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
Walker Feed Co: Southern Peach Margarita - 8oz
Walker's Southern Peach Margarita is the South in a bottle. Fresh squeezed juices and fresh peach puree makes this mixer a ray of sunshine. Mix over ice with Tequila, Vodka, Gin, Bourbon, Moonshine or Rum, stir...garnish...repeat.