At WildShot.com there is a growing list of original, tantalizing mixed drinks that feature creator Toby Keith's powerful spirit. Wild Shot mezcal mixes well with any recipe that calls for tequila, so it's fine for standard margaritas and tequila sunrises. Wild Shot cocktails, however, developed in Toby's I Love This Bar & Grill restaurant, will make your mouth water.
The "Blue Mezcalita" is an azure version of the margarita, as inviting as a sparkling swimming pool on a sweltering July day - and a bracing respite from the same. Another favorite is the fruity "All-American Jar," which is served in its namesake: a Mason jar. There's also "Swamp Water," a sweet-and-sour brew made with Wild Shot mezcal Silver. The recipes, for anyone interested in giving them a (wild) shot, are at the end of this release.
As Toby Keith burns up the road this summer on his Live In Overdrive tour presented by Ford F-Series, fans will be able to enjoy his mezcal cocktails at the Wild Shot Inflatable Bar in the general concessions area. But if you want to experience Wild Shot the way Toby does, toss the bottle in the freezer. Once chilled, Wild Shot has a thicker, syrupy texture that makes it go down smooth.
Toby Keith unveiled Wild Shot mezcal in 2011 with the battle cry, "Blame It on the Worm" and it quickly captured the palates of spirit connoisseurs. The handcrafted, 100% green agave, 86.8 proof concoction (available in Silver and Reposado) is the top premium Mezcal in the U.S. according to Beverage Media magazine. "I have always been fascinated with Mexico and the drink mezcal," Keith says. "The tradition and history of mezcal is magical to me, and dates back to 16th century warriors celebrating the defeat of their enemies."
Wild Shot is currently available at bars, liquor stores and restaurants across the country and has been picked up by regional retailers Total Wine (SC, NJ, CA, AZ an NV), Kroger (KY), Sweetbay Supermarkets (FL) and Binny's (IL). The spirit will be available later this year in Hannaford's chain (ME) and is imported by Shaw-Ross, a leading importer and marketer of fine wines and spirits. The "Blue Mezcalita," "All-American Jar" and "Swamp Water" were created at Keith's restaurant, Toby Keith's I Love This Bar & Grill - the continued home of Wild Shot mezcal. For more information, or to test your mixology skills with other Wild Shot cocktails like the "ILTB Frozen Margarita," "Wild Mexican Lemonade" or "Ciudad," visit www.wildshot.com.
BLUE MEZCALITA Ingredients Wild Shot Mezcal - 1 oz.
Orange Liqueur - 1 oz.
Margarita Mix - 9 oz.
Splash of Blue Curacao
Directions In a blender add Wild Shot, Orange Liqueur, Margarita Mix and Blue Curacao with ice and blend. Alternatively, serve over ice in a salt-rimmed glass.
ALL-AMERICAN JAR Ingredients Wild Shot Mezcal - 2.25 oz.
Malibu Rum - 1 oz.
Triple Sec - 0.25 oz.
Pineapple Juice - 0.25 oz.
Piña Colada Mix - 1 cup
Strawberry Daiquiri Mix - 1 cup
Crushed Ice - 1.25 cups
Blue Curacao - garnish
Whipped Cream - garnish
Cherry - garnish
Directions In a blender add Wild Shot, Malibu Rum, Triple Sec, pineapple juice and piña colada mix with ice and blend until thick. Pour half of blender in separate glass, then add Strawberry Daiquiri Mix in blender. Blend until mixed and pour blended strawberry mix into mason jar. Add separate glass of blended product to the mason jar and top with whipped cream and Blue Curacao. Garnish with a cherry.
SWAMP WATER Ingredients Wild Shot Mezcal Silver - 1.25 oz.
Apple Pucker - 2.25 oz.
Simple Syrup - .75 oz.
Splash of Midori Sour
Flavor with Sweet & Sour Mix
Directions Pour all ingredients over ice. Float lime juice. Garnish with two limes and one cherry.