilk: Oaxaca Old Fashioned
No. 6 Oaxacan Old Fashioned. Pronounced “weh-HAH-ken,” the product’s flavors are strong and bittersweet with Old Fashioned spices and chiles. No. 6 is a celebration of the flavors of Oaxaca, Mexico using dried Mexican chilies, cocoa nibs and spices, sweetened with raisins and aged with cocoa husks from French Broad Chocolates in Asheville, NC. The Oaxacan is best mixed with mezcal, the source of inspiration for the mixer. Stir 1 part mixer to 4 parts Mezcal with ice. Garnish with a lime twist.
2015 Southern LivingFood Award Winner, Town & Country, Eater, Chilled Magazine
Spiceology: Mini Rub Set
The Rub Set 6 Pack is the perfect "taste" for the griller or foodie on your list... or get it for yourself and stash in your desk drawer for a lunchtime pick me up!
Black & Bleu - 1 OZ Chile Margarita - 1 OZ Cowboy Crust - 1 OZ Greek Freak - 1 OZ Raspberry Chipotle - 1 OZ Smoky Honey Habanero - 1 OZ
Walker Feed Co: Southern Margarita Mix - 8oz
Walker's all natural Southern Margarita Mix is made with fresh squeezed juices, Tennessee honey, and pure cane sugar. Refreshingly simple and divinely sweet, Walker's Southern Margarita Mix is the quintessential summer cocktail mixer.
Chile Margarita rub is a customer favorite, with just one bite transporting you to a Mexican beach. It's a citrusy, sweet & spicy party in your mouth! Not only is it amazing on all proteins but you can toss this super versatile seasoning into canned black beans, sprinkle on grilled corn or even swirl into chili. The possibilities are endless - and delicious - when you combine orange and lime with sweet, sweet heat.
Try it on: fries, corn beef, salad, chicken, chili, nuts, legumes, rice, pork, beverage rims, tacos, and shrimp
Ingredients: Chili pepper, brown sugar, salt, orange peel, spices, lime oil.
Spiceology: Derek Wolf blend - Southwest Chile
Hatch Chiles are one of the world's most wonderful flavors. Coming from Hatch, NM, these little tangy and spicy peppers are great flavors to add when cooking over live fire. My Hatch Chile rub is an ode to my endless love of the Southwest. It is packed full of dried hatch chiles, cumin, and citrus that is great for seasoning your food, adding to salsa or using in a marinade. Try this rub
on your Eggs, Chicken Thighs, Pulled Pork, Shrimp Tacos, Salsa Verde, Mexican Stew, White Chicken Chili, all Enchiladas or even Steak. It’s fresh and tangy flavor pop when on the grill.
Ingredients: Green bell pepper powder, salt, coconut sugar, green chile pepper, cumin seed, garlic, onion, cayenne and spices.
Tex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life.
It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach.
Bunches & Bunches: Smoked: Oaxacan Mole Sauce
Approximately 5 portions per container.
Net Weight 15 oz (425g).
Handmade and packaged with care by Bunches & Bunches Ltd. in Portland, OR.
Winner of a 2017 Good Food Award.
Shelf Life of 1 year
What do stars like Bill Hader, Jorma Taccone, Big Freedia, Andrew Zimmern and Rachael Ray have in common with America's best chefs? They all love nachos (who doesn't?). ¡Buenos Nachos! is a modern-day tribute to Mexico's most brilliant edible export, with recipes collected from celebrities and top culinary talents that range from the traditional and minimalist to a nacho volcano that erupts with molten cheese.